Sticky Hoisin Mushroom Bao

Sticky Hoisin Mushroom Bao

Honestly, bao buns might be one of our all-time favourite things to eat, and this recipe is the reason we keep coming back to them. Sticky, glossy mushrooms coated in hoisin and soy, tucked into soft pillowy buns with crunchy cucumber and carrot matchsticks and fresh coriander. It's that perfect combo of rich, umami-packed filling against something cool and fresh. Yes, it takes a bit of effort, but the moment you take that first bite you'll completely understand why we think it's worth every second.

Cook: 15 min
Serves 3

Before You Start

  • Large frying pan
  • 6 steamed bao buns (warmed according to packet instructions)

Ingredients

  • 250g mixed mushrooms
  • 10g ginger
  • 2 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 5 cucumbers
  • 1 small carrot
  • 10g fresh coriander
  • 6 - steamed bao buns

Method

1

Prep the veg

  • Chop any large mushrooms into smaller pieces
  • Peel and mince the ginger
  • Slice the cucumber and carrot into matchsticks
  • Pick the coriander leaves
2

Cook the mushrooms

  • Heat a large pan over a medium-high heat with the olive oil
  • Add the mushrooms, cooking until caramelised
  • Add the ginger, hoisin sauce and soy sauce to the pan, bring to a simmer, mixing to coat the mushrooms and reduce until sticky
3

Assemble the buns

  • Warm the buns according to packet instructions
  • Fill each one with the mushroom mix and top with the cucumber, carrot and coriander leaves

Tips & Variations

  • Get the mushrooms right: Don't overcrowd the pan. Cook them in batches if you need to. Crowded mushrooms steam instead of caramelise and you'll lose that gorgeous sticky texture.
  • Mix up the mushrooms: We love using a mix of shiitake and oyster mushrooms here. They have brilliant texture and soak up the sauce beautifully. Chestnut mushrooms work great too if that's what you've got.
  • Make ahead: The mushroom filling actually tastes even better the next day once everything has had time to mingle. Make it in advance and just reheat gently when you're ready to serve.

Why This Works

The trick is getting the mushrooms properly caramelised before you add the sauce. If you rush that step you miss out on all that deep, savoury flavour that makes the filling so good. Once the hoisin and soy hit the pan and reduce down into something sticky and glossy, that's when the magic really happens.