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A delectable Visually Delicious recipe

Continuing our series of magnificent recipes from our friends at Visually Delicious…

Mushroom and Spinach Galette

Visually Delicious This Magnificent Life


Mushrooms hold a very special place in my heart. I have many memories of dishes lovingly prepared by my mother, and mushrooms were quite often on our table, as my father adored them. Some Sundays, we would go for a drive and find ourselves at a mushroom farm where we would pick big fat, meaty field mushrooms and then take them home for lunch where my mother would fry them up with garlic and parsley, finally adding a large dollop of sour cream. They would then be consumed with thick slices of toast, dripping with butter.

Heaven, it doesn’t get much better.

This morning when I was at the markets, the mushroom man had such a wonderful fresh selection I just had to have some. I also bought bunches of soft herbs, and spinach, for as I already had a disc of pastry already in the fridge, I thought it would be fun to make a galette for supper: pastry being a weakness of mine. I used coriander seed and nutmeg in the duxelles mix, they work so well with mushrooms, just crush the roasted coriander seeds with a pestle and mortar, or use your rolling pin. I haven’t given exact measurements for the crème fraîche sauce, remember, you want to be able taste the spices, but let it be a little elusive, a hint, if you will…

And you can be creative with the choice of mushrooms as you like; this galette can be as delicate, or as robust as you want. Enjoy.

This tart serves 4 people, and it is very easy to double the recipe if you choose.

As well as the ingredients listed below, you will also need, 1 egg yolk and1tbsp milk beaten together for the glaze.

Serves 2-4 depending on appetites

The pastry
110g plain flour sieved
55g unsalted butter
1 small egg

Put the flour, butter, egg and a pinch of salt in the bowl of a food processor. Blitz until it forms a ball, this won’t take long. Remove from processor, shape into a disc, wrap in cling film and refrigerate for 2 hours so that it loses all elasticity and will not shrink during baking.

Mushroom Duxelles

Makes 1 cup

1tbsp butter
250g field mushrooms, finely chopped
1 small brown onion, finely chopped
1 garlic clove, finely chopped
1tsp fresh thyme leaves
1tsp roasted and crushed coriander seed
2tbsp chopped fresh parsley
Freshly grated nutmeg
Sea salt and freshly ground pepper

Melt butter in a fry pan over a medium heat. Add onion and garlic, and cook, stirring until softened, about 3 minutes. Add mushrooms, thyme leaves, crushed coriander seed and a pinch of salt, cook, stirring until mushrooms have released their liquid, then raise heat to high, cooking until all liquid has evaporated. Stir in parsley, a good grating of nutmeg, and season with salt and pepper. Let cool before using,

The Galette

300g mushrooms of your choice, sliced
½ bunch spinach, washed well, and stems removed
1 garlic clove, finely chopped
Olive oil
25g toasted pine nuts
Sea salt and freshly ground pepper

To serve:
Large handful of soft herbs like dill, mint, rocket, baby spinach leaves
1 cup of crème fraîche mixed with a little roasted, crushed coriander seed, and nutmeg to taste.

Heat a decent slurp of olive oil in a large frypan over a medium-heat. Add mushrooms, season with salt and pepper, and cook, stirring occasionally until golden brown, but still crisp, about 3 minutes. Transfer to a bowl. In the same pan, heat about 1/2tbsp olive oil over a medium heat, add garlic, and cook until fragrant, about 30 seconds. Add spinach, and toss until just wilted, and transfer to the bowl with the mushrooms. Stir in the pine nuts, taste for seasoning, and let cool to room temperature.

When ready to bake, preheat oven to 200C, remove pastry from fridge, unwrap, and roll out to a diameter of approximately 30cm between 2 sheets of baking paper. Put a layer of the mushroom duxelles in the middle, leaving a 5cm border around the perimeter. Now, place the mushroom/spinach mix over the duxelles and bring the sides of the pastry up to cover some of the filling. Just loosely drape it, it doesn’t need to be perfect, rustic is better. Make an egg wash with the egg yolk and milk and with a pastry brush, gently brush the exposed pastry with the glaze. Place the tart, still on baking paper, in the oven and bake for 15 minutes, turn oven down to 180C and bake for another 10 minutes. The tart will be golden brown, and the pastry will be crisp. Remove from oven, scatter with the fresh herbs, drizzle with olive oil, and serve warm with the crème fraîche.

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Tracy Wood

Tracy Wood is the editor and publisher of Visually Delicious, an online food blog that looks as delicious as it tastes. Art director, top end caterer and food stylist, Tracy's passion for food and all things gastronomically magnificent, make her TML's favourite foodie.

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