If you love hearty, flavorful savory pastries that feel like a warm hug, you are going to adore this Mushroom Galette with Shiitake Mushrooms and Gruyere Cheese Recipe. It’s a rustic yet elegant dish that combines earthy shiitake and cremini mushrooms with the creamy richness of Gruyere and Parmesan cheeses, all wrapped in a tender, flaky homemade crust. This galette is as stunning to look at as it is delightful to eat, and it’s perfect for sharing with friends or savoring as a special treat any time of day.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential to creating the perfect balance of flavors and textures that make this Mushroom Galette with Shiitake Mushrooms and Gruyere Cheese Recipe so unforgettable. Each component, from the buttery dough to the fresh herbs, plays its own unique role in the final masterpiece.
- Unbleached all-purpose flour (1-1/2 cups): The foundation for our tender, flaky galette crust, providing strength without toughness.
- Granulated sugar (2 teaspoons): Just enough to enhance the subtle buttery notes in the dough.
- Kosher salt (1/2 teaspoon): Balances sweetness and heightens overall flavor.
- Cold unsalted butter (10 tablespoons, cubed): A key to flaky layers in the pastry and a rich, luscious mouthfeel.
- Ice-cold water (1/4 cup): Brings the dough together and ensures it stays tender.
- Lemon juice or vinegar (1/2 teaspoon): Brightens and tenderizes the dough slightly without overpowering.
- Herbs de Provence (1/2 teaspoon): Adds a lovely fragrant bouquet that complements the mushrooms beautifully.
- Fresh chives (1 teaspoon, chopped): Introduces a mild onion note for freshness.
- Shiitake mushrooms (12 ounces): The star of this recipe, bringing deep umami and woodsy character.
- Cremini mushrooms (4 ounces): Adds textural contrast and earthiness.
- Sliced shallots (1 cup): Sweet and tender with a hint of sharpness that elevates the flavor profile.
- Unsalted butter (2 tablespoons): Used for sautéing the shallots and mushrooms to perfection.
- Vegetable oil (2 tablespoons): Balances the butter for a beautifully caramelized mushroom filling.
- Crème fraiche (1/2 cup): A tangy, creamy spread providing a delicate counterpoint to the rich cheese.
- Gruyere cheese (1 cup, grated): Melted and bubbling, adding a nutty, savory depth.
- Parmesan cheese (1/4 cup, grated): Adds sharpness and a golden crust texture.
- Garlic cloves (2, chopped fine): Gives that subtle delicious garlic aroma throughout the filling.
- Fresh thyme (3 teaspoons, divided): Its woodsy fragrance perfectly complements the mushrooms and cheeses.
- Large egg (1): For the egg wash that creates a gorgeous golden crust.
- Whole milk (1 teaspoon): Lightens the egg wash for a beautiful finish.
How to Make Mushroom Galette with Shiitake Mushrooms and Gruyere Cheese Recipe
Step 1: Preparing the Pie Dough
Start by whisking together your flour, sugar, salt, herbs de Provence, and chopped chives in a bowl. The herbs add a subtle, fragrant note that will infuse the crust with flavor. Cut your cold butter into small cubes and toss it into the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the pieces are about the size of lima beans—this chunkiness is key for that flaky texture.
Step 2: Bringing the Dough Together
Mix the ice-cold water with lemon juice or vinegar. Add this liquid gradually to the flour and butter mixture, folding gently with a rubber spatula. The dough will look shaggy but should hold when squeezed; add water tablespoon by tablespoon if needed. Avoid overworking the dough to keep the crust tender.
Step 3: Dough Resting and Chilling
Turn the dough out onto a lightly floured surface and press it together by folding. Shape it into a disk about an inch thick, wrap in plastic wrap, and chill for at least 45 minutes. This rest period lets the gluten relax for an easier roll out and enhances the texture in your Mushroom Galette with Shiitake Mushrooms and Gruyere Cheese Recipe.
Step 4: Preparing the Mushroom Filling
Wipe your mushrooms clean and slice them uniformly. Warm a pan, melt butter with oil, and sauté the shallots until soft and slightly purple, releasing their natural sweetness. Transfer the shallots to a bowl. In the same pan, increase heat and cook mushrooms with salt and pepper until their moisture evaporates, and they begin to caramelize beautifully. Toss in garlic and some thyme for the final aromatic boost before combining everything and letting it cool.
