Mushroom Bread Wedges Recipes

SAVORY MUSHROOM BREAD

Steps:

• In a large skillet, melt butter. Add mushrooms and onion; saute until tender. Add soy sauce; cook and stir 2 minutes longer. Cool to room temperature., In a large bowl, dissolve yeast in warm water. Add the yogurt, honey, salt, mushroom mixture and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Divide dough in half; shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 400° for 20-25 minutes or until golden brown.

MUSHROOM BREAD

Steps:

• Preheat oven to 350°. On an ungreased baking sheet, unroll crescent dough into one long rectangle; press perforations to seal. Prick dough several times with a fork. Bake 5 minutes., Meanwhile, in a bowl, toss mushrooms with melted butter; arrange on crust. Sprinkle with cheese and seasonings. Bake 12-14 minutes longer or until crust is golden brown. Cut into 12 pieces.

EASY AND YUMMY MUSHROOM BREAD WEDGES

Steps:

• Separate the crescent dough into eight triangles and place on a greased pizza pan with the points toward the center. Do not let them touch.
• In a small bowl,combine the mushrooms and butter and toss to coat. Spoon the mushroom mixture over the dough. I usually have to take my spoon and place the mushrooms nicely on the dough and even them out so the entire triangle is covered.
• In a small bowl add your cheese, garlic powder and Italian seasoning, mix and sprinkle onto of the wedges.
• Bake at 350° for 15 to 20 minutes or until the crust is golden and your mushrooms are tender.

MUSHROOM BREAD PUDDING

Steps:

• Boil 1 cup of water in a small saucepan. Add the dried porcini mushrooms and soak until softened, about 15 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board and finely chop; set aside. Carefully pour remaining mushroom liquid into a large bowl, leaving any grit behind.
• In a large (12-inch) skillet, heat 1 tablespoon oil and 1 tablespoon butter over high. Add fresh mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Lower heat to medium. Add sage, shallots and chopped porcini, and cook, stirring, until shallot is translucent, 3 to 4 minutes. Add cognac, if using, season to taste with salt and pepper and cook, stirring, 1 minute more. Transfer to a plate.
• In the same pan, melt 1 tablespoon butter over medium heat. Add the leeks and a big pinch of salt and cook, stirring, until wilted, 5 to 7 minutes. Return the mushroom mixture to the pan and stir to combine with the leeks. Remove from heat.
• Add eggs to the large bowl with the mushroom liquid, and whisk to blend. Add cream, milk, cayenne, 1½ teaspoons salt and plenty of black pepper. Whisk thoroughly to combine, then add the Gruyère.
• Grease the bottom and sides of a 9-by-13-inch baking dish with butter, then add about 1/4 of the fresh mushroom mixture and arrange in an even layer. Arrange the bread slices on top in an overlapping pattern. Sprinkle the remaining mushroom mixture over top, tucking it in between the bread slices. Ladle the custard mixture over top, evenly distributing the cheese. Refrigerate, covered, overnight (see Tip).
• When ready to cook, remove the dish from the refrigerator about 30 minutes before baking. Heat the oven to 350 degrees. Top the pudding with Parmesan and bake for 40 to 45 minutes until set in the center (it may puff a bit). Run it under the broiler for 2 to 3 minutes to brown the top, watching carefully. Let sit 10 minutes, then serve warm, topped with additional sage if desired.

COURGETTE & MUSHROOM BREAD

Steps:

• Put the grated courgettes in a colander and sprinkle with 1 tsp of the salt. Leave to stand for 20 mins, then, using your hands, squeeze out as much of the moisture as possible. Rinse the courgettes thoroughly, then squeeze again.
• Heat 1 tbsp of the olive oil in a frying pan and cook the onion and garlic for 4 mins until softened. Add the mushrooms and cook for a further 4 mins until softened and browned, then add the courgettes and cook for another 2 mins. Strain well and set aside to cool; discard the liquid.
• Heat oven to 220C/fan 200C/gas 7. Place the flour in a large mixing bowl, stir in the yeast, the remaining oil and salt, the basil and the courgette mixture. Mix well to combine. Make a well in the centre and add 125ml hand-hot water. Mix well to form a slightly sticky dough. Knead on a floured surface for about 10 mins, then shape into a ball and place on a greased baking sheet.
• Flatten the ball of dough very slightly with the palm of your hand and loosely cover with oiled cling film. Leave to rise in a warm place for 25-30 mins until doubled in size. Brush the top of the dough with a little water, then sprinkle with the sea salt and bake for 40 mins until golden. Leave to cool on a wire rack before serving.

ITALIAN BREAD FILLED WITH MUSHROOMS

Steps:

• Preheat oven to 350°F. Using serrated knife, cut top off bread and reserve. Cut out inside of bread, leaving 3/4-inch shell. Place bread and top on cookie sheet. Bake until lightly toasted, about 10 minutes. Keep bread warm.
• Meanwhile, melt butter with oil in heavy medium skillet over medium heat. Add both onions and sauté until golden brown, about 10 minutes. Add mushrooms and cook until tender, about 10 minutes.
• Reduce heat to low. Add cheese and stir until thoroughly blended, about 4 minutes (do not boil). Pour Mixture into loaf. Replace top and serve, cutting base and top into wedges.

MUSHROOM BREAD

Steps:

• Melt 2 tbsp of the margarine in a saucepan.
• Add mushrooms and onions and saute until liquid has evaporated; let cool.
• In another saucepan, scald milk.
• Stir in molasses, salt, and pepper, and cool until lukewarm.
• Measure warm water in large warm bowl and sprinkle in yeast. Stir until dissolved.
• Add lukewarm milk mixture, mushroom mixture, egg, wheatgerm, and 2 cups flour.
• Beat until smooth.
• Stir in enough flour to make a stiff dough. Turn out onto floured board, knead until smooth and elastic.
• Place in a greased bowl, turning to grease top.
• Cover, let rise in a warm place until doubled in bulk, about 1 hour.
• Divide dough in half abd form into two loaves.
• Place in 2 greased 9"x5" loaf pans.
• Cover, let rise in pans, until doubled in bulk (about 1 hour).
• Bake at 400 degrees F for about 45 minutes. Remove from pans and let cool before serving.

MUSHROOM BREAD WEDGES

Steps:

• Separate crescent dough into eight triangles and place on a greased 12-in. round pizza pan with points toward the center; seal perforations. In a bowl, combine the mushrooms and butter; toss to coat. Spoon mushroom mixture over dough. Sprinkle with Parmesan cheese and Italian seasoning.
• Bake at 375 degrees F for 15-20 minutes or until crust is golden brown and mushrooms are tender,

CHEESY MUSHROOM BREAD

Steps:

• In a bowl, combine the mozzarella cheese, mushrooms, mayo, Parmesan and onion.
• Cut bread in half lengthwise and spread cheese mixture over cut sides.
• Grill for 5-10 minutes or until lightly browned.
• Slice and serve warm.

MUSHROOM BREAD BY PAMPERED CHEF

Steps:

• Preheat oven to 375. Separate dough into triangles. Place on Medium Round Stone. Spread and roll out dough to cover stone using lightly floured Dough and Pizza Roller.
• Toss mushrooms with melted butter to coat. Arrange over top of dough. Sprinkle with cheese and seasoning.
• Bake 15-20 minute or until golden brown. Cut into squares with pizza cutter and serve warm with mini-serving spatula!