Galette of Potatoes and Exotic Mushrooms

Prep and cook time: 1 to 2 hours

Serve 4

Ingredients

  • 450g (1lb) potatoes, very thinly sliced
  • 450g (1lb) mixed mushrooms, sliced
  • 50g (2oz) vegan margarine
  • 1 large onion, peeled and finely chopped
  • 4 cloves of garlic, peeled and crushed
  • 15ml (1 tbsp) fresh sage and thyme, finely chopped
  • melted vegan margarine or olive oil for brushing
  • salt and freshly ground black pepper
  • cranberry or redcurrant sauce, to serve
  • sprigs of parsley, to garnish

    Method

    Preheat the oven to 230°C/450°F/gas mark 8.

    Melt the vegan margarine in a frying pan and gently fry the onions and garlic for about 5 minutes. Mix in the chopped sage and thyme and mushrooms and cook for 3 minutes.

    Grease a 22cm (9 inch) loose-bottomed flan ring and layer up the potato slices and mushroom mixture, starting and finishing with a layer as you go.

    Brush the final layer of potatoes with melted vegan margarine and cover with foil. Bake for 1-1 1/4 hours, until the potatoes are tender when pierced with a knife.

    Let the galette stand for 5 minutes before loosening with a palette knife and sliding onto a serving plate.

    Warm a little cranberry or redcurrant sauce through gently in a saucepan and spoon onto the plate around the galette. Garnish with parsley and serve with seasonal vegetables and a green vegetable stir-fry.

    Tip: slice the potatoes very thinly so that they cook more quickly.