Guan's Mushroom

Leading grower of specialty mushrooms in North America

Whenever I frequent a Chinese restaurant, I always order Bao Buns if it’s on the menu because of how amazing they are. However, I could never find a good recipe for it online.

Today, Marie Reginato and our R&D team have worked together to solve our problems, coming up with a new, innovative recipe for Asian Bao Bun Tacos.

Whether you decide to use actual bao buns or tortillas, the combination of coconut rice and glazed Portabella, Shiitake and King Oyster mushrooms will pair well with your wrapping and burst forth with an abundance of flavor.

Check out the recipe below:

Print Recipe

Asian Bao Bun Taco

BBQ Blend
Serves 2-3 (4-6 Tacos)
Prep Time: 20 minutes | Cook Time: 45 minutes

Ingredients

For the Coconut-Rice:

  • 1 tablespoon ghee
  • 1 cup jasmine rice
  • 1 cup coconut milk, full-fat
  • 1 cup water
  • Pinch of sea salt
  • 1 lime
  • Handful of cilantro, roughly cut

For the Mushroom Glaze:

  • 2 tablespoon sesame oil
  • 1/2 bundle of green onions, roughly chopped
  • 1 garlic clove, roughly chopped
  • 3 cups Guan’s BBQ Blend Mushrooms
  • 2 tablespoon hoisin sauce
  • Sesame seeds
  • Pinch of sea salt

Toppings:

  • 4-6 tortillas
  • Pickled veggies
  • Cilantro

Instructions

  • Start by cooking the rice. Rinse the rice under water before cooking. On medium heat, add in the ghee and let it melt down. Toss in the rice and toast it for about 5-10 minutes, stirring frequently so that it doesn’t burn – toasting infuses flavor into the rice. Now turn the heat to high and add in the coconut milk, water and sea salt. Bring to a boil and then immediately lower to a simmer and place the lid on top. Do not touch the rice while it cooks for 15-20 minutes! Once it’s done cooking, fluff the rice with a fork and let it sit to cook for about 10 more minutes. Now add in the cilantro and lime juice and fluff once more.
  • To cook the mushrooms, start by warming the sesame oil in a medium sauté pan on medium-high heat. Add in the green onions, garlic, mushrooms, and sea salt and cook until the mushrooms have softened, about 5-10 minutes. Turn the heat off and stir in the hoisin sauce and the sesame seeds.
  • To assemble the tacos – warm both sides of the tacos and stuff each with the rice, then the mushroom mixture and top with pickled veggies and cilantro. Enjoy!