Mushroom Galette Recipes

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MUSHROOM GALETTE RECIPE



Mushroom Galette Recipe image

A savory tart made with flaky pastry and a delicious combination of cheeses, mushrooms, and caramelized onions.

Provided by Mon Petit Four

Categories     Appetizers & Sides

Time 40m

Number Of Ingredients 11

1 sheet of pie dough
1/3 cup whole milk ricotta
6 oz. crimini mushrooms, cut into slices
1/4 of a jumbo white onion, cut into thin crescent-shaped slices
1.5 oz gruyere cheese, shredded
parmesan cheese, for grating as a garnish
pinch of salt and freshly ground pepper
pinch of nutmeg
1 egg, separated into white and yolk
olive oil
1 sprig of thyme

Steps:

  • Preheat the oven to 400°F. To a pan, add about a tablespoon of olive oil. Warm over medium heat and once hot, add in the onion slices. Cook until the onions begin to become golden along the edges and caramelize.
  • Add the mushroom slices to the pan and cook for another few minutes until the mushrooms are tender. Turn off the heat and temporarily set the pan aside.
  • Unroll the pie crust onto a baking sheet fitted with parchment paper or a silicone baking mat. Brush the egg white over most of the pie crust, leaving about a 1 1/2 inch perimeter bare. Let the crust rest for a minute for the egg white to slightly dry.
  • Spread the ricotta cheese all over the area covered with the egg white. Use a zester to finely grate a little bit of parmesan cheese as a slight garnish over all the ricotta cheese. Add a small pinch of salt and freshly ground pepper, as well as the pinch of nutmeg, over the cheese.
  • Distribute the mushroom-onion mixture all over the ricotta cheese, then top that with the shredded gruyere. Add the thyme leaves all over the top.
  • Fold the edges of the pie crust over the mushroom filling, all along the edges. Brush the egg yolk over the pastry, then top the pastry with some of the finely grated parmesan.
  • Bake the galette for 20-30 minutes. If you're using store-bought crust, it will typically look golden and be ready in the 20-25 minute mark, whereas homemade pastry can take up to 30 minutes.
  • Let the galette rest for 10 minutes on the baking sheet, then transfer to your serving plate.

Nutrition Facts : Calories 292 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 275 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

MUSHROOM-BACON GALETTE



Mushroom-Bacon Galette image

A freeform tart meant to be ragged and uneven (it's beautiful no matter what you do to it), a galette is just the thing for beginning cooks. This savory version from Dorie Greenspan's "Everyday Dorie: The Way I Cook" is filled with a mix of sauteed bacon, leeks, and mushrooms tossed with fresh herbs, grated Parmesan, and best of all, chopped walnuts -- both the flavor and crunch are unexpected.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 16

1 1/2 cups unbleached all-purpose flour
2 tablespoons sugar
1/2 teaspoon fine sea salt
1 stick cold unsalted butter, cut into 16 pieces
1/4 cup ice water
4 slices bacon
1 tablespoon extra-virgin olive oil, plus more for drizzling
1/2 pound mushrooms, such as white, cremini, wild, or a mix, trimmed and coarsely chopped
2 leeks, white and light-green parts only, split, washed, and thinly sliced (or 1 large sweet onion, such as Vidalia, thinly sliced, rinsed, and patted dry)
1 clove garlic, finely chopped
Fine sea salt and freshly ground pepper
3 tablespoons dry white wine
2 tablespoons heavy cream
3 tablespoons chopped walnuts
1/4 cup finely grated Parmesan
Leaves from 2 thyme sprigs

Steps:

  • Crust:Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal and there are some small flake-size pieces and some larger pea-size pieces. Add a little of the ice water and pulse; add some more and pulse; continue until all the water is in. Now work in longer pulses, stopping to scrape sides and bottom of bowl if needed, until dough forms bumpy curds that hold together when pinched.
  • Turn dough out onto a clean work surface and gently knead to bring it together. Gather into a ball, flatten into a disk, and place between two large sheets of parchment. Roll out dough to a 12-inch circle. Slide dough, still between sheets of parchment, onto a baking sheet or cutting board and refrigerate at least 2 hours or, well wrapped, up to 3 days. (Dough can also be frozen, well wrapped, up to 2 months.)
  • When you're ready to use the dough, let stand on counter for a few minutes, until it's pliable enough to lift and fold without cracking.
  • Filling:Place bacon in a heavy skillet and cook over medium heat, turning occasionally, until crispy and golden brown on both sides. Transfer to a paper towel-lined plate, pat dry with more paper towels, and let cool completely. Finely chop bacon or cut into slender strips. Pour off all but 1 tablespoon fat from skillet; set skillet aside.
  • Preheat oven to 400 degrees with rack in center.
  • Pour oil into skillet with bacon fat and heat over medium. Add mushrooms, leeks or onion, and garlic; season lightly with salt. Cook, stirring, until vegetables are softened, about 5 minutes. (Mushrooms will release liquid, and then, as you continue to cook, take it up again.) Add wine and cook, stirring and scraping bottom of skillet, until it evaporates, 1 to 2 minutes. Pour in cream and cook, stirring, until mostly absorbed. Remove from heat; stir in bacon, pepper (to taste), walnuts, 2 tablespoons cheese, and thyme. (Filling can be made ahead and refrigerated, covered, up to 3 days.)
  • Peel top sheet of parchment off dough; leave dough on bottom sheet of parchment and keep on baking sheet. Scrape filling onto dough; using a spatula, spread into a 9-inch circle. Lift the bare border of dough and fold over filling. As you fold, dough will pleat on itself (don't worry about being neat or getting everything even). (Galette can be made up to this point and refrigerated for a few hours before baking; bake straight from refrigerator.)
  • Bake until crust is deeply golden and filling is hot, 30 to 35 minutes. Transfer sheet to a wire rack and sprinkle remaining 2 tablespoons cheese over the filling, and if desired, the crust. Drizzle with oil, if desired. Let cool about 10 minutes or let cool to room temperature, then cut with a pizza wheel and serve. Galette is best served within a few hours of baking.

