How To make Wild Mushroom Bread
1 package dry yeast -- (1/4 ounce)
2 cups warm milk (100-115 degrees)
2 tablespoons sugar
1/4 cup melted butter
1 tablespoon salt
5 cups flour plus flour for kneading
4 ounces dried mushrooms, -- ground to a fine
dust
Preheat oven to 400 degrees. In a bowl combine 5 cups of flour, mushroom dust, and set aside. Add yeast to 1/2 cup of the warm milk along with 2 tablespoons of sugar, stir well until the yeast is completely dissolved. Allow the yeast to proof for 5 minutes. In another bowl place remaining milk, butter, and salt. Stir in flour mixture, 1 cup at a time, using a wooden spoon. After the 3rd cup, add yeast mixture. Continue stirring in the remaining flour until the mixture is rather firm. Place the dough on a floured surface and knead for 5 minutes, then place in an oiled bowl, and coat the dough completely with oil. Allow to proof for 1 1/2 hours or until it doubles in size.
Deflate the dough by punching it down 2 to 3 times, and knead for about 4- 5 minutes. Divide the dough into two equal parts and shape into round loaves. Place on a well buttered sheet tray, about 8 inches apart. Using a sharp knife, make 2 to 3 slits in the top of the dough. Cover with a light towel and let rise again until doubled in size. Bake for 35- 40 minutes or until a hollow sound is heard when it is tapped on the bottom.
How To make Wild Mushroom Bread's Videos
The Best Mushroom's On Toast The Earth Has Ever Seen
#Shorts #mushroom #bread #food
Mushroom's on toast is a dish I've always loved and for good reason.
14oz mushroom
1 tbsp butter
1 tbsp olive oil
4-5 cloves of garlic
1/4 cup finely chopped parsley
8 sprigs thyme
1 cup heavy cream
1 tbsp porcini powder(optional)
Parmesan to taste
Salt and pepper to taste
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Cheesy Mushroom Bruschetta | चीज़ी मशरूम ब्रूशेटा | Sanjeev Kapoor Khazana
An ultra-cheesy and creamy bruschetta with mushrooms make for the perfect appetizer.
CHEESY MUSHROOM BRUSCHETTA
Ingredients
1 cheese slice
10-15 button mushrooms
2 brun pavs
¼ cup + 2 tbsps soft butter
1 tbsp chopped fresh parsley leaves
2 tbsps finely chopped garlic
Salt to taste
½ tsp red chilli flakes
1 tbsp refined flour (maida)
¾ cup milk
Crushed black peppercorns to taste
Fresh parsley sprig for garnish
Method
1. Preheat the oven at 180ºC.
2. Thickly slice the brun pavs.
3. Chop button mushrooms.
4. Take ¼ cup butter in a bowl, add parsley, 1 tbsp garlic, a pinch of salt and red chilli flakes and mix till well combined.
5. Apply some butter mixture on one side of the brun pav slices. Place them on a baking tray and bake in the preheated oven for 5-6 minutes.
6. Meanwhile, to make the stuffing, heat remaining butter in a non-stick pan. Add remaining garlic and sauté for 1 minute.
7. Add the chopped mushrooms and sauté for 3-4 minutes. Add refined flour and sauté for 1 minute.
8. Add milk and mix well. Cook till the mixture thickens.
9. Add salt and crushed black peppercorns and mix well. Cook for a minute.
10. Add cheese slice and mix well. Cook till the cheese melts and allow to cool slightly.
11. Remove the baking tray out of the oven, place a portion of the mushroom mixture on each brun pav slice.
12. Garnish with parsley sprig and serve immediately.
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Sourdough Bread and Wild Mushroom Stuffing
Crunchy, tangy sourdough bread, tossed with meaty and rich wild mushrooms, makes an incredible stuffing that everyone at the table will enjoy. Serve it as a hearty side dish for the holidays, or any night for a vegetarian main dish.
Delicious Mushroom Tart Canapé Recipe - Best Home Cook - Cheap, Simple & Delicious
Tasty, elegant, cheap, and easy to make... no one who tastes them will be able to tell that you've used plain old bread rather than faffing about with pastry!
Any questions please get in touch either comment here or through katiehomecook.com.
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Ingredients
6 slices of white bread
100g Butter, melted
250g button mushrooms, finely chopped
20g mixed dried mushrooms, soaked in hot water
1 shallot
3 garlic cloves
Thyme
Double cream
100g Gruyere cheese
Parsley
Method
1. Roll out the bread, cut into circles, dip in the melted butter.
2. Line a mini muffin tin with the bread and blind bake, for 5 mins, until crisp.
3. Cook the shallots and garlic with the thyme gently, then add the mushrooms, cook until soft, then add a splash of milk, season to taste.
4. stir through 1/2 the cheese and a sprinkling of parsley.
5. Fill the cases with the mushroom mix.
6. Top with the cheese and bake for 5 mins.
'Featured Feast': Wild Mushroom Bread Pudding featuring Alto-Shaam
I can't get enough of this Mushroom Toast!
I love mushrooms, and I love toast! This was a no brainer. Recipe Below
INGREDIENTS
1 cup thinly sliced shallots
2 cups chopped porcini mushrooms
1/4 cup of salted butter
1 tablespoon of olive oil
2 roughly chopped cloves of garlic
2 tablespoons of chopped thyme
1 cup of mascarpone
1 teaspoon of olive oil and a pinch of salt and pepper.
Chopped parsley for garnish