🍄🌿 Hen of the Woods, Wild Garlic & Herb Doughballs

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 didn’t find any new ones to show you.

So instead, I made this recipe to share with you.

🍄🌿🧄 Hen of the Woods, Wild Garlic & Herb Doughballs

Ingredients:

For the Dough:

2½ cups (300g) plain or bread flour

1 tsp salt

2 tsp sugar (or 1–2 tsp honey or maple syrup)

2 tsp instant yeast

2 tbsp olive oil (or any neutral oil)

¾ cup (180ml) warm water or plant milk

For the Filling:

1 tbsp oil or vegan margarine

1½–2 cups mushrooms, finely chopped

1–2 cups wild garlic leaves, chopped

1–2 cloves garlic, minced (optional)

2–3 tbsp fresh chopped herbs (parsley, thyme, chives, oregano, or your choice)

Salt and black pepper to taste

½–1 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 8–10 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, sauté 1–2 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 10–12 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 30–45 minutes until puffy.

Bake:

Preheat oven to 190°C (375°F).

Brush doughballs with oil or plant milk.

Bake for 20–25 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 💗🍄