Little Thumbs Up : Baking and Cooking event, selected ingredient for the month of May is "MUSHROOMS"
Little Thumbs Up, is an event organized by Zoe from Bake For Happy Kids and Doreen from my little favourite D.I.Y. , where an ingredient is selected each month and everyone is welcome to join in by using the selected ingredient either in your bakes or in your cooking pot. I am the host for this month, and my selected ingredient is "MUSHROOMS". Please do join us, cook or bake any recipes using Mushrooms as one of its ingredient, post it in your blog within this month, (only new and current posts), and link to Little Thumbs Up, in the thumbnail linky which is provided at the bottom of this post. To find out more details on Little Thumbs Up, please click here.
While this month's theme is MAY : MUSHROOMS, the selected ingredient for June is Curry Powder or Paste and will be hosted by Everybody Eats Well In Flanders. Cook or bake any of your favourite curry dish, and link that up in June which shall start on 4th June.
Mushroom For Today : White Button Mushroom
I am beginning to like White Button Mushroom a lot. They are great in any form of cooking or baking. For today I have use these mushrooms as a filling for a baguette. I have been thinking of making some breads, and since mushroom is the theme for this month at Little Thumbs Up, a filling made of mushroom seems the perfect choice. The original recipe from the book uses an entirely different mushroom filling, and I have decided to make my own filling, while the recipe for the baguette is taken from that book.
The dough is mixed and kneaded in the bread machine. At the end of the cycle, it is taken out, rolled and filled with the mushroom filling. This is a flavourful herby dough, it has dried chilli seeds (I use coarse chilli flakes) and dried mixed herbes de Provence. Originally this is made into a long baguette, about 17" long, I have divided the dough into two, making two smaller baguettes.
For the filling, while the original recipe uses dried mushrooms which was soaked with water and cooked with onions, garlic and red wine, I have chosen to make my own filling. Some chopped garlic are sauteed till fragrant, and chopped fresh White Button mushrooms are added in, these are cooked until the juices from the mushrooms have almost dried out. Season with some garlic powder and keep aside to cool. And I have used some combination of Cheddar and Mozzarella cheese to be scattered on the rolled dough before adding the mushroom filling over. Just before baking, the top of the baguette is brushed over with some olive oil and I have sprinkle some garlic powder over the top, which I am so glad that I did, because the bread smells incredibly nice and taste garlicky delicious!
This is a lovely and very tasty stuffed baguette. The mushroom filling is so good, and with the melting cheese inside when eaten while still warm, is very, very, nice! For the bread itself, it has a soft texture with a slight spicy herby taste, though my son says that it is not spicy at all! And crispy crust! I love eating the two ends of the baguette while they are warm and the crust delightfully crispy! Yes, the two ends are all mine, because the family wants the centre where there's melting cheese and delicious mushroom filling!
Need some mushroom overload? Haha! Have the baguette with some mushroom soup! We had the baguette with Campbell's mushroom soup, for our simple lunch. Yums! The hubby finished almost a whole baguette!
I'm linking this post to Little Thumbs Up event, hosted by Joyce, kitchen flavours, organized by Zoe from Bake For Happy Kids and Doreen for my little favourite D.I.Y.
To join us, simply bake or cook any recipes using the ingredient for this month MUSHROOM. Submit your post by linking to the thumbnail linky provided at the bottom of this post.
- Your submission must be a current and new post.
- Mention Little Thumbs Up in your post, and submit your post to the thumbnail linky to the host of this month, Joyce from kitchen flavours, and link to Bake For Happy Kids, and my little favourite D.I.Y.
- Feel free to display Little Thumbs Up badge in your post.
- Last date of linking will be on 31st May 2013.
Stuffed Mushroom and Garlic Baguette
(bread recipe adapted from "The Bread Book" by Sara Lewis)
475gm (4-1/3 cups) strong white flour
1-1/2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried chilli seeds
2 teaspoons dried mixed herbes de Provence
1-1/4 teaspoons fast-action dried yeast
2 tablespoons olive oil
Mushroom and Garlic Filling :
(filling by kitchen flavours)
200gm white button mushrooms, chopped
1 garlic clove, chopped finely
1/2 teaspoon garlic powder
1 tbsp olive oil
1/2 cup grated cheddar cheese
1/2 cup grated mozzarella cheese
- Lift the tin out of the bread machine, fit the kneader blade then add the measured cold water and olive oil. Spoon in the flour then add the sugar, salt, chilli seeds and herbs. Make a slight dip in the centre of the flour then sprinkle in the yeast. Insert the tin into the bread machine. Shut the lid and set to dough or basic dough. Press Start. When dough is ready, remove dough and proceed to step 3.
- Make the filling : Heat 1 tablespoon olive oil in a small saucepan. Add chopped garlic, saute till light golden and fragrant. Add in the chopped mushroom and stir for a couple of minutes until the juices from the mushroom almost evaporates. Stir in garlic powder. Transfer filling to bowl and leave to cool.
- Tip the dough out to a lightly floured surface and knead well. Divide the dough into two equal round sizes. Roll out one piece of round dough into a rectangular shape, about 6"x10". Scatter half of both the cheeses onto the dough, leaving about an inch border all around. Top with half of the mushroom. Roll up the dough starting with one of the longest edges, pressing the seams to seal. Repeat with the other ball of dough.
- Put the dough on a greased baking sheet, brush with some olive oil and sprinkle with some garlic powder. Cover loosely with oiled clingfilm and leave in a warm place for 30 minutes until well risen.
- Bake in a preheated oven at 200C (400F), gar mark 6, for 25-30 minutes until golden brown. Cover with foil if overbrowning. Transfer to a wire rack to cool.