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This Mushroom Galette Recipe combines buttery pastry, earthy mushrooms, and rich cheese in a free-form pie that looks as good as it tastes. The combination of mushrooms creates a hearty filling, while three types of cheese – Gruyere in the crust, mascarpone as a creamy base, and more Gruyere on top – make each bite savory and delicious!
A mushroom galette might sound like something fancy and look difficult to make, but it’s truly a down-to-earth dish that anyone can make. This free-form tart turns everyday mushrooms into a light meal that feels like it came straight out of a Parisian café. It’s simple, flavorful, and a breeze to put together – no chef’s hat required!
The buttery, flaky crust wraps around tender, savory mushrooms like cremini, shiitake, or even wild varieties if you’re feeling adventurous. I like to amp up the flavor by adding Gruyere cheese directly into the dough – it makes the crust extra crispy and deliciously nutty. Before piling on the mushrooms, I spread a layer of mascarpone cheese across the base. Not only does it add a luscious, creamy layer, but it also keeps the crust from getting soggy. Smart and tasty
What I love most about this galette is its rustic charm. There’s no need to fuss over perfect edges or folds – the beauty is in the imperfections. The golden-brown pastry and earthy mushroom filling create a dish that’s as stunning to look at as it is to eat, making it perfect for a quiet family dinner or a casual gathering with friends.
Nikki’s Recipe Rundown
- Taste: Rich mushrooms, nutty Gruyere, and fresh herbs come together with buttery pastry for a savory, satisfying flavor.
- Texture: With flaky pie crust, meaty mushrooms and creamy mascarpone – it’s got all the good textures in each bite!
- Ease: The dough comes together quickly, and while there are a few steps, none of them are tricky! If you are not ready to make homemade pie dough, just use store-bought pie dough instead!
- Pros: This galette uses basic ingredients you can find anywhere, works for any meal of the day, and always looks impressive when you serve it!
- Considerations: Give yourself enough time for the dough to chill, and make sure to let those mushrooms really brown – no shortcuts on that step!
- Recipe Repeatability: Once you’ve made this galette, you’ll be hooked! It’s endlessly adaptable—switch up the mushrooms, cheese, or herbs based on what you have on hand.
Ingredients needed for Mushroom Galette
Crust Ingredients
- Flour: All-purpose flour works well to make this galette crust!
- Salt: For added flavor.
- Sugar: Sugar will help the crust caramelize a little bit in the oven!
- Gruyere Cheese: Added right into the crust, this cheese adds a savory flavor to the crust.
- Butter: You will need to use cold butter here to ensure a flaky crust!
- Water: Use cold water, too, to keep the butter from melting before it goes into the oven.
Filling Ingredients
- Olive Oil: Extra virgin olive oil is good to sauté the mushrooms.
- Mushrooms: I used a combination of cremini and shitake mushrooms here. Instead of shitake, you can opt for a wild mushroom mix instead.
- Butter: To add some extra richness to the mushroom filling!
- Onion & Garlic: Onion and garlic add a savory depth of flavor here.
- Thyme: Fresh thyme works great, but you can also use dried thyme. Just use less of it since it has a stronger flavor.
- White Wine: Use a dry white wine! If you prefer not to cook with wine, you can use vegetable broth instead.
- Lemon Zest: Use plenty of lemon zest to add a layer of citrus flavor to the mascarpone cheese layer.
- Mascarpone Cheese: A layer of mascarpone cheese creates a creamy base and prevents soggy crust!
- Gruyere Cheese: For an extra creamy, savory flavor.
- Salt & Pepper: To taste!
- Egg Wash: For a simple egg wash, combine an egg with a little bit of water and brush the edges of the crust before baking!
Shortcuts for An Easy Mushroom Galette Recipe
- Use Store-Bought Pie Crust: Swap out the homemade dough for a pre-made refrigerated pie crust or puff pastry to save time. It eliminates the prep and chilling steps while still giving you a flaky, golden base. Most store-bought options come in packs of two. You can use these to make 2 smaller galettes instead.
- Pre-Sliced Mushrooms: Purchase pre-sliced mushrooms to skip the cleaning and slicing step. I still always give them a good rinse before using them.
- Jarred Garlic: Use minced garlic from a jar instead of peeling and mincing fresh cloves.
- No-Wine Option: If you’re out of wine or don’t want to open a bottle, no problem! Just skip it and add a splash of broth instead. The mushrooms will soak up the buttery, herby goodness and still taste amazing.
