White/Whole Wheat bread mix – 500g
Buna Shimeji (Mushroom) – 300g
Shiro Shimeji (Mushroom) – 300g
Spring onions – 6 (Chopped)
Garlic – 1 Clove (Chopped)
Butter – 2 Tbsp (Melted)


1.Pre-heat the oven to 180 degrees C. Make the bread dough mix according to the instruction provided and leave to prove in a warm place for an hour.

2.Meanwhile prepare the Woodland Mushrooms (cut off the base of the cluster so each mushroom is individually cut at the stem.)
Chop the spring onion and garlic then gently melt the butter is a small pan.

3.Once the dough has proved, roll out into large rectangle. Brush the dough with the butter then scatter over the remaining ingredients. Length ways roll the dough into a spiral shape like a Swiss Roll.

4.Once the dough is rolled, cut into 10 equal sections and place into muffin tins, leave to prove in a warm place for another 20 mins.

5.Bake the rolls in the oven for 30 mins or until nicely golden brown on top. Enjoy dipped in soup or as a snack!


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