The UK and Ireland Mushrooms Producers has partnered with Melissa Hemsley to inspire the nation to cook new and flavourful food that highlights the versatility of mushrooms in recipes. For inspiration on how to use tasty mushrooms in an array of meals, head to @madewithmushrooms on Instagram to see the latest creations
For the buckwheat pastry
250g of buckwheat flour
125g of cold unsalted butter, cubed
4 tbsp of ice cold water
1 tsp of dried mixed herbs or thyme
½ tsp of sea salt & ¼ tsp of pepper
For the filling
700g of M&S organic chestnut mushrooms, roughly sliced
1 tsp of dried mixed herbs of thyme
2 tbsp of unsalted butter
1 tbsp of olive oil
1 shallot, finely chopped
3 garlic cloves, finely grated or finely chopped, divided
250g of ricotta or goat’s cheese
30g of finely grated hard cheese like Caerphilly, cheddar, gruyere, Parmesan
½ tsp of lemon zest
2 handfuls of chopped soft herbs like parsley/dill or tarragon/wild garlic
1 small egg, beaten to egg wash the pastry before baking
For the pastry, in a food processor, pulse the cold diced butter with flour and salt for a few seconds until it resembles a bread crumb mixture. Add the beaten egg and then the ice-cold water 1 tbsp at a time, pulsing until it just comes together in a ball. Remove and pat down into a thick pancake, wrap in reusable baking paper and place in the freezer for 15 minutes. Or you could do this step in advance and leave in the fridge for 30 minutes or more.
Meanwhile, in a small bowl, mix the ricotta with 1 grated garlic clove, ½ the herbs and ½ the grated cheese and the lemon zest and season to taste with some salt and pepper.
Preheat the oven and a baking tray to 180°C. In a large frying pan, melt the butter and add the olive oil and fry the finely chopped shallot for 8 minutes, stirring from time to time.
Add the mushrooms and let them fry for 5 minutes. Add the garlic, sea salt and pepper and thyme, stir and let everything fry for another few minutes until the mushrooms are tender then take off the heat and check the seasoning.
Roll the chilled pastry out between two pieces of floured reusable baking paper to 5mm rotating regularly to ensure the pastry is in an event circle. Spoon the ricotta mixture in the middle of the circle and spread it out, leaving a 5cm border.
Evenly place the mushroom mix on top of the ricotta mix, then fold in the border of the remaining pastry to form the galette. Patch up any bits that might need patching up, then beat the egg in a bowl and brush all over the pastry with the beaten egg using a brush or your finger.
Bake for 25 minutes until the pastry is golden. Let it cool on the tray for 10 minutes and then carefully move to a wire rack to cool for another 20 minutes. Finish by sprinkling over the rest of the herbs and the rest of the cheese.