Cheesy Mushroom Galette

Cheesy, mushroomy deliciousness

I think we’ve established I love a galette. What’s better than a galette, a galette with my two other great loves cheese and mushrooms.

This is definately a pure filth recipe, yes it’s rich but it’s not the type of thing you’re going to make every day.

Don’t be tempted to fry too many mushrooms at once, and don’t move them about too much

When cooking for vegetarians I often feel bad that the main course can look a bit lacklustre. This looks good when you bring it to the table and tastes amazing.

Cover the top of your cheese sauce with cling film so it does not form a skin

If you are making this, it’s really important that the filling is totally cold before you assemble the galette (otherwise you’ll end up with pastry that will melt and be impossible to handle).

Add the cold cheese sauce and mushrooms to the centre of the pastry, leaving a 3-4 cm border

The good thing is that if you are making this for a special occasion you can prepare all the elements in advance and assemble the elements just before baking.

Brush the pastry with egg yolk, and sprinkle grated cheese over the mushrooms

Ingredients

For the pastry

200 Grams Plain flour

100 Grams Butter

1 Egg yolk

1/2 Tsp Salt

1/2 Tsp Cayenne pepper (optional)

Additional egg yolk to brush the galette with before baking

For the filling

500 Grams Mushrooms (sliced)

25 Grams Butter

1 Tbsp Olive oil

Salt and pepper

25 Grams Grated cheese

Cheese Sauce

25 Grams Butter

25 Grams Plain flour

250ml Milk

25 Grams Grated cheese (I used Cheddar but you can use other cheeses)

Method

  1. To make the pastry, and the flour, butter, salt, egg yolk and Cayenne to a food processor and whizz until the mix resembles breadcrumbs
  2. Gradually add some small amounts of very cold water until the mix starts to come together
  3. Turn the mix onto a floured surface and form into a ball before wrapping in cling film and chilling for at least 30 minutes
  4. For the cheese filling, melt the butter over an even heat and stir in the flour to create a soft paste
  5. Add the milk and stir continuously until the paste in combined and the sauce starts to thicken.
  6. Cook over a low heat stirring regularly for another 10 minutes until the sauce no longer tastes floury. Stir in the cheese, once it has melted remove from the heat and place a sheet of cling film on the surface to stop a skin forming
  7. In a large frying pan’ heat the oil and butter together, and half the mushrooms (if you add all the mushrooms in one go they steam not fry). One of the best pieces of advice I ever received from a chef is not to stir mushrooms too often, as it makes them release water which makes them soggy. So fry for 5 minutes each side without stirring too much, set to one side and allow to cool
  8. Roll out the pastry on a floured surface in a circle that is about 1cm thick. Transfer to a sheet of baking paper and place on a baking sheet
  9. Spread the thick cheese sauce in the centre of the pastry leaving a 3-4cm border around the edge of the pastry
  10. Place the fried mushrooms on top of the cheese sauce. Brush edges of the pastry with the remaining egg yolk and pleating the edges inward
  11. Brush the outside of the galette with egg yolk and sprinkle grated cheese over the top of the mushrooms
  12. Bake for 30-35 minutes until golden brown

Lemon Tiramisu

Before tiramisu purists start, I know this is not strictly speaking a tiramisu. I’m a card carrying coffee fiend, but I’m not a fan of coffee flavour in sweet things.

Delicious slice of tangy tiramisu

What I do love is lemon flavoured desserts. This recipe gives you the creamy unctuous texture of a tiramisu, with the refreshing tang of lemon that stops this being sickly sweet.

The coffee flavour is replaced with lemon and ginger tea, and a shot limoncello gives an extra zing of flavour. This is a good recipe if you’re entertaining, you can make it the day before and it’s easy to plate up.

(N. B. This recipe contains raw eggs and is probably best not served to potentially vulnerable groups like pregnant women, the elderly and very young children)

Ingredients

500 Grams Marscapone cheese

250 Grams Sponge fingers (lady fingers)

2 Eggs

125 Grams Caster sugar

1 Lemon and ginger teabag (you can use other fruit teas if you prefer, but I think this works well)

1 Lemon (juice and zest)

1 Shot of limoncello liquor (optional)

250ml Boiling water

200 Grams Lemon curd

Method

  1. Soak the teabag in the boiling water for 5-10 minutes before removing the teabag. Allow the tea to cool and add the limoncello to the tea
  2. Separate the eggs. Add the caster sugar, lemon juice and zest to the egg yolks and whisk with an electric whisk until light and fluffy. Add the marscapone and whisk again until the ingredients are combined
  3. In a separate bowl whisk the egg whites until they reach firm peaks. Fold the egg whites into the egg yolk mixture with a metal spoon, making sure its thoroughly combined
  4. Briefly dip half the sponge fingers in the lemon tea mixture and line a layer in a 9 x 12 inch dish. When you have a layer of dipped sponge fingers, spread this layer with one third of the lemon curd
  5. Top this layer with half of the marscapone mix
  6. Dip the remaining sponge fingers in the lemon tea mixture and lay on top. Spread this layer again with one third of the lemon curd
  7. Top with the remaining marscapone mix, dot the top with the remaining lemon curd and then drag a knife through it to create a marbled effect
  8. Cover with cling film and leave to chill in the fridge for 3-4 hours, or ideally overnight