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Foraged Mushroom, Herb & Parm Buns

Featuring: Wildcaught Foraged Mushrooms

1 tsp Villa Vida Loca Pure Honey

1 cup warm water 

1 tbsp dry active yeast 

2 tsp salt 

1/4 cup + 2 tbsp olive oil

2 1/2 cups Tyrone Mills Hard Wheat Flour, plus more for dusting 

1/2 oz Wildcaught Dried Chicken of the Woods Mushrooms, rehydrated 

1/2 oz Wildcaught Dried Yellow Foot Chantrelles, rehydrated 

2 tbsp Foggy River Farm Roast Dried Herb Blend 

1 cup finely grated Parmigiano-Reggiano cheese

● Combine honey, water and yeast in a large mixing bowl and allow yeast to activate, about 5 minutes. Stir in salt and 1/4 cup olive oil, then add flour and, using one hand, mix until a shaggy dough forms. Turn dough out onto a floured work surface and knead until smooth and elastic, about 10 minutes (if the dough feels too sticky, lightly dust with flour while kneading). Place dough in a lightly greased bowl, cover with a damp tea towel, and set in a warm place until doubled in size, about 1 hour. 

● Meanwhile, squeeze moisture from rehydrated mushrooms and finely chop (reserve soaking liquid for use as a mushroom broth). Heat remaining 2 tbsp olive oil in a frying pan over medium heat, add chopped mushrooms, and cook until golden and fragrant, about 8 minutes, then remove from heat and allow mushroom mixture to cool to room temperature. 

● Punch down dough and press out into a large rectangle measuring 8-inches wide by 12-inches long. Sprinkle reserved mushroom mixture evenly over top and use the back of a spoon to gently press mushrooms into dough, then evenly sprinkle dried herbs andParmigiano on top. Lengthwise, portion dough into 6 even pieces (each portion should measure about 2-inches wide), then working with one portion at a time, cut lengthwiseinto three strands maintaining a one-inch border at the top. Braid the piece and roll into a bun and place in a greased muffin tin. Repeat process with remaining dough portions. 

● Cover buns with a piece of greased plastic wrap and set in a warm place until doubledin size, about 30 minutes, then remove and discard plastic wrap, set muffin tin on centre rack of a preheated 400°F oven, and bake until golden brown and cooked through, about 25 minutes. Serve warm. 

Makes 6

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