Mushroom Gorgonzola Caramelized Onion Galette (Print Version)

# Ingredients:

→ Galette Base

01 - 3 Tbsp unsalted butter
02 - 4 oz Gorgonzola cheese, crumbled
03 - Fresh thyme sprigs
04 - Dried thyme for garnish
05 - ¼ tsp dried rosemary
06 - 8 oz package stir fry mushrooms (shiitake, oyster and king oyster)
07 - 3 oz sliced white or crimini mushrooms
08 - 2 garlic cloves, minced
09 - ½ yellow onion or 2 shallots, thinly sliced
10 - 1 store-bought pie dough
11 - Salt
12 - Red pepper flakes
13 - Black pepper
14 - 1 egg
15 - Olive oil

→ Umami Sauce

16 - 1 ½ tsp white miso paste
17 - 1 tsp honey
18 - 1 ½ Tbsp rice wine vinegar
19 - 1 ½ Tbsp Coconut Aminos (or 1 Tbsp soy sauce)
20 - 3 Tbsp olive oil
21 - 1/8 tsp garlic powder
22 - 1/8 tsp onion powder
23 - Chili spice blend or red pepper flakes to taste

# Instructions:

01 - Follow package instructions for your premade pie crust. Some need to thaw while others are ready to use immediately. Preheat the oven according to package directions.
02 - Wipe mushrooms clean and pat dry. Slice king oyster mushrooms lengthwise (3-4 slices per mushroom) and score with small hash-like cuts to help them cook evenly. Slice shiitake and white mushrooms, and separate oyster mushrooms into smaller clusters.
03 - Heat 1 Tbsp butter per batch over medium heat. Add mushrooms, letting them cook undisturbed until browned before flipping. Season lightly with salt and pepper just before removing each batch to a plate.
04 - Lower heat to medium-low and add 1 Tbsp olive oil to the same pan. Sauté onions or shallots for 10 minutes until soft and translucent. Add minced garlic, thyme, rosemary, a pinch of red pepper flakes, and a light sprinkle of salt. Cook for 2 more minutes.
05 - In a bowl, whisk together miso paste, honey, rice wine vinegar, coconut aminos, olive oil, garlic powder, and onion powder. Return mushrooms to the pan with onions and pour sauce over. Cook 3-5 minutes until mushrooms absorb the sauce. Transfer to a bowl and cool for 10 minutes before folding in crumbled Gorgonzola.
06 - Roll out pie dough on a parchment-lined baking sheet. Spread mushroom mixture in the center, leaving a 2.5 cm (1-inch) border around the edge. Fold the edges over the filling, creating pleats as you go.
07 - Beat 1 egg with a splash of water and brush over the folded edges of dough. Sprinkle with sea salt and dried thyme. Bake according to pie dough instructions, adding extra time if needed for a golden brown crust.
08 - Let galette cool for 5 minutes before slicing. Serve warm.

# Notes:

01 - Cooking mushrooms in batches prevents steaming and ensures proper caramelization.
02 - Coconut aminos provide a slightly sweeter flavor than soy sauce and contain less sodium.
03 - Scoring king oyster mushrooms helps them cook more evenly and absorb more flavor.

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