How to make Mushroom Bao - SK Khazana -
These are Chinese steamed buns that can be stuffed with various fillings
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Button mushrooms (बटन मशरूम), Portabello mushrooms
Cuisine : Chinese
Course : Snacks and Starters
For more recipes related to Mushroom Bao - SK Khazana checkout Grilled Garlicky Mushrooms, Stuffed Mushrooms, Pan Fried Mushrooms, Mushroom With Garlic . You can also find more Snacks and Starters recipes like Baingan Pudina Rolls Corn Paneer Samosa Peru Popsicles How to Perfectly Boil Eggs
Mushroom Bao - SK Khazana Recipe Card
Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.
Prep Time : 31-40 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Mushroom Bao - SK Khazana Recipe
Button mushrooms medium 3
Portabello mushrooms medium 4
Oil 1 tablespoon
Garlic finely chopped 2 tablespoons
Ginger finely chopped 1 tablespoon
Spring onion bulbs finely chopped 4-5
Salt to taste
Soy sauce 1 teaspoon
Red chilli sauce 1 teaspoon
Oyster sauce 1 teaspoon
Crushed black peppercorns to taste
Spring onion greens finely chopped 3 tablespoons
Ready-made bao dough
Brown savoury biscuit crumbs as required
Cornflour 1 1/2 tablespoons
Cocoa powder 1 teaspoon
Soy sauce 1/2 teaspoon
Oyster sauce 1/2 teaspoon
Method
Step 1
Thinly slice button and portabello mushrooms and then roughly chop them.
Step 2
Heat oil in a non-stick pan, add garlic, ginger and spring onion bulbs, mix and sauté for 1-2 minutes.
Step 3
Add the mushrooms, mix and sauté for 1-2 minutes. Add salt and mix well and cook till the mushrooms are cooked completely and the moisture evaporated.
Step 4
Add soy sauce, red chilli sauce, oyster sauce and crushed black peppercorns and mix well.
Step 5
Add spring onion greens, mix and take the pan off the heat. Transfer the mixture into a bowl and let it cool down to room temperature.
Step 6
Divide the dough into a few portions of 20 grams each and the same number of portions of 4 grams each.
Step 7
Shape the 20 grams portions into balls and roll them into small discs. Stuff each with a portion of the mushroom mixture and apply a little water on the edges, bring the edges to the centre and pinch to seal. Further shape them like mushroom heads. Shape the smaller portion of the dough into mushroom stems. .
Step 8
Line a bamboo steamer with a few pieces of parchment paper and grease them with oil. Place the prepared all the pieces the on each. Cover and set aside to prove.
Step 9
Meanwhile, take cornflour in a bowl, add cocoa powder, soy sauce and oyster sauce and mix well. Add 1 tbsp water and mix well.
Step 10
Apply this paste on the stuffed bao heads. Cover the steamer.
Step 11
Heat sufficient water in a deep pan, place the steamer over it and steam the baos for 8-10 minutes. Take it off the heat.
Step 12
For assembly, make a cross incision on the bottom of the mushroom head bao and insert the mushroom stem bao into it.
Step 13
Add a little savoury biscuit crumbs on the serving plate, place the mushroom baos on it, garnish with micro green and serve warm.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
