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Italian pepperoni rolls with mushrooms - sans pepperoni

Cathy's Lab - a slice of science pie for the mushroom minded

- Cathy Scott is Chief Science Officer at Everything Mushrooms; she handles all the mycelium! Cathy is also a tremendous cook and dedicated fungal fanatic. This little slice of our web space is dedicated to Cathy's experiments, recipies, and mushroom musings. Be sure to check this page regularly for updates on some of the exciting things happening "behind the scenes" in Cathy's Lab at Everything Mushrooms.


 

- posted February 8, 2013 

Had a surprise winter bumper crop of phoenix oyster mushrooms. Nothing makes me happier than spending a cold winter morning cooking up a mushroom feast. I started with a variation of a family favorite-stuffed bread rolls.

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Pepperoni rolls were a lunch favorite of Italian coal miners in northern Appalachia. Rolled pepperoni breads were a hearty lunch that didn't need refrigeration. They are tightly packed which made them easy to carry around during a hard days work. This recipe replaces the pepperoni with protein rich mushrooms to make a satisfying and delicious bread roll.

For a large batch of rolls you will need:

  • 3c warm water
  • 1T honey
  • 2t yeast

mix together and allow yeast to proof for 10 minutes

  • 3c wheat flour
  • 2C white flour
  • 1/2c corn meal
  • 2t salt
  • 3T olive oil
  • sauteed mushrooms
  • 1 egg beaten

***A good friend alerted me that a large food processor is needed to make this much dough.  Adjust recipe for your food processor. 

Optional ingredients

  • onions
  • garlic
  • herbs
  • cheese

Add the flour, corn meal and salt to a food processor and begin to process, slowly add proofed yeast mixture through the feed tube until it forms a ball. Stop adding liquid when dough chases the blade around the bowl. Continue to process while you slowly pour in olive oil through the feed tube and process for another 60 seconds. Transfer dough to a bowl coated with olive oil and cover with plastic wrap. Allow dough to rise in a warm place while you are tending to the other ingredients.

The dough will be ready in about an hour, but if you have time, let the dough rise for a day or two. This will create more complex flavors and the whole wheat flour will become softer. For longer incubation start with only 1t of yeast and add an extra ¼c of water after dough ball chases the blade in the processor. Allow dough to rise at room temperature for one day or several days in the refrigerator.

Prepare mushrooms by sautéing in olive oil. There were so many with this crop that I roasted them with salt, pepper, garlic and red hot pepper flakes in the oven for an hour. Onions and herbs can be added to the sauté or layered with the mushrooms on the dough.

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Roll out dough to desired size and spread a thin layer of mushrooms, herbs and cheese leaving space on the edges to seal the roll. Roll dough into a tube, pinch the ends and place seam down on a greased baking sheet. Allow to rise for 30 minutes, brush with egg and bake at 350°F for 30 minutes to 1 hour depending on the size of roll.

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