Mushroom bread: The savoury twist to classical loaves
Mushroom bread is a delicious, savoury loaf cake that will impress all your guests. It surprises with its aroma and taste, and when sliced, becomes an appetising table decoration.
Everyone knows banana bread, but this mushroom version definitely outshines them all. It's an excellent choice for those who prefer savoury over sweet and want to prepare something different for a gathering than herb and mozzarella pull-apart bread. This modest loaf includes mushrooms, shimeji mushrooms, French comté cheese, and nuts. The aroma of this bread fills the entire house.
Mushroom bread with cheese and nuts
Are you looking for a simple yet impressive recipe that will wow even the fussiest guests? This savoury loaf is the best choice. You can prepare it quickly, and the result will delight everyone at home. Combining a classic base with aromatic mushrooms, robust cheese, fresh parsley, and crunchy walnuts will win over many palates. A lot is happening in this mushroom bread, but everything harmoniously complements each other.
You can opt for a substitute if you can't find this French cheese in the shop. Emmental or raclette would work well here. You can also experiment with cheddar, gouda, or parmesan.
Ingredients:
- 1.5 tablespoons butter,
- 140 grams mini mushrooms,
- 140 grams shimeji mushrooms,
- 3 eggs,
- 1 pinch of salt,
- 190 grams whole wheat flour,
- 14 grams fresh yeast,
- 120 millilitres milk,
- 1 teaspoon salt,
- 85 grams comté cheese,
- 85 grams walnuts,
- 80 millilitres chopped parsley,
- 1/2 teaspoon salt.
Instructions:
Step 1. Clean the small mushrooms and cut them in half. Sauté in heated butter with the shimeji mushrooms until they are golden brown.
Step 2. Dissolve the yeast in warm milk and set aside to rise for 15 minutes. In a bowl, crack the eggs, add salt, and mix until the mixture is light and fluffy. Gradually add the flour and yeast mixture, combining until the batter is smooth.
Step 3. Add the sautéed mushrooms, grated cheese, chopped walnuts, and parsley to the batter and mix. Transfer to a loaf tin lined with parchment paper. Set aside to rise for an hour. Place in an oven preheated to 170 degrees Celsius for 30 minutes.
Step 4. Slice the baked and cooled bread into slices. Enjoy!
