Mushroom Gallette

Ingredients

• 10-12 button mushrooms, quartered
• 10-12 brown shimeji mushrooms, chopped
• 10-12 white shimeji mushrooms, chopped
• 4 puff parathas
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 tablespoon finely chopped garlic
• 1 large onion
• 2-3 fresh sprigs of thyme
• Salt to taste
• Crushed black peppercorns to taste
• ½ cup grated processed cheese
• Fresh basil sprigs for garnish

     Pesto

• 1 cup fresh basil leaves
• 4-5 garlic cloves
• 4-5 black peppercorns
• 2 tablespoons parmesan cheese power
• 2-3 tbsps extra virgin olive oil
• Salt to taste

Method

1. Heat olive oil and butter in a non-stick pan. Add garlic and onion. Pluck the leaves of the thyme sprigs and add and mix well. Cook till translucent.
2. Add salt and mix well. Cook for 1-2 minutes.
3. Add button mushrooms, brown shimeji mushrooms and white shimeji mushrooms and sauté on high heat for 2-3 minutes.
4. Add crushed black peppercorns and mix well. Continue to cook for 1-2 minutes.
5. Switch the heat off and add cheese and mix well. Set aside to cool completely.
6. Preheat the oven to 180ºC.
7. Put the basil leaves in a mixer jar. Add garlic, black peppercorns, parmesan cheese powder, extra virgin olive oil and salt and grind to a coarse paste.
8. To make the galette, place a puff paratha on a baking tray. Apply some pesto in the centre and spread it evenly leaving 1 inch space all around. Spread a generous portion of the mushroom mixture. Fold the sides over the mushrooms. Make another galette similarly.
9. Bake in the preheated oven for 15-20 minutes or till golden brown.
10. Bring the baking tray out of the oven and place the galettes on a serving plate. Garnish with basil sprigs and serve hot.