#TasteofThursday recipe from Wild Rice Bistro

Three Mushroom and Carmelized Onion Steam Buns with Scallion Verde

 

 

Serves 4 (2 buns per person)

ingredients – buns:

1 ½ cups warm water

½ Tbsp white sugar

1  Tbsp yeast

3 ½ cups all purpose flour

 

ingredients – filling:

1 lb shitake mushrooms, sliced

12 oz (3/4 lb) portabello mushrooms, sliced

1 lb oyster mushrooms, diced

1 lb red onions, peeled and thinly sliced

¼ cup black vinegar*

¼ cup palm sugar*

1/2 bunch cilantro, chiffonaded

3 Tbsp soy sauce

3 Tbsp rice wine*

¼ cup canola oil

 

specialized equipment:

bamboo steamer basket with lid*

 

method – buns:

  • Soften the yeast in the warm water and sugar.
  • Slowly add softened yeast mixture to flour stirring constantly.
  • Mix until the dough clings together.
  • Turn out onto a floured surface and knead until the dough becomes shiny and smooth.
  • Place in an oiled bowl and cover with cling wrap.
  • Let sit in a warm, draft-free place until the dough has doubled in size.
  • Pinch out small balls of the dough about the size of a ping pong ball
  • Using a rolling pin, roll out the dough in to a circle about ¼ inch thick and about 4 inches in diameter.
  • Drop a clump of the filling mixture into the middle.
  • Pick up all sides of the dough and pinch them together and using a twisting motion seal up the bun, pinching off a small ball of dough.
  • Turn the bun over so and roll in a circular motion (the moist dough will grip your work surface and tighten the bun).
  • Steam in a well-oiled steamer basket for about 5 minutes.
  • Serve with the scallion verde.

… more

method – filling:

  • Add a small amount of oil to a medium sized saucepan and cook the onions until they become translucent
  • Deglaze with black vinegar.
  • Simmer for until the vinegar has reduced by one third, then add the palm sugar.
  • Cook down until all the moisture has evaporated and the onions are soft and sticky. Set aside.
  • Put a large frying pan on high heat and add canola oil, when the oil is hot add the mushrooms and season with salt and pepper as they cook.
  • Sauté mushrooms until golden brown (Tip #1).
  • Add soy sauce, rice wine, and cilantro.
  • Cook until almost all moisture is gone.
  • Combine with the caramelized onions and mix well.

 

scallion verde:

1 bunch scallions/ green onions, roughly chopped

Half bunch cilantro, chopped

Half bunch parsley, chopped

½ cup canola oil

2 Tbsp. fresh lemon juice

2 Tbsp. mirin*

2 Tbsp. shaoxing rice wine*

 

  • Combine scallions, herbs and oil in a food processor and blitz until emulsified.

slowly drizzle in lemon juice, mirin and rice wine.

 

Tip #1: it may be easier to cook the mushrooms in batches

 

*available in Asian food stores or the Asian food section of larger supermarkets

 

Wild Rice Market Bistro,  New Westminster:  122-810 Quay

 

Feature image courtesy of skeeze via pixabay

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