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Mushroom Galette

Delicious Mushroom Galette on Wooden Board
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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.

Ingredients

Scale
  • 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

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. On a lightly floured surface, roll out the pie crust into a 12-inch circle. Transfer to the prepared baking sheet.
  3. In a large skillet, heat olive oil over medium heat. Add mushrooms and cook until softened and browned, about 8-10 minutes.
  4. Add shallot and garlic and cook for another minute until fragrant.
  5. If using, deglaze the pan with white wine, scraping up any browned bits from the bottom. Cook until the wine has almost evaporated.
  6. Stir in thyme, salt, and pepper. Remove from heat.
  7. Sprinkle Gruyère cheese evenly over the center of the pie crust, leaving a 2-inch border.
  8. Spoon the mushroom mixture over the cheese.
  9. Fold the edges of the crust over the filling, pleating as needed.
  10. Brush the crust with beaten egg.
  11. Bake for 25-30 minutes, or until the crust is golden brown.
  12. 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.

Find it online: https://grilldrip.com/mushroom-galette/