This decadent French crêpe is super quick to cook and full of flavour. The filling is sautéed leeks, garlic, Italian-style hard cheese and crème fraîche. Topped with pan-fried mushrooms, parsley, and hazelnuts. Served with a fresh sun-dried tomato and green leaf salad doused in a French vinaigrette.
French Mushroom Galette
French Mushroom Galette
with Italian-style hard cheese & leeks
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 45 minutes
Ingredients:
- Creme Fraiche
- Crêpes
- Dijon Mustard
- Exotic Mushrooms
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Hazelnuts
- Italian-style Hard Cheese
- Leeks
- Sun-Dried Tomatoes
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
HEAVENLY HAZELNUTS
Place the hazelnuts in a pan over a medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
MAGICAL MUSHROOMS
Return the pan to a high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 3-5 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season to taste.
CREAMY LEEKS
Rinse the leek halves thoroughly and roughly chop. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, sauté the grated garlic and chopped leeks for 2-3 minutes until soft, shifting frequently. Add the crème fraîche and ½ the chopped parsley and simmer for 1-2 minutes until combined. Season to taste and remove from the pan.
GORGEOUS GALETTE
Return the pan, wiped down if necessary, to a medium-low heat. When hot, add a knob of butter. Once melted, add a crêpe to the pan. Top with a few dollops of the creamy leeks in the centre of the crêpe. Sprinkle over a handful of cooked mushrooms and a sprinkle of the cheese shavings. Fold each side of the crêpe in to make a square, leaving the center visible. Fry for 2-3 minutes or until the bottom is crispy. Repeat this step with the remaining crêpe.
STUNNING SALAD
In a bowl, add the Dijon mustard, white wine vinegar, 15ml of olive oil, ½ a tsp of a sweetener of choice, and some seasoning. Mix until fully combined. Add in the rinsed green leaves and chopped sun-dried tomatoes. Toss until combined.
DIVINE DINNER!
Plate up the mushroom crêpes. Serve the dressed salad on the side. Garnish the dish with the remaining parsley, the remaining cheese shavings, and the chopped hazelnuts. Bon Appétit!
Hazelnuts - 5g
Exotic Mushrooms - 125g
Leeks - 100g
Garlic Clove - 1
Crème Fraîche - 7,5ml
Fresh Parsley - 3g
Crêpes - 2
Dijon Mustard - 5ml
White Wine Vinegar - 5ml
Green Leaves - 20g
Sun-dried Tomatoes - 20g
Italian Style Hard Cheese - 10g
HEAVENLY HAZELNUTS
Place the hazelnuts in a pan over a medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
MAGICAL MUSHROOMS
Return the pan to a high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 3-5 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season to taste.
CREAMY LEEKS
Rinse the leek halves thoroughly and roughly chop. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, sauté the grated garlic and chopped leeks for 2-3 minutes until soft, shifting frequently. Add the crème fraîche and ½ the chopped parsley and simmer for 1-2 minutes until combined. Season to taste and remove from the pan.
GORGEOUS GALETTE
Return the pan, wiped down if necessary, to a medium-low heat. When hot, add a knob of butter. Once melted, add a crêpe to the pan. Top with a few dollops of the creamy leeks in the centre of the crêpe. Sprinkle over a handful of cooked mushrooms and a sprinkle of the cheese shavings. Fold each side of the crêpe in to make a square, leaving the center visible. Fry for 2-3 minutes or until the bottom is crispy. Repeat this step with the remaining crêpes.
STUNNING SALAD
In a bowl, add the Dijon mustard, white wine vinegar, 30ml of olive oil, 1 tsp of a sweetener of choice, and some seasoning. Mix until fully combined. Add in the rinsed green leaves and chopped sun-dried tomatoes. Toss until combined.
DIVINE DINNER!
Plate up the mushroom crêpes. Serve the dressed salad on the side. Garnish the dish with the remaining parsley, the remaining cheese shavings, and the chopped hazelnuts. Bon Appétit!
