Mushroom Breadsticks with Mushroom Tzatziki

Makes 18 breadsticks

Ingredients:

250g baby portabellini / baby button mushrooms, sliced

500g strong white bread flour, plus extra for dusting

10g salt

10g instant dry yeast

400ml warm water

2 Tbsp olive oil

100g pitted green olives, drained and roughly chopped

50g Parmesan cheese, grated

Mushroom tzatziki:

150g baby portabellini / baby button mushrooms, sliced

250ml Greek-style full cream yoghurt

1 Mediterranean cucumber, finely grated and squeezed

1 small clove garlic, finely grated

1 tsp lemon zest

2 Tbsp fresh dill, chopped

1 Tbsp fresh mint, chopped

Olive oil

Salt and pepper, to taste

Method:

Heat a drizzle of olive oil in a large frying pan.

Sauté the mushrooms on high heat until they have released all their liquid and are golden brown. Drain on paper towel.

Place flour into the bowl of a stand mixer fitted with a dough hook.

Add the salt and mix it through.

Add the yeast and half the warm water.

Start mixing on a low speed.

As the dough comes together, slowly pour in the remaining water.

Turn the mixer up to medium speed.

Mix for about 7 minutes until stretchy and smooth.

Add the olive oil and mix in thoroughly.

Finally add the sautéed mushrooms and olives.

Mix until well-distributed.

Scrape the dough into an oiled bowl.

Cover and place in a warm spot to proof for about an hour.

The dough should triple in size.

Preheat the oven to 220˚C.

Line two large baking trays with baking paper.

Heavily dust a clean work surface with flour.

Tip the dough out. Gently shape and pull it into a puffy rectangle.

Do not knock out the air.

Cut the dough into two pieces to work more easily with the dough.

Keep moving it around and stretching it gently so it does not stick.

Dusting with flour as you work, cut the two rectangles into chunky strips.

You want to end up with 18 even dough strips in total.

Gently move them onto the baking trays.

Brush with a little olive oil and sprinkle with Parmesan cheese.

Bake the breadsticks for 15-20 minutes.

Cool on a wire rack.

While the breadsticks are baking, whip up the tzatziki.

Heat a drizzle of olive oil in a frying pan.

Sauté the mushrooms until golden brown. Season well.

Combine the rest of the tzatziki ingredients together in a bowl and mix well.

Season to taste.

Fold in most of the mushrooms and scatter some on top.

Serve the warm breadsticks with the mushroom tzatziki for dipping. Enjoy!

*Sponsored on behalf of SAMFA(The South African Mushroom Farmers’ Association)

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