Porcini mushroom bread sticks

Porcini mushroom bread sticks

Total: 2 hr 35 Min. | Active: 45 Min.
vegan, lactose-free
Nutritional value / piece: 58 kcal
, Fat: 2 g
, Carbohydrate: 8 g
, Protein: 2 g


25 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


250 g half-white flour
¾ tsp salt
20 g dried porcini mushrooms, finely ground
¼ cube yeast (approx. 10 g), crumbled
1 ½ dl water
2 tbsp olive oil

Baking soda solution

1 litre water
2 tbsp sodium bicarbonate

Bread sticks

50 g unsalted, shelled pistachios, finely ground
½ tsp sea salt
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How it's done

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Mix the flour, salt, porcini powder and yeast in a bowl. Pour in the water and oil, knead for approx. 10 mins. to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Baking soda solution

Bring the water and baking soda to the boil, reduce the heat and simmer for approx. 3 mins. Transfer the baking soda solution to a gratin dish.

Bread sticks

Divide the dough into approx. 25 portions, shape into bread sticks (each approx. 30 cm long). Using a slotted spoon, place the bread sticks in the liquid for approx. 10 secs., remove and drain. Place the pistachios in a shallow dish, roll the bread sticks half way in the nuts, place on two baking trays lined with baking paper, season with salt.

To bake

Approx. 20 mins. in an oven preheated to 200°C (convection). Remove from the oven, leave to cool completely on a rack.

Good to know
Tip: Mix 125 g of vegan cream cheese with 20 g of dried, finely ground porcini mushrooms, 1 tbsp of water and 1 tbsp of olive oil, season with salt and pepper, serve with the bread sticks.

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