Name: Foraged Mushroom Galette (Standard)
Prep time: 36 min
Cook time: 54 min
Total time: 1 h 30 min
Yield: 6
Cuisine: French
Ingredients: 1 1/4 cups All-purpose flour; 1/2 tsp Salt; 1/2 cup Cold unsalted butter-cut into cubes; 1/4 - 1/2 cup Ice water; 1 lb Mixed mushrooms-cleaned and sliced; 1 Yellow onion-thinly sliced; 2 tbsp Olive oil; 2 cloves Garlic-minced; 2 tbsp Fresh thyme leaves; 1/4 cup Dry sherry or white wine; 1 tbsp Balsamic vinegar; 1 Egg; 1 tbsp Water

Recipe tier

A rustic and flavorful galette featuring a medley of foraged (or store-bought) mushrooms, caramelized onions, and fresh thyme, encased in a flaky pie crust.

Total 1h 30m

Serves 6

Steps 4

Ingredients 14

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Music paced for prep, cooking, plating, and the reset after dinner.

Prep 36m Cook 54m Plate 5m Reset 10m

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Crust
1 cups 156 g All-purpose flour
tsp 2.5 mL Salt
cup 113 g Cold unsalted butter-cut into cubes
- 1/2 cup 60-120 mL Ice water
Filling
1 lb 454 g Mixed mushrooms-cleaned and sliced
1 1 Yellow onion-thinly sliced
2 tbsp 30 mL Olive oil
2 cloves 6 mL Garlic-minced
2 tbsp 30 mL Fresh thyme leaves
cup 60 mL Dry sherry or white wine
1 tbsp 15 mL Balsamic vinegar
Salt and pepper To taste
Egg Wash
1 1 Egg
1 tbsp 15 mL Water

Equipment

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Instructions

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Prepare the Crust: In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add onion and cook until caramelized, about 15-20 minutes. Add garlic and cook for 1 minute more. Add mushrooms and cook until softened and browned, about 8-10 minutes. Deglaze the pan with sherry or white wine, scraping up any browned bits. Stir in balsamic vinegar and thyme. Season with salt and pepper.
Assemble the Galette: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer to a baking sheet lined with parchment paper. Spread the mushroom filling evenly over the dough, leaving a 2-inch border. Fold the border over the filling, pleating as you go.
Brush the crust with egg wash. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before slicing and serving.