Fordi's Recipes

Super Mushrooms

• 120g (1c sifted) AP flour
• 120g (1c, sifted) whole wheat flour
• 80g mushroom flour (dried shiitakes -> blender)
• 230g (2 sticks) butter, at room temperature, creamed with
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1/2 tsp dried marjoram
  • 1/3 tsp freshly ground pepper
  • 8g (1 tsp) salt
• 250g Greek yogurt
• 100g semisoft / firm cheese
• 1 tbsp paprika
• 1 tbsp sage

1. Prepare the dough
   1. Combine the flours in a small bowl
   2. Cream the butter and herbs
   3. Add the yogurt and mix well to combine.
   4. Add the flour mixture and mix briefly to combine.
   5. Add the cheese and mix until combined.
   6. Roll the dough into a 5mm (3/16 inch) sheet
      1. Place the dough in parchment, fold over
      2. place a chopstick on either side, slightly less than the width of your rolling pin apart
      3. roll into a rectangle
   7. freeze dough for 10-20 minutes
2. Prepare a template for shaking the color over
3. Preheat the oven to 350F.
4. Cut out the mushrooms
5. Shake paprika or sage onto each mushroom
6. Bake 25-30 minutes