Thursday, October 20, 2011
Chicken Mushroom Recipe - "Chicken" Stuffed Bread
At a recent weekend mushroom foray with CVMS, Robert was lucky to find a small, fresh sulfur shelf, or chicken mushroom (Laetiporus sulphureus). This is a common autumn polypore found growing on dead trees and stumps. When fresh, the colors are bright orange with a bright yellow underside on each shelf. This specimen was fresh and quite wet. We brought it home and decided to make a stuffed braided bread. Chicken mushroom is a firm, meaty mushroom, and I made a substantial filling along with sautéed onions and brie. We shared some the next day at another foray. I usually make a standard pizza dough with a bit of whole wheat flour, but you could use pizza dough from the grocery store. To make it easier to dice the brie, I freeze a chunk of it first and then toss the diced brie in a pinch of flour once cut. If you don't want to make the filled braid, you could also make a stuffed pocket or calzone with the filling.
Chicken Mushroom Stuffed Bread makes 1 large bread, or 4 calzones
7 oz. warm water
1 1/2 tsp instant dried yeast
1 c. whole wheat flour
2 c. all purpose flour
2 T olive oil
2 tsp salt
2 tsp. oil
1 small onion, sliced
4 c. chopped chicken mushroom
1/2 c vegetable broth or water
4 oz. brie, cubed
4 T chopped chives
1 tsp. salt
1/4 tsp. black pepper
1. To make the dough, pour the warm water (100°F) in a mixer bowl. Sprinkle the yeast over the water and let it proof for 2 minutes. It will look foamy.
2. Add 2 c. of flour, olive oil, and salt and turn the mixer on. Slowly add the last 1 c. of flour and mix for 5 minutes. You may need more flour to get the ball of dough to form.
3. On a floured counter, knead the dough for 2 minutes by hand. Return the dough to the oiled bowl, cover, and let it rise for 1 hour.
4. To make the filling, heat the oil in a sautée pan over medium heat and add the onions. Cook until the onions are softened and browned. Add the sliced mushrooms and cook 2 minutes. Add the broth or water to the pan and allow it to cook down.
5. Remove the pan from the heat and allow it to cool. Right before stuffing the dough, add the chopped chives, brie, and salt and pepper, stirring it all together.
6. Heat the oven to 400°F. Cover a sheetpan with parchment, a silicone mat, or spray with non-stick spray.
7. Punch down the dough, and roll it into a large rectangle about 8" x 14" for the stuffed bread, or into 4-8" rounds for calzones. Transfer the dough to the prepared sheetpan. Fill the dough and pinch it closed over the filling. Slit a few air vents in the top of the dough. Let the stuffed dough rest for 20 minutes, and brush it with egg wash.
8. Bake the stuffed bread for 25-35 minutes, the calzones for 20-30 minutes, until browned and the bread is fully baked. Cool before slicing.