Easy Mushroom Galette Recipe | The Modern Proper (2024)

Galette for Dinner, a Dream Come True.

Our favorite types of dishes are the kind that hit the spot any time of the day, like this savory mushroom galette. Serve it with a simply dressed green salad for lunch or dinner, and enjoy it again the next morning, warmed up with your coffee for a rich, umami-laden breakfast. Anytime you enjoy it, we know you’re gonna love it!

What Is a Galette?

The word galette comes from the French word galet means a small pebble, like a smooth river stone. However, the kind of galette you eat is only stone-like in appearance—a bit like a paving stone. A galette is a free-form, single crust “tart” with either a savory or sweet filling. One of the reasons we love galettes is that it requires no special pie dish or tart pan. You simply fold the buttery galette crust edges over themselves to hold in all the filling. And if you’re curious how to pronounce galette, it’s just guh-let—easy enough, right?

How to Make a Galette?

Making galettes is no more difficult or time consuming that baking a pie—if you know how to make a pie, you know how to cook galettes. And if you don’t know how to make a pie, fear not! We’ll walk you through it.

  • Begin by making a galette crust! Whisk together your dry galette dough ingredients, cut in the cold butter, add a sprinkling of ice water and chill your galette dough.
  • Mix together the mushroom pastry filling. Wash, slice and sauté the savory wild mushroom and onion filling.
  • Roll the chilled dough into a big circle. Slather the middle of the circle with crème fraîche, leaving room at the edges of your pastry crust to fold up the crust into a tart.
  • Mound the cooked mushrooms on top of the crème fraîche, and sprinkle with Gruyère cheese and fresh herbs. Carefully fold up the edges, and pop that beautiful mushroom tart appetizer in the oven.

What Are Wild Mushrooms?

Many originally “wild” mushrooms are no longer truly wild—as in foraged by hand in a drizzly forest—instead, they are farmed. There’s nothing wrong with using easy-to-find, store-bought mushrooms, like cremini or even button mushrooms, for this mushroom galette, but we think it tastes extra delicious when you use edible wild mushrooms like chanterelles, morels, or even lobster mushrooms. If you’re not a forager yourself, you can often find truly wild, foraged types of wild mushrooms at your local specialty grocery store or farmers market. They’re a seasonal product, so availability can vary—but eating with the season is half the fun, right?

How to Clean Mushrooms

To wash or not to wash your mushrooms, that is the question. Some cooks choose not to wash their fungi because they’re worried that mushrooms—which already release quite a lot of water when they encounter a hot pan— might absorb even more water during the washing process, and then taste bland after being cooked. For years, cookbooks and chefs advised people to wipe down their ‘shrooms with a damp paper towel or mushroom brush to remove all the dirt rather than rinsing them. However, that was a really, really tedious task, and so we’re thrilled to share that new recommendations (thank you, Cook’s Illustrated and Mark Bittman) state that a quick rinse under water—don’t soak them, though— is actually just fine and doesn’t result in watery, bland mushrooms after all... So! Go ahead and give those mushrooms a quick rinse. No harm no foul.

Tools You’ll Need To Make This Savory Galette:

Other Wild Mushroom Recipes You Are Going To Love:

Once you’ve made this mushroom galette recipe, here are a few more mushroom dishes to try:

  • Wild Mushroom Risotto is oh so cozy.
  • For the soup lovers: Wild Mushroom Chowder with Bacon and Leeks or Hungarian Mushroom Soup
  • Rigatoni with Mushroom Sauce is a pasta lovers dream.
  • And in case that’s not enough, here are our 20 Best Mushroom Recipes to indulge in.

So You Foraged the Forest (or Grocery Store) For Mushrooms, Now What?

We hope that this wild mushroom recipe was a hit in your home. Snap a photo of your finished mushroom galette, and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

Easy Mushroom Galette Recipe | The Modern Proper (2024)

FAQs

How do you make a galette not soggy? ›

Don't skip the cornstarch in the recipe, to avoid a runny filling and soggy bottom. Drain the excess liquid from the peach mixture as you add them to the crust. Most importantly, be sure to cook the galette completely. The galette is fully baked when the crust is deep golden brown and the peaches are bubbling.

How do you roll galette dough? ›

Remove the dough from the plastic wrap and roll it out into a 12 by 12-inch circle. It's okay if the circle isn't perfectly round. In fact, my galette dough usually appears quite rustic and I like it that way. For a perfect circle, simply use a pizza cutter to cut off any uneven edges.

How do you keep your bottom from getting soggy when baking? ›

Before blind-baking, brush the base with beaten egg or egg white. This causes proteins to form a water resistant layer.

Should galette dough be sticky? ›

Similar to baking bread, what you feel with your hands will tell you a lot about the development of the dough. When my mixture becomes gooey or sticky, either from too much liquid or the temperature being too warm, it's game over. The resulting pie or galette crust will always have tough spots.

What is the difference between pie dough and galette dough? ›

Unlike mile-high pies, galettes should be short and sweet—well, or short and savory. The deep, sloped edges of a pie pan help a pie crust hold its structure as it bakes and firms up, but a galette is baked directly on a rimmed cooke sheet and offers no such insurance.

How do you know when a galette is done? ›

The galette should bake until the crust is a deep golden-brown and the fruit is bubbly and cooked. This usually takes about 30 minutes or so. Transfer the galette, parchment and all, to a wire rack and let it cool completely before slicing.

How do I stop my pastry from going soggy on the bottom? ›

A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom. (Using metal is crucial: Glass or ceramic pans don't transfer heat as efficiently, so they can be accomplices to a sad, soggy bottom.)

How do you make soggy things crispy? ›

Heat a skillet or frying pan over medium-high heat and add a tablespoon of oil. Once the oil is hot, add the soggy fries in a single layer. Cook for 2-3 minutes on each side, or until they are golden brown and crispy. Remove them from the pan and drain on a paper towel before serving.

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