Marvellous Mushroom Bao Buns

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

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
Photo of Marvellous Mushroom Bao Buns
  1. 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.

  2. 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.

  3. 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.

  4. 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!

  5. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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!

  5. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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!

  5. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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!

  5. 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

Woolies Products in this dish

Photo of Fresh Coriander 80 g

Fresh Coriander 80 G

Photo of Mediterranean Cucumbers 3 pk

Mediterranean Cucumbers 3 Pk

Photo of Baby Button Mushrooms 150 g

Baby Button Mushrooms 150 G

Photo of Mediterranean Cucumber

Mediterranean Cucumber

Photo of Snacking Cucumbers 180 g

Snacking Cucumbers 180 G

Photo of Mini Cucumbers 350 g

Mini Cucumbers 350 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Fresh Coriander 30 g

Fresh Coriander 30 G

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