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
Wild Mushroom Bread
Mr. Piggy's Southern Cookbook. Check out Mr. Piggy's Wild Mushroom Bread Recipe. Get your copy today at mrpiggys.com
Wild Mushroom on Toast with Shaved Truffle
We're transporting you back in time to when Jamie had just turned 30 and took a birthday road trip through Italy. Most of it made it's way onto TV but this little gem, where Jamie hunts for wild mushrooms and truffles, has just found its way out of the time vaults. Here he is in the middle of the Le Marche woods foraging for a tasty and extremely expensive picnic lunch.
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Wild Mushroom and Rye Bread Pudding
by Chef Brian RossIngredients1/2 pounds wild mushrooms1/2 loaf rye breadwhite part of 1 large leek2 tablespoons butter for sweating1/8 teaspoon nutmegcaraway seedssalt and pepper to taste3 cups half-and-half6 whole eggs1/4 cup grated parmesan cheeseInstructionsYields 1 13 x 13 baking panSlice the leeks and sweat in butter until soft.Add the sliced mushrooms and continue to cook. Season well and let cool.Mix the eggs with the half-and-half and cut the bread into small pieces.In a large bowl, mix everything together and season with the spices and salt and pepper.Pour the mixture into a buttered pan and cover with aluminum foil.Bake for 30 minutes covered, then 30 minutes uncovered for a total of one hour at 350F.Serve warm or let cool and cut pieces. Then reheat as needed in the microwave or oven. Want more recipes? Click here to check us out on Pinterest!
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How to Make Wild Mushroom Flatbread With Pumpkin Seed Pesto by Josh Capon
Sauteed oyster mushrooms, shiitakes and creminis make this festive appetizer hearty and healthy.
Cakebread Cellars Chardonnay Reserve with Wild Mushroom and Leek Bread Pudding
Cakebread Cellars at 8300 St Helena Hwy, Rutherford, CA (ph. 800.588.0298)
For a warm meal with the holidays or on its own, this Wild Mushroom and Leek Bread Pudding will make you feel satisfied. Pairs well with Cakebread Cellars Chardonnay Reserve.
Wild Mushroom Strata - Chanterelles Bread Pudding
Discover a simple and delicious Wild Mushroom Strata recipe featuring Chanterelles! Learn how to create this tasty dish using wild mushrooms in just a few easy steps. It's a perfect foraged food recipe for any mealtime. Click the link below to get the full recipe:
???? Recipe Link: Wild Mushroom Strata with Chanterelles:
Ingredients
400g chanterelles, cleaned and sliced
2 spring onions, chopped
2 cloves of garlic, chopped
1 small onion, finely chopped
8 slices of bread, preferably rustic or country style
Butter for toasting the bread
2 dcl (200ml) sour cream
2 eggs
50g Grated cheese (such as cheddar, gruyère or Swiss) or Parmesan cheese, grated for topping
Salt and pepper to taste
????️ Tools You'll Need:
- Baking Dish:
- Bowl for Soaking Dried Mushrooms:
- Cutting Board:
- Knife:
- Grater (for Parmesan, optional):
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This Wild Mushroom Strata is a fantastic way to enjoy wild mushrooms, particularly chanterelles, and it's perfect for breakfast, brunch or lunch served with seasonal salad . Make it today and savor the flavor of foraged food!
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