I was lucky to spot a chicken of the woods and a button mushroom camouflaged alongside it at the local farm shop this morning.
Although I went on a fungi hunt and spent some time looking for mushrooms earlier today, I didnβt find any new ones to show you.
So instead, I made this recipe to share with you.
ππΏπ§ Hen of the Woods, Wild Garlic & Herb Doughballs
Ingredients:
For the Dough:
2Β½ cups (300g) plain or bread flour
1 tsp salt
2 tsp sugar (or 1β2 tsp honey or maple syrup)
2 tsp instant yeast
2 tbsp olive oil (or any neutral oil)
ΒΎ cup (180ml) warm water or plant milk
For the Filling:
1 tbsp oil or vegan margarine
1Β½β2 cups mushrooms, finely chopped
1β2 cups wild garlic leaves, chopped
1β2 cloves garlic, minced (optional)
2β3 tbsp fresh chopped herbs (parsley, thyme, chives, oregano, or your choice)
Salt and black pepper to taste
Β½β1 cup grated cheese
Instructions:
Make the Dough:
In a large bowl, mix flour, salt, sugar (or honey/maple syrup), and yeast.
Add warm water (or plant milk) and oil.
Stir to combine.
Knead for 8β10 minutes until smooth and elastic.
Cover and let rise in a warm place for about 1 hour, or until doubled in size.
Prepare the Filling:
Heat oil in a pan over medium heat.
Add chopped mushrooms, cook until browned and moisture evaporates.
Add chopped wild garlic leaves and herbs, sautΓ© 1β2 minutes until wilted.
Remove from heat, let cool slightly, then mix in grated vegan cheese, salt, pepper, and optional nutritional yeast or miso.
Assemble the Doughballs:
Punch down risen dough and divide into 10β12 equal pieces.
Flatten each piece into a small disc.
Place about 1 tbsp of filling in the center.
Pinch edges to seal and roll gently into a ball.
Place doughballs seam side down on a lined baking tray or lightly greased baking dish.
Second Rise:
Cover and let doughballs rest for 30β45 minutes until puffy.
Bake:
Preheat oven to 190Β°C (375Β°F).
Brush doughballs with oil or plant milk.
Bake for 20β25 minutes, until golden brown and cooked through.
Brush hot doughballs with butter.
Sprinkle with chopped herbs or flaky salt.
Great for lunchboxes or picnics.
These doughballs are garlicky, and herby, with a soft, fluffy bread outside and cheesy mushroom filling inside.
Can be served with herby yoghurt, garlic tahini, or simply
dunk into soup.
Have a lovely day,
Mariah ππ