Proziaki breads with boletus mushroom sauce
Ingredients
- flour 400 g
- yeast 50 g
- egg 1
- milk 150 g
- salt pinch
- sugar 1 teaspoon
- dry boletus mushrooms 200 g
- double cream 150 ml
- red onion 1
- balsamic vinegar 1 tablespoon
- parsley leaves
Recipe
Crumble the yeast with the sugar and let it rest while it gets activated. Heat the milk to room temperature. In a bowl place the flour, yeast, eggs, milk and salt. Knead this dough and let it rise. Then pull off a piece at a time and shape into small round breads. Place the breads on a dry oven dish, and bake at 200°C for 5–10 minutes, turning them when necessary. Soak the mushrooms in hot water for 5–10 minutes, then blend. In a small pan sauté the red onion with one tablespoon balsamic vinegar. Add the mushrooms, salt and pepper to taste, and sprinkle with parsley. Serve the hot proziaki breads together with the sauce.
