I was reading up on the month of October to find a fun fact, and just learnt that it is actually ‘Vegetarian month’: a time for vegetarians and meat-eaters alike to give some veggie recipes a try!

With that being said and my stomach growling from seeing all the lovely produce in my local food market, let’s begin this month with this scrumptious Wild Mushroom Galette.

If you like mushroom’s, this is the perfect time as they are in full season right now! I used a mix of Shiitake, Chanterelle, Porcini and Button Mushroom’s that I combined with some leeks and fresh herbs from the garden for that extra flavour. A real treat for you and your loved ones!

- Vegan Recipe -

WHOLE-WHEAT BASE

160g of whole-wheat flour

60ml of olive oil

60ml of  ice cold water

1 teaspoon of flaky salt

2 tablespoons of seeds/ herbs (optional)*

Add the flour, olive oil, water, salt and mixed seeds in a mixing bowl. Stir to combine until a homogenous dough forms. (add extra 2 tablespoons of water if dough is too dry).

Form the dough into a ball, wrap it in cellophane and refrigerate for at least 40 minutes or up to 12 hours.

Notes: * Use any sort of seeds and/or herbs to flavour the dough - I used a mix of toasted black & white sesame seeds.

WILD MUSHROOM FILLING

250g of shiitake mushrooms*

150g of chanterelle mushrooms*

100g of porcini mushrooms*

100g of brown button mushrooms*

1 large leek

2 medium shallots

1 clove of garlic, peeled

1 tablespoon of olive oil

6 sprigs of thyme

4 sprigs of rosemary

2 sprigs of sage

2 tablespoons of pumpkin seeds

Fleur de sel

Freshly grated pepper

Wash and dry the mushrooms and set aside.

Slice the leek and rinse well in a colander. Finely dice the shallots.

Heat the olive oil in a large pan, on medium-high heat and add the leek, shallots and crushed garlic.

Add the rosemary, thyme and sage to the pan and season with salt and pepper. Let simmer for 5-8 minutes, until soft and golden.

Roughly slice the mushrooms and add them to the pan. Reduce to medium heat.

Cook for about 10-12 minutes, until the mushrooms have released their water and the mixture starts becoming more homogeneous.

Preheat the oven to 190°C.

Remove the dough from the refrigerator and set aside for 2-3 minutes.

Lightly flour a clean surface and roll the dough out onto it, with a rolling pin (flour the rolling pin to prevent sticking), into a roughly circular shape, about 0.5cm thick.

Once rolled out, place the dough onto a baking tray lined with parchment paper.

Add the mixture in the centre of the dough, leaving a 2-3cm border all around. Sprinkle the pumpkin seeds and some extra fresh herbs on top.

Fold the edges of the dough over and brush with the almond milk.

Bake in the oven for 30-35 minutes, until golden.

Notes: *You can sub. my choice of wild mushrooms for any other type of mix to your taste - play around with varieties and flavours.

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