Sesame Roasted King Mushroom & Pickle Steamed Buns
Prep time: 
Cook time: 
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Makes: 10 steamed buns
 
I love these as is, but if you think mushroom sandwiches may be a hard sell in your house, you can add roasted shrimp, baked tofu or grilled chicken.

Depending on how much you like your mayonnaise, or how many buns come in your package, you may have leftover Sesame Chili Mayo.

Lastly, steamed buns are available in some supermarkets and Asian markets, in the refrigerator or freezer section. I recommend only cooking the amount you will need for each meal, so that you're only heating them once. I use a bamboo steamer and I love the slight fragrance it lends the buns. If you do not have a steamer, buns can be steamed in the microwave.
What you'll need
  • Rice Vinegar Pickles
  • 4 small cucumbers or 1 English cucumber
  • 1¼ cups seasoned rice wine vinegar
  • ¼ cup water
  • 2 large cloves garlic, peeled and smashed
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar
  • Sesame Chili Mayo
  • ½ cup mayonnaise
  • 1 tablespoon chili sauce
  • 1 teaspoon sesame oil
  • Roasted King Mushrooms
  • 2.5 pounds king mushrooms, root ends trimmed
  • 1 tablespoon grape seed oil
  • 2 teaspoons sesame oil
  • kosher salt
  • To Assemble Steamed Buns
  • 1 package steamed buns (about 10)
  • Sesame Chili Mayo
  • Pickles
  • Roasted King Mushrooms
  • Roasted Sesame Seeds
How you'll make it
  1. Rice Vinegar Pickles
  2. Trim ends of cucumbers. Thinly slice cucumbers (about ⅛-inch thick). Place in heat proof bowl, large enough to hold cucumbers and picking liquid. In small saucepot, combine seasoned vinegar, water, garlic, salt and sugar. Bring to a boil over medium heat, stirring until the sugar is dissolved. Let boil 2 minutes. Remove from heat and pour over cucumbers. Stir to combine. Let sit 1-2 hours, or until cooled to room temperature. If using right away, leave out. Otherwise, cover and store in the fridge.
  3. Sesame Chili Mayo
  4. In bowl, stir together mayonnaise, chili sauce and sesame oil. Taste and adjust seasoning, adding extra chili sauce to accommodate for your spice comfort level. If not using right away, cover and store in the fridge.
  5. Roasted King Mushrooms
  6. Heat oven to 425°F. If mushrooms are very long, halve each horizontally. Cut each mushroom vertically into ¼" planks. On rimmed baking sheet coated with cooking spray, toss mushrooms with grape seed oil and kosher salt. Arrange mushrooms in a single layer on baking sheet. Drizzle with sesame oil. Roast 10-12 minutes, or until starting to turn golden on the bottom. Flip mushrooms; sprinkle lightly with additional kosher salt. Roast 10-12 minutes more, or until mushrooms are golden and liquid has evaporated from the baking sheet.
  7. Assembled Steamed Buns
  8. In large pot that fits steamer basket, bring 3-inches water to a boil. Place steamed buns in single layer in a steamer basket. Cover steamer; cook according to package instructions (typically 8-10 minutes), or until fluffy, hot and pliable. Alternatively, wrap buns in wet paper towel and steam in the microwave 30 seconds-1 minute. Carefully open buns.
  9. Spread top and bottom with sesame chili mayo. Cover the bottom of the buns with pickles. Top with mushroom slices. Sprinkle with roasted sesame seeds.
How to plan ahead
• Rice Vinegar Pickles can be made up to two weeks ahead of time.
• Sesame Chili Mayo can be stirred together four days ahead of time.
• Mushrooms can be roasted up to four days ahead of time.
Recipe by at https://www.lifeaswecookit.com/sesame-king-mushroom-pickle-steamed-buns/