Mushroom Galette

With sauteéd mushrooms caps, a few herbs and a favorite cheese, you can easily make a savory mushroom galette for dinner for four people.

Mushrooms take well to several cheeses: Bleu, Brie, Swiss, or goat cheese. A smoked Bleu cheese and mushroom galette won high praise from guests at a recent Winter Solstice celebration. Unfortunately, my guests consumed the galette before I could get a photo.

I sometimes make my own dough for galettes, but this recipe calls for a store-bought refrigerated pie dough usually found near the egg and dairy section of most groceries. Using a store-bought dough makes this an easy weeknight meal to serve with a tossed green salad.

Find other galettes on this blog at this link.

Mushroom Cap Galette

  • Servings: 4-6
  • Difficulty: Moderate
  • Print

Ingredients:

  • 1 sleeve of refrigerated pie crust
  • 16 oz. of White Button or Baby Bella, washed and dried.
  • 1 shallot, chopped
  • 2 Tbsp butter
  • 1 tsp thyme
  • 1 tsp Kosher salt
  • 1/2 tsp cracked black pepper
  • 1/3 cup white wine
  • 5 oz cheese, crumbled or shredded.
  • 1 egg

Materials: parchment paper, baking sheet, pastry brush, large skillet, oven, and a baking stone (optional).

Directions:

  1. Cut the stems at the bottom edge of each mushroom cap and discard.
  2. Place refrigerated dough sleeve on kitchen counter.
  3. Melt butter in skillet on medium heat and sauté shallots until softened (~3 minutes). Add mushroom caps and stir until coated with butter. Stir in salt, thyme and black pepper. Cook mushrooms until their moisture evaporates (~15 minutes).
  4. Add white wine and deglaze mushroom fond from skillet surface. Continue to sauté until wine is absorbed and evaporates into a thick sauce. Remove mushrooms from heat and allow to cool until you can safely handle them with hands.
  5. Preheat oven with baking stone on center (if you have one) to 400F.
  6. Unroll refrigerated pie dough in the center of a sheet of parchment paper. Sprinkle cheese from center of dough to within almost 2″ of the edge. Place mushroom caps – stem side down – onto cheese.
  7. Fold the dough in pinches around the edge of the mushrooms, then brush edges with egg wash. Lift the galette with the parchment paper onto a baking sheet.
  8. Whisk the egg with about 3 Tbsp of cold water. Brush the edges of the folded dough with egg wash.
  9. Bake in oven for 18-20 minutes until the edges are golden brown and the mushrooms and cheese bubble. Remove and allow to cool for at least ten minutes before slicing.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s