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Baoshao Mushrooms (Mushrooms Grilled in Banana Leaves)
In this grilled dish from Yunnan, banana leaf preserves the juiciness of the mushrooms cooked inside, while perfuming the whole dish with its aroma.
👥 2 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 15 min👤 Michelle Zhao📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
📝 Preparation Steps
1
Prepare a grill for medium heat; brush grate with oil. Stir 8 red Thai chiles, thinly sliced on a diagonal, 1 Tbsp. light soy sauce, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 2 tsp. finely chopped garlic, 2 tsp. finely chopped peeled ginger, 1 tsp. sugar, and half of lime juice in a large bowl until sugar is dissolved. Mix in 5 sprigs culantro or cilantro, coarsely chopped, and 3 sprigs Thai lemon basil or Thai basil, coarsely chopped, and let dressing sit ⏱️ 10 minutes.
red Thai chiles, thinly sliced on a diagonal8. light soy sauce, divided2 Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp. finely chopped garlic2 tsp. finely chopped peeled ginger2 tsp. sugar1 tsp
2
Meanwhile, spread out leaves from one 1 lb. package fresh (or frozen, thawed) banana leaves on a surface. Remove ribs, then cut leaves to make four 18x12" rectangles (depending on how many leaves come in your package, you may not use all of them). Cook in a large pot of boiling water until pliable, about ⏱️ 30 seconds. Drain and gently pat dry with a kitchen towel.
. package fresh (or frozen, thawed) banana leaves1 lb
3
Add 6 oz. enoki mushrooms, trimmed, torn into ½" pieces, and 2 oz. brown shimeji mushrooms to dressing and mix until mushrooms start to shrink and release some of their liquid, about ⏱️ 1 minute. Stir in 2 Tbsp. vegetable oil.
. enoki mushrooms, trimmed, torn into ½" pieces6 oz. brown shimeji mushrooms2 oz. vegetable oil, plus more for grill2 Tbsp
4
Arrange two 18x12" banana leaf rectangles, vein side up, on a surface, then stack remaining two 18x12" rectangles on to create a double layer; veins should be running perpendicular to you. Divide mushroom mixture between stacks and top each with half of 1 lemongrass stalk, bottom 4" only, tough outer layers removed, thinly sliced. Working with 1 stack at a time, fold banana leaves over filling from left and right sides, then fold top and bottom up and over to form a packet. Tie packets with pandan leaves to secure (a strip of banana leaf will also work in a pinch).
lemongrass stalk, bottom 4" only, tough outer layers removed, thinly sliced1pandan leaves2
5
Grill packets until deeply browned and charred in spots, about ⏱️ 5 minutes per side. Serve with steamed jasmine rice or glutinous rice.
Steamed jasmine rice or glutinous rice (for serving)
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