Magical Mushroom Galette: A Vegan Delight for Any Occasion
Hello, fellow food lovers! As the days get shorter and the air crisper, it's time to embrace the cozy vibes and delicious flavors of the season. Today, I'm thrilled to share a recipe that's not only incredibly easy to make but also a total crowd-pleaser: a Mushroom Galette that’s entirely plant-based and gluten-free!
Galettes are my go-to for their rustic charm and effortless versatility. No need for fancy pie tins here – just roll, fill, fold, and bake! They're also incredibly adaptable. Whether you're cooking for one or a crowd, this recipe can easily be scaled up or down.
This galette skips the traditional creamy base, making it lighter and simpler, but we're adding a touch of vegan ricotta at the end for that extra indulgence. It’s the perfect dish to show off your culinary creativity while keeping things healthy and wholesome.
Ingredient Spotlight
- Flour: I'm using a gluten free blend for this recipe, but feel free to experiment with wholemeal, white, or even a mix of rye and white for a lovely rustic texture. Just make sure to add a little xanthan gum for a gluten free version to get the perfect crumbly dough.
- Vegan Butter/Coconut Oil: The key to a flaky crust! Vegan butter is my preference for its ease of use, but coconut oil works well too. Go for a block of firm vegan butter for the best results.
- Apple Cider Vinegar: This little secret ingredient makes the dough tender and extra flaky. White vinegar can be used as a substitute.
- Mushrooms: I've chosen chestnut mushrooms, but feel free to mix it up with your favorites. The trick is to cook out all their moisture first to avoid a soggy galette.
- Balsamic Vinegar: A touch of balsamic adds a rich, tangy depth to the mushrooms, go for the thick syrupy type if you can find it.
- Soy Sauce: This brings a savory umami punch to the mushrooms. Opt for tamari if you’re keeping it entirely gluten-free.
- Garlic: Can't have mushrooms without garlic! Sautéed in olive oil for that perfect flavor infusion.
- Herbs: Fresh thyme brings a classic pairing, while fried sage leaves add a touch of elegance. Feel free to get creative with fresh rosemary or parsley instead.
Let's Get Cooking!
1. The Dough Dance
- Combine dry ingredients in a food processor, then pulse in the chilled vegan butter until it resembles breadcrumbs. Gradually add cold water with vinegar, pulsing until the mixture clumps.
- Form the dough into a disc, cover, and chill in the fridge for 30-60 minutes. This is crucial for a flaky crust!
2. The Flavorful Filling
- Sauté the mushrooms in batches until they turn beautifully brown and the excess water has evaporated.
- Stir in garlic-infused olive oil, balsamic vinegar, maple syrup, and soy sauce. Cook until the mixture thickens and the mushrooms are coated in a glaze. It will smell divine!
3. Assembling Your Masterpiece
- Roll out the dough into a circle. Place the mushroom mixture in the center, leaving a border.
- Fold the edges of the dough over the filling and glaze with plant milk, sprinkle with seeds and some flaky sea salt.
4. Bake it to Perfection
- Bake on a preheated pizza stone or baking tray until the crust is golden. Add vegan ricotta or your favourite creamy cheese during the last 5 minutes of baking.
Recipe Card
Yields: 6 servings (as a side) Prep Time: 20 minutes Cook Time: 60 minutes
Ingredients:
For the Pastry
- 150g Gluten-free flour
- ½ tsp fine salt
- 75g Chilled vegan butter, cubed
- 2 tsp Apple cider vinegar
- Sweetened plant milk, for glazing
- Sesame and poppy seeds, to decorate (optional)
For the Mushroom Filling
- 600g Chestnut mushrooms, sliced
- 30ml Olive oil
- 2 Garlic cloves, finely grated
- 45ml Balsamic vinegar
- 30ml Soy sauce (or tamari, if gluten-free)
- 10ml Maple syrup
- Fresh thyme, a few sprigs
- Fresh sage leaves, a few fried for decoration (optional)
- Vegan ricotta or creamy cheese (optional)
Instructions:
- Chill the Water: Place 60 ml of water in the fridge for 10-15 minutes.
- Make the Dough: Pulse flour, salt, and cubed vegan butter in a food processor until it resembles breadcrumbs. Gradually add chilled water with vinegar until the mixture clumps.
- Rest the Dough: Form into a disc, cover and refrigerate for 30-60 minutes.
- Cook the Mushrooms: In a dry pan, sauté mushrooms in batches until browned. Then coat them in garlic-infused oil, balsamic vinegar, soy sauce, and maple syrup. Cook until glazed.
- Assemble the Galette: Roll out the dough, place the mushroom filling in the center, fold over the edges. Glaze with plant milk and sprinkle with seeds and a bit of salt if you wish.
- Bake: Bake at 200°C/390°F for 40 minutes. Add vegan ricotta or cheese during the last 5 minutes.
- Garnish: Top with fried sage leaves, a drizzle of chilli oil and toasted walnuts if liked.
Notes
- Flour: You can use 100% wholemeal or white flour, spelt flour or a mix of rye and white. Adjust water as needed. For a gluten-free version, use a balanced gluten-free blend with ½ tsp xanthan gum.
- Handmade Crust: You can also make the dough by hand, but you'll likely need a touch more water to bring it together.
Share Your Creations
Don't forget to tag me on Instagram using the #healthygoodness hashtag and @chefgaia! I can't wait to see your takes on this delicious galette!
Happy Cooking!