My obsession with mushroom steam buns goes back quite a long way. If I spot them on a menu there’s no way I can say no, there’s just something about those fluffy buns with a rich mushroom filling that I find totally irresistible.
These buns are the closed variet. I’m yet to attempt the open bun version, I will, but in the mean time here’s a super easy way to make deliciously filled mushroom steam buns.
I used my basic dough recipe which is incredibly versatile and can be used for everything, pizza, flatbreads etc etc.
This amount of dough would make around 18 buns, but I used a quarter of it and kept the rest in the fridge wrapped in cling film and used it for pizza and flatbreads during the week. It’s a game changer.
Let me tell you about the delicious mushroom filling. It’s absolutely packed with gorgeous Asian flavours; garlic, ginger, sesame, tamari, Miso and hoisin.
I love these little buns – I hope you love them as much as I do!
Did you know that I have a new cookbook?
It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!
Here's a sneak peak...
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