Mushroom is a very nutritious food. Some species can be a good source of vitamins and minerals, such as Vitamin B, potassium and copper. It is also known for zero salt and less fat contents.
Recent studies proved that mushrooms can also help reduce blood pressure, moderate blood sugar, enhance our immune system, reduce stress and cholesterol, and fight the dreadful “C” (Cancer).
Mushroom is probably one of the easiest foods to eat. It doesn’t taste awful nor have an odd texture or foul smell. I can even eat it straight from the can without cooking or adding spices on it.
So, if you’re thinking of a new healthy food to introduce to your kids, use mushrooms then! There are one hundred and one ways on how to cook those for sure! But you can always add it to your kid’s favorite meals like spaghetti, pizza, beef, pork, chicken, veggies, and more.
The options are boundless and all it takes is creativity!
So, today I made an Italian Mushroom Loaf for the family! It’s a Sunday and you know what happens on a weekend, PURE FAMILY TIME! 🙂
I’m learning about artisan breads for the past couple of days and I guess today marks the beginning of my actual artisan bread baking!
I used Jolly’s canned Mushrooms in Champignon as my primary ingredient for the recipe. I made my loaf using just spatula in mixing and my bare hands in kneading. It didn’t require a bread/cake mixer to mix all the ingredients together so you can imagine how easy it is to prepare!
If you are a newbie in baking, this recipe deserves a shot! It’s like hitting two birds with one stone! You’re not just making something healthy for your kids and family but you also get to enjoy and learn your craft more. You’ll understand what I mean when you make one! 🙂
- 350g strong plain flour, plus extra for dusting
- 7g dried active yeast
- 100g chestnut mushrooms, chopped
- 50g button mushrooms, sliced (some reserved for the topping)
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 3 tbsp olive oil
- 1 tbsp parsley, finely chopped
- 15g butter, melted
- Heat 2tbsp of the olive oil in a large heavy-based frying pan and heat over a medium heat. Saute the onion and garlic for 4 minutes with a little salt until softened. Add the mushrooms, saving a few of the sliced button mushrooms for later, and cook for a further 5 minutes until softened and browned.
- Transfer the cooked mushrooms, onion and garlic to a colander and strain the liquid. Reserve to one side.
- Pre-heat the oven to 200° C.
- Place the flour in a large mixing bowl and stir in the yeast, salt and the remaining olive oil. Add the mushroom mixture and stir well. Make a well in the centre of the mixture and stir in the 125ml of warm water.
- Mix well to form a dough (it could be quite sticky).
- Turn out onto a lightly floured surface and knead for 10 minutes until you have a smooth, elastic ball of dough. Shape into a rectangle and flatten a little with the palm of your hand.
- Transfer to a lightly-greased baking sheet, cover with a damp tea towel and leave to rise in a warm place for 30 minutes, or until doubled in size.
- Brush the top of the loaf with a little warm water and scatter the remaining sliced mushrooms on top. Bake in the oven for 40-45 minutes until risen and golden at the edges. Remove from the oven once ready and brush with the melted butter. Sprinkle the top with the chopped parsley and allow to cool before serving.