This oyster mushroom alfredo is super easy to make and packed with healthy veggies and proteins. Creamy, protein-rich, nutrient-dense, and absolutely delicious! This pasta is super simple and packed with fresh oyster mushrooms, tender spinach, crunchy broccoli, meaty cannellini beans, and red pepper flakes all dressed in a creamy rich Alfredo sauce. Perfect for meal prep, a cozy dinner, or when you need a healthy pick-me-up that tastes like comfort food.

It seems I am on a mission to keep cranking through all these oyster mushrooms I can’t stop growing. They are so fun to watch grow and delicious to incorporate into recipes. Hence the inspiration for tonight’s pasta that included pretty much everything I had in the fridge and pantry for a one-pot meal.

When I just want a comforting and filling meal, I usually tend to reach for a pasta box. Beans are also one of my absolute favorite things. They are rich in fiber and are filling and delicious. Combine pasta, beans, mushrooms, and some broccoli and spinach for something green, and viola, dump some Alfredo sauce on and dinner is ready in 20 minutes. I used prepared alfredo sauce here because it’s easy and cheap and I didn’t feel like trying to make my own. Jazz it up with the only spices you really need: onion powder, garlic, salt, pepper, and red pepper flakes, and you’re done!

Ingredients

• 1 package of bowtie pasta, or your favorite noodle
• 1 cup oyster mushrooms-shredded
• 1 can cannellini beans, drained and rinsed
• 1 cup broccoli florets
• 2 cups chopped fresh spinach
• 1 tbsp red pepper flakes
• 1 jar vegan alfredo sauce
• 1/2 tbsp onion powder
• 1/2 tbsp garlic powder
• 1/2 tbsp salt
• 1 tsp pepper
• 1 tbsp oil or water for oil-free

Instructions

• Boil a large pot of salted water over medium-high heat and add your pasta. Cook according to package instructions until al dente, or about 7 minutes. Drain and set aside.
• In a skillet over medium heat, add olive oil, shredded mushrooms, and broccoli. Saute for 3-4 minutes until tender.
• Toss in cannellini beans and spinach. Saute until spinach is wilted.
• Add in alfredo sauce and spices. Adjust to taste.
• Toss in pasta and serve warm with crusty bread.
• Store leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave or on the stovetop.

Nutritional Benefits

Broccoli

Broccoli is an excellent source of vitamins C and K, folate, and fiber. Additionally, broccoli has powerful antioxidants that have been linked to reduced inflammation and cancer risk.

Oyster Mushrooms

Oyster mushrooms are rich in protein, fiber, and essential nutrients such as niacin, riboflavin, and pantothenic acid. These mushrooms also contain immune-boosting properties and antioxidants.

Spinach

Spinach is loaded with vitamins A, C, and K, as well as iron, calcium, and magnesium. It is known for its role in promoting bone health, improving blood glucose control, and providing antioxidants that protect against oxidative stress.

Cannellini Beans

Cannellini beans, also known as white kidney beans, are packed with protein, fiber, and micronutrients like iron, magnesium, and folate. They contribute to heart health, support digestive health, and provide a steady source of energy.

So let’s get cooking! Let us know what you think of this recipe and check out some others you might like as well…

Try these other related recipes:

Ravioli with Arugula and Asparagus

Lentil Shepherd’s Pie

Roasted Red Pepper and Tomato Pasta

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Oyster Mushroom Alfredo

Creamy, protein-rich, nutrient-dense, and absolutely delicious! This pasta is super simple and packed with fresh oyster mushrooms, tender spinach, crunchy broccoli, meaty cannellini beans, and red pepper flakes all dressed in a creamy rich alfredo sauce. Perfect for meal prep, a cozy dinner, or when you need a healthy pick-me-up that tastes like comfort food.

