Garlic & Mushroom Bread Swirls
Puffy, rich and savory bread swirls stuffed with herbs and sautéed mushrooms—need we say more? These buns make an incredible starter to dinner, a light lunch or brunch…pretty much any time of the day. Easily made vegan!
Makes 8 swirls
Ingredients
8 ounces bread flour (all-purpose as a substitute), plus more for dusting
½ teaspoon kosher salt, plus more to taste
½ tablespoon instant yeast
3 tablespoon extra virgin olive oil, divided
¾ cup warm water (90-100°F)
8 ounces RI Mushroom Co. Chef’s Mix Mushrooms, medium chopped
4 tablespoons minced garlic, divided (about 6-8 cloves)
1 tablespoon minced fresh rosemary
Freshly ground black pepper, to taste
½ cup unsalted butter or vegan butter, softened (4 ounces)
½ cup fresh parsley, finely chopped
1 tablespoon Dijon mustard
Non-stick spray, as needed
Directions
Whisk together bread flour, salt, and yeast in a mixing bowl. Make a well in the middle and pour in 1 tablespoon extra virgin oil and warm water. Mix everything together until a wet dough forms and transfer to a floured surface. Knead the dough, flouring as needed, until firm and the gluten has developed, about 10 minutes.
Transfer the doughball to a lightly oiled bowl and cover with a damp towel. Leave to proof in a warm place until the dough has doubled in size, about 1 hour.
Meanwhile, in a large non-stick skillet over medium-high heat, add the remaining 2 tablespoons extra virgin olive oil. Once shimmering, add in the chopped RI Mushroom Co. Chef’s Mix Mushrooms and cook until browned, about 5-7 minutes.
Add 2 tablespoon minced garlic and minced rosemary and cook until fragrant, about 1 minute. Add mushroom broth, stirring to combine, and remove from heat. Let cool for about 10 minutes.
In a medium mixing bowl combine softened butter, cooled mushrooms. remaining 2 tablespoons minced garlic, minced parsley, Dijon mustard and salt and pepper, to taste. Set aside. Lightly grease an 11” x 7” baking dish or large cast-iron skillet with non-stick spray.
Once done proofing, gently punch the dough to remove the air bubbles. On a heavily floured work surface, use a rolling pin to roll the dough into a rectangle roughly 14” x 8” with the long side facing you. Trim the edges with a sharp knife for a clean rectangular shape.
Spread the mushroom-butter mixture evenly onto the bottom ¾ of the dough, leaving about an inch at the top without butter. Brush the unbuttered dough with a little bit of water and gently roll the dough up into a swirl shape, ended at the unbuttered dough to seal the shape. With a sharp knife, score the dough into 8 equal pieces before gently slicing each swirl.
Place the swirls in the prepared baking dish or cast-iron skillet. Cover the dough swirls with a damp towel and leave to proof again in a warm place for 30 minutes. Preheat oven to 375° F near the end of the proofing time.
When ready, remove the towel and bake the swirls in the preheated oven until golden and puffed, about for 25-30 minutes.
Remove the rolls from the oven. Quickly brush the tops of the swirls with any melted butter that has accumulated on bottom of the baking dish. Let cool for about 10 minutes before enjoying.
Chef’s Notes:
Make sure to chop mushrooms smaller rather than larger, if they’re too big they might fall out of the buns.
Try this with other RI Mushroom Co. mushrooms including Maitake, Portabella, Pioppino, Blue Oysters, and more!