Porcini mushroom bread sticks
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- Serves: 25 persons
- 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
Step 1Mix 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 2Bring 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 3Divide 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 4Approx. 20 mins. in an oven preheated to 200°C (convection). Remove from the oven, leave to cool completely on a rack.