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Doubanjiang mushrooms
- Jenny Phung
Published: October 6, 2022 at 10:33 PM
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Serves 4
Easy
Prep: 20 mins
Cook: 25 mins
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A great sharing dish at a dinner party, this recipe from Ling Ling’s in Hackney features mushrooms cooked in doubanjiang paste, served with hummus and crispy wonton wrappers
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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.
Ingredients
Nutrition
-
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
Nutrition: Per serving
- kcal592
- fat45.5g
- saturates0.9g
- carbs27.3g
- sugars4.8g
- fibre8.9g
- protein13.9g
- salt3.2g
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Method
-
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.
Check out more Chinese-inspired recipes
Authors
Jenny Phung
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