Miso Mushroom Galette

The perfect hearty and simple recipe to impress family with this season.

Done in 45 minutes

Dish by Mia Jacobs

Ingredients

For the tart filling

300gchestnut mushrooms, sliced

250gshiitake mushrooms, sliced

75gvegan butter, softened

35gwhite miso

1onion, finely diced

3garlic cloves, grated

1 tspmaple syrup

1 tspdijon mustard

1 tspfresh thyme, finely chopped

5sage leaves, rolled and finely chopped

to tastesalt and freshly cracked pepper

To assemble

1 packvegan short crust pastry

50gvegan chive cream cheese

1 tbspoat milk

1 tspmaple syrup

To serve

1 ball(optional) vegan burrata

1lemon, zested

a drizzleextra virgin olive oil

Don’t be scared of the galette! It's probably more scared of you than you are of it. Galettes are basically tarts for lazy people! So this is a great one if you’re feeling too lazy to do a posh tart but want to impress people at Sunday lunch or even at Christmas.

Method

Preheat the oven to 200 degrees/180 fan. Heat a large frying pan over a medium high heat. Once hot, add the mushrooms and allow all the moisture to cook out, only adding oil and salt once they’re dry and start to brown. Fry for about 4-5 mins or until golden brown and crisp.

Mix all the ingredients for the miso butter together then mix 80% into the golden, crisp mushrooms.

Roll out the short crust pastry and cut into a large circle. Spoon on some vegan cream cheese and spread into a circle leaving a big boarder around the filling.

Tip the mushrooms on and arrange them into a circle around the same size as the cream cheese.

Fold in the pastry, pleating it as you go around. Brush with the oat milk- maple syrup mixture and bake for around 30-35 mins.

Top with fresh thyme or sage leaves, a ball of vegan burrata (optional), plenty of lemon zest, olive oil and black pepper. Enjoy!!

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.