Miso Mushroom Galette Recipe | Tesco Real Food
This stunning vegan galette is topped with miso-glazed roasted mushrooms and chestnuts to make a delicious Christmas dinner main.
Ingredients
- 6 garlic cloves, unpeeled
- 250g pack large flat mushrooms, sliced about 3cm thick
- 2 x 250g packs chestnut mushrooms, large mushrooms halved
- 150g pack baby button chestnut mushrooms
- 280g pack gluten-free ready rolled puff pastry
- 2 tbsp sesame seeds
- 40g miso paste
- 15g vegan butter
- 1 tsp lemon juice or rice vinegar
- 5 small fresh rosemary sprigs, leaves picked and roughly chopped
- 75g cooked whole chestnuts (from 180g pack), roughly chopped
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