For 4 people

200 gr buckwheat flour
400 ml water
1 egg
Sea salt
Knock Knock mushroom mix
4 eggs
Grated cheese
1 Garlic clove
1 small bunch Parsley
Salt & pepper


Place the flour and the salt in a large mixing bowl and mix.

In a separate bowl, mix the egg with the water.

Pour the egg-water mixture in the flour, whisking thoroughly until smooth.

Cover and allow to rest for 1 hour.

Clean the mushrooms – be aware that mushrooms don’t like water – brush dirt off with a
towel or a brush.

Cut or chop the mushrooms – it’s up to you!

Peel and slice the garlic clove.

In a frying pan, melt a big knob of butter, add the garlic and mushrooms and cook for 10 to 15 minutes.

Chop the parsley and sprinkle over the mushrooms.

Remove the batter from the fridge, stir well, if the texture is not smooth enough, add a little extra of cold water.

Brush butter in a large frying-pan over medium-high heat. Tilting the pan as you go, pour enough mixture into the centre of the pan to lightly coat the base. Cook until just set.

Break an egg into the centre and spread the egg white. Add the mushrooms and sprinkle some cheese around the yolk. Once the egg is cooked=, fold the edges of the galette, and serve immediately with a salad!