Page 22 - FWG Issue 8_2022

Recipes

COOKING WITH MUSHROOMS

When it comes to earthy flavours, mushrooms can't be beaten. They are prized around the globe for

adding complexity, consistency and richness to sauces, pastas, soups, and more. Whether your favourites
are white button, portabella, cremini, shiitake, or porcini, they'll fit right into any of these recipes. Serve
alongside one of your favourite rice dishes and a hearty salad.

Mushroom breadsticks with mushroom tzatziki

Makes 18 breadsticks

Breadstick Ingredients:
250g baby portabellini/baby button mushrooms, sliced
500g white bread flour, plus extra for dusting
10g salt
10g instant dry yeast
400ml warm water
2 Tbsp olive oil
100g pitted green olives, drained and roughly chopped
50g Parmesan cheese, grated

Mushroom tzatziki:
150g baby portabellini/baby button mushrooms, sliced
250ml Greek-style full cream yoghurt
1 Mediterranean cucumber, finely grated and squeezed
1 small clove garlic, finely grated
1 tsp lemon zest
2 Tbsp fresh dill, chopped
1 Tbsp fresh mint, chopped
Olive oil
Salt and pepper, to taste

Method:
1. Heat a drizzle of olive oil in a large frying pan. Sauté the
mushrooms on a high heat until they have released all their liquid
and are golden brown. Drain on paper towel.
2. In a bowl with a stand mixer and fitted with a dough hook, add
the flour and salt and mix it through. Add the yeast and half of
the warm water and start mixing on a low speed. As the dough
comes together, slowly pour in the remaining warm water. Turn
the mixer up to medium speed and mix for about 7 minutes until
the dough is stretchy and smooth.
3. Add the olive oil and mix in thoroughly. 10. Brush with a little olive oil and sprinkle with the Parmesan
4. Finally add the sautéed mushrooms and olives and mix until they cheese.
are well-distributed.. 11. Bake the breadsticks for 15-20 minutes. Then cool on a wire rack.
5. Scrape the dough into an oiled bowl, cover and place it in a warm
spot for about an hour. The dough should triple in size. While the breadsticks are baking,
6. Preheat the oven to 220˚C.
7. Line two large baking trays with baking paper. it’s time to whip up the tzatziki.
8. Heavily dust a clean work surface with flour and tip the dough
out. Gently shape and pull it into a puffy rectangle. Do not knock 1. Heat a drizzle of olive oil in a frying pan and sauté the mushrooms
out the air. Cut the dough into two pieces to make working with until golden brown. Season well.
it easier. 2. Combine the rest of the tzatziki ingredients together in a bowl and
9. Keep moving it around and stretching it gently so it does not mix well. Season to taste.
stick. Dusting with flour as you work, cut the two rectangles into 3. Fold in most of the mushrooms and scatter some on top.
chunky strips. You want to end up with 18 even dough strips in 4. Serve the warm breadsticks with the mushroom tzatziki for dipping.
total. Gently place them onto the baking trays. And enjoy!

Fourways Gardens • 20 • September 2022