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Mushroom galette

Create something delicious with just a few ingredients?

This works out!

And our mushroom galette is good proof of that! The dough for the galette is easy to make and while it rests in the refrigerator, you can prepare the filling.

As far as the filling is concerned, there are practically no limits to your imagination. We used a variety of different mushrooms here, but here you can just see which one suits you better.

Incidentally, the galette makes a fantastic main course, but also a wonderful starter for a visit or in a holiday menu.

Mushroom galette

Prep Time30 minutes
Cook Time45 minutes
Cooling time30 minutes
Course: Hauptgericht, Kleinigkeit
Servings: 4 persons
Author: Malgosia


  • 230 g flour
  • 130 g cold plant-based butter
  • 8 g of salt
  • 400 g mushrooms (we used a mix of porcini mushrooms, king oyster mushrooms and brown mushrooms)
  • 1 onion
  • 150 g vegetable creme fraiche
  • 2 tbsp olive oil
  • 1 tbsp plant drink
  • a few sprigs of thyme
  • fresh parsley
  • Salt pepper


  • Put the flour with 8 grams of salt in a bowl and add the cold butter in small pieces.
  • Rub everything crumbly with your fingers and add 2-3 tablespoons of cold water. Quickly shape the dough into a smooth ball and place well in an airtight bowl in the refrigerator for 30 minutes.
  • Preheat the oven to 180 ° C.
  • In the meantime, peel and finely chop the onions.
  • Heat the oil in a pan and fry the onions until translucent.
  • Also cut the mushrooms into small pieces and add to the onions with the sprigs of thyme. Fry for about 5 minutes, season with salt and pepper and remove from heat.
  • Add 100g of the creme fraiche to the mushrooms and stir well.
  • Take the dough out of the refrigerator and divide it into four equal pieces. Roll out about 1mm thick and spread the mushrooms on top. Leave a 2-3cm wide border free, which is folded over onto the mushrooms.
  • Brush the folded edge with some vegetable drink and bake for 45 minutes.
  • Coarsely chop some parsley and serve on the galette with the remaining creme fraiche.


The recipe is for 4 minis or one large galette.

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