Jamie's crispy mushroom buns recipe

1. Place the flour, milk and a pinch of sea salt into a bowl and mix with a fork until combined, then get your clean hands in there and mix into a dough. Knead on a clean, flour-dusted worktop until smooth, then cover with a damp tea towel and leave to rest while you make the filling.
2. Place a large non-stick frying pan on a medium-high heat. Tear the mushrooms into the dry pan and cook for 5 minutes, or until starting to char.
3. Peel and chop the ginger and garlic, add to the pan with 1 tbsp of olive oil and cook for a further 3 minutes, stirring regularly. Trim and finely slice the spring onions, putting the green bits aside and adding the whites to the pan. Cook for a final minute, stir in the black bean sauce and 1 tsp of red wine vinegar, and remove from the heat.
4. Tip the mushroom mixture out onto a board and finely chop, then season to perfection.
5. Roll the dough into a sausage and cut into 8 equal pieces. Roll them into balls, then flatten each into a roughly 0.5cm-thick round – try to make the edges a little thinner than the centre. Place 1 heaped tbsp of the mushroom mixture in the centre of each round, then fold the dough over the filling, pinching the ends together really well to seal.
6. Wipe out the frying pan and place it on a medium heat. Pop in the buns, flat side down, pour in 200ml of water and put the lid on. Steam for 5 to 7 minutes, or until puffed up, then remove the lid and let the residual liquid bubble away. Drizzle in 1 tbsp of olive oil and fry for 3 minutes, or until crispy and golden on the bottom, then remove to a serving board or platter.
7. Quarter and matchstick the cucumber, squeeze over the juice of the lime and season generously with sea salt, add to the board and scatter over the reserved spring onion tops. Serve with hoisin sauce for dipping and some sliced red chilli, if you like – delicious!

Tip: These lovely little buns are perfect for surfing the seasons. Mix it up by swapping out the mushrooms for meat or veggies such as squash – the world’s your oyster!

See more Jamie Oliver recipes