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Chipotle Mushroom Runsas

By

The classic Nebraskan dish with a spicy twist.

Rate this recipe 4/5 (31 Votes)

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

Details

Servings 8
Level of difficulty Average
Preparation time 20mins
Cooking time 60mins
Cost Average budget

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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Ingredients

  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


Method

  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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