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  • Writer's picturemor beja

'Total Mushroom' Pastry!

Why did I call this pastry 'Total Mushroom'? Because it's full of mushrooms!

I've added chopped portobello mushrooms into the dough, and the pastry is filled with wild mushrooms, Grana Padano cheese and garlic confit. It came out so so good.

A wonderful pastry for mushroom lovers!

And honestly? On the day I made this pastry, a friend who doesn't like mushrooms visited me and tried it, and I'll quote what she said - "The best thing I have ever eaten!"

So I thing this can also speak to people that ain't crazy about mushrooms as well. Maybe?..

Anyways.. I loved it and I hope you will too! 😊


For the dough -

  • 400 grams of bread flour

  • 8 grams of yeast

  • 30 grams of sugar

  • 80 grams of soft butter

  • 10 grams of salt

  • 300 grams of cold water

  • 3 tablespoons olive oil

  • A pinch of grated nutmeg

For the filling -

  • 4 portobello mushrooms

  • A pinch of black pepper

  • Pinch of salt

  • Tablespoon of olive oil

  • 20 grams of butter

  • 6 cloves of garlic confit - a recipe can be found here

  • 6 large or 12 small-medium wild mushrooms

  • 60 grams of grated Grana Padano cheese (can be replaced with Parmesan or Picorino Romano)

Before baking -

  • Coarse salt

  • 150-200 grams of semolina (to powder the baking pan and pastries)

  • Olive oil

**It is not necessary to make garlic confit, the pastry would be yummy even without the garlic. But the garlic confit definitely upgrades it and it's always fun to have at home!


Making the dough -

  • Cut 4 portobello mushrooms into thin slices and roast them on a pan with one tablespoon of olive oil, 20 grams of butter, a pinch of salt and a pinch of black pepper.

  • Set aside to cool.

  • In the mixer bowl place all the ingredients for the dough except the butter.

  • Start kneading at low speed and as dough begins to form, raise to medium speed.

  • Gradually add the butter until completely incorporated.

  • Continue to knead for 12 minutes.

  • Cover the bowl with a towel and let the dough rest for a few minutes.

  • Meanwhile, take the roasted portobello mushrooms, squeeze them out of the liquid and chop finely. To really small pieces.

  • Transfer the dough to a clean, lightly oiled work surface.

  • Open it with your hands into a rectangle.

  • Spread half of the chopped mushrooms over the entire surface of the dough.

  • Fold a third of the dough inwards and then fold the other third from the other side. Kind of envelope shape.

  • Gently squash the dough with your hands, open again into a rectangle and spread over the rest of the chopped mushrooms.

  • Repeat the folding and transfer the dough to an oiled bowl, close with cling film, transfer to the refrigerator and let it rise overnight [8-12 hours]

Prepare the pastries -

  • Divide the dough into six balls.

  • Open each ball of dough into a circle / ellipse.

  • Sprinkle in the center grated Grana Padano cheese, on which place one wild mushroom with the bottom of the mushroom facing up and crumble one clove of garlic confit around the mushroom.

  • Close the dough into kind of an eye shape, leaving some of the mushroom exposed.

  • Place in a pan with baking paper lined with some semolina.

  • Cover the pastries with a towel and let it rise for 30-40 minutes.

  • Meanwhile, preheat oven to 220 degrees Celsius.

  • Before baking, lightly brush with olive oil and sprinkle some semolina and coarse salt on top.

  • Lower the oven temperature to 190 degrees and then transfer the pastries into the oven.

  • Bake for 17-19 minutes until the pastries are golden.

  • Take out of the oven and brush the pastries with a little olive oil.

Enjoy! :)

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