Gua Bao with Mushrooms and Pickled Veggies
Here is the sandwich recipe withe the buns I made in the previous post. Unlike the regular sandwiches, the bread in this is steamed so the feel of this sandwich is much smoother, softer and gentler on your gums. I don’t know if anybody else faces this problem but whenever I eat a panini or a baguette sandwich – I always land up with scratched gums. As much as I love baguette…it always goes and scratches the interior of my mouth. Anybody else faces this problem or am I the only weirdo out there?
So these buns are a great solution for my scratchy gum issue. You can stuff them to make sandwiches a million way but this combination works really well if you are making them vegetarian. I used hoisin sauce to marinade button mushrooms – you can replace hoisin with a mushroom sauce or any other dark Asian sauce of your choice. Button mushrooms can be replaced with portobello or shitake. I have made these sandwiches thrice so far – once with fresh basil and twice with cilantro. I do feel that cilantro tasted better with the sandwiches…but if all you have is basil, then you can totally use it. The pickled veggies add a nice crunch and a fresh flavor and to up the crunch you can also add some crushed roasted peanuts on the top. You can really mix and match the flavors with this….so go ahead and give it a try – hopefully you’ll like it. Its a big hit in my house!
Serving 4 sandwiches
Cooking time 20 minutes
2 boxes of button mushroom, sliced
1 cucumber, peeled and cut into long sticks
1/3 red bell pepper, cut into thin sticks
1 red onion, cut into slices
1 carrot, peeled and cut length into thin slices
2 fresh red chilies, cut into medium size pieces
handful of fresh basil or cilantro
1/2 cup vinegar
1/4 cup sugar
1 tsp salt
2 tbsp mayonnaise
1 tsp + a squirt of sriracha sauce
1 tbsp hoisin sauce
1 tsp sesame oil
- In a big bowl add vinegar and sugar, salt and mix till the sugar is dissolved completely.
- Add the veggies to the vinegar mixture. Stir using your hands and let the veggies sit in the vinegar for about 30 minutes, stirring them once or twice in between.
- In a separate bowl mix mushrooms with hoisin sauce and marinade for about 12 to 15 minutes.
- Mix mayo and a tsp of sriracha and keep aside.
- In a skillet, heat sesame oil. Add marinated mushrooms with all its juices and cook on medium heat till the mushrooms become dry-ish. Don’t over dry the mushrooms as you will need a little bit of sauce for the sandwich.
- Once the veggies have marinated for 30 minutes, you can assemble the sandwiches.
- Smear a generous amount of spicy mayo on both side on the bun. Place some mushrooms on it with a little bit of its sauce. Place pickled veggies on top of it along with the chilies and top it with some fresh basil or cilantro. Close the sandwich and serve.