Have you got mushroom for another recipe?
Mushroom and polenta galette with zingy cavalo nero pesto, and Detroit-style pizza
I don’t know about you, but I’ve been trying to take January slow. It’s usually a month where people spring into action with new routines and habits, but I’ve been enjoying a little bit of hibernation instead. And what better thing to do than spend a lazy Sunday or slow Saturday evening making something delicious for yourself, or the people you like spending time with the most.
This roasted mushroom and cheesy polenta galette with zingy cavalo nero pesto is just the thing for times like those. It probably takes over an hour to make from start to finish, but that’s OK if you like taking the time. You could make the pastry a few days ahead if you like, and probably roast the mushrooms too. But you’ll want to make the polenta fresh, as it solidifies as it cools and won’t make such a nice filling if prepared in advance (if you’ve ever made polenta chips you’ll know this).
The polenta makes a lovely firm base for the mushrooms, but in a pinch you could season and add parmesan to some full-fat cream cheese or even mascarpone. The pastry could easily be substituted for ready-made shortcrust, but if you’ve got a spare half an hour I really would recommend making it because it’s 10,000 times better and a lot easier to make than you think.
Try and keep the pastry as cold as poss (fridge-cold butter, cold hands, cold metal spoon, cold water etc) and it’ll be lovely and short. P.S: keep your eyes peeled below the main recipe for a little bonus breakfast idea that’s been keeping me afloat the morning after a few too many recently…
Mushroom and polenta galette with cavalo nero pesto
Serves 4 generously
For the pastry
250g plain flour
125g cold unsalted butter, cubed
1 tbsp chopped fresh thyme
For the mushroom and polenta filling
500g mixed mushrooms (I used chestnut and portobello)
1 tbsp olive oil
500ml whole milk
100g polenta
100g cheese (I used cheddar, but I think parmesan would be better!)
a few sprigs of fresh thyme to garnish
1 egg, beaten
For the pesto
100g cavalo nero
40g cashews
20g fresh basil leaves
1 clove of garlic
100ml extra virgin olive oil
1 lemon, juiced
Preheat the oven to 200C/180C fan. For the pastry, add the flour and cubed butter into a large bowl. Rub with your fingers until it looks like breadcrumbs. You can also do this in a food processor if you have one.
Add the thyme and 1/2 a teaspoon of salt and mix. Add 2-3 tbsp of cold water, then bring together with a metal spoon. Use your hands to bring it into a ball. Don’t be tempted to add too much water at this stage even if it looks dry, or your pastry won’t be lovely and flaky. Wrap in clingfilm or baking paper and sit in the fridge for 30 minutes.
Meanwhile, place the mushrooms on a tray and drizzle with olive oil and sprinkle with salt. Roast for about 20-25 minutes.
While the mushrooms are roasting and your pastry is chilling, you can make the polenta filling. Heat the milk in a large deep-sided frying pan or saucepan until it’s boiling, then add the polenta and stir until it thickens. Turn down the heat to low and simmer for 5-10 minutes. Grate and add the cheese, then season to taste and set aside.
Once your pastry has chilled, roll it out into rough 30cm diameter circle and place on a lined baking tray (I like to preheat my tray as I think it helps with the crispy bottom). Spread over the polenta mixture, leaving around 5cm to fold over at the end. Place the mushrooms on top however you like, then fold the edges over the polenta to create a crust. Sprinkle the mushroom and polenta centre with fresh thyme. Use a pastry brush to brush the crust generously with the beaten egg, then bake for 30-35 minutes until golden.
While the galette is baking, you can make the pesto. Remove the stalks from the cavalo nero, then add to a pan of boiling salted water and cook for 5 minutes.
Add to a jug or food processor with the cashews, basil, garlic, olive oil, lemon juice and a splash or two of water to loosen. Blend until smooth and creamy, then season to taste.
Remove the galette from the oven and serve drizzled with the pesto and extra on the side to serve.
Bonus breakfast
This is barely a recipe, more an assembly of nice things between bread. It’s truly a soul-saver when you’re feeling worse for wear, or even if you’re just a bit down in the dumps. It’s essentially this: a top-quality fried egg (spend an extra pound and you’ll get the orangey yolk of your dreams) and two baked frozen hash browns between two slices of toasted sourdough slathered in more butter and marmite than’s good for you. If there’s one in the fridge, I’d add an avocado. Chilli jam or onion marmalade wouldn’t go amiss, and the same goes for a grilled sausage (vegetarian or otherwise).
I was always in awe of the Chicago Town Deep Dish pizzas when I was younger. I’m sure we must’ve had them at home at some point, but I think it was probably the TV advert with the pillowy-looking dough and iconic cheese pull that really drew me in. In fact, I definitely think I ate them as a teen, but the memory was too disappointing so I’ve blocked it out. But this week, I finally got to experience the childhood dream of a real pizza pie at Detroit Pizza in Spitalfields. The fluffiest dough I’ve ever had, an intensely savoury sauce with plenty of cheese, and a cheesy crust I can’t even begin to explain. Basically, if you fancy a change from fancy sourdough crusts go there ASAP.