FRIJE

Name: Gluten-free buckwheat galettes with mushrooms and hazelnuts
Prep time: 20 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 350 g of buckwheat flour; 1 pinch of salt; 1 egg; 350 ml of water; 1 tablespoon of olive oil; 230 g of wild mushroom; 0.5 onion; 1 garlic clove; 1 teaspoon of dried oregano; 20 cl of soy cream; 1 tablespoon of apple cider vinegar; 1 handful of hazelnut; 1 tablespoon of olive oil; parsley (according to taste)

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Gluten-free buckwheat galettes with mushrooms and hazelnuts

Vegetarian Gluten free Public

Course: Main course

Preparation time: 20 minutes

Cooking time: 20 minutes

Cost per serving: 1,36 €

Energy: 537 kcal / serving

Instructions

1. In a bowl, place the gluten-free buckwheat flour and salt. Gradually pour in the water and mix with a whisk. Add the egg and continue to mix. This will give a nice color to the cooking. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
2. Meanwhile, prepare the filling.

For the filling, finely chop the garlic and onion. Wash and slice the mushrooms.
In a large skillet, heat the olive oil and sauté the garlic and onion for about 8 minutes. Then add the mushrooms, salt, pepper, and oregano. Let it cook while stirring for an additional 5 minutes. Optionally, deglaze with apple cider vinegar before adding the soy cream. Mix well and let it heat through. Adjust the seasoning to your taste. Coarsely chop the hazelnuts with a good knife and add them to the filling.
3. Your preparation.

Take your galette mixture out of the refrigerator. Grease a crepe pan with a little olive oil using a paper towel and heat over medium/high heat.
Pour a ladleful of batter in the center, quickly swirl the pan to spread the batter evenly. Wait for the galette to brown before using a spatula to lift and flip it. Cook the other side for about 1 minute.
4. Serve the galettes with a generous ladleful of filling in the center, fold the edges, and garnish with parsley.