Mushroom Galette

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First of all, a galette is just the French word for a free form pie crust. Do not be intimidated, but do feel free to impress others with your fancy French word. This simple rustic dish would make a great Holiday potluck item, brunch addition, or weeknight meal. The meaty texture of the mushrooms and the crunch of the nuts and crispy sage make for a wonderful vegetarian dish where you don’t even miss the meat. Go for extra credit by making your own pie crust, or just buy a frozen crust at the store. The galette is meant to look rustic, meaning no fussy work with the dough. Simply fold up the edges and pinch them together…the messier it looks, the better. If mushrooms aren’t your thing, fill the galette with caramelized onions and crumbled blue cheese or make it sweet with some cut up fruit and sanding sugar. Be creative!

Ingredients:

  • 5 cups mushrooms, sliced thin (I used a mix of Maitake and Chicken of the Wood)
  • 1 shallot, minced
  • a pinch of crushed red pepper flakes
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 1/3 cup chopped walnuts
  • 6 sage leaves
  • salt and pepper
  • pie dough (see recipe or buy pre-made at store)
  • 1 egg

Pie Dough Recipe

  • 1 1/4 cup flour
  • 1/2 teaspoon salt
  • 1 stick cold butter, cubed
  • 1/4 cup cold water

 

Serves 6

Prep Time:

1 hrs 15 mins

Cook Time:

0 hrs 30 mins

Difficulty:

Instructions:

Heat the oven to 350 degrees and line a baking sheet with parchment paper. Heat a large skillet over medium-high heat and melt butter with the olive oil. When the butter’s melted, add the pepper flakes and shallots and cook until softened. Add mushrooms and cook until browned, stirring occasionally. Season with salt and pepper to taste. Remove to a plate and to cool for a few minutes.

Heat a tablespoon of butter in the skillet and fry the sage leaves for about 30 seconds, until crisp. Set aside.

Roll out the pie dough to about 1/8-inch thick and lay out the round on the parchment-lined baking sheet. Mix the mushrooms with half the chopped walnuts and spread on the pie dough, leaving a 1 1/2-inch edge. Fold the extra dough over the mushroom mixture, pleating as needed to create a circular shape.

Beat the egg with a dash of water and brush all over the galette. Bake for 20-30 minutes, or until the pastry is browned. Allow to cool for a few minutes on the baking sheet, then remove to a plate if serving immediately or to a cooling rack if serving later. Scatter with fried sage leaves and the remaining walnuts.

Pie Dough Instructions:

In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time. Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight.

Note: this pie dough recipe can be doubled for a two-crust pie.

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