Step 5: Making the Egg Wash
Whisk together the egg and milk. This mixture will give your galette crust that irresistible golden shine and help the dough edges seal perfectly as it bakes.
Step 6: Assembling and Baking the Galette
Preheat your oven to 400°F and dust a workspace with flour. Roll your chilled dough into a 14-inch circle, fold it in half, and transfer to parchment paper. Spread the crème fraiche over the dough center, leaving a generous 2-inch border. Pile the cooled mushroom filling on top, sprinkle the remaining thyme, and cover with the Gruyere and Parmesan cheeses. Carefully fold and pleat the dough edges over the filling, leaving the middle exposed. Brush the dough with the egg wash, bake until golden and bubbly, then cool slightly before slicing into this gorgeous rustic pie.
How to Serve Mushroom Galette with Shiitake Mushrooms and Gruyere Cheese Recipe
Garnishes
Add a sprinkle of fresh thyme or chopped chives on top for an extra pop of green and a burst of fresh herb flavor. A light drizzle of good quality olive oil or a few flakes of flaky sea salt right before serving can elevate this Mushroom Galette with Shiitake Mushrooms and Gruyere Cheese Recipe even more.
Side Dishes
This galette pairs beautifully with a crisp green salad dressed in lemon vinaigrette to cut through the richness, or a bowl of velvety butternut squash soup for ultimate comfort. Don’t forget a chilled glass of white wine like Sauvignon Blanc or Chardonnay to complement the nutty Gruyere cheese.
Creative Ways to Present
Serve slices of this galette warm on a rustic wooden board surrounded by small bowls of extra crème fraiche and herb garnishes, turning it into a charming communal dish. You can also get creative by adding a soft poached egg on top when serving for a luscious, gooey addition that takes the Mushroom Galette with Shiitake Mushrooms and Gruyere Cheese Recipe to the next level.
Make Ahead and Storage
Storing Leftovers
Wrap leftover galette tightly in plastic wrap and refrigerate. It will keep well for up to 3 days without losing its texture or flavor, making for delicious next-day lunches or easy meals on busy nights.
Freezing
You can freeze the unbaked dough disk wrapped in plastic for up to 2 months. For the fully assembled galette, freeze after baking and cooling by wrapping it tightly in aluminum foil and placing it in a freezer-safe container. This way, you can enjoy the Mushroom Galette with Shiitake Mushrooms and Gruyere Cheese Recipe anytime you want with minimal prep.
Reheating
Reheat leftovers in a preheated 350°F oven for 10-15 minutes until the crust is crisp again and the cheese is warm. Avoid microwaving if possible to keep the crust flaky instead of soggy.
FAQs
Can I use other types of mushrooms for this galette?
Absolutely! While shiitake and cremini provide a lovely flavor combination, you can experiment with chanterelles, portobellos, or button mushrooms for a different earthiness or texture.
Is this galette suitable for vegetarians?
Yes, this Mushroom Galette with Shiitake Mushrooms and Gruyere Cheese Recipe is vegetarian-friendly as it contains no meat. Just double-check that your cheese is made without animal rennet if strict vegetarian guidelines apply.
Can I make the dough in a food processor?
Yes, using a food processor is a quick way to make the dough. Pulse the flour and butter until pea-sized crumbs form before adding cold water, just be careful not to overprocess it.
How do I prevent the crust edges from getting soggy?
Brushing the dough edges with egg wash before baking helps seal in the moisture and keeps the crust beautifully crisp. Also, spreading crème fraiche only in the center with border space helps avoid sogginess at the edges.
Can I prepare the filling a day ahead?
Definitely! Making the mushroom filling a day in advance allows the flavors to meld beautifully. Just store it covered in the fridge and bring it to room temperature before assembling the galette.
Final Thoughts
This Mushroom Galette with Shiitake Mushrooms and Gruyere Cheese Recipe is a comforting yet sophisticated dish that’s sure to impress family and friends without requiring complicated techniques. Its blend of simple ingredients comes together in such a harmonious way, making it one of those special recipes you’ll want to keep in your cooking repertoire forever. I wholeheartedly encourage you to try making this delicious galette—it’s a slice of cozy elegance on a plate that feels like sharing a treasured secret with someone special.
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Mushroom Galette with Shiitake Mushrooms and Gruyere Cheese Recipe
- Total Time: 3 hours
- Yield: 8 servings
Description
This Mushroom Galette is a rustic, savory tart featuring a buttery, flaky crust filled with a flavorful mixture of shiitake and cremini mushrooms, shallots, fresh herbs, and melted Gruyere and Parmesan cheeses. The galette is assembled with crème fraiche and baked to golden perfection, making a perfect appetizer or main dish for mushroom lovers.
