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Spicy Mushroom Monkey Bread
      Spicy Mushroom Monkey Bread

    • Dough:
    • 3/4 cup lukewarm water
    • 1 egg -- lightly beaten
    • 3 tbsp unsalted butter -- softened
    • 1 1/2 tsp salt
    • 2 tbsp sugar
    • 3 tbsp dried milk
    • 3 cups bread flour
    • 1 1/2 tsp instant yeast
    • 3/4 lb fresh mushrooms -- cleaned & chopped
    • 1/2 oz dried mushrooms (to 1 oz)*
    • 2 shallots -- minced
    • 2 cloves garlic -- minced
    • 1/2 red bell pepper -- chopped
    • 2 habanero peppers -- chopped finely
    • 1 1/2 tbsp unsalted butter
    • 1 1/2 tbsp olive oiil
    • 2 tbsp unbleached all-purpose flour
    • 1 tbsp sweet paprika
    • 1/3 cup fat-free sour cream
    • 1 tsp salt
    • 1/4 cup vegetable broth
    • Set ABM for dough setting. Place ingredients in machine according to manufacturer directions.

      When dough is done, place in a greased bowl and let sit for 30 minutes, covered, until doubled in bulk. Remove from bowl. Break into small pieces, about the size of a large walnut.

      Preheat oven to 350F.

      While dough is in machine, make filling: Melt the butter in skillet, then add oil. Heat medium. Add mushrooms to the skillet, stirring frequently. Add reconstituted dried mushrooms. Saute for a moment. Saute together for 6 minutes. Add shallots, garlic, bell peppers and habanero peppers. Cook for 2 minutes more. Meanwhile, mix the flour and paprika into the sour cream until smooth and set aside. Add the reserved mushroom liquid and broth to the pan, and bring to a boil; reduce the heat to simmer, and add the sour cream mixture stirring well. DO NOT let this mixture boil. Adjust seasonings. Place in a bowl to let it cool.

      When filling is done, place it at the bottom of a 13x9" baking pan. Place dough balls in melted butter and then place them on top of the mushroom mixture. When finished, place pan in preheated 350F oven for 40-50 minutes until browned on top.

      Serve as an appetizer by scooping each piece of bread out of the pan with some mushroom mixture on top and placing each one (2-3 on a plate) on plate, mushroom mixture atop. Sprinkle with a touch of paprika or chili powder and serve.

      * To reconstitute mushrooms, place them in a small bowl. Cover with boiling water. Let sit for 30 minutes, covered. When soft, drain well, reserving soaking liquid. Press on mushrooms to extract all the liquid.

      From: RisaG. Served at October 2000 Hot Luck, Bound Brook, NJ
      Posted By: RisaG, Via: Chile Head Mailing List
      Post Date: Wed, 25 Oct 2000


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