Pulled Mushroom Bao Buns
Ingredients
- 2 tbsp butter
- 200g Button mushrooms
- 200g Swiss brown mushrooms
- 100g Shimeji mushrooms
Sauce
- 3 tbsp Mr Chen’s Hoisin Sauce
- 3 tbsp Mr Chen’s Oyster Sauce
- 2 tbsp Honey
- 2 tbsp Black vinegar
- ½ tsp Chinese five spice
- 1 Garlic clove, grated
To Serve
- 8 Mr Chen’s bao buns
- Pickles, sliced
- Kewpie mayonnaise
Suitable Products
Method
1
On medium heat, add the butter and allow it to melt. Whilst melting, add the mushrooms and lightly fry in the butter.
2
Combine the sauce ingredients and mix together until if forms a smooth consistency. Add the sauce into the pan with the buttered mushrooms, reduce the heat slightly and cook down.
3
Steam the buns in a bamboo steamer as per the instructions on the packet.
4
To serve, fill bao buns with the mayonnaise, pickles, mushroom mixture and top with a sprig of coriander. Best eaten immediately served hot.
Recipe Credit
Recipe by – Michael Weldon
Ingredients
- 2 tbsp butter
- 200g Button mushrooms
- 200g Swiss brown mushrooms
- 100g Shimeji mushrooms
Sauce
- 3 tbsp Mr Chen’s Hoisin Sauce
- 3 tbsp Mr Chen’s Oyster Sauce
- 2 tbsp Honey
- 2 tbsp Black vinegar
- ½ tsp Chinese five spice
- 1 Garlic clove, grated
To Serve
- 8 Mr Chen’s bao buns
- Pickles, sliced
- Kewpie mayonnaise
Suitable Products
Method
1
On medium heat, add the butter and allow it to melt. Whilst melting, add the mushrooms and lightly fry in the butter.
2
Combine the sauce ingredients and mix together until if forms a smooth consistency. Add the sauce into the pan with the buttered mushrooms, reduce the heat slightly and cook down.
3
Steam the buns in a bamboo steamer as per the instructions on the packet.
4
To serve, fill bao buns with the mayonnaise, pickles, mushroom mixture and top with a sprig of coriander. Best eaten immediately served hot.
Recipe Credit
Recipe by – Michael Weldon
