Mushroom Galette
This savory mushroom galette is a rustic and flavorful dish perfect for a light lunch or elegant appetizer. Filled with earthy mushrooms and herbs, it’s encased in a flaky, buttery crust.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: French
Ingredients
Scale
- 1 sheet (14.1 oz) refrigerated pie crust, thawed
- 1 tablespoon olive oil
- 1 pound mixed mushrooms, sliced
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large skillet, heat olive oil over medium heat. Add mushrooms and cook until softened and browned, about 8-10 minutes.
- Add shallot and garlic to the skillet and cook for another 2 minutes until fragrant.
- Pour in white wine and let it simmer until almost completely evaporated, about 2-3 minutes.
- Stir in heavy cream, Parmesan cheese, thyme, and parsley. Season with salt and pepper to taste. Cook for 1-2 minutes until slightly thickened.
- On a lightly floured surface, roll out the pie crust into a 12-inch circle.
- Transfer the crust to the prepared baking sheet.
- Spoon the mushroom mixture onto the center of the crust, leaving a 2-inch border.
- Fold the edges of the crust over the filling, pleating as needed.
- Brush the crust with the beaten egg.
- Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool slightly before slicing and serving.
Notes
Serve warm with a side salad for a complete meal. You can also add a sprinkle of goat cheese on top for extra tanginess.
Find it online: https://cubaqueen.com/mushroom-galette/