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.
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!