Bao Buns with Mushrooms Two Ways
Incredibly addictive, these delicious bao buns are pillowy soft and piled with a divine sticky mushroom filling.
Welcome to day 9 of the Lockdown Chow Down.
Join me (almost) daily as we reconnect with one of life’s most simple pleasures, food!
I am a small plates kind of eater; in that I love having lots of different flavours and textures in front of me. It is no wonder that my favourite cuisines focus on this kind of eating. In the spirit of that, today I will show you two styles of mushroom filling for our bao, which both come together super quickly.
Should you wish to make only one filling, simply double the ingredients below so that it fills all your bao.
Bao buns are all over restaurant menus now, but with everything being closed I bet its been a while since you had your bao fix! I am happy to tell you that bao are very simple to make at home (in a stand mixer and by hand) and once cooked, freeze amazingly. On that note I would double or even triple the recipe and store a couple of bao in the freezer to be steamed and reheated for a speedy dinner or future date night.
I also want to encourage you to experiment with your own fillings. Really the options are endless if you think of all the things that can be delicious in a simple bread roll. In essence a bao is simply a steamed roll!
The golden rule for a successful filling is something rich, something crunchy, and something fresh/acidic to cut the richness.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel and #lockdownchowdown on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
Can I make this vegan?
This dish is vegetarian. To adapt it to vegan use a plant-based fat and milk when making your bao bun dough.
What else can I put into my bao buns?
Be creative! Fill your buns with contrasting textures and flavours for best results. Fried chicken, peanuts and pickles are lovely. Be sure to always add peanuts for crunch and pickles for acidity to contrast the filling. Ive also filled my bao with pulled beef rendang, BBQ jackfruit, and pulled crispy duck confit.