© Chef Fábio Bernardino
By Fábio Bernardino
Chef and #MedFoodHero Ambassador from Portugal.
Boletus Mushroom Bread
Portuguese Boletus mushrooms, called míscaros or tortulho in some regions of the country, can be incorporated into Portuguese gastronomy in many different ways. Sautée-ing or roasting are among favourites.
[ssba-buttons]
Prep: 2 hours and 20 minutes | Cook: 30 minutes | Serves: 3
- 400 grams of corn flour
- 300 ml of water
- 100 grams of bait or 12 grams of baker’s yeast
- 200 grams of wheat flour
- 10 ml of olive oil
- 20 grams of Boletus mushrooms (dehydrated and crushed)
- 1 national cheese (for topping)
- Heat the water and scald the corn flour – taking care to stir it with a spoon until it cools.
- Mix the wheat flour with the oil and the bait / yeast.
- Knead and shape the dough into a ball and place it in a bowl.
- Add the mushrooms and sliced cheese on top.
- Place on a tray and bake at 220ºC for 25-30 minutes.
Cook along with Fábio
Did You Know?
[bctt tweet=”Mushrooms are high in glutamate – or umami – which is also one of our 5 taste sensations alongside sweet, sour, salty and bitter. Umami is a Japanese word that translates as ‘pleasant, savoury taste’. #MedFoodHeroes #RootedEveryday” url=”https://bit.ly/2AKtLRs” prompt=”Tell a friend”]
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