Variations and Substitutions for Wild Mushroom Galette
- Mushroom Leek Galette: Swap out the onions or mix in some thinly sliced leeks instead. Their delicate, slightly sweet flavor is the perfect match for the mushrooms and adds a fresh, delicious twist to this savory galette!
- Egg: Add a whole cracked egg or eggs to the top of the galette 10 minutes before it’s finished cooking to add some protein.
- Veggies: Asparagus, spinach, broccoli florets, Swiss chard, or any leafy green would be a delicious addition to this mushroom galette.
- Vegan: To make this galette vegan, feel free to replace the butter, cheeses, and egg with your favorite vegan products.
- Personal-Sized Galettes: If you want to make smaller, personal-sized galettes, divide the dough into 2 or 4 balls and roll them out to 6 inches x 6 inches, following the directions as you would for the larger-sized galette.
- Gluten Free Flour: Feel free to use a gluten-free flour blend if you like. Make sure to adjust other ingredients to form a solid dough.
- Parmesan, Asiago, Swiss: If Gruyere is too difficult to find, you can replace it with parmesan, Asiago, or Swiss cheese.
- Wild Mushrooms: Wild mushrooms are harder to find than creminis. However, if you have access to them, we recommend using these for optimal mushroom flavor! Oysters, shiitakes, porcinis, and chanterelles are a few examples.
- Rosemary, Tarragon, Oregano: You can replace the thyme with any hearty herb you prefer! You can also combine these herbs with the thyme.
How To Make This Mushroom Galette Recipe
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Make the Crust
In a large mixing bowl, whisk together the flour, salt, sugar, and grated Gruyere cheese. Add cold cubed butter, crumbling the cubes between your fingers until the texture is like coarse sand. Adding 1 tablespoon of ice water at a time, continue to mix the dough with your hands until it comes together. Start with 1-3 tablespoons to start and adjust as needed. If the dough becomes too wet, add a tablespoon of flour at a time.
Flatten the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes and up to overnight.
Step 2 | Prep the Filling
Preheat the oven to 400 degrees. Move an oven rack to the middle.
While the dough is chilling, heat olive oil in a large skillet over medium-high heat. Add the cremini and shiitake mushrooms, sprinkle with salt and pepper, and cook until just starting to brown and caramelize, about 5 minutes. It will seem like a lot of mushrooms, but it will cook down to ½ its size.
Add the onions and saute until translucent, about 2 minutes. Next, add the butter and garlic and saute for another minute.
Turn the heat to high, add the thyme and pour in the white wine. Scrape up any brown bits in the pan. Cook until the alcohol has evaporated, around 30 seconds to a minute. Set aside to cool.
In a small bowl, combine lemon zest, a pinch of salt, and mascarpone. Taste and adjust the seasoning if needed. Set aside.
Step 3 | Assemble
Remove the dough from the fridge and place on a lightly floured surface. Roll out to a 14-inch circle. Transfer to a parchment-lined baking sheet.
Evenly spread the mascarpone cheese onto the dough, leaving a 1 to 1 ½ inch border around the edges.
Mix ¾ cup of the grated Gruyere cheese with the cooled mushrooms in the pan. Spoon the mushroom mixture evenly on top of the mascarpone.
Fold the border inwards over the mushrooms, one section at a time, overlapping and pleating as you go around.
Make the egg wash by combining the egg and water in a small bowl, then brush the edges of the crust.
Bake for 30-40 minutes, or until golden brown. Remove from the oven and let cool for 10 minutes before serving. Sprinkle the remaining ¼ cup of Gruyere on top, sprinkle thyme leaves over the galette, season with salt and pepper, slice, serve, and enjoy!
Recipe Tips
- Make sure you incorporate 1 tablespoon of the ice water into the flour mixture at a time before adding another tablespoon. This will ensure your dough comes out right and not too wet and sticky.
- It’s important to let the mushroom mix cool to at least a warm temperature. When you mix the cheese into the mushrooms, you do not want it to melt (just yet!), as this will make spreading the mushrooms more difficult on your galette dough.
- Keep everything cold while making the crust – use ice water and cold butter to ensure a tender, flaky crust!
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Recipe FAQs
The galette tastes the best when eaten hot, warm, or at room temperature. I don’t recommend eating it cold.
Both pie recipes and galette recipes use a simple pie dough as the base. However, a pie is usually cooked in a pie dish, while a galette is more rustic and baked on a sheet pan. The pie crust on a galette is simply folded over instead of pressed into a pie pan!
