INGREDIENTS You Need
This Mushroom Galette ingredient list is all about bold flavors that actually work together! You can grab most of this during your normal shopping trip. Get ready for an explosion of taste!
- 1 package (14.1 ounces) refrigerated pie crusts: This is your canvas for all the deliciousness! No worries if you don’t have this on hand – I often make my own, or use puff pastry for a flakier Mushroom Galette.
- 1 tablespoon olive oil: For sautéing those yummy mushrooms. You can grab this during your normal shopping trip.
- 1 pound mixed mushrooms, sliced (such as cremini, shiitake, and oyster): The star of the show! I love using a variety for different textures and flavors in my Mushroom Galette.
- 1/2 cup finely chopped shallots: Adds a subtle onion-y sweetness.
- 2 cloves garlic, minced: Because garlic makes everything better!
- 1/4 cup dry sherry (or dry white wine): This adds depth and complexity to the mushroom mixture.
- 1/4 cup heavy cream: Makes the filling extra rich and creamy.
- 1/4 cup grated Parmesan cheese: For that salty, savory goodness!
- 2 tablespoons chopped fresh thyme: Fresh herbs are a must! Dried thyme works in a pinch, but fresh is best for this Mushroom Galette.
- 1 large egg, beaten: For that golden-brown, beautiful crust.
- Salt and freshly ground black pepper to taste: Don’t be shy with the seasoning!
This Mushroom Galette gets its amazing taste from the sherry and fresh thyme! If you’re short on time, pre-sliced mushrooms are a lifesaver. Just make sure to pat them dry before sautéing. I love adding extra Parmesan cheese to my Mushroom Galette for that extra kick. Store any unused mushrooms in a paper bag in the fridge to keep them fresh.
Let’s Make Some!
This is my favorite part of making Mushroom Galette – watch the magic happen! These steps are written like we’re cooking together in my kitchen. It’s easier than you think, I promise!
- Preheat your oven to 400°F (200°C). This is key for a perfectly golden crust. In my kitchen, this Mushroom Galette usually takes about 30-35 minutes to bake, so keep an eye on it.
- Roll out the pie crust on a lightly floured surface. Aim for a 12-inch circle. Don’t worry if it’s not perfect – rustic is part of the charm of a galette!
- Transfer the crust to a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze.
- Heat the olive oil in a large skillet over medium heat. This is where the delicious aroma starts! Your Mushroom Galette should smell absolutely incredible right now.
- Add the sliced mushrooms and shallots to the skillet. Cook until the mushrooms are softened and have released their liquid, about 8-10 minutes.
- Add the minced garlic and cook for another minute, until fragrant. Garlic burns easily, so don’t overcook it! This is where the magic starts happening!
- Pour in the dry sherry (or white wine) and cook until it has almost completely evaporated. This step adds a ton of flavor!
- Stir in the heavy cream, Parmesan cheese, and thyme. Season with salt and pepper to taste. Cook for another minute or two, until the sauce has thickened slightly.
- Let the mushroom mixture cool slightly. This prevents the crust from getting soggy.
- Spread the mushroom mixture evenly over the pie crust, leaving a 2-inch border. This border will be folded over to create the galette’s crust.
- Fold the border of the crust over the filling, pleating it as you go. Don’t worry if your Mushroom Galette looks rustic – that’s part of its charm!
- Brush the crust with the beaten egg. This will give it a beautiful golden-brown color.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. While your Mushroom Galette is doing its thing, get ready for some amazing aromas!
- Let the galette cool slightly before slicing and serving. This gives the filling a chance to set up a bit.
This is my favorite part of making Mushroom Galette. If you want to explore other vegetarian options, check out this Easy Mushroom Galette Recipe | The Modern Proper. For busy weeknights, you can make the filling ahead of time and assemble the galette just before baking.
How to Serve Up This!
People literally do happy dances when this Mushroom Galette hits the table with a side of roasted vegetables or a simple green salad! I also love serving it with a drizzle of balsamic glaze for a touch of sweetness.
This Mushroom Galette is perfect for those weeknight dinners that need to be special! It’s also a showstopper at potlucks and gatherings. I love to enjoy this with a glass of crisp white wine or a light-bodied red.
For presentation, I like to sprinkle some extra fresh thyme on top of the Mushroom Galette before serving. It adds a pop of color and enhances the aroma. If you have leftovers (which is rare!), they are amazing reheated or even served cold for lunch the next day.
