mushroom galette recipe

This spinach, mushroom, and mozzarella galette is really delicious.

Spinach Mushroom Galette

all-purpose flour

cornmeal

salt

black pepper

eggs, divided

ice water

olive oil

garlic cloves,

mushrooms (I used shiitake and baby bella)

baby spinach

kosher teaspoon salt

mozzarella, sliced into 1/4 inch rounds

parmesan

thyme

To make the crust in a food processor:...

To make the crust in a food processor: Combine the flour, cornmeal, salt, and pepper in a food processor and pulse to combine. Cut the butter into 6 pieces and add to the food processor and pulse till the butter is in small, pea-sized pieces OR add it to the mixing. Then add the egg and 1 tablespoon of the ice water and pulse again. Add 1 tablespoon of water at a time and continue to pulse till the dough comes together in a ball - it might take up to 4 tablespoons of water. Remove the dough, knead it a few times, and pat it into a disk. Cover with plastic wrap and chill it for 30 minutes.

To make the crust in a bowl: Combine...

To make the crust in a bowl: Combine the flour, cornmeal, salt, and pepper in a mixing bowl and stir to combine. Cut the butter into 6 pieces and add to the bowl and cut with a pastry cutter until the butter is pea-sized. Then add the egg and 1 tablespoon of the ice water and continue to combine with the pastry cutter. Add 1 tablespoon of water at a time and continue to combine till the dough comes together - it might take up to 4 tablespoons of water. Remove the dough, knead it a few times, and pat it into a disk. Cover with plastic wrap and chill it for 30 minutes.

Preheat the oven to 375 degrees F (190...

Preheat the oven to 375 degrees F (190 C). Remove dough from the fridge and roll out into a circle with 1/4 inch thickness on a floured surface. Place on a baking sheet.

To make the filling: Add the olive oil...

To make the filling: Add the olive oil to a large frying pan and warm it over medium heat. Add the garlic and sauté for 30 seconds, then add the mushrooms and sauté for 3 minutes. Add the spinach one handful at a time until it is all wilted. Add a sprinkle of salt and give the filling a final stir and remove from the heat.

Place the mozzarella slices around the dough, leaving...

Place the mozzarella slices around the dough, leaving a 2-inch lip on the dough (this is what you will fold over to create the crust). Then add half the mushroom spinach filling. Sprinkle half the pecorino on top, then add the rest of the filling and sprinkle the rest of the pecorino on top. Add a few bits of rosemary. Fold the edge of the dough over the filling. Beat the second egg and brush it onto the crust.

Bake for 45 minutes or until golden brown....

Bake for 45 minutes or until golden brown. Allow the galette to cool for a few minutes before serving. Add rosemary or thyme to garnish, if desired. 

https://mediavine-res.cloudinary.com/video/upload/j2pxtkksxuoqgmbicnii.mp4

This mushroom galette with mozzarella and spinach is a delicious savory galette. It's wonderfully delicious and makes for an impressive dinner party or holiday dish.

Savory Mushroom Galette

Rustic and flavorful, this cremini and shiitake mushroom galette is filled with sharp blue cheese and wrapped in a flaky sour cream pastry dough. This rustic mushroom tart is great for entertaining and can be served warm or at room temperature. The tender and flaky sour cream pastry dough can be prepared and refrigerated up to 1 to 2 days in advance.

Mushroom Galette

(150 g) unbleached all-purpose flour

Diamond Crystal kosher salt

(½ cup; 115 g) cold unsalted butter

sour cream

lemon juice

¼ cup (60 mL) ice water

extra virgin olive oil

lb (16 oz) cremini (Baby Bella) mushrooms (stemmed and thinly sliced)

½ lb (8 oz) shiitake mushrooms (stemmed and thinly sliced)

unsalted butter

½ large yellow onion (finely julienned)

garlic (finely minced)

rosemary

dry sherry

kosher salt

cheese

milk

Prepare Dough: Whisk together the all purpose flour and salt in medium mixing bowl. Add the cubed butter and toss in the dry flour mixture, separating any pieces that stick together, until lightly coated. Use a pastry cutter to cut the butter into the flour until the mixture resembles coarse meal and butter pieces are no bigger than the size of small peas.

In a seperate bowl, whisk together the sour cream, lemon juice, and ice water. Create a well in the flour mixture and add the wet ingredients. Stir with a spatula until the dough begins to clump together. Transfer the dough and any dry bits to a lightly floured countertop. Use your hands to press and knead the dough gently until it comes together. Flatten into a thick disk, cover tightly with plastic wrap, and refrigerate for a minimum of 1 to 2 hours - or until chilled and firm.

Prepare the Mushroom Filling: Heat a 12-inch stainless steel skillet over medium-high heat. Add the olive oil, followed by the mushrooms, spreading them evenly across the pan. Sauté the mushrooms, stirring every minute or so, until they&#39;ve released their moisture, shrink down considerably, and begin to caramelize, about 4 to 6 minutes. Season lightly with salt and pepper.

Add the butter and allow it to melt slightly. Add the julienned onion, thyme, and rosemary sprigs. Cook, stirring frequently, until softened, about 3 to 5 minutes. Add the garic and cook for an additional minute or until fragrant.

Deglaze the pan with sherry, scraping any brown bits that may have formed on the bottom of the pan, and continue to cook until the liquid has cooked off and the pan is almost dry. Season mixture with salt and pepper (*be mindful of salt, as we will be adding cheese to the mushroom mixture).

Transfer the mushroom mixture to a sheet pan to cool, spreading it into an even layer. Allow mixture to come to room temperature before assembling the galette.

Make the Egg Wash: Whisk together the egg and milk in a small bowl. Set aside.

Assemble and Bake the Galette: As the mushroom mixture is cool, preheat the oven to 400°F (205°C) with a rack in the center position. Line a half sheet pan with parchment paper and set aside.

Remove the dough from the fridge and lightly dust with flour. If it is too cold, allow it to sit at room temprature for 5 to 10 minutes before proceeding. On a floured work surface, roll into a 12-inch round. Transfer to the lined baking sheet. Note: If the dough warms too quickly or becomes sticky, chill in the refrigerator for 10 to 15 minutes before proceeding.

Crumble the blue cheese (or goat cheese) into a large bowl, add the cooled mushroom mixture (discard the thyme and rosemary sprigs), and stir together gently.

Spoon the mixture into the center of the dough, spreading it in a thick even layer, leaving a 1½ inch border on all sides. Fold and pleat the edges of the dough border over the mushrooms – leaving the center exposed. Lightly brush the edges of the dough with egg wash.

Bake for 40 to 50 minutes, rotating the pan halfway, or until the crust is golden brown in color. Place on cooling rack and allow to cool for 5 to 10 minutes before slicing and serving. Garnish with fresh thyme leaves, as desired. Serve hot, warm, or at room temperature.

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Top 2 mushroom galette recipe recipes from across the web

The most viewed mushroom galette recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Spinach Mushroom Galette

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The most viewed mushroom galette recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine