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!
Recipe by After Orange County at http://afterorangecounty.com/2014/07/18/mushroom-galette/