Restaurant inspiration · Our own recipe
Sticky mushroom bao with quick pickled cucumber
Inspired by the steamed buns at Momofuku Noodle Bar, our version combines deeply browned mushrooms, sticky sauce and crisp cucumber.
An original WYNCH recipe idea inspired by Momofuku Noodle Bar.
Ingredients
Serves 2
- 4 ready-made bao buns
- 250 g shiitake or oyster mushrooms
- ½ cucumber
- 1 spring onion
- 2 tbsp hoisin sauce
- 1 tsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tbsp oil
Method
- Thinly slice the cucumber and toss with rice vinegar and sugar. Slice the spring onion.
- Fry the mushrooms in oil over a high heat for 6–8 minutes. Add hoisin, soy sauce and 2 tbsp water; glaze for 1–2 minutes.
- Steam the buns according to the packet. Fill with mushrooms, drained cucumber and spring onion.
Which wine style works?
A light, fruity Sicilian red, served slightly chilled, works with the mushrooms and hoisin.
The inspiration
Momofuku Noodle Bar · Steamed Buns mit Shiitake. View source.
Our own adaptation, not an original restaurant recipe or a collaboration. This recipe idea has not yet been kitchen-tested. The image is AI-generated.
