Shallot and Mushroom Galette

Ingredients

• 2 tbsp extra virgin olive oil
• 1 tbsp unsalted butter
• 400g round shallots, peeled and halved
• 750g mixed mushrooms (we used oyster, shiitake and portobello), roughly sliced
• 4 cloves of garlic, peeled and finely chopped
• 4-5 sprigs of fresh thyme
• 125ml dry sherry
• Salt and pepper, to taste
• 320g ready rolled shortcrust pastry
• 100g blue cheese (we used St. Agur)
• 1 egg, beaten