Mushroom Galette Recipe

Name: Mushroom Galette Recipe
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 200g whole wheat flour; 130g sour cream; 130g cold unsalted butter, cubed; Pinch of salt; 500g assorted mushrooms (shiitake, Swiss browns, portobello), sliced; 1 small leek, finely sliced; 2 cloves garlic, crushed; 2 bay leaves; 4 sprigs of thyme, leaves stripped; 30ml extra virgin olive oil; 60g butter; 3 tablespoons fresh parsley, finely chopped; Salt and freshly ground pepper, to taste; 100g soft goat cheese; 80g gruyere cheese, grated; 1 egg, lightly beaten, for glazing

Mushroom Galette Recipe

Xotic Mushrooms

Rated 5.0 stars by 1 users

Servings

Prep Time

45 minutes

Cook Time

20 minutes

Calories

400

Delve into the world of rustic and hearty flavors with our exquisite Mushroom Galette recipe. This dish, deeply rooted in traditional French culinary artistry, seamlessly merges the earthy richness of mushrooms with the tangy allure of cheeses, all enveloped within a flaky, golden whole wheat pastry.

Whether you're planning a sunny picnic or a cozy dinner, this galette is bound to be the star of your spread.

Ingredients

Ingredients for the Pastry:

200g whole wheat flour
130g sour cream
130g cold unsalted butter, cubed
Pinch of salt

Ingredients for the Galette Filling:

500g assorted mushrooms (shiitake, Swiss browns, portobello), sliced
1 small leek, finely sliced
2 cloves garlic, crushed
2 bay leaves
4 sprigs of thyme, leaves stripped
30ml extra virgin olive oil
60g butter
3 tablespoons fresh parsley, finely chopped
Salt and freshly ground pepper, to taste
100g soft goat cheese
80g gruyere cheese, grated
1 egg, lightly beaten, for glazing

View Cart (0) Checkout

Directions

Preparing the Pastry:
Combine the whole wheat flour, salt, and cold cubed butter in a food processor. Pulse until the mixture looks like coarse breadcrumbs.
Gradually add the sour cream while pulsing the mixture, just until the dough comes together. If the dough looks too dry, sprinkle a tablespoon of cold water and pulse again.
Transfer the dough onto a lightly floured surface and shape it into a disc. Wrap in cling film and refrigerate for at least 30 minutes.
Preparing the Filling:
In a large skillet, heat 15 ml of olive oil and 30g of butter over medium-high heat. Once the butter has melted, add the sliced mushrooms. Sauté the mushrooms until they release their moisture and turn golden-brown.
Season the mushrooms with salt and pepper, then transfer them to a bowl and set aside.
Using the same skillet, add the remaining 15 ml of olive oil and 30g of butter. When the butter melts, add the finely sliced leek, crushed garlic, bay leaves, and thyme leaves. Sauté on low heat until the leek becomes soft and translucent.
Remove the bay leaves and combine the leek mixture with the sautéed mushrooms. Let the mixture cool down.
Stir in the chopped parsley, grated gruyere, and season with more salt and pepper if needed.
Assembling the Galette:
Preheat your oven to 190°C.
Roll out the chilled pastry dough on a floured surface into a circle approximately 3mm thick.
Spread the soft goat cheese evenly in the center of the rolled-out dough, leaving a 3cm border.
Spoon the cooled mushroom mixture over the goat cheese layer.
Gently fold the edges of the pastry dough towards the center, overlapping slightly, to encase the mushroom filling partially.
Brush the folded pastry edges with the beaten egg to give a glossy golden finish during baking.
Baking the Galette:
Place the assembled galette on a parchment-lined baking sheet.
Bake in the preheated oven for about 20 minutes or until the pastry turns a beautiful golden brown.
Serve your delightful Mushroom Galette hot for a hearty meal or let it cool and enjoy a sumptuous summer treat!

Recipe Note

Mushroom Variety: The blend of shiitake, Swiss browns, and portobello mushrooms offers a robust flavor. However, feel free to experiment with other varieties or a mix of wild mushrooms for a more complex taste.
Dough Handling: Ensure the pastry dough remains cold while working with it. If it becomes too soft, pop it back into the fridge for a few minutes before continuing. Cold dough ensures a flakier crust.
Cheese Substitutions: While goat cheese and gruyere are recommended, you can swap them out for other soft and hard cheeses based on preference. Brie, camembert, or feta can also work wonderfully.
Herbs and Seasoning: Fresh herbs make a significant difference in flavor. However, if you don’t have fresh thyme or parsley on hand, dried herbs can be used in a pinch – just reduce the quantity by one-third.
Storing: If you have leftovers, store the galette in an airtight container in the fridge. It tastes great when reheated in the oven to regain its crispy texture.
Serving Suggestions: This galette pairs beautifully with a fresh green salad and a light vinaigrette. For wine enthusiasts, consider a crisp white wine like Chardonnay or Sauvignon Blanc to complement the dish's earthy flavors.

Conclusion

Crafting the perfect Mushroom Galette is more than just following a recipe; it's about experiencing a culinary journey that takes you through the French countryside.

This galette is not only a testament to the simple beauty of rustic cooking but also a delightful play on textures and flavors.

Each bite offers a delightful crunch, followed by a burst of savory goodness.

Whether served hot or cold, our Mushroom Galette promises an experience of comfort, sophistication, and sheer gastronomic pleasure. Bon appétit!