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.
Enjoy!
Yields 2 medium loaves
Dough
• 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.
Filling
• 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.
Eat!
This first recipe makes one killer appetizer while the second goes well with any breakfast. They are both really simple; two ingredients apiece, both grated, squeezed of excess water, and fried in a pan. The ratio is half potatoes, half whatever other vegetable. I made some with zucchini and some others with butternut squash. Feel free to experiment with anything you have in your own veg box and to size your cakes according to your own meal plan. Both of these recipes will make around 8 large or 16 small cakes. Cook for 6 minutes on each side for larger cakes and 4 minutes on each side for smaller ones. For an extra punch throw together a lemon-dill yogurt sauce, which, just so you know, also tastes great with fish.
Serves 4-6
This is one cheesy recipe, so try to use quality stuff; aged cheddar and a block of parmesan, not the pre-grated kinds. We usually make stuffed shells with spinach instead of lobster. It's one of those versatile dishes; you can always use the same recipe and just swap the lobster for something else: crab meat, beef, mushrooms, you name it. Serve the shells with a simple tomato sauce.
