Set ABM for dough setting. Place ingredients in machine according to manufacturer directions.

When dough is done, place in a greased bowl and let sit for 30 minutes, covered, until doubled in bulk. Remove from bowl. Break into small pieces, about the size of a large walnut.

Preheat oven to 350°F.

While dough is in machine, make filling: Melt the butter in skillet, then add oil. Heat medium. Add mushrooms to the skillet, stirring frequently. Add reconstituted dried mushrooms. Saute for a moment. Saute together for 6 minutes. Add shallots, garlic, bell peppers and habanero peppers. Cook for 2 minutes more. Meanwhile, mix the flour and paprika into the sour cream until smooth and set aside. Add the reserved mushroom liquid and broth to the pan, and bring to a boil; reduce the heat to simmer, and add the sour cream mixture stirring well. DO NOT let this mixture boil. Adjust seasonings. Place in a bowl to let it cool.

When filling is done, place it at the bottom of a 13x9" baking pan. Place dough balls in melted butter and then place them on top of the mushroom mixture. When finished, place pan in preheated 350°F oven for 40-50 minutes until browned on top.

Serve as an appetizer by scooping each piece of bread out of the pan with some mushroom mixture on top and placing each one (2-3 on a plate) on plate, mushroom mixture atop. Sprinkle with a touch of paprika or chili powder and serve.

Notes:
* To reconstitute mushrooms, place them in a small bowl. Cover with boiling water. Let sit for 30 minutes, covered. When soft, drain well, reserving soaking liquid. Press on mushrooms to extract all the liquid.

From: RisaG. Served at October 2000 Hot Luck, Bound Brook, NJ
FOR PERSONAL USE ONLY. RIGHTS RESERVED.
Posted By: RisaG, Via: Chile Head Mailing List
Post Date: Wed, 25 Oct 2000