In addition to the vital role they play breaking down organic material on the forest floor, mushrooms have a number of health benefits including helping to support cognitive function and reducing cancer risk. They are a healthy substitute for meat and can also partially lessen the impact of reducing salt on the overall flavor of the dish.
Take full advantage of fall’s fungal bounty with this recipe for Wild Mushroom Galette. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She began sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic and it has since become a company tradition.
“Food is a passion. Food is love.”
– Hector Elizondo.
Notes
A galette is a free-form, single-crust tart with either a savory or sweet filling. It is meant to be rustic, requiring no special pie dish or tart pan.
Ingredients
- Filling
- 2 pounds wild mushrooms (the recipe suggested chanterelles, but cremini, portobello, shiitake, morels, etc., can be used)
- 3 Tbsp butter
- 1 small onion, diced
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ⅓ cup crème fraîche (sour cream can be substituted)
- ¼ teaspoon fresh thyme leaves
- 1½ cups Gruyère cheese, shredded
- 1 egg, for wash
- Herb Crust
- 2½ cups flour
- 1 Tbsp sugar
- 1 teaspoon salt
- 2 teaspoons fresh chives, minced
- 1 Tbsp fresh thyme, minced
- 1 Tbsp flat-leaf parsley, minced
- 12 Tbsp unsalted butter, cubed, and chilled
- 6 Tbsp ice water
Instructions
- Herb crust
- In a large mixing bowl, whisk flour, sugar, salt, chives, thyme, and parsley. Once herbs are coated in flour and evenly dispersed, use a pastry cutter or fork to cut butter into flour mixture, forming pea-size crumbles. Add water; work dough until flour and butter are incorporated. Do not overmix. (Note: To use a food processor, process flour, sugar, salt, chives, thyme, and parsley in the bowl until mixed. Add butter pieces and process until pea sized. Add water slowly until dough begins to mass. Place dough on a floured surface and work until smooth, but do not over work.) Form the dough into a flat circle and wrap it in plastic wrap. Chill in refrigerator for at least 20 minutes before using.
- Filling
- While crust is chilling, make the filling. Using a wet paper towel, “wash” mushrooms. Slice them into ¼-inch thick pieces. Melt butter in a heavy skillet. Add onions and sauté for 3–5 minutes on medium heat. Add the mushrooms and increase heat to medium-high. Cook mushrooms for 5–7 minutes or until they are tender and most of the liquid has evaporated. Season with salt and pepper. Turn heat off and set aside.
- Galette
- Preheat oven to 400°F. On a lightly floured surface, roll dough into a 15-inch circle about ¼-inch thick. Carefully transfer to a parchment paper-lined baking sheet.
- Spread the crème fraîche onto the rolled-out crust. Starting in the center work your way out, leaving a 2-inch border all around. Using a slotted spoon, scoop the mushroom mixture out of the pan and gently place on top of the crème fraîche. Top with Gruyère cheese and sprinkle with fresh thyme. Fold the border up and over the filling, pleating as needed. (Note: Folding the wider outer edge of dough onto a smaller part of the circle allows the dough to pleat naturally. Going in one direction, fold the dough at regularly spaced intervals. The rim should be about 2 inches wide, which gives a nice ratio of crust to open face filling.)
- In a small bowl, whisk the egg with 2 Tbsp water. Using a pastry brush, brush egg wash over the dough rim.
- Bake the galette for 45–50 minutes. If the crust starts getting too brown, tent with foil. Let cool on a wire rack for 5 minutes before slicing and serving.