Miso Mushroom Galette
The perfect hearty and simple recipe to impress family with this season.
Done in 45 minutes
Serves 0
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!!
