eCook Meal
French Mushroom Galette
with Italian-style hard cheese & leeks
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R291.69
for 4 servings · R72.92 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Dijon Mustard needs 20 mlHand Cooked Dijon Mustard Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
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Italian-style Hard Cheese needs 40 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 15% of packR10.77
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Exotic Mushrooms needs 500 gShiitake Mushrooms 350 g 350 g at R65.99 · 1.43× packR94.27
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Hazelnuts needs 20 gNescafé Hazelnut Cappuccino Sachets 10 x 18 g 18 g at R79.99 · 1.11× packR88.88
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White Wine Vinegar needs 20 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 8% of packR3.60
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Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 5% of packR2.40
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Leeks needs 400 gSweet Potato and Leek Soup 400 g 400 g at R37.99 · 100% of packR37.99
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Crème Fraîche needs 30 mlSour Cream 250 ml 250 ml at R36.99 · 12% of packR4.44
Not in the Woolies basket — source these elsewhere:
- Crêpes
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Frequently Asked Questions
What is the preparation time for French Mushroom Galette?
The preparation time for French Mushroom Galette with Italian-style hard cheese & leeks is between 15 and 30 minutes.
What is the total time required to make French Mushroom Galette with Italian-style hard cheese & leeks?
The total time required to make French Mushroom Galette with Italian-style hard cheese & leeks is between 25 and 45 minutes.
How many servings does French Mushroom Galette provide?
4 servings
What are the main ingredients in French Mushroom Galette?
Creme Fraiche, Crêpes, Dijon Mustard, Exotic Mushrooms, Garlic, Grated Italian-style Hard Cheese, Green Leaves, Hazelnuts, Leek, Parsley, Tomato, White Wine Vinegar
What is the nutritional information of French Mushroom Galette?
Calories: 464, Carbs: 75 grams, Fat: grams, Protein: 25.3 grams, Sugar: 12.6 grams, Salt: 273 grams
How do I prepare French Mushroom Galette?
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! 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. 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. 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. 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.
What should be prepared from my kitchen to make French Mushroom Galette?
Creme Fraiche, Crêpes, Dijon Mustard, Exotic Mushrooms, Garlic, Grated Italian-style Hard Cheese, Green Leaves, Hazelnuts, Leek, Parsley, Tomato, White Wine Vinegar
How many calories does French Mushroom Galette have?
464 calories
How much fat content does French Mushroom Galette have?
grams