I’ve experimented with adding different cheeses to this Mushroom Galette, like Gruyere or goat cheese. Both are delicious! For a fusion twist, try adding a sprinkle of truffle salt to the mushroom mixture before baking. Trust me, it’s amazing! Also, check out this Mushroom Stroganoff recipe that also makes use of mushrooms and cream.
FAQs:
Got questions? I got answers! Here are some common concerns I hear about making this Mushroom Galette. I’m here to help you succeed!
- Will kitchen newbies succeed with this Mushroom Galette? Absolutely! This recipe is very forgiving. If your crust isn’t perfect, don’t worry – it’ll still taste incredible!
- What if I mess up my Mushroom Galette? (Spoiler: it’ll still taste incredible!) Even if your crust cracks or your filling spills a little, it will still be delicious. That’s part of the rustic charm!
- How can I prep this Mushroom Galette for busy weeknights? You can make the mushroom filling ahead of time and store it in the fridge for up to 2 days. Then, just assemble and bake when you’re ready!
- Can I use different types of mushrooms? Definitely! I encourage you to experiment with your favorite varieties. Shiitake, oyster, and portobello mushrooms all work well.
- What if I don’t have sherry or white wine? You can substitute chicken or vegetable broth. It won’t have the same depth of flavor, but it will still be tasty.
- Can I make this Mushroom Galette gluten-free? Yes! Simply use a gluten-free pie crust. This recipe is a twist on this Easy Mushroom Galette Recipe (Gluten-Free) – Good Food Baddie.
- How do I prevent the crust from getting soggy? Make sure to cook the mushrooms until they have released their liquid and cooled slightly before adding them to the crust. Also, baking on parchment paper helps!
One reader asked if they could add spinach to the filling. I say go for it! Just sauté it with the mushrooms until it’s wilted. Taste testing results with my family have been overwhelmingly positive – everyone loves the savory, earthy flavors of this Mushroom Galette. This Savory Galette is a perfect dish to add to your recipe book!
CONCLUSION:
This Mushroom Galette brings me so much joy because it’s a simple, satisfying meal that’s packed with flavor. It’s the kind of dish that makes people feel good, and that’s what cooking is all about for me. Let’s get to my flavor secrets.
My Mushroom Galette Flavor Secrets:
- Don’t skimp on the thyme! Fresh herbs are key to the bright, earthy flavor of this galette.
- Use a variety of mushrooms! This adds depth and complexity to the filling.
- Don’t be afraid to experiment with cheese! Gruyere, goat cheese, or even a sprinkle of blue cheese can add a delicious twist.
I’ve tested a few delicious Mushroom Galette variations. A Wild Mushroom Galette is perfect for fall gatherings. I made a Mushroom and Cheese Galette with gruyere and it was a hit. A Vegetarian Galette can be made with different types of mushrooms.
Trust your taste buds and get creative! The most important thing is to have fun in the kitchen. I’m so excited for you to try this Mushroom Galette. I can’t wait to hear about your cooking adventures!
So, there it is – my Mushroom Galette recipe! I hope you love it as much as I do. Happy cooking, and remember, life’s too short for bland food! 🔥💕 You might also like this wild mushroom and stilton galette – smitten kitchen. For more easy solutions, check out this Rustic Mushroom Tart recipe.
Mushroom Galette
This rustic mushroom galette features a flaky, buttery crust filled with savory sautéed mushrooms, herbs, and cheese. It’s a simple yet elegant dish perfect for a light lunch or impressive appetizer.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: French
Ingredients
- 1 sheet (14.1 ounces) refrigerated pie crust, thawed
- 1 tablespoon olive oil
- 1 pound mixed mushrooms, sliced
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1/4 cup dry white wine (optional)
- 1 tablespoon fresh thyme leaves
- 1/4 cup grated Gruyère cheese
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the pie crust into a 12-inch circle. Transfer to the prepared baking sheet.
- In a large skillet, heat olive oil over medium heat. Add mushrooms and cook until softened and browned, about 8-10 minutes.
- Add shallot and garlic and cook for another minute until fragrant.
- If using, deglaze the pan with white wine, scraping up any browned bits from the bottom. Cook until the wine has almost evaporated.
- Stir in thyme, salt, and pepper. Remove from heat.
- Sprinkle Gruyère cheese evenly over the center of the pie crust, leaving a 2-inch border.
- Spoon the mushroom mixture over the cheese.
- Fold the edges of the crust over the filling, pleating as needed.
- Brush the crust with beaten egg.
- Bake for 25-30 minutes, or until the crust is golden brown.
- Let cool slightly before slicing and serving.
Notes
Serve warm with a side salad for a complete meal. For added flavor, try using a mix of different cheeses, such as Parmesan or goat cheese.