If you are looking for a recipe using wild mushrooms, I recommend you try making Polish mushroom bread, it’s delicious!

INGREDIENTS

150 gr fresh wild mushrooms (or cultivated mushrooms)

1 sprig of thyme and oregano

1/2 medium onion, chopped

1 clove garlic, chopped

2 tablespoons olive oil

salt and pepper to taste

1/2 glass of white wine (optional)

For the bread:

150 gr strong bread flour

100 ml water

1/2 teaspoon dry yeast

 

For the ketchup:

3 tablespoons tomato passata

1 teaspoon Cayenne pepper

1 teaspoon cinnamon

pinch of salt

2 tablespoons water

Topping:

1/2 mozzarella ball, cubed

METHOD

Homemade Baguette

Start from making the bread. Usually the traditional recipe uses a baguette, so you can either buy one from the shops or make it at home.

In a bowl mix the yeast, water, flour and salt. Combine into an elastic bowl (it should take about 5 minutes). Cover the bowl with cling film and let rise for 4 hours.

Lightly oil a baking tray. Shape the bread dough into a stick and place on the baking tray. Cover with a tea towel and rest for 2 hours.

Pre-heat the oven at 220 degrees Celsius. Place one baking tray in the lowest tier and pour a glass of water to make steam. Make 3 incisions on the bread stick with a sharp knife to give it a traditional baguette appearance and bake at 220 degrees for 15 minutes, then at 200 degrees for another 15 minutes.

In a frying pan, heat 2 tablespoons of oil and add the chopped onion. Cook on a medium heat for 5 minutes until the onion is translucent and add the garlic. Clean and chop the mushrooms and add to the pan. Sautee on a medium to high heat for 5 minutes. If you are using white wine, add it at this point and reduce the heat to medium. Cook for another 5-10 minutes. Add the thyme and oregano.

Spicy Ketchup

For the spicy ketchup, add the tomato, water, salt, Cayenne and cinnamon to a pan and cook on a medium heat for 15 minutes until it reduces to a thicker consistency.

 

Cut the baguette lengthways and top with the mushrooms and cubed mozzarella. Put back in the oven for another 5-10 minutes, then dot the Polish mushroom bread with a bit of spicy ketchup.