Wild Mushroom Galette

Name: Wild Mushroom Galette
Yield: Serves 4
Cuisine: French
Ingredients: 55 g (2 oz) butter; salt and black pepper; 500 g (18 oz) mixed wild mushrooms, such as ceps, chanterelles and trompettes, wiped clean; good handful of thyme leaves, chopped; 4 little bundles each of carrot batons, green beans and asparagus tips; handful of pine nuts, toasted; 1 tbsp lemon juice; 3 tbsp olive oil; handful of herbs, such as basil and oregano; 125 g (4½ oz) each of rocket and baby spinach leaves; 12 long sturdy chive stalks; olive oil; 3 large oval potatoes, sliced on a mandolin to about 2 mm/1/16 in thick)

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

You can make the potato flowers ahead of time: let them cool and store them wrapped and interleaved in sheets of greaseproof paper, and then warm them through in the oven when you want to serve them.

Ingredients

55 g (2 oz) butter
500 g (18

Europe
France
Vegetarian
Mediterranean
Gluten-free
Pie

Method

Heat the butter and sauté the mushrooms gently with some of the thyme and some seasoning until well cooked and soft.
Using a 23 cm (9 in) frying pan, line it with a thin coat