🍂 Autumn Mushroom, Wild greens & Cheese Pull-Apart Bread

Gloomy day, dark and wet.

We’re in the last couple of days of autumn, and I headed to the nearby woodland to see if there was anything I could find for the recipe I had in mind: mushroom pull-apart bread. I was hoping for enoki mushrooms.

The woodland looked bare; most of the leaves had already dropped, except for the hardy ivy, some moss and young greens sprouting. To my disappointment, there weren’t any Inoki mushrooms in my usual spot.

But....

There were baby wood ears!

As they were young, I decided to leave them to grow a bit bigger.

Instead, I gathered some wild greens I needed.

On my way home, I spotted a few pieces of lichen on the ground.

I always collect them to add to my skincare formulas!

At the nearby farm shop, I found these beautiful fresh mushrooms, an agaricus type.

I am pairing them with these wild greens: young cleavers, dandelion, bittercress, and garlic mustard to complete my ingredients,

I got all I needed, so let's roll!

🍂 Autumn Mushroom, Wild greens & Cheese Pull-Apart Bread

Ingredients

For the dough:

500 g (4 cups) all-purpose or bread flour

1 tsp salt

2 tsp sugar or honey

7 g (1 packet) dry yeast

300 ml (1 1/4 cups) warm water or milk

2 tbsp olive oil or softened butter for kneading.

For the filling:

250 g fresh mushrooms, sliced

1 cup chopped tender wild greens (like baby cleavers, dandelion, hairy bittercress, garlic mustard)

1 small onion sliced

3 cloves garlic, minced

150 g cheddar cheese

150g Mozzarella

2 tsp fresh herbs (rosemary, thyme, parsley or marjoram)

Salt and pepper to taste

2 tbsp olive oil or butter for sautéing

For topping:

Butter for dotting

Extra herbs for garnish

Instructions

Make the dough:

Mix flour, salt, sugar, and yeast in a bowl.

Add warm water, knead until smooth and elastic (10 min).

Cover and let rise for 1 to 1.5 hours, until doubled.

Prepare the filling:

Heat olive oil/butter in a pan.

Sauté onions and garlic until soft.

Add mushrooms and cook until golden.

Stir in wild greens, herbs, salt, and pepper. Cook 1 to 2 minutes more. Remove from heat and let cool slightly.

Assemble the pull-apart bread:

Preheat oven to 180°C / 350°F.

Transfer the dough to a well-floured surface.

Roll the dough into a rectangle (1 cm thick). About 12" X 16"

Spread the mushroom and greens mixture evenly over the dough.

Add mozzarella and cheddar cheese.

Cut the rectangle into squares.

Carefully lift each square and stack them.

and place in a greased loaf tin or pan. The cut edges face up.

Bake:

Dot with butter and bake for 45 minutes

or until golden brown and cooked through.

Let it cool a little.

Ohh look at that! Cheesy.

Sprinkle extra herbs, wild greens or edible flowers on top

Serve:

Lovely as a centrepiece for a cosy autumn meal.

Pull apart warm. Soft fluffy layers, with gooey, cheesy pockets.

This was very delicious, the wild greens added some freshness and the mushrooms were meaty, which went well with the pea and mint soup!

My share in @fungifriday by @ewkaw.

Wishing everyone a lovely day!

Mariah 💕