Bouncy steamed bao buns, brimming with popping soy and hoisin sauce infused mushrooms, and pickled veg. Sprinkled with spring onion, fresh coriander, and peanuts. Looks gourmet, tastes gourmet, and right in your own kitchen!
Marvellous Mushroom Bao Buns
Marvellous Mushroom Bao Buns
with pickled veg, coriander & hoisin sauce
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 60 minutes
Ingredients:
- Bao Buns
- Button Mushrooms
- Cucumber
- Fresh Coriander
- Hoisin Sauce
- Julienne Carrot
- Kewpie Mayo
- Low-Sodium Soy Sauce
- Peanuts
- Pickled Ginger
- Pickling Liquid
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
IN A PICKLE
In a bowl, place the cucumber half-moons, julienne carrot, pickling liquid, and 15ml of water. Toss until the veg is fully coated and set aside to pickle.
LET'S GET TOASTY
Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting regularly. Remove from the pan on completion and set aside. Loosen the Kewpie mayo with water in 5ml increments until drizzling consistency.
HOISIN MUSHROOMS
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 3-5 minutes until soft and golden, shifting as they colour. Add the spring onion whites and fry for 1-2 minutes until soft. Mix through the soy sauce, hoisin, and some seasoning (be cautious, the soy sauce is salty!). Allow to caramelise for 2-3 minutes, shifting occasionally. Remove from the heat and stir through ½ of the chopped coriander. Cover and set aside.
BOUNCY BAOS
Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the bao buns in a colander over the pot. Cover and allow to steam for 5-6 minutes until cooked through and soft. Alternatively, use a steamer if you have one. Once cool enough to handle, use a knife to gently open each bun. Drain the pickling liquid from the cucumber and carrot – lose it or reuse it!
BAO DELIGHTFUL!
Fill each bao bun with the pickled carrot and cucumber, and the hoisin-soy mushrooms. Sprinkle over the pickled ginger, the toasted peanuts, spring onion greens, and the remaining chopped coriander. Drizzle over the Kewpie mayo and serve with any remaining carrot and cucumber. Tuck in!
Cucumber - 50g
Julienne Carrot - 75g
Pickling Liquid - 22,5ml
Peanuts - 10g
Kewpie Mayo - 30ml
Button Mushrooms - 125g
Spring Onion - 1
Low Sodium Soy Sauce - 15ml
Hoisin Sauce - 45ml
Fresh Coriander - 4g
Bao Buns - 3
Pickled Ginger - 15g
IN A PICKLE
In a bowl, place the cucumber half-moons, julienne carrot, pickling liquid, and 30ml of water. Toss until the veg is fully coated and set aside to pickle.
LET'S GET TOASTY
Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting regularly. Remove from the pan on completion and set aside. Loosen the kewpie mayo with water in 5ml increments until drizzling consistency.
HOISIN MUSHROOMS
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 3-5 minutes until soft and golden, shifting as they colour. Add the spring onion whites and fry for 1-2 minutes until soft. Mix through the soy sauce, hoisin, and some seasoning (be cautious, the soy sauce is salty!). Allow to caramelise for 2-3 minutes, shifting occasionally. Remove from the heat and stir through ½ of the chopped coriander. Cover and set aside.
BOUNCY BAO
Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the bao buns in a colander over the pot. Cover and allow to steam for 5-6 minutes until cooked through and soft. Alternatively, use a steamer if you have one. You may need to do this step in batches. Once cool enough to handle, use a knife to gently open each bun. Drain the pickling liquid from the cucumber and carrot – lose it or reuse it!
BAO DELIGHTFUL!
Fill each bao bun with the pickled carrot and cucumber and the hoisin-soy mushrooms. Sprinkle over the pickled ginger, the toasted peanuts, spring onion greens, and the remaining chopped coriander. Drizzle over the kewpie mayo and serve with any remaining carrot and cucumber. Tuck in!
