Wild Mushroom Galette Recipe is a delightful way to celebrate the rich flavors of wild mushrooms and fresh herbs. This rustic dish features a flaky, herb-infused crust that cradles a savory filling of sautéed wild mushrooms, caramelized onions, and creamy Gruyère cheese. Each bite is a comforting blend of earthy flavors, making it ideal for a cozy dinner or an elegant appetizer. Let’s dive into the deliciousness!
Why You’ll Love This Wild Mushroom Galette Recipe
There are countless reasons to adore this wild mushroom galette. First, it’s a perfect showcase for seasonal mushrooms, emphasizing their unique flavors. Second, the rustic mushroom galette recipe is versatile, allowing you to experiment with different herbs and cheeses. Third, it’s a vegetarian option that satisfies both meat lovers and plant-based eaters. Fourth, this dish is easy to make, even for novice cooks. Fifth, it can be served warm or at room temperature, making it ideal for gatherings. Lastly, it’s a stunning centerpiece that brings a touch of French cuisine to your table. With the best wild mushroom galette ingredients, you’ll impress your guests effortlessly.
Ingredients for Wild Mushroom Galette Recipe
Gather these items:
- 2½ cups flour, plus more for rolling
- 1 tablespoon sugar
- 1 teaspoon sea salt
- 2 teaspoons minced chives
- 1 tablespoon minced fresh thyme leaves
- 1 tablespoon minced flat leaf parsley
- 12 tablespoons unsalted butter, diced, chilled
- 6 tablespoons ice water
- 3 tablespoons salted butter
- 1 small yellow onion, diced
- 3 cups wild mushrooms, cleaned and trimmed (chanterelles recommended)
- ½ teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- ⅓ cup crème fraîche
- ¾ cup shredded Gruyère cheese
- ¼ teaspoon fresh thyme leaves
- 1 egg
How to Make Wild Mushroom Galette Recipe Step-by-Step
- Step 1: In a large mixing bowl, whisk together the flour, sugar, sea salt, chives, thyme, and parsley. Using a pastry cutter or fork, cut the chilled diced butter into the flour mixture until it resembles pea-size crumbs. Gradually add the ice water, mixing gently until dough just comes together. Form into a flat disk, wrap in plastic wrap, and chill in the refrigerator for at least 20 minutes.
- Step 2: Slice mushrooms into ¼-inch thick pieces. Heat salted butter in a large skillet over medium heat until melted. Add diced onions and cook, stirring occasionally, until they begin to soften, about 3 minutes. Stir in the sliced mushrooms, sea salt, and black pepper, then increase heat to medium-high. Continue cooking until mushrooms are tender and most liquid evaporates, about 5 to 7 minutes. Remove from heat and set aside.
- Step 3: Set oven to 400°F (200°C) with a rack in the center position. Line a baking sheet with parchment paper for easy transfer and cleanup.
- Step 4: On a lightly floured surface, roll the chilled dough into a 15-inch circle about ¼-inch thick. Carefully transfer this circle to the prepared baking sheet.
- Step 5: Spread crème fraîche evenly over the dough, leaving a 2-inch border around the edges. Using a slotted spoon, distribute the mushroom and onion mixture over the crème fraîche. Sprinkle shredded Gruyère cheese and fresh thyme leaves over the mushrooms. Fold the edges of the dough inward, pleating as needed to create rustic folds enclosing the filling.
- Step 6: In a small bowl, whisk the egg with 2 tablespoons of water. Using a pastry brush, gently brush the egg wash over the folded dough edges to promote browning and a shiny finish.
- Step 7: Place the baking sheet in the oven and bake for about 45 to 50 minutes, until the crust is golden brown and flaky. If the crust browns too quickly, tent loosely with foil to prevent burning.
- Step 8: Remove from oven and transfer to a wire rack. Allow the galette to cool for 5 minutes before slicing and serving warm.
Pro Tips for the Best Wild Mushroom Galette Recipe
Keep these in mind:
- Use a variety of mushrooms for depth of flavor.
- Chill your butter and water for a flakier crust.
- Don’t rush the cooling process; it helps set the filling.
- For a gluten-free wild mushroom galette recipe, substitute with gluten-free flour.
Best Ways to Serve Wild Mushroom Galette Recipe
Serve your wild mushroom galette with a simple green salad or alongside a glass of white wine for a complete meal. You can also pair it with a dollop of sour cream or a sprinkle of fresh herbs for added flavor. For a heartier dish, serve it as a side with roasted vegetables.
