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is cooked through, about 10 minutes. Turn on broiler to high and broil, keeping a close eye on cups, for 2 minutes, until lightly browned. 8 Transfer warm cups to a serving platter and top with a drizzle of spicy mayonnaise, some diced avocado and a couple of green onion curls. Makes 16 sushi cups PAIRS WITH NIK WEIS ST. URBANS-HOF OLD VINES MOSEL RIESLING Germany $30.99 597997 YOSHI NO GAWA BREWMASTER’S CHOICE PREMIUM HONJOZO SAKE Japan $27.79 27998 720 ml Sweet Heat from page 118
January 2021*
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March 2021*
2021 Vintage
GOCHUJANG MUSHROOM TACOS 2 tbsp (30 ml) extra-virgin olive oil 1 lb (450 g) cremini mushrooms 1 tbsp (15 ml) butter 2 cloves garlic, minced
1 tbsp (15 ml) minced ginger root 2 tbsp (30 ml) gochujang paste 1 tbsp (15 ml) maple syrup
2 tbsp (30 ml) soy sauce 1 tsp (5 ml) sesame oil
1 tsp (5 ml) rice wine vinegar ¼ cup (60 ml) mayonnaise ½ lime, juice only
1 tsp (5 ml) wasabi paste (or to taste) ½ small Napa cabbage, shredded 2 carrots, peeled into ribbons ¼ red onion, thinly sliced 6 to 8 (6-in/15 cm) flour tortillas 1 avocado, sliced 1 cup (250 ml) fresh cilantro leaves
1 In a sauté pan over medium heat, heat oil. Add mushrooms and cook for 5 to 8 minutes, until soft. Add butter, garlic and ginger. Sauté for another 3 minutes (do not cover; you want the liquid to cook off). 2 In a small mixing bowl, mix gochujang, maple syrup, soy sauce, sesame oil and vinegar. Pour mixture onto mushrooms and sauté for another 5 minutes, until mushrooms are fully cooked and sauce has been slightly absorbed. Remove from heat and set aside. 3 In a large mixing bowl, mix mayonnaise, lime juice and wasabi. Add cabbage, carrots and onions. Toss to coat. 4 On a grill or in a cast iron pan, slightly toast the tortillas, about 1 minute on each side. 5 To assemble, place mushrooms onto each tortilla and add some
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