Cucumber - 100g
Julienne Carrot - 150g
Pickling Liquid - 45ml
Peanuts - 20g
Kewpie Mayo - 65ml
Button Mushrooms - 250g
Spring Onions - 2
Low Sodium Soy Sauce - 30ml
Hoisin Sauce - 85ml
Fresh Coriander - 8g
Bao Buns - 6
Pickled Ginger - 30g
IN A PICKLE
In a bowl, place the cucumber half-moons, julienne carrot, pickling liquid, and 45ml of water. Toss until the veg is fully coated and set aside to pickle.
LET'S GET TOASTY
Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting regularly. Remove from the pan on completion and set aside. Loosen the kewpie mayo with water in 5ml increments until drizzling consistency.
HOISIN MUSHROOMS
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Add the spring onion whites and fry for 2-3 minutes until soft. Mix through the soy sauce, hoisin, and some seasoning (be cautious, the soy sauce is salty!). Allow to caramelise for 3-5 minutes, shifting occasionally. Remove from the heat and stir through ½ of the chopped coriander. Cover and set aside.
BOUNCY BAO
Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the bao buns in a colander over the pot. Cover and allow to steam for 5-6 minutes until cooked through and soft. Alternatively, use a steamer if you have one. You may need to do this step in batches. Once cool enough to handle, use a knife to gently open each bun. Drain the pickling liquid from the cucumber and carrot – lose it or reuse it!
BAO DELIGHTFUL!
Fill each bao bun with the pickled carrot and cucumber and the hoisin-soy mushrooms. Sprinkle over the pickled ginger, the toasted peanuts, spring onion greens, and the remaining chopped coriander. Drizzle over the kewpie mayo and serve with any remaining carrot and cucumber. Tuck in!
Cucumber - 150g
Julienne Carrot - 225g
Pickling Liquid - 67,5ml
Peanuts - 30g
Kewpie Mayo - 85ml
Button Mushrooms - 375g
Spring Onions - 3
Low Sodium Soy Sauce - 45ml
Hoisin Sauce - 125ml
Fresh Coriander - 12g
Bao Buns - 9
Pickled Ginger - 45g
IN A PICKLE
In a bowl, place the cucumber half-moons, julienne carrot, pickling liquid, and 60ml of water. Toss until the veg is fully coated and set aside to pickle.
LET'S GET TOASTY
Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting regularly. Remove from the pan on completion and set aside. Loosen the kewpie mayo with water in 5ml increments until drizzling consistency.
HOISIN MUSHROOMS
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Add the spring onion whites and fry for 2-3 minutes until soft. Mix through the soy sauce, hoisin, and some seasoning (be cautious, the soy sauce is salty!). Allow to caramelise for 3-5 minutes, shifting occasionally. Remove from the heat and stir through ½ of the chopped coriander. Cover and set aside.
BOUNCY BAO
Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the bao buns in a colander over the pot. Cover and allow to steam for 5-6 minutes until cooked through and soft. Alternatively, use a steamer if you have one. You may need to do this step in batches. Once cool enough to handle, use a knife to gently open each bun. Drain the pickling liquid from the cucumber and carrot – lose it or reuse it!
BAO DELIGHTFUL!
Fill each bao bun with the pickled carrot and cucumber and the hoisin-soy mushrooms. Sprinkle over the pickled ginger, the toasted peanuts, spring onion greens, and the remaining chopped coriander. Drizzle over the kewpie mayo and serve with any remaining carrot and cucumber. Tuck in!
Cucumber - 200g
Julienne Carrot - 300g
Pickling Liquid - 90ml
Peanuts - 40g
Kewpie Mayo - 125ml
Button Mushrooms - 500g
Spring Onions - 4
Low Sodium Soy Sauce - 60ml
Hoisin Sauce - 170ml
Fresh Coriander - 15g
Bao Buns - 12
Pickled Ginger - 60g
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