Spinach And Mushroom Galette Food

MUSHROOM AND SPINACH GALETTE

Steps:

• To make crust:.
• Preheat oven to 350 degrees.
• Mix the flour and salt. Drizzle the olive oil over the flour and cut in with a fork, combining lightly until the mixture resembles coarse meal. Sprinkle water over the flour, a tablespoon at a time, and mix lightly with a fork. With your hands, press the pastry lightly into a ball, wrap in waxed paper, and let rest in the refrigerator at least 20 minutes.
• For the rest:.
• Chop the shallots and place them in a frying pan with the olive oil. Saute over medium heat until they begin to soften. Lower the heat and add the wine. Slice the white and portobello mushrooms, and add them to the pan, cooking until they soften and release their liquid. Add the spinach, salt, pepper and herbs and cook until the spinach is wilted.
• On a wide surface, roll out the dough between two sheets of parchment paper until it becomes a 1/4-inch-thick circle. Arrange the vegetable mixture in the middle of the dough, and loosely gather the dough around the filling, leaving an opening at the top (the dough won't close completely). Place the galette on a new sheet of parchment paper on a baking sheet and bake in the middle of the oven until filling is bubbly and crust is lightly browned, about 35 to 40 minutes.
• Slice and serve.

SPINACH AND MUSHROOM GALETTE

Steps:

• 1. Make the pastry. In a large bowl, mix together the flours and ½ teaspoon salt. Using a pastry cutter or your fingers, work the coconut oil into the flour, leaving small lumps. Sprinkle over the water and work until the dough just comes together. Roll into a ball, wrap in plastic wrap, and refrigerate for 20 minutes. 2. Remove the stems and black gills from the portobello mushrooms and slice into long pieces, ½-inch (1-centimeter) thick. Heat 2 tablespoons oil in a large pan over medium heat, add the garlic, and sauté until fragrant, about 1 minute. Add all the mushrooms and a generous pinch of sea salt and cook, stirring occasionally, for 15 to 20 minutes, until the mushrooms release their juices and the juices evaporate. Remove the pan from the heat, sprinkle with thyme, and set aside. 3. Meanwhile, steam the spinach lightly, for 30 seconds to 1 minute, until partially wilted but still holding a little structure. Leave to cool. 4. Place the tofu, lemon juice, 1 ½ teaspoons olive oil, nutritional yeast, and garlic powder in a food processor, and process until fairly smooth. Season to taste with salt and pepper, then transfer to a bowl. Add the spinach and fold in by hand. 5. Preheat the oven to 400°F (200°C). On a piece of parchment paper, roll out the pastry to a 12-inch (30-centimeter) round. Transfer the pastry and parchment onto a baking sheet and spread the spinach-tofu mixture over, leaving a 2-inch (5-centimeter) border all around the perimeter. Top with the sautéed mushrooms, again leaving a border. Gently fold the extra pastry up and onto the toppings, pleating as you move around the outside. 6. Bake in the oven for 30 to 35 minutes, until the edges of the pastry are golden brown. Remove from the oven and let sit for 5 minutes before slicing and serving. Recipe reprinted from Greens 24/7: More Than 100 Quick, Easy, and Delicious Recipes for Eating Leafy Greens and Other Green Vegetables at Every Meal, Every Day by Jessica Nadel. Recipe published in JOY of KOSHER with Jamie Geller Summer 2015. SUBSCRIBE NOW Want stories like this delivered right to your inbox? Sign up now for our *free* JOY of KOSHER Newsletter.

SAUTEED SPINACH AND MUSHROOMS

Steps:

• Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
• Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.

SAUTEED SPINACH WITH MUSHROOMS AND GARLIC

Steps:

• Melt butter and olive oil together.
• Sauté mushrooms and garlic a couple minutes then add spinach and sauté until just wilted and tender.
• Season to taste with salt and freshly ground black pepper.
• Garnish with crumbled feta cheese just before serving.