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Mains, Recipes, Vegan  /  January 1, 2024

Achaari Mushroom Galette

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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In this achaari mushroom galette,  mushrooms flavored with achaari masala are layered on top of caramelized onions and a flaky crust!

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.

In this achaari mushroom galette,  mushrooms flavored with achaari masala are layered on top of caramelized onions and a flaky crust!

In this achaari mushroom galette,  mushrooms flavored with achaari masala are layered on top of caramelized onions and a flaky crust!

Achaari Mushroom Galette

This achaari mushroom galette highlights two essentials: mushrooms and whole spices! Mushrooms flavored with a shortcut achaari masala are layered on top of caramelized onions and a flaky crust.
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 45 mins
Course Appetizer, Main Course
Servings 4

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!
Keyword mushrooms

If you’re into this savory achaari mushroom galette, consider some fruity options:

Strawberry Galette

Persimmon Galette

Tags

  • galette
  • mushrooms

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Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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