Mushroom Bao Buns Recipe

Vegetarians and shroom lovers – this mushroom bao recipe is for you! When I went on a meatless diet a couple of years ago, it inspired me to recreate Asian classics with a vegetarian twist and this mushroom bao recipe was definitely one of my favorite creations. 

If you’re not familiar with ‘bao’ in Asian cuisine, they’re steamed bao buns that are served with various fillings, with pork and beef being the most common ones. And what makes baos so perfect for dishes like this is that you can essentially fill them with anything! Check out my homemade steamed bao buns recipe in the recipe card below!

Now I must warn you – each bite of this mushroom bao will take you on a journey of taste and texture. The tender oyster mushrooms dressed in a delicious savory sauce coupled with pickled cucumbers, spicy Thai chilis, and fresh scallions make this a healthy and irresistible bao.

Looking for more delicious bao fillings? Check out my other bao recipes below!

• Pork Belly Bao
• Korean Fried Chicken Bao
• Soft Shell Crab Bao Bun
• Shrimp Bao Bun
• Fried Chicken Bao

Why you’ll love this recipe

If you’re looking for a meatless bao option without sacrificing flavor, this recipe is exactly what you need. Pillowy soft bao buns are the perfect canvas for the savory oyster mushroom filling because they let the flavors of the mushrooms shine. I used shredded oyster mushrooms but feel free to use any mushrooms you desire! Just be sure to cut them up into small or bite-sized pieces.

Technically, you can make the sauce with just hoisin sauce, but adding flavor boosters like soy sauce, maple syrup, sesame oil, and five-spice powder deepens the flavor of the sauce, making it irresistibly delicious. To complement the savory mushrooms, I’ve prepared toppings like pickled Persian cucumbers to cut through the savoriness, Thai chili peppers for some heat, and scallions for freshness. While these were my preferred toppings, feel free to use what you like – it’s your bao after all 🙂

Mushroom Bao Buns Ingredients & Substitutions

Oyster mushrooms: oyster mushrooms are the star ingredient of this recipe, so make sure they’re fresh. Alternatively, you can substitute or add a variety of other mushrooms, like Portobello, button, or shiitake.

Steamed baos: steamed baos is the vessel that holds all the ingredients together. You can use store-bought bao buns, but I highly recommend making the baos from scratch! My steamed bao buns recipe can be found in the recipe card below!

Oil: any neutral oil will work well for sauteing the oyster mushrooms, like vegetable, canola, corn, avocado, grapeseed, peanut, or sunflower seed oil.

Soy sauce: soy sauce adds savoriness and umami flavors. It also helps create a smoky charred flavor when sauteeing the mushrooms. I prefer the Pearl River Bridge brand. 

Hoisin sauce: hoisin sauce is used as the base of the sauce. It’s salty, sweet, and slightly tangy! I like using the Lee Kum Kee brand hoisin sauce. 

Maple syrup: maple syrup sweetens and deepens the flavors of the sauce. You can use honey or brown sugar as a substitute.

Sesame oil: sesame oil adds a bold, rich, and nutty flavor to the mushroom filling. 

Chinese five spice powder: Chinese five spice powder adds sweet, warm, and licorice-like flavors to the sauce. As a substitute, you can create your own blend at home by combining ground cinnamon, fennel, cloves, star anise, and Sichuan peppers together.

Persian cucumbers: Persian cucumbers are used to make the pickled cucumber topping. It adds freshness to the mushroom baos. You can use regular or Kirby cucumbers as substitutes.

Salt: salt is used to ‘sweat’ the cucumbers – meaning drawing out excess water from the cucumbers to make it extra crunchy. 

Sugar: sugar balances out the tangy and salty flavors of the pickled cucumbers. 

Rice vinegar: rice vinegar adds a sweet and tangy flavor to the pickled cucumbers. You can substitute it with apple cider vinegar or white vinegar.

Roasted sesame seeds: roasted sesame seeds add a hint of nuttiness to the pickled cucumbers. 

Thai chilis: Thai chilis are added as a topping for an extra kick. Feel free to swap it with other chilies, such as serrano or jalapeno peppers.

Scallions: scallions add a nice splash of color and freshness as garnish. 

How to Prepare Mushroom Bao Buns

Follow the steps below to prepare these delectable mushroom baos:

Step 1: Salt the Persian cucumbers

Place the thinly sliced Persian cucumbers into a small mixing bowl. Add salt and mix thoroughly until well combined. Set aside for 15 minutes to draw out the moisture.

Step 2: Prepare the sauce mixture

In the meantime, prepare the hoisin sauce by combining hoisin, soy sauce, maple syrup, sesame oil, and Chinese five-spice powder in a small bowl. Using a whisk, mix the ingredients together until well combined. Set aside for later.

