Shiitake Mushroom Buns – 12 Pack

Package Includes:
35 oz. Cooked Soy Marinated Shiitake Mushrooms (sliced)
9 oz. Pickled Cucumber Slices
9 oz. Hoisin Sauce
12 Pcs. Steamed Buns

Momofuku Shiitake Buns from David Chang have been a fan-favorite for almost 20 years. The irresistible combination of caramelized shiitake mushrooms, hoisin sauce, lightly pickled cucumbers, and scallions on a steamed bun has earned worldwide recognition.

Straight from Momofuku’s kitchen in New York, shiitake mushrooms are sliced and soy-marinated. All you have to do is saute them on your stove, then assemble your steamed buns!
Few chefs, and restaurants, have done more to influence restaurant dining in America over the past two decades than David Chang and his Momofuku. But what’s today a certified empire with restaurants around the world began way back in 2004, with the opening of Momofuku Noodle Bar in New York City. From then on Momofuku became synonymous with edgy, super-inventive spins on Asian cuisine in casual, minimalist dining rooms.

How to Steam the Buns:
Method 1:
1) Place buns onto a plate that has been lightly greased with oil.
2) Spray some water onto the buns, then plastic wrap the whole plate tightly.
3) Microwave in 15 seconds intervals until the buns are soft and consume immediately.

Or Method 2:
1) Steam the buns directly in a steamer pot, lined with parchment paper, over simmering water. This will take 2-3 minutes. Steam until soft and fluffy throughout.

Assembling the Shiitake Buns:
1)  Thinly slice scallions and steam buns before starting this process.
2)  Drain the shiitake mushrooms well on a sieve/colander. Mushrooms should be fully defrosted.
3)  Heat a non-stick skillet or a well-seasoned cast iron skillet on medium low heat.
4)  Add a thin film of oil to the skillet and add the mushrooms, taking care not to crowd the pan. If the skillet is small, saute the mushrooms in single-layer batches.
5)  Cook the mushrooms for about 30–45 seconds, before giving them a toss in the pan. There should be some caramelization, but not too dark or burnt.
6)  Once the mushrooms have been fully heated through, drain them on a plate lined with paper towels to absorb any excess oil.
7)  Split the steamed buns at the seam, taking care to keep the tops and bottoms in tact.
8)  Apply hoisin sauce liberally on both sides of the bun, sprinkle sliced scallions on the top side.
9)  Place a few slices of pickled cucumbers on the bottom side and spoon a good amount of sauteed mushrooms over the cucumbers.
10)  Fold the top side over, serve and consume immediately.