Buckwheat galette with mushrooms, spinach and nutritional yeast

Ingredients

For 1 serving

• Buckwheat flour50 g
• Cremini mushrooms150 g
• Spinach125 g
• Nutritional yeast12 g
• Garlic1 clove
• Extra virgin olive oil4 g
• Saltto taste
• Black pepperto taste

In season: September – November

Method

1. In a bowl whisk the buckwheat flour with the water (about twice its weight) and a pinch of salt until smooth and runny; leave the batter to rest for 10 minutes.
2. Meanwhile wipe the chestnut mushrooms with a damp cloth and slice them thinly; peel and crush the garlic; wash and drain the spinach.
3. Heat half the oil in a frying pan over a medium-high heat, fry the mushrooms with the garlic for 5 minutes, until golden, then add the spinach and stir for 1–2 minutes until wilted; season with salt, remove the garlic and set aside.
4. Wipe the pan, grease it with the remaining oil and heat well over a medium heat; pour in the batter and swirl the pan to spread it thin and even.
5. Cook for 2 minutes, until the edges lift and the underside is golden, flip and cook for another minute.
6. Pile the vegetables and the nutritional yeast in the centre, fold the edges in to form a square, warm for a minute and serve with black pepper.