All, Recipes, Vegetarian
Savoury Mushroom Galette
This delicious and earthy mushroom galette blends oyster and cremini mushrooms in a decadent cream sauce dotted with shallots and garlic that pack a serious flavor punch.
Perfect with our easy everyday salad for a light lunch or dinner.
How to Make It
Ingredients
Dough
- 2 tsp red wine vinegar or lemon juice
- ¼ cup buttermilk
- ¼ cup water
- ¾ cup all-purpose flour
- ½ cup whole wheat flour
- ¼ tsp salt
- ½ cup unsalted butter, cut into ½-inch pieces
Filling
- 1 tbsp olive oil
- ½ lbs cremini mushrooms, cut into wedges
- 5 oz oyster mushrooms, roughly torn
- 2 tbsp unsalted butter
- 1 shallot, thinly sliced
- 2 garlic cloves, minced
- 3 sprigs thyme
- ¼ cup dry white wine
- ¾ tsp salt
- ¾ cup 35% cream
- Freshly ground black pepper
Instructions
- Stir vinegar, buttermilk, and water in a small bowl; set aside. In the bowl of a food processor, pulse together flours and salt. Add butter, pulsing until reduced to a fine crumb. With motor running, slowly stream in buttermilk-mixture (don’t worry if it seems like a lot) until dough starts to form a ball and pull away from the sides (this dough is very sticky and wet). Wrap dough in plastic wrap, flatten, and refrigerate for 1 hour.
- Meanwhile, heat a large pan over medium-high. Once hot, add oil then mushrooms. Cook, stirring occasionally, until golden-brown and shrunk to half their size, about 6 to 8 minutes. Transfer to a bowl.
- Reduce heat to medium then add butter. Once melted, add shallots, garlic, and thyme sprigs. Cook, until shallots start to soften, and mixture is fragrant, about 2 to 4 minutes. Add reserved mushrooms then increase heat to medium-high. Add wine and cook until almost reduced; stir in cream and salt. Bring to a simmer then reduce heat to medium-low. Cook until slightly thickened, approximately 3 to 4 minutes. Remove from heat and discard thyme sprigs. Set aside to cool completely.
- Preheat oven to 425°F.
- Once dough has rested and filling has cooled, place dough on a large piece of parchment. Roll into a rough 12-inch circle. Transfer parchment and dough to a large baking sheet. Spread filling over dough leaving a 1-inch border. Then fold over edges to create a rustic tart.
- Bake, in center of oven, until dough is golden-brown, about 30 to 40 minutes.
- Serve warm with a fresh green salad on the side.
How to Store It
You can make both the galette dough and filling the day ahead and then assemble and bake when you are ready.
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