- 2 tbsp butter
- ½ small onion, diced
- 2 cloves garlic, crushed
- 3 large (120g) portobello mushrooms, chopped
- 1 green pepper, cored and diced
- 4 tsp soya sauce to season
- 35g fennel bulbs, fronds removed, chopped (If you can’t find any use dill.)
- 35g parsley, chopped
- 1 cup (150g) self-rising flour
- 1 cup (150g) brown bread or whole-wheat flour
- 1 heaped tsp baking powder
- 1 tsp salt
- ¾ cup cold beer (sparkling water for those who don’t want alcohol)
1. Preheat the oven to 180˚C and lightly grease two empty, clean 400g cans with cooking spray.
2. Add the butter to a frying pan. When it’s melted add the onion and garlic and sauté for 2 minutes.
3. Add the mushrooms and cook for another 2 to 3 minutes, then add the green pepper. Cook for a minute, then season with soya sauce.
4. Remove from heat; stir in the herbs and cool for 15 to 20 minutes.
1. In a large mixing bowl, sift together the dry ingredients. Brown bread flour has fibre that will get caught in the sieve. Don't discard it; tip it into the flour mixture.
2. Stir to mix then make a well in the centre.
3. Spoon the herbed mushroom mixture into the well and pour in the beer, then stir with a wooden spoon.
4. Turn it out onto the counter and lightly knead until the herbed mixture is well blended with the dry ingredients and dough forms.
5. Divide in two and transfer the halves into the prepared cans. Place on a baking tray for steadiness and bake for 25 to 30 minutes or until cooked.
Place the baking tray on a rack that is one below the centre so you are not so close to the top element.