What's the best way to serve pulled oyster mushroom bao burger [vegan, gluten-free]?

Serve fresh with your favorite toppings and condiments on the side.

What makes pulled oyster mushroom bao burger [vegan, gluten-free] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does pulled oyster mushroom bao burger [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

4.2K Views 2 years ago

Pulled Oyster Mushroom Bao Burger
[Vegan, Gluten-Free]

MK By: Melina Kutelas

Author Bio

Melina is a former Fashion Stylist turned Food Stylist, Photographer, and Recipe Developer. For her... Read More

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Mushroom Recipes

Pulled Oyster Mushroom Bao Burger [Vegan, Gluten-Free]

Dairy Free

Vegan

If you're looking to seriously step up your burger game, these Asian fusion burgers are definitely worth your time. Steamed bao buns are stuffed with oyster mushrooms marinated in an umami sauce and paired with steamed kale and caramelized onions. No patties because if you have pulled oyster mushrooms what... Read More

Ingredients You Need for Pulled Oyster Mushroom Bao Burger [Vegan, Gluten-Free]

For the Buns:

1 3/4 cups, plus 2 tablespoons of all-purpose flour
1 tablespoon sugar
1/2 pack dry yeast
1 tablespoon water
2 tablespoons soy milk
1/2 tablespoon sunflower oil
1/2 tablespoon rice vinegar
1/2 teaspoon baking powder

For the Pulled Mushrooms:

8.5 oz oyster mushrooms
2 tablespoons sesame oil
1 tablespoon maple syrup
1 tablespoon tamari
1 tablespoon liquid smoke
2 tablespoons water

For the Marinated Kale:

2 handfuls of kale
1 tablespoon tahini
Juice of half a lemon
1 1/2 teaspoons tamari

For the Caramelized Onions:

2 red onions
2 tablespoons of sunflower oil

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How to Prepare Pulled Oyster Mushroom Bao Burger [Vegan, Gluten-Free]

Start by adding all the ingredients for the mushroom marinade into a flat, ovenproof dish and whisk together. Roughly chop the mushrooms and cover them in the marinade. Set aside in the refrigerator.
Chop up the kale into bite-size pieces, making sure to remove all the stems. Now, add into a bowl and add the tahini, lemon juice, and tamari.
Massage the kale until it breaks down and is evenly covered in marinated. Set aside as well.
Next, start preparing the dough. Add all the dry ingredients (except for the yeast and baking powder) into a large bowl and mix well.
Dissolve the yeast in the tablespoon of water. Then, mix it together with the remaining wet ingredients.
Add the wet to the dry ingredients and mix until everything comes together. Add more water or flour if needed.
On a lightly floured surface, start kneading the dough for about 10 minutes.
Lightly oil a bowl and place inside, and cover it with a damp kitchen towel. Now let the dough rise in a warm place for about 90 minutes or until it has doubled in size.
After the dough has risen, punch it down and flatten it. Sprinkle the baking powder on top and knead for another 5 minutes.
Now, divide the dough into four even balls and form into uniform buns. Place on a baking tray lined with baking paper and cover with a towel.
Let the buns rise again for another 90 minutes.
When the buns have doubled in size it's time to steam them. If you using a built-in steamer, make sure to oil the tray you’re steaming them in.
Place in the steamer or steaming basket and let them steam for 20 minutes.
While the buns are steaming, slice the onions and heat up the oil in a skillet over medium heat. Add the onions and stir every 5 minutes until the onions are perfectly caramelized. This will take about 30 minutes.
In the meantime also preheat the oven to 320°F and place the dish with the mushrooms inside and roast for 15 minutes. After removing them from the oven place on a cutting board and using a fork start pulling them apart.
When the onions and the buns are finished, cut the buns in half and assemble your burgers. Start with the kale, then add the mushrooms, and finally the onions.

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