These sticky ‘pulled’ mushroom baos have become a favourite at my private dinner events and also when I want to treat my friends! 😉

For those that haven’t jumped on the BAO BUNS yet… Bao buns are a popular Chinese street food, they’re kind of like a Chinese sandwich, often filled with braised meat, or chicken. They’ve become increasingly popular in the west over the last 10 years.. no longer only available in Chinese food outlets but also in hipster food joints, burger bars and food trucks.

They are really made just like any bread recipe, except they are steamed instead of baked. There are also gluten free versions, however I have chosen to use wheat flour, which is the traditional way.

Three components

This dish has three main components:

1. The bao buns themselves – click here to go to my homemade bao recipe, in my opinion they are SO much better homemade.

2. The sticky mushrooms.. made with a soya sauce base. I use oyster mushrooms, when cooked properly have a lovely meaty texture.

3. The sauces: Vegan mayo and salsa macha – click here for my salsa macha recipe.

When all these components come together, magic takes place! The sweet umami taste of the meaty mushrooms with the soft texture of the baos, the rich, acidic mayo and the spicy, smokey macha sauce!

Heres the recipe for the sticky mushrooms!

Sticky Tamari Mushrooms

500g oyster mushrooms (picked down to small pieces)

For the sauce

100g tamari
20g/1 tbsp rice vinegar
140ml water
10g/2 tbsp corn starch
1 tbsp vegetable oil (I used olive oil)
1 tbsp tomato paste
1/2 tsp ginger powder
1 tsp garlic powder
1.5 tbsp sugar or agave
1/2 tsp onion powder (optional)
1 tbsp nutritional yeast (optional)

1. Heat up a frying pan with 2 tablespoons of oil on a high heat, add some of the mushrooms, but don’t overfill the pan – cook in 2 or 3 batches if you need to.

2. Cook the mushrooms until they are nice and caramelised, a big pinch of salt will draw out the moisture which will make the mushrooms extra meaty.

3. Put the ingredients for the sauce in a bowl and mix with a whisk. Add the sauce to the frying pan with all the cooked oyster mushrooms. After a few minutes the sauce should be nice and thick.

4. Heat up your bao buns in a steamer, fill with the mushrooms and top with vegan mayo and salsa macha (or srirache!).. this dish also benefits from some pickled vegetables (pickled onions, cucumbers or sauerkraut are all good choices).

*Alternatively you can use bread instead of bao buns!

Enjoy and let me know how you get on in the comments!

Big hug,