MUSHROOM ASPARAGUS GALETTES



Mushroom Asparagus Galettes image

Provided by Food Network

Time 3h25m

Yield 6 galettes

Number Of Ingredients 19

8 ounces all-purpose flour, plus more for dusting
3 ounces cornmeal
3/4 teaspoon kosher salt
7 1/2 ounces cold unsalted butter, cut into 1/2-inch pieces
3 ounces ice-cold water
2 ounces sour cream
12 ounces asparagus, trimmed and cut on the bias into 1-inch pieces
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
12 ounces mushrooms, cut into 1/4-inch slices
8 ounces cream cheese, softened
1/4 cup heavy cream, plus 2 tablespoons for the egg wash
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon lemon juice
1/8 teaspoon ground cumin
1/8 teaspoon dried thyme leaves
1 large egg
Maldon salt

Steps:

  • For the dough: Combine the flour, cornmeal, salt and butter in a food processor and pulse until the butter forms pea-size or smaller pieces. Transfer the flour mixture to a stand mixer fitted with the paddle attachment. Whisk the water into the sour cream in a small bowl. With the mixer on low speed, slowly add the sour cream mixture and mix until a dough comes together. Divide the dough into 6 equal pieces and form into discs. Cover and refrigerate for at least 2 hours.
  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • For the filling: Season the asparagus with salt and pepper and toss with 1 tablespoon of the olive oil. Roast on a baking sheet for 5 minutes and then set aside. Season the mushrooms with salt and pepper and toss with the remaining 2 tablespoons olive oil. Roast on a baking sheet for about 10 minutes. Let cook and then combine with the asparagus in a medium bowl. Reduce the oven temperature to 400 degrees F.
  • Blend the cream cheese with the 1/4 cup cream on low speed in a stand mixer fitted with the paddle attachment. Add the garlic, pepper flakes, lemon juice, cumin and thyme and blend until combined.
  • Whisk together the egg, 2 tablespoons heavy cream and a pinch of salt. Set the egg wash aside. Lightly dust a work surface and roll each of the chilled discs of dough into 6-inch rounds. Spread about 1/8 cup of the cream cheese mixture into a 3-inch circle in the center of each round. Top with one-sixth of the asparagus and mushrooms, forming a heaping pile. Pleat the dough around the vegetables to frame them. Brush the dough with the egg wash and sprinkle it with Maldon salt.
  • Transfer the galettes to the prepared baking sheet and bake until the crust is golden brown, about 20 to 25 minutes.

POTATO-MUSHROOM GALETTES



Potato-Mushroom Galettes image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

1 teaspoon canola oil
1 teaspoon unsalted butter
4 cups sliced mushrooms
2 small shallots, minced
3 sprigs fresh thyme
Salt and freshly ground black pepper
3 large russet potatoes, peeled and sliced lengthwise into paper-thin slices
1 tablespoon olive oil

Steps:

  • Warm the canola oil and butter in large saute pan over medium heat. Add the mushrooms and cook slowly, stirring frequently, for 5 minutes, or until the mushrooms release their juices. Continue cooking until all their moisture evaporates.
  • Add the shallots and cook for 3 minutes. Strip the leaves from the thyme sprigs and add to the pan; discard the stems. Season with the salt and pepper. Remove from heat.
  • Place the potatoes in a large bowl. Drizzle with the olive oil and toss until well coated.
  • Place 2 medium nonstick saute pans over medium heat. Place 1 potato slice in the center of each pan. Use one-quarter of the potatoes per pan, carefully form circles of slightly overlapping potato slices around the center slices, letting them fall slightly over the edge of the pan. Season with salt and pepper. Cook for 4 minutes. If any gaps form between the slices, patch with slices cut to fit the gap.
  • Place 1/4 of the mushroom mixture in the center of each galette and evenly spread it out to cover the potatoes. As the potatoes become soft and flexible, begin folding them inward so that they slightly enclose the mushrooms and form a perfect disk-shaped galette. Cook for 25 minutes, turning occasionally so that the potatoes do not burn or become to brown.
  • Serve once the galette is crisp and holds its shape, warm or at room temperature.

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