Step 3: Prepare the pickled cucumber

After 15 minutes, squeeze the cucumbers to get rid of any excess water. Transfer to a new bowl, then combine sugar, rice vinegar, and roasted sesame seeds. Mix well and taste to adjust to taste. For example, if you prefer it tangier, add some more rice vinegar or if you want ti sweeter, add a pinch more sugar. Set aside for later.

Step 4: Prepare the mushrooms

Prep the mushrooms by wiping them down with a damp paper towel to clean off any visible dirt. Using your fingers, shred them into thin strips – they should resemble ‘pulled pork’. If using different types of mushrooms, slice them into small chunks or bite-sized pieces.

Step 5: Cook the mushrooms

Set a nonstick pan over medium-high heat. Once the pan is hot, add the shredded mushrooms and spread them out evenly across the pan. Cook until all the natural water from the mushrooms has evaporated. Be sure to stir so the mushroom is evenly cooked!

Step 6: Add soy sauce

Once the water has evaporated, add oil to prevent the mushrooms from burning, then stir. Next, add 1 teaspoon of soy sauce and stir until well combined. When the mushrooms are nicely charred and browned, remove them from the heat and transfer them to a bowl.

Step 7: Cook the sauce mixture

In the same pan over medium heat, add the hoisin sauce mixture from earlier. Reduce until slightly thickened or until it coats the back of a spoon or spatula and slowly drips off. Remove from the heat and add 1 to 2 tablespoons of the thickened sauce into the bowl with mushrooms. Mix the mushrooms and hoisin sauce mixture until combined. Reserve the remaining sauce to be used to assemble the baos.

Step 8: Assemble the mushroom bao

To assemble the baos, first have the steamed baos hot and ready! Take one bao and add a small spoonful of the reserved hoisin sauce at the bottom, making sure to spread it out evenly so the entire bottom layer of the bao is coated. Layer on the pickled cucumbers, then take about 1 to 2 tablespoons of the mushroom and place it on top. Add another spoonful of the hoisin sauce on top of the mushrooms. Garnish with Thai chilis, scallions, and roasted sesame seeds.

Step 9: Serve!

Repeat for the remaining baos and serve. Enjoy!

Cooking Tips for Mushroom Bao Buns

Here are a few cooking tips to keep in mind to make the most delicious mushroom bao every time!

• While I only used one type of mushroom, I recommend using a variety of your favorite mushrooms for more texture and flavor. For example, shiitake, portobello, and button mushrooms would be great additions

• As tempting as it is, only add up to 2 tablespoons of the mushroom filling to the bao buns so they don’t cause a mess when eating. 

• I personally like my food spicy but feel free to adjust the amount of Thai chilis added to the mushroom baos according to your preferred spice level.

• Feel free to experiment with different toppings and ingredients! 

Frequently Asked Questions

Can I use other types of mushrooms?

Of course! While I only used oyster mushrooms for this recipe, I highly recommend using other mushroom varieties. Some include shiitake, portobello, and button mushrooms, just to name a few. 

Can I make mushroom baos in advance?

Yes, absolutely! Just be sure to prepare the ingredients separately and when you’re ready to serve, assemble the baos together. You don’t want to pre-assemble the baos otherwise, the bao will turn soggy from the moist filling. 

Can you refrigerate mushroom baos?

For best results, mushroom baos should be enjoyed fresh. If you have leftovers, store them in an airtight container in the fridge and they’ll stay fresh for up to 3 days. You can reheat mushroom bao in the microwave until warmed through. 

Looking for more easy & delicious vegetarian recipes?

1. Mushroom Rice Bowl – if you’re craving an easy and satisfying one-pot meal, this mushroom rice bowl is the perfect recipe for any day of the week. It comes together in 30 minutes and is served with a flavorful miso sauce!

2. Japchae Dumplings – if you like japchae and dumplings, this recipe is for you! The dumplings are deep-fried to golden brown perfection for an addictively crispy exterior.

3. Vegan Sausage Pasta – for an easy and nutritious pasta recipe, this vegan sausage pasta is hard to beat. It’s creamy, savory, and guilt-free! 

4. Air Fryer Salt and Pepper Tofu – if you adore salt and pepper dishes, you have to add this tofu version to your weekly routine. This is a lighter and healthier version since it’s prepared in the air fryer!

5. Cheesy Breakfast Dumplings – if you love breakfast food and crispy dumplings, you’re gonna want to try this! It’s made with eggs, shredded mozzarella, and oyster mushrooms, wrapped in rice paper, and pan-fried until crispy. 

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