How to Store and Reheat Wild Mushroom Galette Recipe
To store leftover galette, wrap it in plastic wrap and refrigerate for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 15 minutes until warmed through. This dish is great for meal prep, allowing you to enjoy delicious leftovers throughout the week!
Frequently Asked Questions About Wild Mushroom Galette Recipe
What’s the secret to perfect Wild Mushroom Galette?
The secret lies in using high-quality, fresh ingredients and taking your time with the crust. A well-chilled dough makes for a flaky, tender galette that holds up beautifully under the savory filling.
Can I make Wild Mushroom Galette ahead of time?
Absolutely! You can prepare the filling and dough in advance. Assemble the galette before baking for optimal freshness. It can be stored in the refrigerator for up to 24 hours before baking.
How do I avoid common mistakes with Wild Mushroom Galette?
To avoid a soggy crust, ensure your filling is not overly wet. Let the mushrooms cool before adding them to the galette. Also, make sure to bake it until golden brown for the best texture.
Variations of Wild Mushroom Galette Recipe You Can Try
Experiment with different types of mushrooms, such as portobello or shiitake, for unique flavors. You can also add spinach or kale for a healthy wild mushroom galette variation. For a richer version, try adding crumbled bacon or different types of cheese like feta or goat cheese. Each variation highlights the versatility of this classic French dish!
For more delicious recipes, check out our spaghetti with mushroom sauce or Mediterranean chickpea salad. If you’re interested in learning more about the benefits of mushrooms, visit Healthline’s article on mushroom benefits.
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Delicious Wild Mushroom Galette Recipe for Cozy Nights
- Total Time: 90 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This rustic Wild Mushroom Galette features a flaky herb-infused crust filled with sautéed wild mushrooms, caramelized onions, crème fraîche, and melted Gruyère cheese.
Ingredients
- 2½ cups flour, plus more for rolling
- 1 tablespoon sugar
- 1 teaspoon sea salt
- 2 teaspoons minced chives
- 1 tablespoon minced fresh thyme leaves
- 1 tablespoon minced flat leaf parsley
- 12 tablespoons unsalted butter, diced, chilled
- 6 tablespoons ice water
- 3 tablespoons salted butter
- 1 small yellow onion, diced
- 3 cups wild mushrooms, cleaned and trimmed (chanterelles recommended)
- ½ teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- ⅓ cup crème fraîche
- ¾ cup shredded Gruyère cheese
- ¼ teaspoon fresh thyme leaves
- 1 egg
Instructions
- In a large mixing bowl, whisk together the flour, sugar, sea salt, chives, thyme, and parsley. Using a pastry cutter or fork, cut the chilled diced butter into the flour mixture until it resembles pea-size crumbs. Gradually add the ice water, mixing gently until dough just comes together. Form into a flat disk, wrap in plastic wrap, and chill in the refrigerator for at least 20 minutes.
- Slice mushrooms into ¼-inch thick pieces. Heat salted butter in a large skillet over medium heat until melted. Add diced onions and cook, stirring occasionally, until they begin to soften, about 3 minutes. Stir in the sliced mushrooms, sea salt, and black pepper, then increase heat to medium-high. Continue cooking until mushrooms are tender and most liquid evaporates, about 5 to 7 minutes. Remove from heat and set aside.
- Set oven to 400°F (200°C) with a rack in the center position. Line a baking sheet with parchment paper for easy transfer and cleanup.
- On a lightly floured surface, roll the chilled dough into a 15-inch circle about ¼-inch thick. Carefully transfer this circle to the prepared baking sheet.
- Spread crème fraîche evenly over the dough, leaving a 2-inch border around the edges. Using a slotted spoon, distribute the mushroom and onion mixture over the crème fraîche. Sprinkle shredded Gruyère cheese and fresh thyme leaves over the mushrooms. Fold the edges of the dough inward, pleating as needed to create rustic folds enclosing the filling.
- In a small bowl, whisk the egg with 2 tablespoons of water. Using a pastry brush, gently brush the egg wash over the folded dough edges to promote browning and a shiny finish.
- Place the baking sheet in the oven and bake for about 45 to 50 minutes, until the crust is golden brown and flaky. If the crust browns too quickly, tent loosely with foil to prevent burning.
- Remove from oven and transfer to a wire rack. Allow the galette to cool for 5 minutes before slicing and serving warm.
Notes
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 1g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg
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