I have been making this simple recipe for many years now (I think the first time was around 2014), and every time it hits the spot just right. I thought it would be the perfect recipe for right now with the abundance of wild mushrooms around us (whether or not you choose to forage them, or buy them at your local market/farmers market!). I have made all sorts of variations of this- the one that I had the most recent photos of was from a few months ago and I used shiitake and cremini mushrooms. You can use whichever shrooms your heart is called to! This recipe is from Smitten Kitchen.
Ingredients
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1 cup boiling water
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2 tablespoons unsalted butter
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3/4 cup sliced green onions
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1 garlic clove, minced
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1/2 teaspoon chopped fresh rosemary
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1/2 teaspoon chopped fresh thyme
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3/4 pound assorted fresh wild mushrooms, such as chanterelles, porcini and shiitakes, brushed clean and large mushrooms thinly sliced
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1/2 pound fresh button mushrooms, brushed clean and thinly sliced
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5 ounces Stilton or other good-quality blue cheese
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1 egg yolk whisked with a 1/2 tsp water (to brush the finished pastry with- optional, but recommended
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1 pastry dough of choice – HERE is my favorite sourdough one, and HERE is my favorite non-sourdough one (omit sugar if making it savory)
DIRECTIONS
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Meanwhile, make the filling: Place the dried mushrooms in a small bowl and add the boiling water. Let stand for 30 minutes until softened. Drain the mushrooms and mince finely.
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Heat oven to 400°F.
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In a large sauté pan over medium heat, melt the butter. Add the green onions and sauté, stirring occasionally, until soft, about 5 minutes. Add the garlic, rosemary and thyme and continue to cook, stirring, for 1 minute more. Increase the heat to high, add the fresh and rehydrated mushrooms, and sauté until the mushrooms are tender and the liquid they released has completely evaporated, 8 to 10 minutes. Transfer to a plate and let cool.
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On a floured work surface, roll out the dough into a 12-inch round. Transfer to an ungreased baking sheet. Crumble the blue cheese into a bowl, add the cooled mushrooms and stir well. Spread the mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the mushrooms and cheese, pleating the edge to make it fit. The center will be open.
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If you’d like, brush the outside of the dough with the egg wash for a deeper, shinier color.
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Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Do ahead: Galette keeps well in the fridge for 4 to 5 days.
Serve with a green salad (shown is some garden greens and Samin Nosrat’s Green Goddess Dressing from her book Salt Fat Acid Heat– one I couldn’t recommend more!) or a warming soup (HERE are some of my back pocket recipes).
