bonappetit4.9
Cheesy Mushroom Galette
Umami lovers rejoice. This savory vegetarian mushroom galette recipe features mushrooms two ways: in a rich duxelles-style spread and scattered over the top.
👥 8 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●bowl
- ●oven
- ●skillet
- ●baking sheet
📝 Preparation Steps
1
Dough
2
Pulse 2 cups (250 g) all-purpose flour and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a food processor to combine. Add ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces; pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
(250 g) all-purpose flour2 cupsAll-purpose flour (for surface). Diamond Crystal or ½ tsp. Morton kosher salt1 tsp
3
Transfer mixture to a large bowl and drizzle in 1 Tbsp. apple cider vinegar or white wine vinegar and ¼ cup ice water. Mix with a fork, adding more ice water by the teaspoonful as needed, just until a shaggy dough comes together (dough will look very dry).
(250 g) all-purpose flour2 cups. apple cider vinegar or white wine vinegar1 Tbsp
4
Turn out dough onto a surface; knead lightly to incorporate any dry bits of flour. Pat into a square and wrap in plastic. Chill at least ⏱️ 2 hours and up to ⏱️ 12 hours.
5
Filling and assembly
6
Place a rack in middle of oven; preheat to 400°. Process 1 lb. crimini mushrooms in clean food processor until very finely chopped (just shy of a paste); transfer to a large bowl. Combine 3 large shallots, 1 garlic clove, and ½ cup coarsely chopped tender herbs (such as parsley and/or chives) in food processor and pulse until finely chopped. Scrape into bowl with criminis and mix to combine.
(250 g) all-purpose flour2 cups. crimini mushrooms1 lblarge shallots3
7
Heat 2 Tbsp. unsalted butter and 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Add crimini mixture (reserve bowl) and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; season generously with freshly ground pepper. Cook, stirring occasionally, until browned and most of liquid has cooked off, 11–⏱️ 13 minutes. Scrape filling back into bowl; mix in 6 oz. sharp cheddar, coarsely grated (about 1½ cups), and ¼ cup heavy cream.
(250 g) all-purpose flour2 cups. unsalted butter2 Tbsp. extra-virgin olive oil, plus more for drizzling2 TbspFreshly ground pepper. sharp cheddar, coarsely grated (about 1½ cups)6 oz
8
Roll out dough on a lightly floured surface to a 16x10" rectangle. Transfer to a parchment-lined baking sheet. Spread filling over dough, leaving a 2" border. Scatter 6 oz. mixed mushrooms (such as oyster and/or king trumpet), torn, over. Fold borders up and over filling and brush dough with 1 large egg, beaten to blend. Season galette with flaky sea salt and pepper; drizzle with more oil.
(250 g) all-purpose flour2 cups. mixed mushrooms (such as oyster and/or king trumpet), torn6 ozlarge egg, beaten to blend1Flaky sea salt
9
Bake galette, rotating halfway through, until crust is deep golden brown and crisp, 45–⏱️ 50 minutes. Let cool slightly on baking sheet. Top with finely grated lemon zest and more coarsely chopped tender herbs before serving.
(250 g) all-purpose flour2 cupsFinely grated lemon zest (for serving)
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