Name: Trompette, parsnip and Parmesan loaf
Prep time: 1 h
Total time: 1 h
Yield: Makes 1 loaf
Ingredients: 60 g/4 tbsp fresh thyme leaves; 25 ml/1½ tbsp extra virgin olive oil; 2 parsnips, grated; 250 ml/8 fl oz/1 cup warm water; 7 g/2½ tsp active dried yeast; 5 ml/1 tsp white truffle oil (optional); 10 g/2 tsp roughly ground pink peppercorns; Ground black pepper; Pinch of sea salt; 50 g/2 oz Parmesan cheese, grated; 200 g/7 oz trompettes, pulled apart into small pieces; 500 g/1¼ lb/scant 4½ cups strong flour, sifted, plus extra for dusting

Preparation info

Makes
1
loaf

Difficulty
Medium
Ready in
1 hr

Appears in

The Mushroom Cookbook

By Michael Hyams and Liz O'Keefe

Published 2017

About

Autumn is the best time to bake a loaf. Warming, filling and full of taste, a flavoured bread can be a meal in itself, especially if there are some meaty mushrooms in it. We’ve used some visually startling black trompettes, nutty grated parsnip and sweet Parmesan, along with fragrant fresh thyme for this loaf, but we’ve also had success with a chanterelle, Manchego cheese and sherry combination, so make a few ingredient changes of your own and see what you come up with.