Buffalo Oyster Mushroom Bao

It’s funny you should mention my Buffalo Oyster Shroom Bao buns, because that’s actually my hypothetical drag name: Buffalo Bao

It’s a play on buffalo bill, you see? Except Bill is Bao because I love Bao. Drag names are always the best when you have to explain them, everyone knows that.⠀

Buffalo Oyster Mushroom Bao

The crispiest, juiciest, buffalo oyster mushroom bao. Totally vegan and beyond satisfying, these guys are the bao you've always dreamt of!

Course Appetizer, Dinner, Side Dish

Cuisine Chinese-Inspired

Keyword Recipe, Vegan, Vegan Bao Bun Recipe

Prep Time 1 25

Total Time 1 25

Servings

Calories 424kcal

Author Richard

Equipment

bamboo steamer

Ingredients

For the Egg Coating

120 g vegan yogurt unsweetened and unflavoured
40 g plant milk
1 tsp sriracha sauce

For the Spiced Flour

300 g plain white flour
3 tbsp corn starch
2 tsp sea salt
2 tsp old bay seasoning
½ tsp black pepper

For the Buffalo Sauce

113 g vegan butter or margarine
60 ml sriracha sauce
2 tbsp white wine vinegar
1 tsp soy sauce
1/4 tsp garlic powder

For the Bao

vegetable oil for frying
120 g oyster mushrooms
6 bao buns or use frozen store-bought buns
small bunch coriander

Instructions

To Make the Batter

In a medium bowl, whisk together the ingredients for the egg batter. In a separate bowl, whisk together the ingredients for the spiced flour. Set aside.

To Make the Buffalo Sauce

Combine all the ingredients in a medium saucepan and place over medium heat. Allow the vegan butter to melt, while whisking constantly. Once the mix is smooth and homogenous, remove form the heat and set aside.

To Make the Bao

Separate the oyster mushrooms (if they're all connected in a bunch) into bite-sized pieces.
Place a bamboo steamer over a pan of simmering water or switch on an electric steamer. Fill with your bao buns, separated by greaseproof paper so the don't stick to the steamer or to eachother. Steam gently for around 20 minutes.
Meanwhile, place a medium, high-sided saucepan over a medium heat and fill with around 2 inches of vegetable oil. Bring to around 170c. If you don't have a thermometer, just drop a little bit of your spiced flour mixture in after a few minutes – it should sizzle and bubble immediately.
Once your oil is hot, with one hand take an oyster mushroom and roll it around in the spiced flour. Remove it from the flour with the same hand and drop into the "egg" mixture.
Use the other hand to remove the mushroom from the "egg" mixture and drop it back into the spiced flour. Cover it in flour with the same hand, then carefully drop it into the hot oil. Quickly repeat the process with another three mushrooms.
Fry the mushrooms in small batches until golden brown and crispy on the outside. Remove from the oil and place on a tray lined with kitchen roll, to help absorb some of the excess oil. Repeat until all the mushrooms are fried.
Whisk your buffalo sauce to re-homogenise. Place the fried oyster mushrooms in a bowl and then drizzle the sauce over them. Toss or gently stir to combine.
Fill each steamed bao bun with fried, dressed mushrooms and some sprigs of coriander. Enjoy!

Nutrition

Make sure to check out Richard’s Instagram and website for more tasty recipes like this!

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2 thoughts on “Buffalo Oyster Mushroom Bao”

Brian
June 12, 2020 at 7:35 pm

This is a blog to watch for sure. I think you have a really awesome writing style by the way. Very easy to read. Your blog design is so clean too! Thank you all the hard work!
1. Good Old Vegan
  July 2, 2020 at 6:06 pm
  
  Thanks for the positivity Brian! Appreciate your comment about the blog design. The writing was done by Richard Makin, as mentioned in the recipe. He has great style indeed!