Potted wild mushrooms with spelt and oat rolls
by Dominic Chapman
Return to Recipe
Print
Ingredients
Store Cupboard
250g of strong bread flour
67g of spelt flour
12g of yeast
7g of salt
6g of black treacle
100g of capers
1 sprig of rosemary
chicken stock, to cover (or use vegetable stock if preferred)
Cereals, Grains & Pasta
17g of oats, plus an extra handful for sprinkling
Dairy
140ml of milk
1 egg, beaten
125g of butter
Beverages
140ml of water
Delicatessen
250g of black olives, pitted
Fruit & Vegetables
1/2 garlic clove
2 shallots, diced
250g of button mushrooms, sliced
250g of chestnut mushrooms, sliced
4 garlic cloves, crushed
250g of wild mushrooms
Oils & Vinegars
100ml of olive oil
Spices & Dried Herbs
1 bay leaf
Salad & Fresh Herbs
coriander cress