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Rustic Mushroom Galette

  • 2 min read

This is as rustic a dish as you'll find- pulled together with simple ingredients and ready in a jiffy. But don't underestimate the power of this combination. Humble and unassuming at first glance, it takes only one bite to fall helplessly and madly in love.

It's best to use as many mushroom varieties as you can find- you can do no wrong here. The different tastes and textures will make it all the more endearing. For cheese, we use Gruyere- it's a classic combination with the woodsy richness of the mushrooms, but of course you could use cheddar too if you prefer a milder taste. If you can find it, use Dufour puff pastry for this recipe, as the lovely butter and mushroom combo is hard to beat.

When the wind blows and the rain starts to spatter as fall and winter set in here in New England, this is the dinner we're thinking of.

Rustic Mushroom Galette

Ingredients

  • 3 T. butter
  • 3 T. olive oil 
  • 2 t. minced fresh thyme
  • 1 large leek, white and light green parts sliced thin
  • 1 lb. assorted mushrooms: chanterelle, oyster, shitake, baby bella, roughly chopped
  • 1 t. salt
  • 1 t. freshly cracked black pepper
  • 1 sheet of puff pastry (preferably Dufour)
  • 1 T. Dijon mustard
  • 1 c. grated Gruyere cheese (or Cheddar for a milder taste)

       

      Preparation

      • Preheat the oven to 400° F.
      • Heat the butter and olive oil in a large sauté pan
      • Add the leek and sauté until soft, about 7 minutes
      • Add the mushrooms and sauté until the mushrooms lose their water and begin to get crispy, about 10-15 minutes
      • Mix in the thyme, salt and pepper until incorporated
      • Let cool to room temperature
      • Roll the puff pastry to a 17" oval (no need to be perfect) on a piece of parchment paper
      • Spread the mustard on the dough, leaving about 2" around the border.
      • Sprinkle with 1/2 c. of the cheese
      • Layer the mushroom mixture on top
      • Fold the edges of the galette, tucking the dough as you move around the edge
      • Transfer the parchment with the galette onto a baking sheet
      • Sprinkle the remaining cheese over the mushrooms
      • Bake 25-30 minutes, until the puff pastry is nice and golden and the mushrooms are bubbly