© Chef Fábio Bernardino

By Fábio Bernardino
Chef and #MedFoodHero Ambassador from Portugal.

Learn more about Fábio

Learn more about Mushrooms from the Portuguese Montados

Boletus Mushroom Bread

Portuguese Boletus mushrooms, called míscaros or tortulho in some regions of the country, can be incorporated into Portuguese gastronomy in many different ways. Sautée-ing or roasting are among favourites.

Prep: 2 hours and 20 minutes | Cook: 30 minutes | Serves: 3

  • 400 grams of corn flour
  • 300 ml of water
  • 100 grams of bait or 12 grams of baker’s yeast
  • 200 grams of wheat flour
  • 10 ml of olive oil
  • 20 grams of Boletus mushrooms (dehydrated and crushed)
  • 1 national cheese (for topping)
  1. Heat the water and scald the corn flour – taking care to stir it with a spoon until it cools.
  2. Mix the wheat flour with the oil and the bait / yeast.
  3. Knead and shape the dough into a ball and place it in a bowl.
  4. Add the mushrooms and sliced ​​cheese on top.
  5. Place on a tray and bake at 220ºC for 25-30 minutes.

Cook along with Fábio

More recipes to try

Acorn Caco Cake, by Portugese chef Fábio Bernardino, uses sutainably harvested acorns from the Portuguese Montados. Acorns are extremely versatile and can be used as bread flour, in biscuits and cakes, infusions, spreads, sausages and even hamburgers.
Acorn Caco Cake

Acorn Caco Cake

This recipe is a re-interpretation of flavors in which we compliment sweet potato – a traditional ingredient in Madeiran cake such as this – with the acorn. This combination contrasts both the flavors and colours of the cake, and also enhances the ingredients’ nutritional wealth.

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Acorn Bread

In the olden days acorns were mainly incorporated into animal feed, but the nut also contains a huge biological and nutritional value for human consumption. Our twist on this classic bread recipe showcases the versatility of the humble acorn.

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