This achaari mushroom galette highlights two essentials: mushrooms and whole spices! Mushrooms flavored with achaari masala are layered on top of caramelized onions and a flaky crust.
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I’m a big fan of a variety of mushrooms, but oyster mushrooms must be in my top 3 for their chewy texture and versatility. To flavor them, we’re making a shortcut achaari masala, which includes some of the spices often used in achaar, Indian pickles. The masala also goes in the onions with some salt and balsamic vinegar. Not a common combo but trust me! It works!
To get the mushrooms slightly crisp and golden brown, you want to minimize moisture. So that means wipe the mushrooms instead of washing them, cook them in a single layer, press down occasionally, and salt at the end as salt draws out moisture. I also threw in a handful of spinach just to use up my greens a bit, but your call! If you’re a fan of mushrooms on pizza, you might be into this achaari mushroom galette.
Achaari Mushroom Galette
Ingredients
galette crust
- 2 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp sea salt
- 10 tbsp unsalted vegan butter, diced and chilled
- 6 tbsp ice cold water
- 2 tsp apple cider vinegar
achaari masala
- 2 tsp fennel seeds
- 1 tsp cumin seeds
- ½ tsp fenugreek seeds
- ½ tsp mustard seeds
- ¼ tsp nigella seeds
filling
- 2 tbsp olive oil, divided
- 2 red onions, sliced
- 1 tbsp balsamic vinegar
- 4 tsp achaari masala, divided
- 6 garlic cloves, minced
- 1 inch ginger, minced
- 8 oz. oyster mushrooms
- handful of spinach (optional)
- ½ tsp salt or to taste
Instructions
- Slice the vegan butter into ½-inch cubes. Place in the freezer to firm up and chill until ready to use.
- For the crust: mix flour, sugar, and salt in a mixing bowl. Using a knife or scissors, cut the butter into thin shavings and place in the bowl. Mix the apple cider vinegar and ice cold water together. Pour in a teaspoon or so at a time and gently knead the dough until it comes together. Wrap with plastic wrap and refrigerate for at least 30 minutes.
- For the masala: dry roast the spices in a pan over medium-low heat for about 5 minutes. Stir constantly and make sure they don't burn. Pour onto a plate and let them cool before grinding in a small processor.
- For the filling: In a pan, heat a tablespoon of olive oil over medium heat. Add the onions and cook for about 12-15 minutes until soft and caramelized. We don't want them super caramelized for this recipe so the shorter time should suffice!
- Add a pinch of salt, 1 tsp achaari masala, and 1 tbsp balsamic vinegar. Cook for a couple minutes and set aside the onions.
- In the same pan, heat another tablespoon of olive oil. Add the ginger and garlic. Cook for a couple minutes before adding 3 tsp achaari masala.
- Add the oyster mushrooms in a single layer and increase heat to medium-high. Cook for 4-5 minutes per side, pressing down occasionally with a spatula. They should be golden-brown on both sides. If using spinach, add it once the mushrooms are mostly cooked and let the spinach wilt. Add salt to taste.
- Assemble the galette: Preheat the oven to 400 F. Take the dough out of the fridge and roll out on a floured surface or piece of parchment flour, sprinkling the dough or rolling pin with flour as needed. Roll until the crust is about ¼-inch thick.
- Brush the crust with a drizzle of olive oil. Spread out the caramelized onions first, leaving a border around the edges. Then spread out the mushrooms on top of the onions. Fold the edges in and brush the crust with olive oil. Bake for 40-45 minutes!
If you’re into this savory achaari mushroom galette, consider some fruity options:
