Porcini mushroom bread sticks
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- Preparation:
- Total:
- Serves: 25 persons
Ingredients
- 250 ghalf-white flour
- ¾ tspsalt
- 20 gdried porcini mushrooms
- ¼ cubeyeast
- 1 ½ dlwater
- 2 tbspolive oil
- 1 litrewater
- 2 tbspsodium bicarbonate
- 50 gunsalted, shelled pistachios
- ½ tspsea salt
Instructions
Step 1
Mix the flour, salt, porcini powder and yeast in a bowl. Pour in the water and oil, knead for approx. 10 mins. to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.Step 2
Bring the water and baking soda to the boil, reduce the heat and simmer for approx. 3 mins. Transfer the baking soda solution to a gratin dish.Step 3
Divide the dough into approx. 25 portions, shape into bread sticks (each approx. 30 cm long). Using a slotted spoon, place the bread sticks in the liquid for approx. 10 secs., remove and drain. Place the pistachios in a shallow dish, roll the bread sticks half way in the nuts, place on two baking trays lined with baking paper, season with salt.Step 4
Approx. 20 mins. in an oven preheated to 200°C (convection). Remove from the oven, leave to cool completely on a rack.