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
- 600 g portobello mushrooms sliced
- 3/4 cup Merlot or other full bodied dry red wine
- 1 large brown onion halved and thinly sliced
- 3 tbsp olive oil or vegan butter
- 1/2 tbsp vegetable stock powder
- salt and pepper to taste
- 2 sheets frozen puff pastry
To serve
- vegan feta
- rocket/arugula
- balsamic glaze
- sea salt flakes
Instructions
- Preheat oven to 220C/425F and line a large baking sheet with baking paper.
- Add oil or butter to a fry pan on medium-high heat. Add the onions, stir for 3-4 minutes until translucent. Add the mushrooms, stock and red wine and cook uncovered until reduced, about 10 minutes.
- Place pastry sheets onto the lined baking sheet, join at the centre by overlapping the sheets and pressing down with the back of a fork. Pour the cooked mushroom mixture onto the centre. Spread the mushroom mixture out so it is evenly distributed. Fold the edges of the pastry over so you have a few centimetres as an edge. Bake for 25 minutes until golden brown.
- Top with crumbled feta, rocket, balsamic glaze and sea salt flakes.
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.
Sarah says
Once again, you’ve impressed – loving it, Liz.
Hong Nguyen says
Quick and tasty, thumbs up.