STUFFED MUSHROOM PARCELS (mushrooms en croute)

Sunday 15th April 2012.

Made this again today. (Full recipe further down the post)

The dough:

1 mug flour

1 tsp bouillon powder

1 tsp smoked paprika

1/2 tsp dried oregano

3 large chopped sun-dried tomatoes

1/3rd mug yeast liquid containing 10g fresh yeast

Large glug of oil from the SDTs

Plus:

2 large Portobello mushrooms and 2 large button mushrooms

Stuffed with mushroom pate and vegan pesto

The dough was mixed and kneaded until smooth and divided into three pieces. These were rolled out and the mushrooms were placed in the middle:

The stalk was sliced and placed over the stuffing

The dough was gathered together over the mushroom, and the excess snipped off

The two button mushroom were stuffed, pressed together with the split stalks between them, then wrapped in the bread dough.

 They were left to prove for around an hour then baked - 20 minutes at 220C.

 The stuffing - just oozing out!

Tonight I had one with roast potatoes, etc, and a spicy tomato sauce instead of gravy.

The mushroom pate and pesto make a wonderful sauce which soaks into the bread base, so the effect is like an enclosed trencher - with trencher and topping cooked together. Simply gorgeous.

26th April 2011.

Stuffed field mushroom en croute - using a bread dough 

(Makes around 3)

Ingredients:                                                                

200g (1 mug) strong white flour                                        

1/4 tsp salt                                                                  

125ml (1/3 mug) lukewarm water                                                               

1 rounded dessertspoon fresh yeast

Splash of olive oil (optional)

Filling:

3 large field mushrooms

Mushroom pate
Vegan pesto

Method:

1. Measure the water and stir in the fresh yeast. Place the flour and salt in a mixing bowl, pour in the yeast liquid, then add the olive oil if using.

2. Have a little water to hand to add if necessary, remember, it is better for your dough to be wetter (slack) rather than drier (tight). Begin to mix by stirring the ingredients together with a knife, cutting through the dough. When it gets too stiff for the knife, use your hand to squeeze the mixture together. As it forms into a solid mass, keep turning it over and pressing it down to pick up the flour at the bottom of the bowl – but make sure it stays soft. Don’t be afraid to add more water to keep it soft! When all the flour has been mixed in, wipe the bowl around with the dough, turn it out onto the worktop and begin to knead.

3. Knead by stretching the dough out, folding it over, stretching it out and so on and so forth. Do this until it is smooth – or until you get fed up!

4. Leave to prove for about an hour on your worktop, covered with a dry tea towel. Or place in an oiled plastic bag until you are ready for step 5.

5. When you are ready, divide the dough into 3 pieces. Form each piece into a ball and roll out into circles big enough to form a parcel with the mushrooms.

6. Prepare the stuffed mushrooms by removing the stalk, then spread the pate over the mushroom and cover with the pesto. Divide the mushroom stalk into two and place it in the middle of the circle.

7. Place the mushroom, filling down, over the mushroom stalk and bring up the edges of dough in 3 or 4 places to meet over the top of the mushroom. Squeeze the edges of dough together so they stick to one another and place smooth side up on a baking sheet. Repeat with the other mushrooms.

8. Leave to prove until the dough is risen and puffy then bake at 220C, 425F or gas 7 for about fifteen minutes. There should be some colour under the parcels to show that they are cooked right through.