Definitely! You can prep the dough ahead of time and refrigerate it overnight.
The galette is done cooking when the crust is golden brown, and the filling is nice and bubbly!
Storage
Storage: The galette can be stored in an airtight container on the counter for up to 3 days. For longer storage, it will last up to 7 days in the refrigerator in an airtight container or wrapped in foil or plastic wrap.
Freeze: To freeze, wrap in aluminum foil tightly. Freeze for up to 3 months. To defrost, place in the fridge overnight.
To reheat your galette, warm it in a 350°F oven until just heated through. If the crust starts to brown too much, wrap it lightly in aluminum foil to keep it from overcooking. While you can reheat it in the microwave for 30 seconds to 1 minute, be aware the crust may turn soggy. For the best results, stick with the oven—it keeps that flaky, buttery crust just right!
What to Serve with a Mushroom Galette
Mushroom galettes can be served as an appetizer or a light meal! Here are some of my favorite things to serve it with when I need a light, nutritious meal:
- Chopped Greek Salad
- Oven Roasted Broccoli
- Instant Pot Butternut Squash Soup
- Creamy Tomato Soup
- Crispy Air Fryer Green Beans
Other Recipes to Try
- Tomato Tart with Puff Pastry
- No Rise Pizza Dough
- Pepperoni Pizza Pinwheels
- Dijon Pecan Baked Brie Bites
- Philly Cheesesteak Pizza
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Savory Mushroom Galette Recipe
Ingredients
Crust
- 1 ½ cups all purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon sugar
- ½ cup Gruyere cheese, grated
- 1 stick cold, unsalted butter, cut into small pieces (1 stick = 1/2 cup)
- ¼ cup ice water
Filling
- 1 tablespoon olive oil
- 1 pound cremini mushrooms, cleaned and sliced thin
- ½ pound shitake mushrooms, or mix of wild mushrooms
- 3 tablespoons unsalted butter
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon thyme leaves, minced
- ¼ cup dry white wine
- zest from 1 lemon
- 4 ounces mascarpone cheese, room temperature
- 1 cup Gruyere cheese, grated, divided
- salt and pepper, to taste
Egg Wash
- 1 egg
- 1 tablespoon water
Instructions
Crust
- In a large mixing bowl, whisk together the flour, salt, sugar, and grated Gruyere cheese. Add cold cubed butter, crumbling the cubes between your fingers until the texture is like coarse sand. Adding 1 tablespoon of ice water at a time, continue to mix the dough with your hands until it comes together. Start with 1-3 tablespoons to start and adjust as needed. If the dough becomes too wet, add a tablespoon of flour at a time.
- Flatten the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes and up to overnight.
Filling
- Preheat the oven to 400 degrees. Move an oven rack to the middle.
- While the dough is chilling, heat olive oil in a large skillet over medium-high heat. Add the cremini and shiitake mushrooms, sprinkle with salt and pepper, and cook until just starting to brown and caramelize, about 5 minutes. It will seem like a lot of mushrooms, but it will cook down to ½ its size.
- Add the onions and saute until translucent, about 2 minutes. Next, add the butter and garlic and saute for another minute.
- Turn the heat to high, add the thyme and pour in the white wine. Scrape up any brown bits in the pan. Cook until the alcohol has evaporated, around 30 seconds to a minute. Set aside to cool.
- In a small bowl, combine lemon zest, a pinch of salt, and mascarpone. Taste and adjust the seasoning if needed. Set aside.
Assemble
- Remove the dough from the fridge and place on a lightly floured surface. Roll out to a 14 inch circle. Transfer to a parchment lined baking sheet.
- Evenly spread the mascarpone cheese onto the dough, leaving a 1 to 1 ½ inch border around the edges.
- Mix ¾ cup of the grated Gruyere cheese with the cooled mushrooms in the pan. Spoon the mushroom mixture evenly on top of the mascarpone.
- Fold the border inwards over the mushrooms, one section at a time, overlapping and pleating as you go around.
- Make the egg wash by combining the egg and water in a small bowl, then brush the edges of the crust.
- Bake for 30-40 minutes, or until golden brown. Remove from the oven and let cool for 10 minutes before serving. Sprinkle the remaining ¼ cup of Gruyere on top, sprinkle thyme leaves over the galette, season with salt and pepper, slice, serve, and enjoy!
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Notes
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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