Pulled Teriyaki Fable Mushroom Bao
with Pickled Slaw Salad, Peanuts and Sesame Wedges
- Sesame
- Peanut
- Soya
- Sulphites
- Wheat
- Cereals containing gluten
- Egg
- Mustard
- Almonds
- Brazil nuts
- Cashew nuts
- Pecan Nuts
- Peanut
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Nuts
- May contain traces of allergens
- Sesame
- Walnuts
- Wheat
- Cereals containing gluten
- Egg
- Soya
Our Pulled Teriyaki Fable Mushroom Bao are inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
450 grams
Potatoes
5 grams
Roasted White Sesame Seeds
(Contains: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts, May contain traces of allergens, Sesame)
25 grams
Salted Peanuts
(Contains: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts, May contain traces of allergens, Peanut)
120 grams
Sliced Carrot and Cabbage Mix
30 milliliter(s)
Rice Vinegar
1 pack(s)
Fable Slow-Braised Mushrooms
(Contains: Peanut, Sesame, Wheat, Cereals containing gluten, Egg, May contain traces of allergens, Soya, Sulphites)
150 grams
Teriyaki Sauce
(Contains: Soya, May contain traces of allergens, Soya)
6 unit(s)
Bao Buns
(Contains: Wheat, Cereals containing gluten, Soya)
64 grams
Mayonnaise
(Contains: Egg, Mustard)
16 milliliter(s)
Sriracha Sauce
20 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Pickle
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.
Pop the coleslaw mix into a medium bowl and add the rice vinegar and sugar for the pickle (see pantry for amount).
Add a pinch of salt, mix together and set aside to pickle.
About 10 mins before the wedges are ready, squeeze the Fable mushrooms in the unopened packet to break them apart.
Heat a large frying pan on a medium-high heat with a drizzle of oil.
Add the Fable mushrooms, then fry for 6-7 mins. Use a spoon to break them up as they cook. IMPORTANT: Ensure they're piping hot throughout.
Next, add the teriyaki sauce to the Fable mushrooms and stir to coat, 1 min.
Remove from the heat. Taste and season with salt and pepper if needed.
Place the bao buns on a plate, sprinkle with a little water and microwave, 800W: 1 min 10 secs / 900W: 50 secs / 1000W: 40 secs.
If you don't have a microwave, place the bao buns onto a large sheet of foil. Sprinkle with a little water, then fold the foil, sealing on all sides to create a parcel. Bake on the middle shelf of your oven until warm and fluffy, 3-4 mins.
Transfer the warmed bao to your plates and spread the mayo over the bases.
Pop a small handful of the pickled slaw into the bao, then fill with as much of the teriyaki Fable mushrooms as you can. Drizzle over the sriracha and sprinkle with the peanuts.
Add the baby leaves to the remaining slaw and drizzle with a little oil. Toss together.
Serve the wedges and slaw salad on the side.
