Mushroom Breadsticks with Mushroom Tzatziki

A tasty breadstick side to enjoy with tzatziki before your lunch or dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Course Culinary Collection, Side Dish, Soup, Soups, Breads and Stews
Cuisine South African
Servings 18 breadsticks


For the bread

  • 250 g baby portabellini / baby button mushrooms sliced
  • 500 g strong white bread flour plus extra for dusting
  • 10 g salt
  • 10 g instant dry yeast
  • 400 ml warm water
  • 2 tbsp olive oil
  • 100 g pitted green olives drained and roughly chopped
  • 50 g Parmesan cheese grated

Mushroom tzatziki

  • 150 g baby portabellini / baby button mushrooms sliced
  • 250 ml Greek-style full cream yoghurt
  • 1 Mediterranean cucumber, finely grated and squeezed
  • 1 clove garlic finely grated
  • 1 tsp lemon zest
  • 2 tbsp fresh dill chopped
  • 1 tbsp fresh mint chopped
  • olive oil
  • salt and pepper to taste


For the bread

  • Heat a drizzle of olive oil in a large frying pan.
    Sauté the mushrooms on high heat until they have released all their liquid and are golden brown. Drain on paper towel.
  • Place flour into the bowl of a stand mixer fitted with a dough hook.
    Add the salt and mix it through.
  • Add the yeast and half the warm water.
    Start mixing on a low speed.
  • As the dough comes together, slowly pour in the remaining water.
    Turn the mixer up to medium speed.
  • Mix for about 7 minutes until stretchy and smooth.
    Add the olive oil and mix in thoroughly.
  • Finally add the sautéed mushrooms and olives.
    Mix until well-distributed.
    Scrape the dough into an oiled bowl.
  • Cover and place in a warm spot to proof for about an hour.
    The dough should triple in size.
  • Preheat the oven to 220˚C.
    Line two large baking trays with baking paper.
    Heavily dust a clean work surface with flour.
  • Tip the dough out. Gently shape and pull it into a puffy rectangle.
    Do not knock out the air.
  • Cut the dough into two pieces to work more easily with the dough.
    Keep moving it around and stretching it gently so it does not stick.
  • Dusting with flour as you work, cut the two rectangles into chunky strips.
    You want to end up with 18 even dough strips in total.
  • Gently move them onto the baking trays.
    Brush with a little olive oil and sprinkle with Parmesan cheese.
    Bake the breadsticks for 15-20 minutes.
    Cool on a wire rack.

For the tzatziki

  • While the breadsticks are baking, whip up the tzatziki.
    Heat a drizzle of olive oil in a frying pan.
    Sauté the mushrooms until golden brown. Season well.
  • Combine the rest of the tzatziki ingredients together in a bowl and mix well.
    Season to taste.
  • Fold in most of the mushrooms and scatter some on top.
    Serve the warm breadsticks with the mushroom tzatziki for dipping. Enjoy!
Keyword bread, vegetarian