Ingredients
For the Pie Dough:
- 1–1/2 cups (190 grams) unbleached all-purpose flour
- 2 teaspoons (8 grams) granulated sugar
- 1/2 teaspoon kosher salt
- 10 tablespoons (142 grams) cold unsalted butter, cubed
- 1/4 cup (60 ml) ice-cold water (or more if required)
- 1/2 teaspoon lemon juice or vinegar
- 1/2 teaspoon herbs de Provence
- 1 teaspoon fresh chives, chopped
For the Filling:
- 12 ounces (340 grams) shiitake mushrooms
- 4 ounces (113 grams) cremini mushrooms
- 1 cup sliced shallots (about 2 large shallots)
- 2 tablespoons (28 grams) unsalted butter
- 2 tablespoons (30 ml) vegetable oil
- 2 tablespoons vegetable or olive oil (additional for cooking mushrooms)
- 2 garlic cloves, chopped fine
- 3 teaspoons fresh thyme, divided
- 1/2 cup (120 grams) crème fraiche
- 1 cup grated Gruyere cheese
- 1/4 cup grated Parmesan cheese
For the Egg Wash:
- 1 large egg
- 1 teaspoon whole milk
Instructions
- Mixing Pie Dough by Hand: In a bowl, whisk together the flour, sugar, salt, herbs de Provence, and chopped chives. Add the cold, cubed butter and use your fingers or a pastry cutter to cut it into the flour mixture until the butter pieces are about the size of lima beans.
- Add Liquid: Combine ice-cold water and lemon juice. Add this to the dough and toss together lightly with a rubber spatula. Dough will be crumbly but should hold when squeezed; add more water one tablespoon at a time if needed.
- Form Dough: Turn dough onto a lightly floured surface. Press and fold it gently until it comes together without overworking. Shape into a 1-inch thick disk, wrap in plastic wrap, and chill for at least 45 minutes (up to 2 days refrigerated or 2 months frozen).
- Prepare Mushroom Filling: Clean mushrooms by wiping with a damp paper towel. Remove stems and slice mushrooms thinly. Set aside.
- Cook Shallots: Heat a pan over medium heat, add butter and vegetable oil. When butter melts, add sliced shallots, salt, and pepper. Cook until shallots are soft and slightly purple, stirring occasionally. Remove and place shallots in a large mixing bowl.
- Sauté Mushrooms: In the same pan, add additional vegetable or olive oil and increase heat to medium-high. Add mushrooms, salt, and pepper. Cook until moisture evaporates and mushrooms begin to caramelize. Add chopped garlic and 2 teaspoons of fresh thyme; cook an additional 30 seconds. Transfer mushrooms to the bowl with shallots and let cool to room temperature.
- Make Egg Wash: In a small bowl, whisk together the egg and whole milk. Set aside.
- Preheat Oven: Preheat oven to 400°F with a rack in the center position.
- Roll Out Dough: Remove dough from refrigerator and let sit 5 minutes. On a floured surface, roll dough into a 14-inch circle. Fold in half and transfer to a large piece of parchment paper.
- Assemble Galette: Spread crème fraiche over the center of the dough, leaving a 2-inch border around the edges. Pile mushroom mixture on top, sprinkle remaining thyme and then the Gruyere and Parmesan cheeses over the mushrooms. Fold and pleat the dough border over the filling, leaving the center exposed. Transfer the parchment and galette to a baking sheet. Lightly brush egg wash over the folded dough to help seal it.
- Chill if Needed: If dough becomes too warm or soft while working, refrigerate the galette for 30 minutes then continue.
- Bake: Bake for 30-35 minutes, rotating halfway through, until crust is golden brown and cheese is bubbly. Remove from oven and cool on a wire rack for 5-10 minutes before slicing and serving.
Notes
- Ensure butter and water are very cold for a flaky crust.
- Do not overwork dough to avoid toughness.
- Wipe mushrooms clean instead of washing to avoid sogginess.
- Caramelizing mushrooms deeply enhances flavor.
- Crème fraiche adds creaminess and tang to the filling.
- If working in warm weather, chilling dough during assembly is recommended.
- Use parchment paper for easy transfer and to prevent sticking.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Savory Tart
- Method: Baking
- Cuisine: French
