Mushroom Buns Recipes
FRIED WILD MUSHROOM MINI BUNS
Steps:
- Mix warm water with sugar to dissolve. Add yeast and let stand for 10 minutes. Mixture should get foamy or the yeast is dead. Mix in lard. In a food processor, add flour and yeast mixture. While blade is spinning, pour in water until a ball forms. If dough is too sticky, add more flour. If dough appears dry and doesn't form a ball, add more water. As soon as a ball forms, take dough out and knead by hand on a floured surface. For 10 minutes roll dough into one long log about 2 inches thick. Cut into 2-inch pieces.
- Fried Wild Mushroom Mini-Buns: In a hot saute pan coated with canola oil caramelize the shallots. Season. Add the crimini mushrooms and cook for one minute. Add the remaining mushrooms and thyme. Check for seasoning. Deglaze with red wine. Let reduce by 75 percent, then add the demi-glace and reduce until dry. Cool mixture before stuffing the buns. Form small circles (1 1/2 inches in diameter) with the dough and place mushroom mixture in the middle. Encircle stuffing with the dough and seal with a little twist. Let rest in a warm place for 30 minutes. Fry at 350 degrees until golden brown.
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From eightforestlane.com
5/5 (3)Total Time 45 minsCategory AppetizerCalories 180 per serving
From eightforestlane.com
5/5 (3)Total Time 45 minsCategory AppetizerCalories 180 per serving
- Make the dough. Combine flour, sugar, baking powder and salt in a large bowl. Gradually add in ½ cup of warm water and vegetable oil, mixing with your hands until the mixture comes together and forms a soft dough. On a lightly floured surface, knead dough for about 5 minutes until smooth. Cover with plastic wrap and set aside to rest for 1 hour at room temperature.
- Make the filling. Finley dice the mushrooms and water chestnuts so they form a mince like texture. Heat peanut oil in a frying pan and add mushrooms. Saute until soft.
- Meanwhile, mix together soy sauce, honey, oyster sauce, Chinese cooking wine, ginger and garlic. Add sauce and water chestnuts to the mushrooms and bring sauce to the boil. Remove from heat and set aside to cool.
- Divide the dough into 10 equal pieces and use a rolling pin to shape into circles about 8 cm in diameter. Cover dough with a damp cloth while you work to prevent drying out.
HOW TO COOK PORTOBELLO MUSHROOMS AS HAMBURGER BUNS
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From slenderkitchen.com
5/5 (1)Total Time 12 minsCategory Side DishCalories 68 per serving
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5/5 (1)Total Time 12 minsCategory Side DishCalories 68 per serving
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