This earthy and autumnal galette is so simple, yet so delicious! Don’t skip the toppings of feta, rocket and balsamic glaze.
Ingredients You’ll Need
This galette is simple yet packed with earthy flavor – grab full measurements in the recipe card at the bottom.
- Portobello mushrooms
- Red wine
- Brown onion
- Olive oil or vegan butter
- Vegetable stock powder
- Salt & pepper
- Frozen puff pastry
- Vegan feta
- Rocket (arugula)
- Balsamic glaze
- Sea salt flakes
Instructions
Follow along with this step-by-step guide to make your Mushroom Galette. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step one: Sauté sliced onion in oil until translucent, then add mushrooms, stock powder, and wine; cook until the liquid reduces.
Step two: Lay out puff pastry sheets, overlap and seal them in the center, then spread the mushroom mixture over the middle.
Step three: Fold the pastry edges up around the filling to create a border, then bake until golden and crisp.
Step four: Top the hot galette with crumbled vegan feta, rocket, a drizzle of balsamic glaze, and a sprinkle of sea salt flakes.
Mushroom Galette
Ingredients
- 21 oz portobello mushrooms sliced; approx. 600g
- ¾ cup dry red wine such as Merlot
- 1 large yellow onion halved and thinly sliced
- 3 tbsp olive oil or vegan butter; for sautéing
- ½ tbsp vegetable stock powder or 1 cube
- ¼ tsp salt or to taste
- ¼ tsp black pepper or to taste
- 2 sheets frozen puff pastry thawed; approx. 230g total
To serve
- vegan feta (for topping)
- arugula (for topping)
- balsamic glaze to taste
- sea salt flakes optional
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Cook the filling:
- Heat the olive oil or vegan butter in a large skillet over medium-high heat. Add the onion and cook for 3–4 minutes, stirring occasionally, until translucent.
- Stir in the mushrooms, red wine, vegetable stock powder, salt, and pepper. Cook uncovered for about 10 minutes, stirring occasionally, until the mixture is softened and most of the liquid has evaporated.
Prepare the pastry:
- Place the two puff pastry sheets on the prepared baking sheet, overlapping them slightly in the center to form one large rectangle. Press the seam together using the back of a fork to seal.
Assemble the galette:
- Spoon the mushroom mixture into the center of the pastry. Spread it out evenly, leaving about 1½ to 2 inches around the edges. Fold the pastry edges up and over the filling to create a rustic border, pleating as needed.
- Bake for 25 minutes, or until the pastry is golden brown and crisp.
Serve:
- Let cool slightly. Top with crumbled vegan feta, a handful of arugula, a drizzle of balsamic glaze, and a pinch of sea salt flakes if desired. Slice and serve warm.
Sophie says
Delicious!! Didn’t say what kind of pastry but frozen puff pastry worked well 😀
Liz says
Oops good pick up Sophie I’ll update the recipe!! It should be puff pastry 🙂 So glad you enjoyed it and thanks for taking the time to leave a review!
Daniela Velez says
Yummo!! A real winner.
Carey Morris says
Just made the Mushroom Galette. It is absolutely fantastic. Highly recommend this one. Thank you Liz for sharing this recipe.
Liz Douglas says
yay makes me so happy you loved it! 🙂
Sarah says
Once again, you’ve impressed – loving it, Liz.
Hong Nguyen says
Quick and tasty, thumbs up.
Dom says
I could eat this everyday!
Soooo delicious and easy to make.
Linda says
Looks delicious. Can I substitute other veggies….I can’t eat mushrooms. Thank you!
Liz Douglas says
hi Linda, I haven’t tried it myself but I’m sure it would be tasty with other veggies too! Maybe a leek and potato mix? Let me know how it turns out!
Tine says
this mushroom galette is sooo good! and that balsamic glaze on top? seriously don’t skip it.
Ron says
this is sooo tasty i made it for thanks giving and everyone loved it!