MUSHROOM GALETTE

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I have a great vegetarian recipe for you today. But, like me, you sure don’t have to be a vegetarian to love this Mushroom Galette.  My meat lovin’ husband even loves this dish. I prepare this recipe as a main course and serve it with a tossed green salad on the side.  But, it also makes a great appetizer course.  It is made with a combination Portobello and Shitake mushrooms and it has a great earthy, hearty quality to it.  The addition of red wine gives it a wonderful savory flavor.  I adapted this delicious recipe from Lela Rose’s Go-To Entertaining Recipe published on The New Potato.

MUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.com

So, here’s how you make it.Lets get started by preparing the dough.  This is a versatile dough recipe that can be used with a variety of savory fillings, not simply the mushroom filling I’m making today.

First, add 1-1/2 cups flour to a medium size bowl.  To that add 1/2 teaspoon of salt.

MUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.comMUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.com

Next, cube one stick + 2 tablespoons of butter, equaling a total of 10 tablespoons butter.

MUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.com

Toss the butter in the bowl with the flour.  Then using a pastry blender or a fork, cut the butter into the flour until it you achieve a corse texture.

MUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.comMUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.com

The next step is to add 5 tablespoons of ice-cold-water to the flour.  Do this tablespoon by tablespoon, mixing with a fork between each addition of water. After all of the water has been blended into the flour mixture, gather the dough up with your hands…

MUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.comMUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.comMUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.comMUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.com

and form it into a ball.

MUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.com

Wrap the dough in plastic wrap and place it in the refrigerator to cool while you prepare the mushroom filling.  Start by melting 3 tablespoons of butter and 2 tablespoons of extra virgin olive oil in a large frying pan over medium heat.

MUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.comMUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.com

For this recipe you will need a total of 6 cups of mushrooms.  I purchased a package each of portobello and shitake mushrooms.

MUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.com

Clean the mushrooms and slice them up.

MUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.comMUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.comMUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.comMUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.com

Next you’ll need two large shallots.

MUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.com

Peel and dice the shallots and add them to the frying pan.  Sauté the shallots until they are tender and translucent.

MUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.comMUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.com

Dice 5 green onions, white and green parts.

MUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.com

Add the mushrooms to the frying pan along with the diced green onions.  Season with kosher salt and course ground pepper to taste.  Sauté until the mushrooms are soft, about 10 minutes.

MUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.comMUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.comMUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.comMUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.com

At this point pour in 1/4 cup of red wine.  I use whatever full bodied red I happen to have open.

MUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.com

Continue cooking until most of the moisture has evaporated.

MUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.com

Now add 1/2 cup heavy cream.

MUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.com

Cook, stirring over low heat for few minutes to reduce the cream.  Remove the pan from the heat and set it aside to cool to room temperature.

MUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.comMUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.com

Now, go grab your ball of dough from the fridge and while you’re at it, go preheat your oven to 400º F.   Place a large piece of parchment paper on a flat surface. Flour it lightly and using a rolling pin, roll the dough into a circle.  This is done by alternating the direction of the rolling pin.  Roll in one direction, make a 90º turn and roll in that direction.  Repeat this process until you have a circle of dough that’s about 1/4″ thick.

MUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.comMUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.com

It does not have to be a perfect circle.  In fact, less perfect is preferred.  Pick up the parchment paper and transfer the dough to a large sheet pan.

MUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.com

Pour the mushroom filling into the middle of the rolled out dough, leaving a 3 inch border of dough.

MUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.com

Next you will need 3 or 4 leaves of fresh sage.  I love sage and it is a perfect flavor enhancer and compliments the mushrooms perfectly.  Dice the fresh sage and sprinkle it liberally over the mushroom mixture.  Reserve some sage to use as a garnish later.

MUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.comMUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.com

Now, fold a flap of dough up and over the mushrooms and repeat the process until you have enveloped the mushrooms and formed your Galette.

MUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.comMUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.com

Now, cover the Galette with plastic wrap and place it back in the fridge for at least 20 minutes to allow the butter in the dough to firm back up.  This is an important process to achieve a nice flaky dough once it is baked.

MUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.com

When you are ready to bake your Galette, remove it from the fridge, discard the plastic wrap and place the Galette into your preheated oven.  Bake for 45 minutes until the Galette is a beautiful, golden brown.

MUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.com

Garnish with the reserved fresh sage, slice and serve.

MUSHROOM GALETTE - Great recipe by www.AfterOrangeCounty.com

So there you have it:  a delicious Mushroom Galette.

ENJOY!

 

MUSHROOM GALETTE
 
Prep time
Cook time
Total time
 
This delicious dish can be served either as an appetizer or as a main dish. Recipe adaptation from Lela Rose's Go-To Entertaining Recipe - The New Potato.
Author:
Serves: 6
Ingredients
  • DOUGH
  • 1-1/2 Cup Flour
  • ½ Teaspoon Salt
  • 10 Tablespoons Butter, Chilled, Cut Into Cubes
  • 5 Tablespoons Ice Water
  • FILLING
  • 3 Tablespoons Butter
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Large Shallots, Minced
  • Kosher Salt & Course Ground Pepper to Taste
  • 6 Cups Mushrooms ( Portobello & Shitake), Sliced
  • 5 Green Onions, Diced
  • ¼ Cup Full Bodied Red Wine
  • ½ C Heavy Cream
  • 3 Large Leaves Chopped Fresh Sage (about 1 Tablespoon)
Instructions
  1. Place flour in a medium sized bowl.
  2. Add salt and mix to combine.
  3. Cut butter into the flour until you achieve a course texture.
  4. Add ice water, tablespoon by tablespoon, mixing with a fork after each addition.
  5. Using your hands, gather the dough into a ball & wrap in plastic.
  6. Place dough in the refrigerator while you prepare the filling.
  7. Heat butter and olive oil in a large skillet.
  8. Add the minced shallots and cook until tender and translucent.
  9. Add the mushrooms, green onions and salt & pepper to taste.
  10. Saute over medium heat for about 10 minutes until mushrooms are tender.
  11. Add the red wine and continue cooking until most of the liquid has evaporated.
  12. Add the cream, stir to combine and cook another few minutes to reduce.
  13. Remove from the heat and set aside to cool.
  14. Remove the chilled dough from the refrigerator.
  15. Place on a large sheet of floured parchment paper.
  16. Roll the dough out into a rough circle shape about ¼" thick.
  17. Slide the parchment paper & dough onto a large sheet pan.
  18. Spoon the mushroom mixture into the center of the dough, leaving a 3" boarder.
  19. Sprinkle with the chopped fresh sage, reserving about 1 teaspoon for garnish later.
  20. Fold a flap of dough up and over the mushrooms.
  21. Repeat this folding process until you have fully enveloped the mushrooms and formed your Galette.
  22. Preheat over to 400 degrees F.
  23. Cover the Galette with plastic wrap and place in the refrigerator for at least 20 minutes.
  24. When you are ready to bake the galette, remove it from the refrigerator and place in preheated oven.
  25. Bake for approximately 45 minutes until the crust is golden brown.
  26. Garnish with chopped fresh sage.
  27. Serve hot out of the oven.
  28. ENJOY!

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All opinions expressed in this post are my own.   All photos are the original property of Celia Becker @ www.AfterOrangeCounty.com and may not be reproduced without specific permission.

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