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Ingredients :
Serves 6
For the breadsticks :
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7g / ¼oz dried yeast
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250ml / 8 fl oz warm water
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400g / 14oz strong, plain flour
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2 tbsp olive oil
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1 tsp salt
For the mushrooms :
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9 tbsp olive oil
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4 garlic cloves, peeled and crushed
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450g / 1lb mixed wild mushrooms, wiped
and dried
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salt and freshly ground black pepper
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1 tbsp freshly chopped parsley
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1 tbsp freshly chopped basil
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1 tsp fresh oregano leaves
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juice of 1 lemon
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Method :
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Preheat the oven to 240°C/475°F/Gas
Mark 9, 15 minutes before baking. Place the dried yeast in the warm
water for 10 minutes. Place the flour in a large bowl and gradually
blend in the olive oil, salt and the dissolved yeast.
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Knead on a lightly floured surface to
form a smooth and pliable dough. Cover with cling film and leave in a
warm place for 15 minutes to allow the dough to rise, then roll out
again and cut into sticks of equal length. Cover and leave to rise
again for 10 minutes. Brush with the olive oil, sprinkle with salt and
bake in the preheated oven for 10 minutes.
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Pour 3 tablespoons of the oil into a
frying pan and add the crushed garlic. Cook over a very low heat,
stirring well for 3-4 minutes to flavor the oil.
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Cut the wild mushrooms into bite-sized
slices if very large, then add to the pan. Season well with salt and
pepper and cook very gently for 6-8 minutes, or until tender.
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Whisk the fresh herbs, the remaining
olive oil and lemon juice together. Pour over the mushrooms and heat
through. Season to taste and place on individual serving dishes. Serve
with the pizza breadsticks.
Nutritional Facts per 100g :
energy 249kcals/1045kj protein 6g carbohydrate 32g fat 12g fiber 1.3g sugar 0.6g sodium 0.2g
√ cow's
milk-free
√ egg-free
√
nut-free
√
vegetarian
√
vegan
√ seafood-free |
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