Herbed Mushroom Tin Loaves

  • Preparation Time10 mins
  • Cooking Time35 mins
  • DifficultyMedium
2 clean and empty 400g cans for baking
2 tbsp butter
1/2 small onion, diced
2 cloves garlic, crushed
3 large (120g) portobello mushrooms, chopped
1 green pepper, cored and diced
4 tsp soy sauce to season
35g fennel, fronds removed and chopped, if cant get chop off a bulb or use dill
35g parsley, chopped

For the bread:

1 cup (150g) self-rising flour
1 cup (150g) brown bread or wholewheat flour
Heaped 1 tsp baking powder
1 tsp salt
¾ cup cold beer, South African castle lager

1. Preheat the oven to 180°C and lightly grease two cans with cooking spray.

2. Add the butter to a sauté pan and when its melted add the onion and garlic and sauté for 2 minutes.

3. Add the mushrooms and cook for another 2-3 minutes.

4. Then add the green pepper for a minute and season with soy sauce.

5. Remove from heat; stir in the herbs and cool for about 15–20 minutes.

6. In a large mixing bowl, sift together the self-rising flour, the brown bread flour, salt and baking powder, tipping the kernels into the flour mixture.

7. Stir to mix and the make a well in the centre.

8. Spoon the herbed onion mixture into the well and pour in the beer and stir with a wooden spoon.

9. Turn it out onto the counter and lightly knead until the herbed mixture is well distributed with the dry ingredients and a dough is formed.

10. Divide in two and transfer each into the prepared tins for steadiness and place on a baking tray and bake for 40-45 minutes until cooked.

Tip: Place the baking tray in a rack that is one below the centre so you are not so close to the top element.

Latest recipes

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+