50g/2oz butter or vegan margarine*
1 large onion, peeled and finely chopped
4 cloves of garlic, crushed
15ml/1tbsp fresh sage and thyme, finely chopped
450g/1lb mixed mushrooms, sliced
450g/1lb potatoes, very thinly sliced (like making potato crisps!)
salt and freshly ground black pepper
melted butter, vegan margarine*
or olive oil for brushing
TO
SERVE
cranberry
or redcurrant sauce
sprigs of parsley
1. Pre-heat
the oven to 230°C/475°F/
Gas Mark 9.
2. Melt
the butter or 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.
3. Grease
a 22cm/9 inch loose-bottomed flan ring and layer up the potato slices and
mushroom mixture, starting
and finishing with a layer of potatoes and seasoning each layer as you
go.
4. Brush
the final layer of potatoes with melted butter or margarine and cover with
foil. Bake in pre-heated oven for 1~11/4 hours until the potatoes are tender
when pierced with a knife.
5. Let
the galette stand for 5 minutes before loosening with a palette knife and
sliding
onto a serving plate.
6. 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.
Note Use
a mandolin or food processor with slicing disk to slice the potatoes very thinly
so that they cook more quickly.
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