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Wild Mushroom Galettes

A much easier, vegetarian take on a vol-au-vent, this recipe for wild mushroom galettes from Mary Berry's BBC show, Classic, makes a great starter or light lunch.

From the book

Mary Berry


These are a wonderful first course or light lunch. Classic garlic mushrooms in a delicious creamy sauce filling a flaky puff pastry galette. A modern twist on the old-fashioned vol-au-vent and much easier to make.

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1 x 500g block of all-butter puff pastry
plain flour, for dusting
1 egg, beaten
For the mushroom filling:
3 tbsp sunflower oil
1 knob of butter
1-2 large garlic cloves, crushed
250g (9oz) chestnut mushrooms, quartered (see tip)
250g (9oz) large flat mushrooms, sliced into 8 wedges
250g (9oz) mixed wild mushrooms (such as oyster and shiitake), thickly sliced
400g (14oz) full-fat crème fraîche
50g (2oz) Parmesan cheese, grated
juice of ½ lemon
salt and freshly ground black pepper
2 tbsp chopped parsley, to garnish

Essential kit

You will need: an 8.5cm (3½in) plain pastry cutter.


CHILLING TIME: 10 minutes / COOK TIME: 25–30 minutes.

1. You will need an 8.5cm (3½in) plain pastry cutter. Preheat the oven to 200°C/180°C fan/Gas 6 and line a baking sheet with baking paper.

2. Roll out the pastry on a floured work surface into a rectangle measuring 20 x 28cm (8 x 11in) and 7–8mm (1 3in) thick.

3. Lightly score a criss-cross pattern over the surface of the pastry, making sure not to cut all the way through. Use the pastry cutter to stamp out six discs, taking care not to twist the cutter in the pastry, to ensure the discs rise evenly.

4. Place on the lined baking sheet, spaced well apart, and chill in the fridge for about 10 minutes. Brush the tops of the discs with the beaten egg.

5. Meanwhile, place the largest roasting tin that you have in the oven to heat up for a few minutes until hot. Add the sunflower oil, butter, garlic and all the mushrooms (see tip). Season with salt and pepper and toss together.

6. Put the roasting tin on a shelf near the bottom of the oven and place the baking sheet with the pastry on a shelf near the top. Bake for about 18–20 minutes or until the galettes are well risen and lightly golden. The mushrooms should be brown and most of the juices should have evaporated from the tin.

7. Remove both trays from the oven. Carefully slice the galettes in half horizontally and remove any uncooked pastry from the very middle of each galette so the sides form a cup. Place upside down on the baking sheet.

8. Add the crème fraîche to the roasting tin and mix in. Put both trays back into the oven to cook for another 8–10 minutes or until the pastry cases are crisp. The mushrooms should be softened and the crème fraîche will have formed a mushroom-coloured sauce.

9. Add the Parmesan and lemon juice to the tin, stirring to melt the cheese, then season to taste with salt and pepper.

10. Spoon the mushroom mixture into one half of each of the pastry cases. Garnish with the chopped parsley and top with the remaining half.

Prepare Ahead: The galettes can be made a day in advanced and stored in an airtight container.

Mary’s Classic Tips:

* Try not to wash mushrooms; just give them a wipe with kitchen paper or use a small brush to remove any dirt.

* Any small and delicate wild mushrooms should be added with the crème fraîche in step 8.


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From the book: Classic by Mary Berry

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