Course Dinner, Main Course

Cuisine American

Keyword alfredo, oyster mushroom, pasta

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 package bowtie pasta, or your favorite
• 1 cup oyster mushrooms-shredded
• 1 can cannellini beans, drained and rinsed
• 1 cup broccoli florets
• 2 cup chopped fresh spinach
• 1 tbsp red pepper flakes
• 1 jar vegan alfredo sauce
• 1/2 tbsp onion powder
• 1/2 tbsp garlic powder
• 1/2 tbsp salt
• 1 tsp pepper
• 1 tbsp oil or water for oil-free

Instructions

• Boil a large pot of salted water over medium-high heat and add your pasta. Cook according to package instructions until al dente, or about 7 minutes. Drain and set aside.
• In a skillet over medium heat, add olive oil, shredded mushrooms, and broccoli. Saute for 3-4 minutes until tender.
• Toss in cannellini beans and spinach. Saute until spinach is wilted.
• Add in alfredo sauce and spices. Adjust to taste.
• Toss in pasta and serve warm with crusty bread.
• Store leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave or on the stovetop.

The post Oyster Mushroom Alfredo appeared first on The Hungry Carrot.

These fluffy cloud-like bao buns are filled with insanely delicious oyster mushrooms for a duck-esque taste and texture. Filled with pickled cucumbers, veggies, and sriracha mayo for a hand-held vehicle of yum. Keep some bao buns in the freezer to make these a quick 15-minute meal for the best weeknight takeout-style dinner you could ever hope for.

Oyster mushrooms are pretty cool. They are perfect for mimicking meaty textures and flavors while being healthier and more nutritious alternatives. I’ve been testing different mushroom kits to grow my own from home so we have been cranking through the mushroom recipes. Oyster mushrooms and lion’s mane are tough to come by in my local grocery store so it’s been really cool to be able to harvest them from home whenever they are big enough. I don’t think it gets fresher than that!

Bao Buns

I am addicted to bao buns. They are the softest most pillowy bread treat ever invented. Ever since our trip overseas to Japan and Thailand, I have been missing these delicious handheld pockets of bliss. That is ultimately what led me to want to make another recipe featuring bao buns. If you haven’t tried my Better than Beef Bao Buns yet, do it! They are soooo good.

Why Oyster Mushroom Duck Bao Buns?

I was browsing recipes the other day for inspiration and came across a duck-style dish using oyster mushrooms created by Ben Rebuck over at Ben’s Vegan Kitchen. He’s got some seriously killer stuff. Check him out if you haven’t already!

Considering I have been swimming in oyster mushrooms, combining them with the bao buns I’ve been craving and giving them a Chinese roasted duck flair felt like a no-brainer. So here we are: oyster mushroom duck bao buns! They’ve got that sweet and savory roasted duck vibe and texture but are made with earthy oyster mushrooms that offer an awesome umami twist. Pack ’em full of your favorite fillings for a guaranteed awesome trip to flavor town.

Dietary Preferences and Tasty Adaptations

Make these savory treats how you like them! Here are a couple of ideas to get you started on ways to make sure they are compliant with your nutritional needs:

1. Vegetarian/Vegan: You’re in luck! Exactly as written, this recipe is vegan and vegetarian. If you aren’t a mushroom fan, you can always substitute tempeh or tofu or anything else you prefer!
2. Gluten-Free: Make sure to use gluten-free flour in your bao buns, but otherwise these are naturally gluten-free.
3. Dairy-Free: Avoid any milk in the bao buns and mayo if you are using that, but as written these bad boys are already dairy-free.
4. Low-Carb: You would be missing out on the bao buns, but you can always omit them and make the duck filling instead. Or try using coconut flour instead of all-purpose.
5. Low-Fat: Mushrooms are naturally low-fat and the veggies we pair them with are too! Omit the aioli if you want to cut a few calories that are fuller in fat and use an alternative like soy sauce.

What to Use for Toppings

The options are essentially limitless. I have my go-to veggies and toppings that I prefer for the ultimate flavor and texture combo, but here are some other ideas to get your wheels turning on what to put in your steamed buns.

