2 onions, roughly chopped 1 carrot, cut into small chunks 2 cloves of garlic, minced 4 Portobello mushrooms 120g shitake mushrooms 200g mixed mushrooms 6 sprigs of thyme 150ml red wine 200ml vegetable stock 2 bay leaves 15ml tomato purée 15ml cornflour
Place a saucepan on medium-high heat, add a splash of vegetable oil and the onion and cook for 5 minutes. Add the carrot and cook for another 5 minutes. Add the garlic and cook for another minute. Now add the mushrooms and thyme and cook for another 7 minutes. Pour in the wine and cook for 2-3 minutes. Stir in the stock, bay leaves and tomato purée. Turn the heat down and sift the cornflour over the mixture. Stir and cook for another 2-3 minutes until the sauce has thickened. Season with salt and pepper. Serve the mushroom bourguignon on mashed potato.
A galette is simply a free-form French pastry with either a savoury or sweet filling. Easy and quick to make, this mushroom galette is creamy, has depth of flavour and makes a perfect light lunch.
400g puff pastry 125ml cream cheese at room temperature
45ml butter 30ml vegetable oil 500g mushrooms, sliced 3 cloves of garlic, minced 15ml thyme, lightly chopped 45ml port or sherry 250ml mozzarella cheese, grated
Egg wash of 1 egg and 15ml milk, whisked together
Preheat your oven to 200℃. Dust a clean work surface with flour and roll out the pastry big enough to cut a 26cm-diameter circle. Place the pastry circle onto a baking sheet lined with baking paper. Spread the cream cheese onto the pastry with the back of a spoon, leaving a 2cm border of pastry, all around. Set aside.
Heat a heavy bottom pan on high heat and add the butter and oil. (If your pan is not large enough to accommodate all the mushroom at once, add half the butter and oil). Add the mushroom to the pan and fry at high heat so that the mushroom caramelises, about 3 minutes. Now add the garlic and thyme and cook for about 1 minute, stirring occasionally. Spoon this mixture into a bowl to cool and put the frying pan back onto medium heat. Add a splash of oil and cook the onion until soft. Add this to the mushroom mixture. Put the pan back onto the heat once more and add the port, scraping down the pan with a spatula. Scrape the caramelised bits left in the pan as well as the reduced port onto the mushroom mixture.
Sprinkle two thirds of the grated mozzarella cheese onto the cream cheese and pastry. Spoon the cooled mushroom mixture on top of the cheese and finish with the rest of the mozzarella. Fold the 2 cm pastry that extends beyond the filling over and onto the mushroom mixture. Brush the folded pastry with the egg wash and bake the galette for 30 minutes, until the pastry is golden. Serve as an aperitif or as a light lunch.
My Whisk and I 