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Boxing Day

Festive Mushroom & Cranberry Galette

Festive Mushroom & Cranberry Galette Recipe

Festive Mushroom & Cranberry Galette Recipe

  • Cooking time20 minutes
  • Preparation time10 minutes
  • Servings8 portions
recipe image Festive Mushroom & Cranberry Galette
Very low
Very Low
  • 1 tbsp Flora Plant B+tter Salted melted
  • 300 g mushroom mix
  • 2 garlic cloves chopped
  • 100 g Violife Creamy
  • 100 g Violife Prosociano
  • 100 ml Flora Plant Cream Double 31% Fat
  • 1 tsp Dijon mustard
  • 1 tsp thyme leaves chopped
  • 150 g plain flour
  • 150 g buckwheat flour
  • 1 tsp salt
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 75 ml oat milk
  • 150 g Flora Plant B+tter Salted
  1. Crumb together the Flora Plant B+tter and flours, salt and pepper, add the milk and combine until it comes together as a dough. Wrap and place in fridge for 30 minutes.
  2. Roll out into a disc. Grate half the Prosociano over the disc of pastry.
  3. Fry the mushrooms for 5 minutes. Add the remaining ingredients and cook for a further 5 minutes. Season to taste.
  4. Allow to cool and then stir in Violife Creamy and place in the centre of the pastry disc.
  5. Fold over the edges and top with more grated Prosociano.
  6. Brush pastry with some Flora Plant Cream and bake at 190 until golden brown and crisp on the base.
  7. Top with pea shoots, and cranberry sauce.
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