Mushroom Galette

Written by Liz

I’m Liz, I share recipes and easy substitutes to make plant-based living simple!

May 14, 2022


Mushroom Galette

This earthy and autumnal galette is so simple, yet so delicious! Don't skip the toppings of feta, rocket and balsamic glaze.
Course Main Course
Cuisine Australian
Keyword galette, mushroom galette, mushroom recipe, vegan galette, vegan mushroom recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Cost $18


  • 600 g portobello mushrooms
  • 3/4 cup Merlot or other full bodied dry red wine
  • 1 large brown onion halved and thinly sliced
  • 3 tbsp olive oil or vegan butter
  • 1/2 tbsp vegetable stock powder
  • salt and pepper to taste

To serve

  • vegan feta
  • rocket/arugula
  • balsamic glaze
  • sea salt flakes


  • Preheat oven to 220C/425F and line a large baking sheet with baking paper.
  • Add oil or butter to a fry pan on medium-high heat. Add the onions, stir for 3-4 minutes until translucent. Add the mushrooms, stock and red wine and cook uncovered until reduced, about 10 minutes.
  • Place pastry sheets onto the lined baking sheet, join at the centre by overlapping the sheets and pressing down with the back of a fork. Pour the cooked mushroom mixture onto the centre. Spread the mushroom mixture out so it is evenly distributed. Fold the edges of the pastry over so you have a few centimetres as an edge. Bake for 25 minutes until golden brown.
  • Top with crumbled feta, rocket, balsamic glaze and sea salt flakes.

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