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Mushroom and Spinach Galette
A while ago I came across the concept of a galette which is basically a pie crust folded over the filling. A pie that does not need a pie plate. I recently came across this
👥 2 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 1h🔥 Cook: 50 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
📝 Preparation Steps
1
Mix the flour, salt and butter with your fingers until it resembles a course meal.
unsalted butter (grated)8 tablespoonsbutter1 tablespoon
2
Add the sour cream, lemon juice and water and mix until it forms a dough.
lemon juice2 teaspoonscold water2 tablespoonsboiling water1 cup
3
Wrap the dough in plastic wrap and refrigerate for an hour.
4
Soak the dried mushrooms in the water until soft, about ⏱️ 30 minutes.
handful dried shiitake mushrooms (or porcini)1mushrooms (sliced)1 poundcold water2 tablespoonsboiling water1 cup
5
Slice the mushrooms finely.
handful dried shiitake mushrooms (or porcini)1mushrooms (sliced)1 pound
6
Melt the butter in a pan.
unsalted butter (grated)8 tablespoonsbutter1 tablespoon
7
Add the mushrooms and saute until they are tender and all of the liquid has evaporated.
handful dried shiitake mushrooms (or porcini)1mushrooms (sliced)1 pound
8
Add the garlic and saute until fragrant.
garlic (chopped)2 cloves
9
Turn off the heat and mix in the dill, spinach, green onion, balsamic vinegar, salt and pepper. (The spinach should wilt in the residual heat.)
dill (chopped)2 tablespoonsbalsamic vinegar1 tablespoon
10
On a floured surface roll out the dough.
11
Place the filling in the middle of the dough and fold the edges of the dough over.
12
Bake in a preheated 400F/200C oven for ⏱️ 30-40 minutes.
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