Mushroom Bao Recipe | Beyond Sushi in NYC

When many people think of traditional Japanese and Asian-inspired fare, their minds tend to spring to one dish: sushi. However, there are so many more dishes in this culinary world that are worth exploring. Find many of these at Beyond Sushi, served up fresh and completely vegan! The prime example? This easy mushroom bao recipe from Beyond Sushi in NYC.

If there’s one thing the creative minds at Beyond Sushi know, it’s how to present Asian-inspired cuisine that’s flavorful and innovative. That’s why we love sharing recipes with you to create these dishes at home. The next time you find yourself looking for a quick lunch, get ready to whip up cruelty-free food designed to leave every guest feeling inspired.

Are your cravings strong and you need a quick fix? Don’t stress yourself out with cooking. Instead, treat yourself to a night in, catered by Beyond Sushi. Read through our menu options for inspiration and use our easy online ordering system.

Mushroom Bao Recipe for Home Cooking

At Beyond Sushi, we know how to take the simplest veggies and turn them into unforgettable dishes. Nothing showcases that skill better than our smoked oyster mushroom bao!

As the name suggests, this dish starts with a filling of mouthwatering smoked oyster mushrooms. From there, pickled cucumbers, dill, and red onions provide a sharp, crisp contrast. Finally, a sprinkle of sesame, crushed peanuts, and delicate miso glaze tie the whole dish together.

Is your curiosity peaked yet? Good! Whenever you’re ready, read on to learn how you can bring a simplified version of this delicious snack to your own home, courtesy of the chefs at Beyond Sushi!

Note: while this recipe calls for a traditional bamboo steamer basket, you can easily substitute this for a metal steamer or rice cooker. Just be sure to lay down a bed of parchment paper, both to prevent the steamed buns from sticking and protect their delicate shape.

Ingredients

1 1/4 teaspoons of active dry yeast
1 pound shitake mushrooms, diced
1 cup pickled carrots
1 jalapeno pepper, sliced
1 cup of warm water
2 tablespoons of coconut sugar
1 teaspoon of salt
3 cups of all-purpose flour
1 teaspoon baking powder
2 tablespoons of canola oil
1/2 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon maple syrup
1 teaspoon miso paste
2 teaspoons liquid smoke
1/2 cup chopped peanuts
1/2 cup cilantro
Drizzle of olive oil
Drizzle of hoisin sauce (optional)

Instructions

Begin by preparing the lotus buns. In a medium bowl, whisk together the water and yeast. Allow this mixture to sit for about five minutes, and then add one teaspoon of canola oil.
As the yeast activates, combine the flour, sugar, salt, and baking powder in a large bowl. Slowly, stir together the wet and dry ingredients to form a sticky, soft dough. Knead this dough for about six minutes until it is elastic.
Use the remaining canola oil to grease the sides of the large mixing bowl. Place the dough ball in the bowl. Cover the bowl with a towel and place it in a warm place until the dough has doubled in size.
As the dough rises, prepare the mushrooms. In a small dish, combine the soy sauce, vinegar, maple syrup, miso paste, and liquid smoke, whisking as you go.
Heat a nonstick skillet to medium heat, and then add the mushrooms. Cook for around eight minutes, stirring periodically to ensure the mushrooms are evenly browned. Add the sauce and allow the mushrooms to cook for around two minutes more.
Remove the mushrooms from the heat and set aside.
After the dough has doubled, remove it from the bowl and divide it into smaller portions, each roughly about the size of your fist. These will form roughly ten buns.
Use a rolling pin to gently flatten each ball until it is roughly one or two inches thick and five inches in diameter. Oil the surface of each bun with a drizzle of olive oil, fold them in half, and place them on parchment paper. Set them aside and let them rest for about ten minutes.
Transfer the parchment to the bamboo steamer and allow each bun to steam for around eight to ten minutes. Depending on the size of your steamer, you may want to work in smaller batches. These delicate buns can be fragile, so work slowly and carefully.
All that’s left is to combine! Stuff your steamed buns with mushrooms, jalapenos, and pickled carrots. Finally, sprinkle peanuts and cilantro over the surface, and add a final drizzle of hoisin sauce to tie the dish together.

Vegan Delicacies at Beyond Sushi

Ready to explore the vast world of vegan cuisine? Our full menu has everything you need to find new, innovative flavors and rediscover your passion for vegan dining. With a unique combination of special rolls and classics, you’re all but guaranteed to find a new favorite dish.

Enjoy a meal within any of our conveniently located restaurants all over the city, or place an order for pickup or delivery. Let us bring the flavor to your door!