Savory Mushroom Galette Recipe
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 satisfying!
Servings: 8 slices
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!
Notes
Storage: The galette can be stored in an airtight container on the counter for up to 3 days. The galette will last up to 7 days in the refrigerator in an airtight container or wrapped in foil or plastic wrap.
To freeze, wrap in aluminum foil tightly and 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!
Nutrition
Calories: 450kcal | Carbohydrates: 25g | Protein: 14g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 437mg | Potassium: 429mg | Fiber: 2g | Sugar: 3g | Vitamin A: 959IU | Vitamin C: 2mg | Calcium: 299mg | Iron: 2mg
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https://www.soulfullymade.com/mushroom-galette-recipe/