This idea came from my girlfriend, whose mother used to make pinwheel loaves with pepperoni. What gives mine a sharp, salty flavor is the cheese; a mix of strong cheddar and aged parmesan. This is perfect as an appetizer, cut on a board into 1″ slices, or for lunch with a crispy salad. I used King Oyster mushrooms because of their meaty texture and taste, but you could use any kind. I can’t wait to go foraging for mushrooms this summer. Then I’ll be making mushroom pinwheels and other recipes with chanterelles, king boletes, and shaggy manes.
Yields 2 medium loaves
• 2 cups whole white flour
• 1 cup lukewarm water
• 1 teaspoon instant yeast
• 1 teaspoon salt
Mix the water, yeast and salt together, stir and let sit for 2 minutes.
In a large bowl add the water to the flour.
Mix with your hands or a wooden spatula until well combined. If too sticky, add a bit of flour.
Cover with a plastic and let rise for 2 hours.
You can do this step 2-3 days in advance, just put the dough in the fridge once it has risen.
• 300g mushrooms, thinly sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 sprigs thyme, leaves only
• 1/4 cup white wine
• 1 tablespoon dijon mustard
• 1 cup cheddar, grated
• 1/2 cup Parmigiano-Reggiano, grated
• salt + ground black pepper
On medium-high, heat up 2-3 tablespoons oil in a pan and cook the onions for a couple of minutes until they’re golden brown.
Add the mushrooms and sauté for another 2-3 minutes.
Add the wine, garlic and thyme and let the wine bubble away.
Remove the pan from the heat, stir in the dijon, cheddar and parmesan.
Season with salt and pepper.
Putting it together
Preheat the oven to 450°F.
On a floured surface roll out the dough in a large square about 1/4″ thick.
Evenly spread the mushroom mixture over the dough, roll it into a log and cut it in half.
Lay the two loaves on parchment paper on a baking pan.
Brush them with olive oil and sprinkle with a bit of salt.
Score the tops and bake in the oven for 20-25 minutes, or until golden brown.