450 g Mushrooms, sliced
 2 tbsp Butter
 2 Cloves of garlic, minced
 1 tbsp Chopped fresh thyme
 Salt & Pepper
 100 g Dubliner Mature Red, grated & divided
 100 g Dubliner Mature White, grated & divided
 1 Sheet of shortcrust pastry, thawed if frozen
 1 Egg, beaten
 Flaky sea salt, optional
1

Heat a large pan over medium high heat, when the pan is hot, add a drizzle of olive oil.

2

Add the sliced mushrooms with the butter and cook until mushrooms have softened and released their juices.

3

Remove from heat and stir in the garlic and thyme, the residual heat in the pan will cook the garlic.

4

Finally, season to taste with salt and pepper. Leave to cool for 10-15 minutes.

5

Pre-heat the oven to 200°C / 180°C fan assisted.

6

Roll out the rectangle of shortcrust pastry onto a baking tray lined with parchment paper.

7

Mix through half of the grated Dubliner Mature Red and White cheese with the mushroom mixture then evenly spread this on top of the shortcrust, leaving a 5-6cm border around the edges. Sprinkle the remaining grated cheese over the top.

8

Fold the edges over the filling then brush the dough border with beaten egg. Finally, sprinkle the dough border with flaky sea salt.

9

Bake in the pre-heated oven until crust is golden, 35-40 minutes. Leave to cool for about 5 minutes before serving.

Ingredients

 450 g Mushrooms, sliced
 2 tbsp Butter
 2 Cloves of garlic, minced
 1 tbsp Chopped fresh thyme
 Salt & Pepper
 100 g Dubliner Mature Red, grated & divided
 100 g Dubliner Mature White, grated & divided
 1 Sheet of shortcrust pastry, thawed if frozen
 1 Egg, beaten
 Flaky sea salt, optional

Directions

1

Heat a large pan over medium high heat, when the pan is hot, add a drizzle of olive oil.

2

Add the sliced mushrooms with the butter and cook until mushrooms have softened and released their juices.

3

Remove from heat and stir in the garlic and thyme, the residual heat in the pan will cook the garlic.

4

Finally, season to taste with salt and pepper. Leave to cool for 10-15 minutes.

5

Pre-heat the oven to 200°C / 180°C fan assisted.

6

Roll out the rectangle of shortcrust pastry onto a baking tray lined with parchment paper.

7

Mix through half of the grated Dubliner Mature Red and White cheese with the mushroom mixture then evenly spread this on top of the shortcrust, leaving a 5-6cm border around the edges. Sprinkle the remaining grated cheese over the top.

8

Fold the edges over the filling then brush the dough border with beaten egg. Finally, sprinkle the dough border with flaky sea salt.

9

Bake in the pre-heated oven until crust is golden, 35-40 minutes. Leave to cool for about 5 minutes before serving.

Notes

Mushroom & Cheese Galette