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Mini mushroom bacon scroll bread

Mini mushroom bacon scroll bread

Mini mushroom scroll bread is somewhat of an epiphany whilst making mushroom bacon. I was in the mood for “pot brood” traditionally served with a braai/BBQ in South Africa. Now that heritage day is all about heritage and not that I need to have an excuse to make anything South African I was thinking of making something savory for a change.

Mini mushroom scroll bread is somewhat of an epiphany whilst making mushroom bacon. I was in the mood for “pot brood” traditionally served with a braai/BBQ in South Africa. Now that heritage day is all about heritage and not that I need to have an excuse to make anything South African I was thinking of making something savory for a change.

Now there are a few things that we South Africans love and braai, biltong and a lekker kuier. Since becoming plant-based, the options have become limited so I had to make a couple of exceptions here and there to adjust, so I kind of still can cure those indulgences. Making mushroom bacon might be slightly odd to your taste, but humor me. It comes close to the real thing and making these mini scrolls might fool even the main meat-eaters of them all.

The secret is to bake the mushrooms at a very low temperature for an about an hour to an hour and a half to dry out. And like making, it’s all about the marinade people. These mushrooms should be soaked in soy, Worcestershire sauce, and balsamic vinegar, then roasted with coriander, thyme, and olive oil. They are especially good in salads or eaten as a savory snack!

Then these bits of goodness can be added to any savory dish you are making, like bread, salads, potato bake, top on to soups and the list goes on. The BBQ season is, unfortunately, coming to an end on this side, but that doesn’t stop me to use these babies in oven-baked bread aswell.

No the secret to these mini scrolls is, that they get baked in discarded cans (properly washed of course). Like all South African flair, we like to add a bit of creativity and flair to all the dishes we make and these mini scrolls are right up there. They look so adorable in these cans once baked and will make the perfect side dish to your meal.

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

2-4 people

Difficulty

Beginner

Mini mushroom bacon scroll breads

Mini mushroom bacon scroll bread

Ingredients 

  • 200g strong bread flour (sub half with self-raising and whole wheat)
  • 125g cooked mashed sweet potato
  • 1 tbsp coconut sugar
  • 25 ml vegan butter or coconut oil
  • 2,5 ml salt
  • 10g dry yeast
  • 50ml lukewarm almond milk
  • 1 tbsp apple cider vinegar
  • 1/4 cup corn
  • 1/3 cup mushroom bacon
  • 1/3 cup pesto 
  • Extra butter

Mushroom bacon

  • 2 cups sliced and cleaned button mushrooms (shitake mushrooms work great as well)
  • 1/4 cup soy sauce
  • 1/4 cup woestershire sauce
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1/2 tsp dried thyme
  • 1/4 tsp dried coriandre
  • SAlt and pepper to taste
  • Pinch of chili powder

Method

  1. Mix the flour, sugar, salt, and the mashed sweet potato.
  2. Add the yeast to the lukewarm milk and wait for it to start to bubble after a few minutes, add the butter and wait for it to melt and then pour in the apple cider vinegar as well.
  3. Fold the wet mixture into the dry and then start to knead very lightly, add the corn and the mushroom bacon and then knead for another 5-10 minutes.
  4. Leave to rise for about an hour until double in size, knead down and then roll out into a rectangular shape.
  5. Smear on the pesto and then roll up into a long sausage.
  6. Measure out the sizes of the can’s your going to use and then spray with non-cooking spray or melted coconut oil.
  7. Place the scrolls face up in the cans and leave to proof until they have doubled in size once again.
  8. Preheat oven to175 degrees Celcius and bake for 20-25 minutes until brown on top, leave to cool before removing from the cans.
  9. Serve with butter and vegan cheese if you have some.

Mushroom Bacon

    1. Mix the mushrooms with the soy sauce, Worcestershire, and the balsamic vinegar. 
    2. Add the spices and the salt and pepper. 
    3. Leave to marinate for about 30 minutes, remove and place on a parchment paper-lined baking tray. 
    4. Drizzle with olive oil, extra salt, and pepper. 
    5. Bake for 40-60 minutes at a low temperature until they start to dry out, add more of the marinade if you think that they could do ait a bit more tang. 
    6. Store in a dry place, use as you see fit! 

Hope you give this recipe a go, I’ll be making mushroom bacon very soon and then I’ll add them to a couple recipes for you to give them a try!

M*

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