When we did a French inspired menu week for our clients, one of our favorites was this easy mushroom galette. It had some big flavor with only a few ingredients. We are sharing a little of a quickstep version here with a premade pie crust, but you could always make your own. It was paired with a simple green salad with vinaigrette. We hope you enjoy trying it out!
Mushroom Galette
Mushroom Galette
Indulge in the rich, savory flavors of a Creamy Mushroom Galette. Sliced mushrooms, garlic, and herbs are enveloped in a buttery pie crust, topped with a luscious cream sauce featuring Parmesan and Gruyère cheese. This dish is perfect for a cozy dinner or special occasion.
Equipment
- 1 Sheet Tray
- Cutting Board
- Chef Knife
- Sauté Pans
- Heat Resistant Spoons or Spatulas
Ingredients
Ingredients for Mushroom Mix:
- 2 Tbs Olive Oil
- 1 pound Mushrooms sliced, cremini
- 2 cloves Garlic minced
- 1/2 cup Onion small dice
- 1 tsp Thyme chop
- 1 tsp Rosemary chop
- 1 Tbsp Parsley chop
- Kosher Salt to taste
- Black Pepper to taste
Ingredients for Cream Sauce:
- 1/2 cup Heavy Cream
- 1/4 cup Gruyere shredded
- 1/4 cup Parmesan shredded
Other Ingredients
- 1 each Pie Dough
- 1/4 cup Gruyeye shredded
Instructions
- Preheat your oven to 375°F
- In a large skillet, heat the olive oil over medium-high heat. Add the chopped onions and sauté about 3-4 minutes. Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and turn golden brown, about 5 minutes. Stir in the minced garlic, thyme, rosemary, and season with salt and pepper. Remove the skillet from heat and stir in the chopped parsley. Set aside.
- In a separate saucepan, prepare the cream sauce. Heat the heavy cream over low heat, then add the grated Parmesan and Gruyère cheese. Stir continuously until the cheese is fully melted and the sauce is smooth. Season with salt and pepper to taste. Remove from heat.
- Roll out the pre-made pie dough on a floured surface to a circle of about 12-14 inches in diameter. Transfer the rolled-out dough to a baking sheet lined with parchment paper.
- Pour the creamy cheese sauce over the mushroom mixture. Spoon the mushroom mixture onto the center of the dough, leaving a border of about 1.5 inches around the edges. Fold the edges of the dough over the filling, creating a rustic border. Sprinkle the top of the galette with the shredded Gruyère cheese.
- Bake in the preheated oven for 20-30 minutes, or until the crust is golden brown, and the cheese is bubbly and lightly browned. Remove the mushroom galette from the oven and let it cool for a few minutes before slicing.
Video
Notes
For Allergies:
This recipe is already soy, peanut, tree nut, fish, shell fish, egg and sesame free.
For Gluten Free: use a gluten free pie dough.
For Dairy Free: use a dairy free alternative for the cream and cheeses.
Always make sure to double check your ingredient labels to make sure there are no hidden allergens or cross contamination.
Nutrition
Calories: 62kcalFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 0.1mgPotassium: 0.1mgCalcium: 0.1mgIron: 0.04mg
Tried this recipe?Let us know how it was!
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