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This rustic mushroom galette transforms humble ingredients into an impressive savory tart that balances earthy mushrooms with tangy Gorgonzola and sweet caramelized onions. The free-form crust cradles a medley of wild mushrooms in a umami-rich sauce that elevates this dish from simple to sophisticated.
I first created this galette when I needed to impress at a potluck but was short on time. The combination of mushrooms and blue cheese received so many compliments that it's now my go-to recipe when I want to seem fancy without spending hours in the kitchen.
Ingredients
- Premade pie dough: Saves tremendous time while still delivering flaky texture
- Mushroom variety pack: Creates depth of flavor and interesting textures
- Gorgonzola cheese: Provides tangy creaminess that balances earthy mushrooms
- Fresh thyme: Brightens the earthiness with herbaceous notes
- Homemade umami sauce with miso paste: Creates incredible depth of flavor
- Caramelized onions: Add natural sweetness that ties everything together
- Egg wash: Gives the crust that professional golden sheen
Step-by-Step Instructions
- Prepare the pie dough:
- Follow package instructions for thawing if frozen. Preheat your oven according to package directions typically around 375°F. Let dough sit at room temperature for about 15 minutes to become pliable.
- Prep the mushrooms:
- Wipe mushrooms clean with a damp paper towel rather than washing them. Pat dry thoroughly. Slice king oyster mushrooms lengthwise into 3-4 slices per mushroom and score with small hash marks to help them cook evenly. Slice shiitake and white mushrooms into medium pieces. Break oyster mushrooms into small clusters by hand.
- Sauté mushrooms in batches:
- Heat 1 tablespoon butter in a large skillet over medium heat until foaming subsides. Add only enough mushrooms to cover the pan in a single layer. Let them cook undisturbed for 3-4 minutes until golden brown on one side. Flip and cook another 2-3 minutes until caramelized. Season with a light sprinkle of salt and pepper just before removing to a plate. Repeat with remaining mushrooms.
- Caramelize the onions:
- Reduce heat to medium-low and add olive oil to the same pan. Add thinly sliced onions or shallots and cook slowly for about 10 minutes, stirring occasionally. They should become soft and translucent with some golden edges. Add minced garlic, fresh thyme leaves, crushed dried rosemary, red pepper flakes, and a pinch of salt. Cook for 2 more minutes until fragrant.
- Make umami sauce:
- In a small bowl, whisk together miso paste and honey until smooth. Add rice wine vinegar and coconut aminos, whisking until miso is fully incorporated. Slowly stream in olive oil while whisking. Stir in garlic powder and onion powder. Add a few cracks of pepper or chili blend for heat.
- Combine mushrooms and sauce:
- Return all sautéed mushrooms to the pan with the onion mixture. Pour the umami sauce over everything and cook for 3-5 minutes, stirring gently until mushrooms absorb most of the sauce. Transfer to a bowl and cool for 10 minutes. Gently fold in crumbled Gorgonzola, allowing some pieces to remain visible.
- Assemble the galette:
- Place the pie dough on a parchment-lined baking sheet. Spoon the mushroom mixture onto the center, leaving about a 1.5-inch border all around. Fold the edges up and over the filling, pleating as you go to create a rustic circular shape. The center will remain open.
- Finish and bake:
- Beat an egg with a splash of water and brush this egg wash over the folded crust edges. Sprinkle the crust with flaky sea salt and a little dried thyme. Bake for 25-30 minutes or until the crust is golden brown and filling is bubbling slightly.
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The secret to this galette is really in the mushroom preparation. I learned through many attempts that properly caramelizing each type of mushroom separately makes an enormous difference in the final flavor. The king oyster mushrooms in particular develop an almost meaty texture when scored and seared properly, while the oyster mushrooms become delightfully crispy around the edges.
Mushroom Selection Matters
When shopping for mushrooms, look for firm specimens with no slimy spots or strong odor. While the recipe calls for specific varieties, you can substitute with whatever wild mushrooms are available in your area. Cremini, portobello, or even rehydrated dried porcini will work beautifully. The key is variety—different mushrooms contribute different textures and flavors to the final dish.
Make-Ahead Options
This galette works wonderfully as a make-ahead dish. You can prepare the mushroom filling up to two days in advance and store it in the refrigerator. The assembled unbaked galette can be refrigerated for up to 4 hours before baking. For the freshest results, bake the galette right before serving, though it also tastes delicious at room temperature, making it perfect for buffets or picnics.
Serving Suggestions
Serve this galette as an elegant first course for a dinner party, sliced into small wedges. For a light meal, pair larger slices with a simple green salad dressed with lemon vinaigrette. The galette also makes a wonderful brunch dish alongside scrambled eggs. A crisp white wine like Sauvignon Blanc or a light Pinot Noir complements the earthy mushrooms and tangy cheese perfectly.
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This galette brings together rustic charm and elevated flavors in one irresistible dish that's sure to impress.
Frequently Asked Questions
- → Can I use different types of mushrooms in this galette?
Absolutely! While the recipe calls for shiitake, oyster, and king oyster mushrooms, you can substitute with any mushrooms you prefer or have available. Portobello, cremini, or even wild mushrooms like chanterelles or porcini would work beautifully. Just maintain the same total quantity and cook each variety properly.
- → What can I substitute for Gorgonzola cheese?
If you don't enjoy Gorgonzola or can't find it, you can substitute with other blue cheeses like Roquefort or Stilton. For a milder flavor, try goat cheese, feta, or even a good quality brie. Each cheese will create a slightly different flavor profile but will still complement the mushrooms nicely.
- → Can I make the dough from scratch instead of using store-bought?
Yes! While store-bought dough saves time, homemade pastry dough can elevate this dish. Use your favorite pie crust or pâte brisée recipe. For extra flavor, consider adding herbs like thyme or rosemary directly to the dough.
- → How do I prevent my galette from becoming soggy?
To prevent a soggy bottom, make sure your mushroom filling has cooled and excess moisture has evaporated before assembling. You can also brush the center of the dough with a thin layer of egg wash or even sprinkle some breadcrumbs or grated Parmesan before adding the filling - both create a barrier against moisture.
- → Can this galette be made ahead of time?
Yes! You can prepare the filling a day in advance and store it in the refrigerator. The assembled unbaked galette can be refrigerated for a few hours before baking. For best results, bake just before serving. If needed, you can fully bake it earlier in the day and reheat at 350°F for 10-15 minutes before serving.
- → What pairs well with this mushroom galette?
This galette pairs beautifully with a simple arugula salad dressed with lemon vinaigrette. For a more substantial meal, serve with roasted vegetables or a light soup. Wine pairings include Pinot Noir, Chardonnay, or a dry Riesling to complement the earthy mushrooms and tangy cheese.