This recipe transforms a medley of mushrooms with Chinese five spice and hoisin sauce to recreate the takeaway favourite at home. Crammed into pillow-soft bao buns with cucumber and spring onions, they're guaranteed to prove popular with vegans and meat eaters alike!
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Yields:
4 serving(s)
Total Time:
20 mins
Cal/Serv:
364
Ingredients
For the pulled mushrooms
1 Tbsp. sesame oil
1 Tbsp. soy sauce
1/2 Tbsp. smoked paprika
1/2 tsp. Chinese five spice
1 Tbsp. maple syrup
400 g oyster mushrooms
For the hoisin sauce
50 g dark brown soft sugar
3 Tbsp. black bean sauce, we used Lee Kum Kee
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
4 prunes
1/2 tsp. sesame oil
1/2 tsp. Chinese five spice powder
To serve
1 cucumber, cut into matchsticks
6 spring onions, shredded
12 Bao buns, we used M&S
Directions
Step 1Preheat oven to 220°C (200°C fan) mark 7. For the pulled mushrooms, in a large roasting tin, mix the sesame oil, soy, paprika, Chinese five spice and maple syrup. Tear the mushrooms lengthways into small pieces and mix into the roasting tin. Cook for 10min.
Step 2Meanwhile, make the hoisin sauce by blending all the ingredients until smooth.
Step 3Once the mushrooms have had 10min, mix 2tbsp of the hoisin sauce into the tin. Return to the oven for 5min.
Step 4To serve, reheat the bao buns according to pack instructions. Spread some of the remaining hoisin sauce inside each bun and load in the pulled mushrooms, spring onions and cucumber.
Per serving:
Calories: 364
Protein: 10g
Total fat: 5g
Saturates: 1g
Carbs: 67g
Total sugars: 32g
Fibre: 4g
Whether you're vegan, or just looking to cut down on meat, these are our best plant-based recipes 🥬 🥦
