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Mushroom Galette with Shiitake Mushrooms and Gruyere Cheese Recipe

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4.3 from 3 reviews

  • Author: Sara
  • 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

  1. 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.
  2. 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.
  3. 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).
  4. Prepare Mushroom Filling: Clean mushrooms by wiping with a damp paper towel. Remove stems and slice mushrooms thinly. Set aside.
  5. 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.
  6. 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.
  7. Make Egg Wash: In a small bowl, whisk together the egg and whole milk. Set aside.
  8. Preheat Oven: Preheat oven to 400°F with a rack in the center position.
  9. 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.
  10. 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.
  11. Chill if Needed: If dough becomes too warm or soft while working, refrigerate the galette for 30 minutes then continue.
  12. 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

Find it online: https://sarabaking.com/mushroom-galette-with-shiitake-mushrooms-and-gruyere-cheese-recipe/