Korean Walnut Stuffed Mushrooms with Sriracha-Cider Sauce (V)(VGN)
Baked mushrooms filled with a carrot-walnut mixture, melted vegan cheese topping and dressed with a fruity-spicy Korean apple sriracha-cider sauce.
// Get ready to cook:
1. Pre-heat oven to 180°C fan. Remove the stalks of the mushrooms and place the caps (stalk side up) on an oiled baking tray.
2. In a sauce pan, add the cider. Bring to boil then simmer until reduced by half. Add Korean Apple Bulgogi and sriracha; mix well, heat through and set aside.
3. Chop up the mushrooms stalks. In a bowl, add carrots, mushroom stalks and walnuts. Add half of the cider sauce and mix well.
4. Fill the mushroom caps with mixture and bake for 15 mins. For the last 5 mins, top with vegan cheese to melt. To plate, drizzle each mushroom with remaining sauce and garnish with coriander; serve with crusty bread and salad.
4 Tbsp (60g) Korean Apple Bulgogi
4 large field or portobello mushrooms
200ml vegan cider (we used Magners for St Paddy’s but you can use any brand)
15g sriracha chilli sauce
100g shredded carrot
30g walnuts, roughly chopped
40g vegan cheese
Handful Fresh Coriander (chopped)
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Korean Apple Bulgogi
Our Korean Bulgogi takes us to Seoul’s gogi-jib barbecue houses and the unique Korean cooking culture of gogi-gui i.e. the grilling of meats over charcoal grills which are built into the dining tables. It is inspired by one of the best loved gogi-gui dishes, bulgogi (meaning “fire meat”), comprising thinly sliced beef marinated in a special Korean marinade then char-grilled to perfection!
About this dish:
Cooking Equipment Needed: 1 Baking Tray, 1 Saucepan
Make It Your Own: Replace the walnuts with sunflower or pumpkin seeds for a seed filled variation.