Blue Oyster Mushroom Bao Recipe

Instructions:

1. Bring one cup of water, one cup of rice vinegar, 1 tbsp sugar, and 1 tbsp salt to a boil in a small saucepan.

2. Remove the vinegar mixture from heat and pour on top of your sliced cucumbers, julienned carrots, and sliced radishes and let it sit to start pickling your vegetables.

3. Then, brust, trim, and separate the mushrooms into bite sized pieces.

4. Mix together the soy sauce, rice vinegar, sriracha, hoisin, and water/cornstarch slurry in a small bowl.

5. Heat up 2 tbsp of sesame oil in a wok or a skillet on medium heat.

6. Add the mushrooms in the sesame oil and saute for 3 minutes. 

7. Next, add the sauce mixture, toss and cook for another 1-2 mins.

8. Heat up your bao buns in a steamer or if you do not have a steamer, wrap them in damp paper towels and microwave for 30 seconds.

9. Fill the warmed bao buns with pickled vegetables and the blue oyster mushrooms. Garnish with sesame seeds, if desired.

Blue Oyster Mushroom Bao from coupleinthekitchen.com

Makes: 8 Bao

Ingredients:

• 1 cup water

• 1 cup rice vinegar

• 1 tbsp sugar

• 1 tbsp salt

• ⅓ cup of julienned carrots

• 1 cup of sliced cucumbers

• 4 radishes, sliced

• 4 bao buns, steamed

• 8 ounces Chesed Farms Blue Oyster Mushrooms 

• 2 tbsp toasted sesame oil

• 2 tbsp soy sauce

• 1 tsp rice vinegar

• 1 Tbsp sriracha

• 4 tbsp hoisin sauce 

• 1 tsp cornstarch, dissolved in a splash of water