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.
Note: + 15 mins soaking & cooling time
- 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
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.
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.
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.
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.
Bake for 25 mins or until the pastry is golden brown and puffed. Transfer to a serving platter. Season.
Serve with thyme sprigs.