Photograph by Keirnan Monaghan Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
Mushroom and Onion Buckwheat Bread
Amuse-Bouche from Issue 8 – Winter 2016 – Origin
Bread that rocks and a drink that will draw you in.
Gather Journal
Mushroom and Onion Buckwheat Bread
The appearance of two classic sedimentary rocks—shale and sandstone—inspired our soft and savory buckwheat bread folded with onions and mushrooms. Best served with a generous slathering of good butter, sprinkled with salt of the earth.
serves 6
- ¼ cup plus 2 Tbsp olive oil, divided
- 4 oz white button mushrooms, finely chopped
- 1 medium onion, chopped
- 1 ¾ tsp kosher salt
- 1 ½ cups all-purpose flour
- ½ cup buckwheat flour
- 2 Tbsp sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 cup buttermilk
- 2 large eggs
-
1
Preheat oven to 350°F. Grease, then line, a 9 x 5-inch loaf pan with parchment running the length and width of the pan with slight overlap.
-
2
Heat 2 Tbsp olive oil in a large sauté pan over medium-high heat. Add mushrooms and onion, cook, stirring often, until onions are soft and mushrooms are starting to caramelize, about 15 minutes. Season with ¼ tsp salt.
-
3
In a medium bowl, whisk together flours, sugar, baking powder, baking soda, and 1½ tsp salt.
-
4
In a large bowl, whisk buttermilk, eggs, and remaining ¼ cup oil. Stir, folding in flour mixture; when halfway combined, stir in onion mixture until just combined. Don’t over mix. Pour into pan and bake until edges brown and a toothpick inserted into center comes out clean, 42 to 45 minutes. Serve with softened butter formed into a rock, chilled, and sprinkled with sea salt.
