Try this recipe for doubanjiang mushrooms, then check out our mushroom ramen, mushroom ragu, stuffed mushrooms and more mushroom recipes.

Recipe tip: Doubanjiang paste is a chilli bean sauce and can be found in most Asian specialist supermarkets.


  • ½ small onion, roughly chopped
  • 75g pickled mustard greens, roughly chopped (available in most Asian specialist supermarkets)
  • 3 tbsp vegetable oil, plus extra for deep-frying
  • 2 garlic cloves, crushed
  • 350g chestnut mushrooms, roughly chopped
  • 1 carrot, cut into matchsticks
  • 1½ tbsp black vinegar
  • 1 tbsp light soy sauce
  • 1 tbsp douchi (fermented salted black beans, available in most Asian specialist supermarkets)
  • 1 heaped tbsp doubanjiang paste (chilli bean sauce, available in most Asian specialist supermarkets)
  • ½ tbsp ground ginger
  • ¼ tsp white pepper
  • 8 small wonton wrappers (available in most Asian specialist supermarkets)
  • 500g hummus
  • 1 tbsp snipped chives, to serve


  • STEP 1

    Tip the onion and mustard greens into a blender, and pulse for 1-2 mins or until finely broken down. Set aside.

  • STEP 2

    Heat the oil in a large frying pan over a medium heat and cook the garlic for 2 mins until fragrant and golden. Add the onion mix. Cook for 5 mins until soft. Stir in the mushrooms and carrots. Cook for 6-8 mins until all the veg has softened.

  • STEP 3

    Add the vinegar, soy, douchi, doubanjiang, ginger and white pepper, stirring to combine, and cook for 6-7 mins or until the mixture has thickened and most of the liquid has evaporated. Remove from the heat, set aside and keep warm.

  • STEP 4

    Heat a 3cm depth of oil in a deep pan over a medium heat until it reaches 170C or a cube of bread dropped in browns within 30 seconds. Line a large plate with kitchen paper.

  • STEP 5

    Fry the wonton wrappers in batches (you should be able to fit about three at a time) for 15-20 seconds on each side, or until deeply golden brown, crisp and bubbly. Remove to the prepared plate using a slotted spoon and leave to drain.

  • STEP 6

    Spread the hummus over a large serving platter and top with the mushroom mixture. Sprinkle over the chives and serve with the crispy wonton wrappers on the side for dunking.


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