Shiitake Mushroom Buns - 12 Pack
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These shiitake mushroom buns are a new mainstay on the menu at David Chang’s Momofuku Noodle bar in New York’s East Village. Since the restaurant first opened in 2004, it has served numerous steamed buns on its menu starting with the pork bun, but the mushroom has endured as a longtime fan-favorite.
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.
This package serves 4-6 people and includes everything you need to make 12 Shiitake Mushroom buns
- Cooked Soy Marinated Shiitake Mushrooms, sliced (35 oz.)
- Pickled Cucumber Slices (9 oz.)
- Hoisin Sauce (9 oz.)
- 12 Steamed Buns
Recommended fresh ingredients to acquire: Scallions (to slice for garnishing shiitake buns)
- This package ships with ice packs, may thaw in transit.
- Upon arrival, remove contents from packaging and store in the fridge until ready to use.
- Buns will last 2-3 days in the refrigerator, but are best consumed as soon as possible.
- Leftover Shiitake Mushrooms (uncooked) may be frozen.
- Freezing is not recommended.
To Serve
Steam the Buns – Microwave
- Place buns onto a plate that has been lightly greased with oil.
- Spray some water onto the buns, then plastic wrap the whole plate tightly.
- Microwave in 15 seconds intervals until the buns are soft and consume immediately.
Steam the Buns – Steamer Pot
- 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.
Assemble the Buns
- Buns would need to be steamed prior to starting this process.
- Drain the shiitake mushrooms well on a sieve/colander.
- Preheat a non-stick skillet, or a well-seasoned cast iron skillet, on low-medium heat.
- Add a thin film of oil to the skillet, and saute the mushrooms in the pan.
- The pan should not be overcrowded, and best to just have 1 layer of mushrooms in the skillet.
- 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.
- Once the mushrooms have been heated through, drain it on a plate lined with paper towels to absorb any excess oil.
- Split the steamed buns at the seam, and apply hoisin sauce liberally on both sides of the buns, place a few slices of pickled cucumbers on the bottom side, and spoon a good amount of mushrooms over the cucumbers.
- Fold the top side over, serve and consume immediately.