Chipotle Mushroom Runsas

By

The classic Nebraskan dish with a spicy twist.

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  • 8
  • Average
  • 20 mins
  • 60 mins
  • 600 mins
  • Average budget

Ingredients

  • The filling:
  • Vegetable oil
  • 1 tablespoon of butter
  • 1 cup vegetable broth
  • 2 cups of shredded cheese like Colby Jack, Swiss and/or pepper jack
  • 1 tablespoon of Worcestershire sauce
  • 1-2 whole chipotle chilies in adobo sauce, diced finely
  • 2 cups of chopped mushrooms like shiitake
  • 1 sweet onion, sliced into half moons
  • 1 half head of green cabbage, shredded
  • Kosher salt and pepper
  • The dough:
  • 1/2 ounce instant yeast
  • 3 tablespoons sugar
  • 4 large eggs
  • 12 tablespoons salted butter, softened
  • 3 3/4 cups bread flour
  • 2 teaspoons fine salt

Preparation

Step 1

The filling:

Heat butter in a sauté pan over low-medium heat. Once foaming, add onion and sprinkle with salt. Let sweat for 10-15 minutes until starting to brown.

While onions cook, coat a cast iron skillet with oil and heat over fairly high heat. When the oil shimmers, add the mushrooms. Sauté until browning begins.

Set aside.

Step 2

Back to the onions, begin to stir occasionally until a rich color forms. Increase heat and deglaze with the broth and Worcestershire sauce. Add cabbage, chipotle chilies and mushrooms. Bring to simmer and cover. Cook for a few minutes until cabbage softens.

Step 3

Remove lid and cook over medium-high heat until liquid has been mostly reduced. Season to taste with salt and pepper and add cheese off heat. Set aside in the fridge until ready to assemble.

Step 4

The dough:

Combine half of the bread flour with the yeast and 3/4 cup water heated to 120 F. Whisk in 3 eggs and work for a few minutes. Toss in the butter, sugar, salt and the rest of the flour. Let sit for 20 minutes.

Step 5

On a floured surface, knead the dough until gluten forms to give some tightness. 5-7 minutes. Transfer the dough to a oiled bowl, cover with plastic wrap and let sit for an hour in a warm location in the house. Store in the refrigerator overnight.

Step 6

Baking time:

Chop the dough into 8-10 pieces and shape each piece into a ball. Let them warm up for at least 20 minutes while being covered.

Step 7

Roll each ball into a rectangle about 3" by 5" on a floured surface and load with roughly a half cup of filling each. Wrap and pinch close to form a oblong shape bun for each runsa and place seam-side down on a oiled baking sheet.

Step 8

Preheat the oven to 375 F. Let the runsas rise for 30 minutes.

Step 9

Whisk an egg with a tablespoon of water to create an egg wash. Brush down each runsa before backing.

Step 10

Bake until golden brown for about 20-25 minutes.

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