Veggies:

I love the addition of pickled cucumbers, red cabbage, and green onions, but the world is your oyster (mushroom). Try bell pepper, shredded carrot, red onion, radish, cilantro, or anything else your heart desires.

Sauces:

Sweet, spicy, smoky, and everything in between. Try a sweet hoisin, sweet and sour, BBQ, or aioli for different flavor adaptations.

Crunch Factor:

What is a good meal without a little crunch? Top with chopped peanuts, sesame seeds, or pine nuts for that quintessential crunch.

Kick Up the Heat:

I tried some of these with Thai red chiles for authenticity and man did I melt my face. If you love spice, try those out, if you like spice but can’t go full send, try some jalapenos, red pepper flakes, sriracha, or chili paste.

Ingredients

These are a little time-intensive if you are making your own steamed buns. I make a huge batch every couple of months and keep them frozen for future use. Alternatively, they do sell bao buns in the frozen section of a lot of grocery stores.

Oyster Mushroom Duck Filling

• 1 cup oyster mushrooms shredded
• 1 tsp liquid smoke
• 1 tbsp hoisin
• 1 tsp sesame oil
• 1/2 tsp Chinese five spice
• 1 tsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• salt and pepper to taste

Bao Buns

• 2.5 cups flour
• 2 tsp yeast
• 2 tbsp sugar (optional)
• 2/3 cup warm water
• 1 tbsp olive oil

Toppings

• 1/4 cup shredded purple cabbage
• 1/4 cup sliced pickled cucumbers
• 2 green onions sliced into ribbons
• 2 tbsp cilantro chopped
• 1 tbsp chopped peanuts
• 1 tsp sesame seeds
• 1-2 diced Thai red chiles (optional)
• 2 tbsp sriracha mayo

Instructions

Bao Buns

1. Either defrost frozen store-bought bao buns or if you are making your own bao buns: mix the yeast, sugar, and water together. Let sit for five minutes.
2. Combine the flour and yeast mixture in a stand mixer and mix for two minutes on low speed. Add the oil and continue to knead for ten more minutes until the dough is smooth and elastic.
3. Cover and let rise for an hour in a warm location until doubled in size.
4. Turn the dough out on a floured surface and knead for one minute. Using a scale or by eye, divide the dough into 6 equal sections. Prepare 6 pieces of parchment paper big enough to hold one bao bun each.
5. Knead each section for a minute or so and then roll out into a flat circle about three inches wide. Brush the edges with a small amount of oil before folding in half. Place on a piece of parchment paper and set inside a bamboo steam basket. Cover to let rise for another 30 minutes. Repeat with remaining dough pieces.
6. Prepare a large pot of boiling water to place the steam basket on. When the dough has risen a second time and steam is rising from the pot, place the steam basket on top. Steam the buns for ten minutes.
7. Remove from the steam but do not open the steam basket. Let sit for five minutes before placing buns on a cooling rack.

Oyster Mushroom Duck Filling

1. Combine all the marinade ingredients in a medium bowl. Shred your oyster mushrooms and toss them generously in teh marinade.
2. Heat a skillet over medium-high heat. Add the oyster mushrooms and cook for about 5-7 minutes, turning every minute or so until caramelized. Remove from heat.

Assemble the Bao Buns

1. Prep any veggies and toppings you are using. If making your own pickled cucumbers, slice a cucumber and place it in a jar. Fill it halfway with vinegar/apple cider vinegar and the other half with hot water. Add a little sugar if desired and let sit for at least 30 minutes or make ahead of time. They last in the fridge for several days.
2. Place a little of the duck oyster mushroom mix in the bottom of the bao bun. Top with desired veggies, peanuts, sesame seeds, and a little sriracha mayo. Serve warm and store any leftovers in an airtight container in the fridge for 2-3 days. Bao buns can be frozen for up to three months.

Give Them a Shot!

