Whoever said meatless meals are boring has obviously never had this Wild Fields Savoury Mushroom Galette created by the talented Bec from Food Design Studio. Featuring flakey pastry, mixed mushrooms and an unami flavour bomb courtesy of  our Wild Fields Mushroom Broth, this galette ticks all the Winter Warmer boxes. So sit back, rug up and let this Wild Fields Savoury Mushroom Galette rock your meatless meal world.

Vegan | Refined Sugar Free

Prep / make time: 45-60  minutes 

Servings: 4 people



1 ¼ cups spelt flour 

1/3 cup vegan butter 

Pinch of salt 

1 teaspoon apple cider vinegar 

2-3 tablespoons iced / cold water 

2 tablespoons almond milk for glazing 

Mushroom Filling:

1 tablespoon extra virgin olive oil 

150g brown or cup mushrooms, sliced 

3 large flat or portobello mushrooms, sliced 

2 large cloves of garlic, peeled and minced 

1 large onion, peeled and diced 

1 tablespoon vegan butter 

2 tablespoons Knowrish Well Wild Fields Mushroom Broth 

3 sprigs of thyme, stems discarded 

1 teaspoons sea salt 

1 teaspoon cracked black pepper

To Serve:

Extra sea salt and cracked black pepper 


  • Preheat an oven to 200 degrees celsius - bake. Line a large baking tray with parchment paper. In a food processor, blend the spelt flour, salt and butter until a fine crumb is formed similar to breadcrumbs. 
  • Transfer from the food processor to a large mixing bowl. 
  • Add the ACV and small increments of the iced cold water to the dough, using a knife to mix. The consistency should be slightly tacky, not super dry. If the dough appears dry, add a tablespoon extra of water at a time until it resembles a tacky / sticky feel. 
  • Use your hands to roll the dough into a ball, cover with cling wrap and place into the fridge for the butter to solidify again whilst you prepare the mushroom filling. 
  • In a large frying pan, add the olive oil over a high temperature. 
  • Add the mushrooms, garlic and onion and pan fry until the mushrooms are golden and crispy and the onion is glossy and translucent. 
  • Add the butter, mushroom broth, thyme leaves, salt and pepper, stirring continuously until the butter has melted and the broth powder has helped to thicken up the natural juices from the mushrooms. 
  • Remove from the heat and allow to cool slightly for 10 minutes. 
  • Turn the pastry dough out onto a lightly floured surface and knead roughly 4 times to remove any tack / stickiness. 
  • Use a rolling pin to roll the dough into a medium sized circle. It’s ok if it’s not an exact circle and some edges are a bit out of shape. That’s the beauty of a galette! (**see handy tip / note below) Carefully spoon ¾ of the mushroom mixture into the centre of the pastry leaving 2 inches of crust around the edges. 
  • Use your fingers to pull the edges and carefully fold up towards the centre of the galette. Feel free to tuck and fold any uneven edges under like a parcel. Repeat this process around the entire galette. 
  • Spoon the remaining mushroom mixture into the centre of the galette and brush the edges of the pastry with the almond milk. 
  • Place into the oven and bake for 30 minutes or until the pastry is golden and crunchy. Remove from the oven and allow the galette to cool for 15 minutes before slicing and serving. Store in an airtight container in the fridge and consume within 3 days. 


Trying to get a good sized circle can be hard, so place a bowl over the pastry to imprint a medium sized circle as a guide for your filling and folded edges!

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