Mixed mushroom and onion galette

This mixed mushroom and onion galette is the perfect start to any feast. It’s packed with flavour and easier than you may think to make.

6

10m

Note: + 15 mins soaking & cooling time

35m

Ingredients

  • 20g dried porcini mushrooms
  • 1 cup (250ml) boiling water
  • 20g butter
  • 100g cup mushrooms, thinly sliced
  • 100g brown mushrooms, thinly sliced
  • 2 sheets puff pastry, just thawed
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 1/3 cup (90g) caramelised onion relish
  • 100g tasty cheddar, thinly sliced

Method

STEP 1

Preheat oven to 200°C. Line a large baking tray with baking paper. Place the porcini mushrooms in a heatproof bowl. Cover with boiling water. Set aside for 15 mins to soak.

STEP 2

Meanwhile, melt butter in a frying pan over medium-high heat. Add the cup mushroom and brown mushroom and cook, stirring, for 5 mins or until just tender. Transfer to a heatproof bowl.

STEP 3

Add the porcini mushroom mixture to the pan and bring to the boil. Cook for 5 mins or until the liquid almost completely evaporates. Return the cup mushroom mixture to the pan and stir to combine. Set aside to cool slightly. Season.

STEP 4

Place 1 pastry sheet on lined tray. Brush with a little egg. Top with the remaining pastry sheet. Cut into a 25cm disc. Spread the onion relish over pastry, leaving a 3cm border. Spoon over the mushroom mixture. Top with cheddar. Fold over the edge, pleating the pastry as you go. Brush the pastry with egg.

STEP 5

Bake for 25 mins or until the pastry is golden brown and puffed. Transfer to a serving platter. Season.

Serve with thyme sprigs.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.