This delicious bread will go wonderfully with a braai.
- ½ onion, finely chopped
- 45 ml (3 tablespoons) butter
- 250 g mushrooms, wiped clean and finely chopped
- 185ml (3/4 cup) milk
- 15 ml (1 tablespoon) fresh sage, finely chopped or 1 teaspoon dried sage
- 7, 5 ml (1 ½ teaspoon) salt
- 15 ml (1 tablespoon) sugar
- 3 to 3 1/2 cups flour
- 1 x 10gm packet of instant yeast
- 1 egg beaten with 1 tablespoon water for egg wash
- Preheat oven to 180 °C. Grease a 1,5 litre soufflé dish.
- Fry the onion in the butter over medium heat until golden. Add the mushrooms and cook the mixture over medium heat, stirring from time to time, until the mushroom liquid is evaporated. Stir in the milk, sage, salt and sugar. Keep luke warm.
- Combine 3 cups of flour with the yeast. Add the mushroom mixture and work to a dough. Knead the dough, adding more flour as necessary, until it forms a smooth and slightly sticky dough. Knead for about 10 minutes.
- Form the dough into a ball and place into an oiled bowl, turning the dough to coat it with oil. Cover the bowl with plastic wrap and set aside in a warm place. Leave to rise until doubled in size.
- Punch down the dough, form it into a ball and place it into the well-greased soufflé dish. Cover the soufflé dish with plastic wraps and let it rise in a warm place to double in size and it forms a mushroom-like dome.
- Brush the dough with egg wash and bake in the middle of the oven until golden brown and cooked through, about 45 minutes. The bread will sound hollow when tapped.
- Turn the bread out onto a cooling rack and serve still warm with lots of lovely butter.
Tagliatelle with mushrooms and white pepper
- 400 g fresh tagliatelle
- 250 ml (1 cup) grated Parmesan cheese
- 62,5 ml (1/4 cup) olive oil
- 5 ml (1 teaspoon) white pepper
- 250 g white mushrooms
- Chopped flat leaved parsley
- Boil the tagliatelle in plenty of salted boiling water until al dente. Drain and reserve some of the cooking liquid.
- Wipe the mushrooms clean and cut into thick slices.
- Heat 30 ml of the olive oil in a large saucepan and cook the mushrooms over high heat until nicely browned. Set aside.
- Place the cheese in a big mixing bowl and add the remaining olive oil and white pepper. Mix to a creamy paste adding a little bit of the cooking liquid.
- Add the drained tagliatelle to the cheese paste and toss well. Add the mushrooms and mix well.
- Serve immediately, sprinkled with the parsley.
Mushroom and Haloumi burgers
- 8 large Portabello mushrooms, stems trimmed
- 10ml crushed garlic
- 30-45ml olive oil
- 250g Haloumi cheese, cut into slices
- 4 garlic and herb flavoured bread rolls, split and buttered
- Salt and freshly ground black pepper
- Red onion, sliced
- Large tomato, sliced
- Pickled gherkin slices
- Lettuce leaves
- Wild rocket
- Wipe mushroom caps with a clean damp cloth.
- Combine garlic and olive oil together and brush over mushrooms. Let stand for 10 minutes.
- Cook mushrooms in a lightly oiled, preheated frying pan or griddle pan for 4 – 5 minutes or until mushrooms are just tender. Season and set aside and keep warm.
- Wipe pan clean and brush with a little extra oil and fry cheese slices 1-2 minutes on each side.
- Fill rolls with desired garnish topped with mushrooms and cheese. Serve immediately.
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