Crispy Mushroom Bao

Prep Time: 25m | Cook Time: 15m | Servings: 6

Ingredients

Crispy Mushrooms

• 350g king oyster mushrooms
• 1 tbsp mushroom bouillon powder
• oil for frying
• 8 gua bao
• 1 cup panko bread crumbs

Dry Mix

• 1/3 cup all purpose flour
• 1/2 tsp salt
• 1/2 tsp white pepper

Wet Mix

• 1 1/2 tbsp dijon mustard
• 1/2 cup plant milk
• 3 tbsp all purpose flour

Gochujang Mayo

• 1/4 cup mayonnaise
• 1 tsp gochujang
• 5 lime juice only
• 1/2 tsp sesame oil
• black pepper, to taste

Bao Toppings

• cucumber, shredded
• spring onion, finely sliced
• red chilli, sliced
• red onion, sliced
• coriander leaves
• wasabi peas, crushed

Instructions

Prepare all your bao toppings (finely shredded cucumber, spring onion, coriander, crushed wasabi peas) and set aside.

Chop mushrooms into chunky pieces. In a pot, bring ~1L water to a boil and add mushroom bouillon. Boil mushrooms for a few minutes, then drain and pat dry with paper towel.

Set up 3 bowls: • Bowl 1: Dry dredge ingredients (e.g. flour, salt, pepper) • Bowl 2: Wet dredge (mustard, non-dairy milk, cornstarch – whisked together) • Bowl 3: Panko breadcrumbs

Working in batches, coat mushroom chunks in dry dredge, then dip in wet mustard mix, then coat with panko. Set coated mushrooms aside on a plate.

Bring a pot of water to the boil and steam bao buns for about 8 minutes while mushrooms are frying.

Heat a few inches of oil in a deep pan to 180ºC. Fry mushrooms in batches for 2–3 minutes or until golden and crispy. Drain on paper towels.

In a small bowl, mix together gochujang mayo ingredients. Adjust spice level to taste.

Assemble your bao: smear with gochujang mayo, add crispy mushrooms, more mayo, and your chosen toppings. Serve immediately and devour!