The sun was beaming brightly this morning, inviting me out on a fungi hunt.
The woodland, however, was unexpectedly wet and muddy, and my rubber shoes weren’t ideal for going much further.
Still, I spotted a tree growing beside a small, fast-flowing stream, its bark was full of lichen; as they are fluffy, they may be the Fluffy Dust Lichen. Lichens are not harmful to trees.
The babbling sound of the stream was so enticing that I stayed there for a while, admiring the tree and the lichens clinging to it, which were thriving on the constant moisture from the stream, they had spread extensively across the trunk.
Afterwards, I headed home and decided to make a mushroom breakfast using whatever I had in the cupboard. Luckily, I have chestnut mushrooms, they are a light brown variety of Agaricus bisporus, which is known for their nutty taste, richer and earthier and also meatier and firmer.
I decided on a mushroom breakfast roll, imagining a soft, savoury roll filled with mushrooms, tomato, and melted cheese. Simple and satisfying.
Here it is...
🍄 Mushroom Breakfast Rolls
Ingredients:
Dough
500 g strong white bread flour
10 g salt
20 g caster sugar
10 g instant yeast
350 ml water
2 tbsp milk (or plant-based)
Olive oil, for greasing
Filling
1 can plum tomato (with added 1 teaspoon salt, 1 teaspoon worcestershire, 2 teaspoon honey or sugar)
150 to 200 g mushrooms, sliced
150 g cheese (dairy or vegan), grated
2 tsp herbs (Either Marjoram, parsley, thyme, oregano, rosemary, or chives)
1 small bell pepper, chopped
Black pepper
A pinch of salt
🍄 Method
Make dough:
Mix flour, salt, sugar, yeast, and water
Knead on a lightly oiled surface for 5 to 10 minutes until smooth and elastic.
First rise: Place in a greased bowl, cover, and let rise 1 to 2 hours until doubled. (1 hour in warm oven)
Prepare the filling:
Cook the plum tomato mixture (with added 1 teaspoon salt, 1 teaspoon worcestershire, 2 teaspoons honey or sugar) for 10 minutes to reduce the liquid.
Sauté mushrooms with a pinch of salt, cook until most liquid had evaporated (no oil needed).
Add pepper, cook briefly.
Add herbs. set aside.
Assemble:
Transfer the dough in a generously floured surface.
Flatten the dough to a 35 × 30 cm rectangle.
Spread the Filling:
First, spread the tomato paste equally.
Then mushrooms, peppers.
Finally, the cheese.
Shape rolls:
Roll up like a Swiss roll.
Cut into 10 pieces.
Place flat-side down on trays.
Second rise and Bake:
Cover and proof 15-30 minutes. Preheat oven to 220°C.
Brush tops with milk or (or vegan milk)
Bake 25 minutes at gas mark 7 or until golden brown.
Cool slightly. Sprinkle with herbs or some micro salad.
I used wild microsalad growing in the garden called bittercress, which tastes like a peppery cress mix rocket.
The bittercress paired well with the mushroomy roll.
With some crunchy edges.
The dough was soft, and the combination of mushrooms, tomato, pepper, cheese, and herbs was delicious.
They were especially enjoyable eaten outdoors with hot coffee in the winter sun.
This was very delicious and well worth trying.
My share in @fungifriday by @ewkaw
Wishing everyone a lovely day!
Mariah 💕