King Trumpet Mushroom Steam Buns with Miso Butter & Japanese Sweet Potato Salad

King Trumpet Mushroom Steam Buns

with Miso Butter & Japanese Sweet Potato Salad

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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 580 Cals/serving

You’ll never think of potato salad the same way again. This version uses Okinawan sweet potatoes, a hearty variety with white skin and a brilliantly purple core. In addition to being absolutely gorgeous, these potatoes are rich in flavor, slightly sweet and contain more antioxidants than a handful of blueberries. We can’t wait for you to cut one open and see!

Get Cooking
fresh
ingredients
King Trumpet Mushroom Steam Buns with Miso Butter & Japanese Sweet Potato Salad
Title
  • 2 Scallions
  • 1 bunch Thai Basil
  • 1 Lime
  • 1 lb Purple Sweet Potatoes
  • ½ lb King Trumpet Mushrooms
  • 2 Tbsps Soy Sauce
  • 1 Tbsp Butter
  • 1 Tbsp White Miso Paste
  • 2 tsps Cornstarch
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Rice Vinegar
  • 2 tsps Sesame Oil
  • 6 Chinese Steam Buns
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of water to boiling on high. Remove and discard the roots of the scallions. Thinly slice the scallions, keeping the white bottoms and green tops separate. Pick the basil leaves off the stems; discard the stems. Using a peeler, remove the rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lime. Peel the potatoes and cut into bite-sized pieces. Small dice the mushrooms.
Cook the potatoes:
2 Cook the potatoes:
Once the water is boiling, add the potatoes and cook 18 to 22 minutes, or until tender when pierced with a fork. Drain thoroughly and transfer the cooked potatoes to a bowl. Place the potatoes in the refrigerator to cool as you continue cooking. Rinse out the pot and fill with 1 inch of water. Return the pot to the stove and heat to boiling on medium-high.
Make the mushroom sauce & miso butter:
3 Make the mushroom sauce & miso butter:
While the potatoes cook, in a small bowl, combine the cornstarch, soy sauce and ¼ cup of water. To make the miso butter, in a small pot, heat the butter, miso paste, lime zest and 2 tablespoons of water over low heat. Cook, whisking constantly, 2 to 3 minutes, or until the butter is melted and the mixture is thoroughly combined. Remove from heat and set aside in a warm place as you continue cooking.
Finish the potatoes:
4 Finish the potatoes:
Remove the cooked potatoes from the refrigerator and stir in the sesame oil, mayonnaise, rice vinegar, green parts of the scallions and the juice of 2 lime wedges. Stir until well combined and season with salt and pepper to taste. Set aside and let stand at room temperature as you continue cooking.
Cook the mushrooms:
5 Cook the mushrooms:
In a large pan, heat 2 teaspoons of oil on medium until hot. Add the mushrooms and cook, stirring occasionally, 3 to 5 minutes, or until slightly browned and cooked through. Reduce the heat to low and add the mushroom sauce and white parts of the scallions. Cook, stirring occasionally, 30 seconds to 1 minute, or until thickened. Remove from heat and set aside in a warm place as you finish cooking.
Steam the buns & plate your dish:
6 Steam the buns & plate your dish:
Place a colander on top of the pot of boiling water, making sure that the water isn’t high enough to touch the colander. Place the steam buns into the colander and tightly cover with the lid of the pot. Steam 3 to 4 minutes, or until softened and puffy. Using tongs, transfer the steamed buns to a plate and fill each with the mushroom filling. To plate your dish, divide the assembled buns and potato salad between 2 plates. Garnish with the basil leaves and remaining lime wedges. Serve with the miso butter on the side for dipping. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of water to boiling on high. Remove and discard the roots of the scallions. Thinly slice the scallions, keeping the white bottoms and green tops separate. Pick the basil leaves off the stems; discard the stems. Using a peeler, remove the rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lime. Peel the potatoes and cut into bite-sized pieces. Small dice the mushrooms.
2 Cook the potatoes:
Once the water is boiling, add the potatoes and cook 18 to 22 minutes, or until tender when pierced with a fork. Drain thoroughly and transfer the cooked potatoes to a bowl. Place the potatoes in the refrigerator to cool as you continue cooking. Rinse out the pot and fill with 1 inch of water. Return the pot to the stove and heat to boiling on medium-high.
Cook the potatoes:
Make the mushroom sauce & miso butter:
3 Make the mushroom sauce & miso butter:
While the potatoes cook, in a small bowl, combine the cornstarch, soy sauce and ¼ cup of water. To make the miso butter, in a small pot, heat the butter, miso paste, lime zest and 2 tablespoons of water over low heat. Cook, whisking constantly, 2 to 3 minutes, or until the butter is melted and the mixture is thoroughly combined. Remove from heat and set aside in a warm place as you continue cooking.
4 Finish the potatoes:
Remove the cooked potatoes from the refrigerator and stir in the sesame oil, mayonnaise, rice vinegar, green parts of the scallions and the juice of 2 lime wedges. Stir until well combined and season with salt and pepper to taste. Set aside and let stand at room temperature as you continue cooking.
Finish the potatoes:
Cook the mushrooms:
5 Cook the mushrooms:
In a large pan, heat 2 teaspoons of oil on medium until hot. Add the mushrooms and cook, stirring occasionally, 3 to 5 minutes, or until slightly browned and cooked through. Reduce the heat to low and add the mushroom sauce and white parts of the scallions. Cook, stirring occasionally, 30 seconds to 1 minute, or until thickened. Remove from heat and set aside in a warm place as you finish cooking.
6 Steam the buns & plate your dish:
Place a colander on top of the pot of boiling water, making sure that the water isn’t high enough to touch the colander. Place the steam buns into the colander and tightly cover with the lid of the pot. Steam 3 to 4 minutes, or until softened and puffy. Using tongs, transfer the steamed buns to a plate and fill each with the mushroom filling. To plate your dish, divide the assembled buns and potato salad between 2 plates. Garnish with the basil leaves and remaining lime wedges. Serve with the miso butter on the side for dipping. Enjoy!
Steam the buns & plate your dish: