Buckwheat galette with vegan mushroom filling

Name: Buckwheat galette with vegan mushroom filling
Prep time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 60 g cashew nuts; 1 tbsp lemon juice; 1 tbsp olive oil; 1 tsp mustard; 1 tsp peppercorns; 2 tsp salt; 5 ⅔ dl water; 25 g vegan butter substitute; 1 onion; 2 garlic cloves; 400 g mushrooms; 600 g frozen leaf spinach; 160 g buckwheat flour

This recipe brings back memories of summer holidays: in France, galettes are the savoury counterpart to sweet crêpes. What we love about them: the batter essentially consists of just two ingredients and can be whipped up in no time. When it comes to the filling: anything goes! Egg, cheese and ham are a classic combination, while our version uses mushrooms, spinach and a cashew-based pepper sauce. If you want to serve them like in France, fold the edges in to make a square while the galette is still in the pan. That way, the filling is instantly visible!

Ingredients

4 portions

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pepper sauce

60 g cashew nuts (see note)

1 tbsp lemon juice

1 tbsp olive oil

1 tsp mustard

1 tsp peppercorns (see note)

½ tsp salt

1 dl water

Filling

25 g vegan butter substitute

1 onion, finely chopped

2 garlic cloves, finely chopped

400 g mushrooms, in slices

600 g frozen leaf spinach, defrosted

1 tsp salt

Batter

160 g buckwheat flour

4 ⅔ dl water

½ tsp salt

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How it's done

Pepper sauce

Place all the ingredients in a blender, puree until smooth.

Filling

Preheat the oven to 60°C, warm the plates. Heat the butter substitute in a pan. Sauté the onion and garlic for approx. 3 mins. Add the mushrooms, cover and cook for approx. 5 mins., stirring occasionally. Squeeze out the spinach, add to the pan, mix, heat through and season with salt. Cover the filling and keep warm.

Batter

Place the flour, water and salt in a bowl and mix until you have a runny batter.

Galette

Heat a non-stick frying pan. Pour 1/8 of the batter into the pan, move the pan back and forth to spread the batter out over the base of the pan. Cook the galette. Once the underside is cooked and separates from the pan, turn the galette over and continue to cook briefly (see note). Remove the galette, cover and keep warm. Repeat these steps with the remainder of the batter.

To serve

Plate up the galettes with the mushroom and spinach mixture, top with a little pepper sauce and fold in the edges on all four sides.

Good to know

Note:	If you don't have a high-power blender, use cashew butter and 1/4 teaspoon of ground pepper instead of whole peppercorns.
Note:	When cooking the galette, the pan may get hotter over time and you may need to reduce the heat a bit.

How-tos

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4 portions

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