Mushroom bread sticks with mushroom tzatziki for a great weekend snack. Photo by South African Mushroom Farmer’s Association
Mushroom bread sticks with mushroom tzatziki
It’s always snack time and when you enjoy the company on the weekends like South Africans do, you’re going to need lots of snacks. We love combining foods from around the world with a bit of South African creativity. The bread sticks are classic Italian where the tzatziki is a combination of Greek and Turkish […]
Mushroom bread sticks with mushroom tzatziki for a great weekend snack. Photo by South African Mushroom Farmer’s Association
It’s always snack time and when you enjoy the company on the weekends like South Africans do, you’re going to need lots of snacks. We love combining foods from around the world with a bit of South African creativity. The bread sticks are classic Italian where the tzatziki is a combination of Greek and Turkish cuisine and enjoyed by both. South Africans love mushrooms, so each bit of this recipe is packed with portabellos.
Mushroom bread sticks suggestions
The simple bread dough is ready in no-time and if rolled out correctly, will be airy and crunchy all the way though. The mushrooms don’t add too much extra texture but looks and tastes fantastic. The tzatziki substitutes dill pickles or cucumber for mushrooms and is a great yogurt dipping sauce which you’ll see people will load onto the sticks. You can also use some biltong dust to make either the sticks or tzatziki even more South African.
ALSO READ: Lamb and mushroom koftas with a cumin yoghurt sauce
If you love combining global treats with South African flavour, you have to try this mushroom bread sticks with mushroom tzatziki recipe.
Let us know in the comments what you think and how you’d get creative with this recipe.
Mushroom bread sticks with mushroom tzatziki recipe
Course: SnacksCuisine: Greek, Turkish, South AfricanDifficulty: EasyPrep time
25
minutesCooking time
30
minutesTotal time
55
minutesIngredients
250 g 250 baby portabellini / baby button mushrooms, sliced
500 g 500 strong white bread flour, plus extra for dusting
10 g 10 salt
10 g 10 instant dry yeast
400 ml 400 warm water
2 tbsp 2 olive oil
100 g 100 pitted green olives, drained and roughly chopped
50 g 50 parmesan cheese, grated
- For the mushroom tzatziki
150 g 150 baby portabellini / baby button mushrooms, sliced
250 ml 250 Greek-style full cream yoghurt
1 1 Mediterranean cucumber, finely grated and squeezed
1 clove 1 garlic, finely grated
1 tsp 1 lemon zest
2 tbsp 2 fresh dill, chopped
1 Tbsp 1 fresh mint, chopped
- Extras
olive oil
freshly ground black pepper and salt
Method
- Heat a drizzle of olive oil in a large frying pan. Sauté the mushrooms on high heat until they have released all their liquid and are golden brown. Drain on paper towel.
- Place flour into the bowl of a stand mixer fitted with a dough hook. Add the salt and mix it through. Add the yeast and half the warm water. Start mixing on a low speed. As the dough comes together, slowly pour in the remaining water.
- Turn the mixer up to medium speed. Mix for about 7 minutes until stretchy and smooth. Add the olive oil and mix in thoroughly. Add the sautéed mushrooms and olives. Mix until well-distributed.
- Scrape the dough into an oiled bowl. Cover and place in a warm spot to proof for about an hour. The dough should triple in size.
- Preheat the oven to 220˚C. Line two large baking trays with baking paper.
- Heavily dust a clean work surface with flour. Tip the dough out. Gently shape and pull it into a puffy rectangle. Do not knock out the air.
- Cut the dough into two pieces to work more easily with the dough. Keep moving it around and stretching it gently so it does not stick.
- Dusting with flour as you work, cut the two rectangles into chunky strips. You want to end up with 18 even dough strips in total.
- Gently move them onto the baking trays. Brush with a little olive oil and sprinkle with Parmesan cheese
- Bake the breadsticks for 15-20 minutes. Cool on a wire rack.
- For the tzatziki
- Heat a drizzle of olive oil in a frying pan. Sauté the mushrooms until golden brown. Season well.
- Combine the rest of the tzatziki ingredients together in a bowl and mix well. Season to taste.
- Fold in most of the mushrooms and scatter some on top.
- Serve the warm breadsticks with the mushroom tzatziki for dipping. Enjoy!
Notes
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