Hazelnuts - 10g
Exotic Mushrooms - 250g
Leeks - 200g
Garlic Cloves - 2
Crème Fraîche - 15ml
Fresh Parsley - 5g
Crêpes - 4
Dijon Mustard - 10ml
White Wine Vinegar - 10ml
Green Leaves - 40g
Sun-dried Tomatoes - 40g
Italian-style Hard Cheese - 20g
HEAVENLY HAZELNUTS
Place the hazelnuts in a pan over a medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
MAGICAL MUSHROOMS
Return the pan to a high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 4-5 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Remove from the pan on completion and season to taste.
CREAMY LEEKS
Rinse the leek halves thoroughly and roughly chop. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, sauté the grated garlic and chopped leeks for 3-4 minutes until soft, shifting frequently. Add the crème fraîche and ½ the chopped parsley and simmer for 1-2 minutes until combined. Season to taste and remove from the pan.
GORGEOUS GALETTE
Return the pan, wiped down if necessary, to a medium-low heat. When hot, add a knob of butter. Once melted, add a crêpe to the pan. Top with a few dollops of the creamy leeks in the centre of the crêpe. Sprinkle over a handful of cooked mushrooms and a sprinkle of the cheese shavings. Fold each side of the crêpe in to make a square, leaving the center visible. Fry for 2-3 minutes or until the bottom is crispy. Repeat this step with the remaining crêpes.
STUNNING SALAD
In a bowl, add the Dijon mustard, white wine vinegar, 45ml of olive oil, 1 ½ tsp of a sweetener of choice, and some seasoning. Mix until fully combined. Add in the rinsed green leaves and chopped sun-dried tomatoes. Toss until combined.
DIVINE DINNER!
Plate up the mushroom crêpes. Serve the dressed salad on the side. Garnish the dish with the remaining parsley, the remaining cheese shavings, and the chopped hazelnuts. Bon Appétit!
Hazelnuts - 15g
Exotic Mushrooms - 375g
Leeks - 300g
Garlic Cloves - 3
Crème Fraîche - 22,5ml
Fresh Parsley - 8g
Crêpes - 6
Dijon Mustard - 15ml
White Wine Vinegar - 15ml
Green Leaves - 60g
Sun-dried Tomatoes - 60g
Italian-style Hard Cheese - 30g
HEAVENLY HAZELNUTS
Place the hazelnuts in a pan over a medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
MAGICAL MUSHROOMS
Return the pan to a high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Remove from the pan on completion and season to taste.
CREAMY LEEKS
Rinse the leek halves thoroughly and roughly chop. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, sauté the grated garlic and chopped leeks for 3-4 minutes until soft, shifting frequently. Add the crème fraîche and ½ the chopped parsley and simmer for 1-2 minutes until combined. Season to taste and remove from the pan.
GORGEOUS GALETTE
Return the pan, wiped down if necessary, to a medium-low heat. When hot, add a knob of butter. Once melted, add a crêpe to the pan. Top with a few dollops of the creamy leeks in the centre of the crêpe. Sprinkle over a handful of cooked mushrooms and a sprinkle of the cheese shavings. Fold each side of the crêpe in to make a square, leaving the center visible. Fry for 2-3 minutes or until the bottom is crispy. Repeat this step with the remaining crêpes.
STUNNING SALAD
In a bowl, add the Dijon mustard, white wine vinegar, 60ml of olive oil, 2 tsp of a sweetener of choice, and some seasoning. Mix until fully combined. Add in the rinsed green leaves and chopped sun-dried tomatoes. Toss until combined.
DIVINE DINNER!
Plate up the mushroom crêpes. Serve the dressed salad on the side. Garnish the dish with the remaining parsley, the remaining cheese shavings, and the chopped hazelnuts. Bon Appétit!
Hazelnuts - 20g
Exotic Mushrooms - 500g
Leeks - 400g
Garlic Cloves - 4
Crème Fraîche - 30ml
Fresh Parsley - 10g
Crêpes - 8
Dijon Mustard - 20ml
White Wine Vinegar - 20ml
Green Leaves - 80g
Sun-dried Tomatoes - 80g
Italian-style Hard Cheese - 40g
Woolies Products in this dish