Oyster Mushroom Duck Bao Buns are a blast to make and so fun to share with vegan and meat eaters alike! No one has ever had a bad time holding a delicious steamed bun filled with savory duck-vibing mushrooms. So take this as your cue to go give these a try and make sure to share your experience in the comments!

Don’t forget to follow our blog for more exciting recipes! If you have any variations or adaptations, we’d love to hear about them. Happy cooking!

Try these other recipes:

Roasted Cauliflower with Lemon Tahini Dressing

Roasted Butternut Squash

The Best Seasoned Potato Wedges

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Oyster Mushroom Duck Bao Buns

These fluffy cloud-like bao buns are filled with insanely delicious oyster mushrooms for a duck-esque taste and texture. Filled with pickled cucumbers, veggies, and a spicy chipotle aioli for a hand-held vehicle of yum.

Course Main Course

Cuisine Chinese

Keyword bao buns, duck, oyster mushroom

Prep Time 1 hour hour 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 2 hours hours

Servings 2

Author Allison Crawford at The Hungry Carrot

Ingredients

Oyster Mushroom Duck Filling

• 1 cup oyster mushrooms shredded
• 1 tsp liquid smoke
• 1 tbsp hoisin
• 1 tsp sesame oil
• 1/2 tsp Chinese five spice
• 1 tsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp corn starch
• salt and pepper to taste

Bao Buns

• 2 1/2 cups flour
• 2 tsp yeast
• 2 tbsp sugar (optional)
• 2/3 cup warm water
• 1 tbsp olive oil

Toppings

• 1/4 cup shredded purple cabbage
• 1/4 cup sliced pickled cucumbers
• 2 green onions sliced into ribbons
• 2 tbsp cilantro chopped
• 1 tbsp chopped peanuts
• 1 tsp sesame seeds
• 1-2 diced Thai red chiles (optional)
• 2 tbsp sriracha mayo

Instructions

Bao Buns

• Either defrost frozen store-bought bao buns or if you are making your own bao buns: mix the yeast, sugar, and water together. Let sit for five minutes.
• Combine the flour and yeast mixture in a stand mixer and mix for two minutes on low speed. Add the oil and continue to knead for ten more minutes until the dough is smooth and elastic.
• Cover and let rise for an hour in a warm location until doubled in size.
• Turn the dough out on a floured surface and knead for one minute. Using a scale or by eye, divide the dough into 6 equal sections. Prepare 6 pieces of parchment paper big enough to hold one bao bun each.
• Knead each section for a minute or so and then roll out into a flat circle about three inches wide. Brush the edges with a small amount of oil before folding in half. Place on a piece of parchment paper and set inside a bamboo steam basket. Cover to let rise for another 30 minutes. Repeat with remaining dough pieces.
• Prepare a large pot of boiling water to place the steam basket on. When the dough has risen a second time and steam is rising from the pot, place the steam basket on top. Steam the buns for ten minutes.
• Remove from the steam but do not open the steam basket. Let sit for five minutes before placing buns on a cooling rack.

Oyster Mushroom Duck Filling

• Combine all the marinade ingredients in a medium bowl. Shred your oyster mushrooms and toss them generously in teh marinade.
• Heat a skillet over medium-high heat. Add the oyster mushrooms and cook for about 5-7 minutes, turning every minute or so until caramelized. Remove from heat.

Assemble the Bao Buns

• Prep any veggies and toppings you are using. If making your own pickled cucumbers, slice a cucumber and place it in a jar. Fill it halfway with vinegar/apple cider vinegar and the other half with hot water. Add a little sugar if desired and let sit for at least 30 minutes or make ahead of time. They last in the fridge for several days.
• Place a little of the duck oyster mushroom mix in the bottom of the bao bun. Top with desired veggies, peanuts, sesame seeds, and a little sriracha mayo. Serve warm and store any leftovers in an airtight container in the fridge for 2-3 days. Bao buns can be frozen for up to three months.

The post Oyster Mushroom Duck Bao Buns appeared first on The Hungry Carrot.