Steamed Mushroom Baos

A popular autumnal starter in Luxembourg is Toast aux Champignons – a slice of toasted bread topped with creamy mushrooms. It’s a really simple yet incredibly satisfying dish and I absolutely love it. This is a completely wacky take on the classic – a pillowy bread bun stuffed with mushrooms with a creamy mushroom dipping sauce. The inspiration for this recipe comes from soft Oriental dumplings, often referred to as bao, which are usually stuffed with pork. I’ve decided to make them vegetarian and to use the classic toast aux champignons topping. The buns are in fact a bit of a cheat’s version, as I use baking powder instead of yeast to make them rise a lot faster. That way you can fill the buns instantly and start steaming, no patience required.

You can watch how to make this recipe here.

If you want the recipe in Luxembourgish you can find it here.

This is a recipe from my book “Home Sweet Home – My Luxembourg”.

December 10, 2016