Summer braais need something special, and what’s more special than warm savoury bread.
400g button mushrooms, sliced
4 Tbsp butter
4 cloves garlic, finely grated
1 tsp dried oregano
750g store bought pizza dough
50g Parmesan cheese, grated
200g cheddar cheese, grated
¼ cup fresh parsley, roughly chopped
Salt and pepper, to taste
Preheat oven to 180˚C.
Grease a bundt pan with a little olive oil.
Heat a drizzle of olive oil in a large frying pan.
Pan fry the mushrooms until golden brown and they have released their liquid.
Season lightly with salt and pepper.
Melt the butter along with the garlic in a small saucepan.
When the garlic smells fragrant add the oregano and remove from the heat.
On a lightly floured surface, cut the dough into golf ball sized chunks.
Dip the pieces of dough in the garlic butter and then the parmesan cheese.
Arrange in the greased bundt tin in a single layer.
Top the layer with golden brown mushrooms, fresh parsley and cheddar.
Repeat until you have finished all the dough and fillings.
Finish with a sprinkle of parmesan cheese.
Leave the dough to rest for 15-20 minutes until it has puffed up slightly.
Place bundt pan on a baking tray and bake for 35-40 minutes until golden brown and cooked
Allow to cool slightly and then remove from the bundt pan.
Serve mushroom monkey bread warm as a tear and share loaf.