Mushroom Bread 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.

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.

MUSHROOM TOAST CUPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Use a small cookie cutter to cut rounds out of the bread. Press the rounds into ungreased mini muffin tins, and bake for 8 or 9 minutes until golden; keep a close watch on them, as they bake fast. Turn out bread cups to cool.
• Heat butter in a large skillet over medium heat. Stir in the mushrooms and onions, and cook until soft, about 8 minutes. Season with cayenne pepper, lemon juice, salt, pepper, and chopped parsley. Gradually stir in half-and-half, and sprinkle with a bit of flour until mixture gets thick.
• Fill bread cups with mushroom mixture, top each with a sprinkle of Parmesan, and place on a lightly greased baking sheet. Bake for 10 to 12 minutes.

SWISS CHEESE MUSHROOM BREAD

Steps:

• Cut bread diagonally into 1-in. slices to within 1/2 in. of bottom loaf. Repeat cuts in opposite direction. In a bowl, combine the butter, poppy seeds, onion, mustard, salt and lemon juice. Drizzle over cut bread and into cut slits. Place mushrooms and cheese in slits. Wrap bread in foil. Bake at 350° for 15-20 minutes or until warmed.

MUSHROOM CHEDDAR BATTER BREAD

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
• Combine flour, baking powder, salt, and garlic powder together in a small bowl. Set aside. Whisk together butter and eggs until well combined, then stir in the flour mixture. Fold in the onion, green bell pepper, red bell pepper, Cheddar cheese, and mushrooms. Mix well, the batter will be stiff. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

MUSHROOM CHEESE BREAD

Steps:

• In a small bowl, combine the mozzarella cheese, mushrooms, mayonnaise, Parmesan cheese and onion. Cut bread in half lengthwise; spread cheese mixture over cut sides. , Grill, covered, over indirect heat or broil 4 in. from the heat until lightly browned, 5-10 minutes. 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!

BREADED MUSHROOMS

Steps:

• Place enough vegetable oil into a deep frying pan on low-medium heat. (I generally place in enough oil so that the bottom half of my mushrooms are submerged. You can always add more.).
• You do not want the oil bubbling wildly. Adjust temperature accordingly when you place the mushrooms in (a low simmer is nice.).
• Wash mushrooms and cut off tips of stems.
• If the mushrooms are really big (such as stuffing mushrooms) cut them in half or even quarters. Otherwise, leave whole.
• Place flour, eggs and breadcrumbs into three large, separate Tupperware containers.
• Mix pepper, garlic powder and salt in with the breadcrumbs.
• Place mushrooms in with the flour. Cover and shake until mushrooms are well coated.
• Transfer mushrooms to Tupperware dish that has the beaten eggs in it. Cover and shake again until mushrooms are evenly coated.
• Lastly, transfer mushrooms to final Tupperware container that has the breadcrumbs in it. NOTE: It is better to do this step in two batches as sometimes if there are not enough breadcrumbs the mushrooms do not get a nice even coat and look instead like they are covered in a lumpy batter.).
• Place mushrooms in oil carefully and cook until bottoms are browned. Flip over and continue cooking until entire mushrooms are cooked through.
• Mushrooms are done when gently crisp and the breading no longer appears wet looking.
• Remove mushrooms with slotted spoon and place on plate lined with paper towel to drain.
• Sprinkle with Parmesan cheese or dip them into your favourite sauce (such as Ranch).
• *Optional: add some additional herbs or Parmesan cheese to the breadcrumbs to give the recipe a more professional appearance like that in the restaurants.

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.

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.

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.

BUTTERY STUFFED MUSHROOM BREAD

Steps:

• Heat oven to 350.
• Slice bread diagonally to within 1 inch of bottom, without cutting through completely.
• Place bread on large piece of foil.
• Combine cheese, mushrooms and green onions.
• Stuff mushroom mixture into each cut of bread, being sure to fill each cut.
• Melt butter; add lemon juice, poppy seeds and mustard.
• Drizzle butter sauce over bread just before baking.
• Wrap bread securely in foil.
• Bake for 45 minutes.
• Serve hot.

EASY BAKED MUSHROOMS

Steps:

• Place mushrooms on a baking sheet. Drizzle with oil; toss to coat. In a small bowl, combine the bread crumbs, garlic powder and pepper; sprinkle over mushrooms., Bake, uncovered, at 425° for 18-20 minutes or until lightly browned. Garnish with parsley if desired.

MUSHROOM MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl, combine ground meat, minced mushrooms, bread crumbs, onion, ketchup, eggs, and salt and pepper. Mix well. Spread 1/2 of the mixture into the bottom of a loaf pan. Arrange 6 whole mushrooms stem down into meat. Top with rest of meat, patting to combine both halves.
• Bake for 1 hour and 45 minutes, or until done. Internal temperature should measure 160 degrees F (70 degrees C) when done.