Watch how to make it here
There’s nothing better than a steaming hot, fluffy bun in your hand. Filled with the most sensational lemongrass shredded mushrooms and tangy pickled vegetables, this will feel like a warm hug in the shape of a bun.
A few notes:
- To save time, it is best to make the pickled carrots and radish and the dough the night before. After you’ve kneaded the dough, you can place it in the refrigerator for up to 24 hours. The pickled vegetables will last in the refrigerator for up to a week.
- King oyster mushrooms are essential to this recipe and it is best not to substitute them with any other mushroom. However, if unable to find king oyster mushrooms at your local grocery store, shiitake mushrooms can be used.
- The Thai chili peppers are spicy so do use caution or dismiss this ingredient altogether if avoiding spicy foods.
- For any leftovers, store the mushrooms, toppings, and buns separately. To reheat the buns, you can either steam them for 5 minutes or microwave them for 1 minute with a wet paper towel laid on top of it (this is a quicker steaming method). [lt_recipe name=”Lemongrass Shredded