

On parchment lined sheet tray or greased aluminum foil, spread out the mushroom slices and bake for about an hour. This helps remove all the excess moisture in the mushrooms that could make the challah soggy! {or use Trader Joe’s Crunchy Champignon Mushroom Snack to save a step, but we just finished our last bag on a pizza!}


Divide dough into 4 equal parts and then roll each part into a log, long enough to fit a loaf pan.Gently flatten each log so that it is about 2 inches wide. Place cooled mashed potatoes along the log, and top with some dehydrated mushrooms. Pinch closed and braid.




