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Recipe Reviews 2 reviews
Mike's Mushroom Bread
I don't review a lot of recipes on this site - I make a lot of them, but I'm rarely actually write a review. That being said, this recipe is amazing, and it's so amazing that I'm actually interrupting my kitchen-cleaning-up to post this. I subbed out green onions (didn't have any) for regular onions. For a half-batch: I chopped up the mushroom stems (used 8oz baby portabella), with 1/2 white onion chopped fine, about 2 cloves minced garlic, about 1/2 - 1 t. olive oil, 1/2 t. italian seasoning, 1/4 t. salt, and 1/2 t. hot-n-spicy Mrs Dash. Microwaved that for 2 minutes, then added the rest of the mushrooms caps, quartered and sliced thin. Microwaved that for 2 minutes, stirring after 1 min, then drained off the accumulated liquid. Stirred in 1/2 stick (4T, 1/4 cup) softened butter and 1c shredded mozzarella cheese. My only mistake: I didn't let the microwaved veggies cool enough before adding the cheese and butter, so the butter started to melt. I have celiac disease, so to make this Gluten Free, I used 4 premade frozen 6" GF pizza crusts (Glutino-brand). I partially prebaked them under the broiler (2 min each side), then evenly divided the mushroom/cheese mixture on them, and sprinkled a bit more cheese on top (about 1-2 T. on each). Broiled for 4 minutes total, until cheese was bubbling and starting to brown. Oh my goodness, it was so good! And it was fast - start-to-finish, everything took less than 20 minutes. I will definitely make this again and again and again...

3 users found this review helpful
Reviewed On: Aug. 3, 2011
Authentic recipe & preparation. Injera is tricky to make, but practice makes perfect. Injera is a sourdough flatbread- that's why the dough sits for 24hrs, for the sourdough fermentation process. It is cooked only on one side; the uncooked side stays spongy & soft. And for 'accidentalfoodie': You are correct that teff and millet aren't the same grain. But you are incorrect in that BOTH are gluten-free. Gluten by definition is the protein in wheat. There is no gluten in either millet or teff. Teff is the world's smallest grain- technically a grass, native to east Africa. It can range widely in colors, is very high in fiber & protein, and has a sweety/nutty flavor. Teff is often assumed to be sour, as many recipes/preparations partially or fully ferment the grain (as is the case with this recipe, where it basically becomes sourdough). Millet is a name of a family of grains (also grasses) native to India and central/west Africa. They grow very well in arid regions, have a pearl-like grain, and are mild in flavor and high in protein. Toasting the grain before cooking or grinding for flour can improve the taste. Teff is sometimes considered to be a millet grain (a member of the millet family), but in the US, what is sold as "millet flour" is from a different plant than teff flour. Use real teff flour if you can find it-- it will give a more complex/robust taste than millet flour, which is usually pretty bland. But either one will work fine.

55 users found this review helpful
Reviewed On: Jan. 9, 2011

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