All, Recipes, Vegetarian

Savoury Mushroom Galette

By Casa de Suna

Published Oct 20

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

Difficulty: Medium

Overall Time: 2 hrs 20 min

Prep Time: 25 min

Cook Time: 55 min

Serves: 4 to 6

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.