Mushroom Galette (with Shiitake Mushrooms)

mushroom galette on a wooden serving board with a cutting knife, bowl of parmesan cheese and some fresh thyme

5 from 15 votes

Mushroom Galette (with Shiitake Mushrooms)

Filled with meaty shiitake mushrooms, sweet shallots and fresh herbs and topped with a nutty Gruyere cheese this delicious savory Mushroom Galette is sure to become a dinner-time favorite.

Prep Time45

Cook Time1

Chilling Time1 15

Total Time3

Course: Dinner

Cuisine: American

Servings:

Calories: 377kcal

Author: Cheryl Norris

Ingredients

Pie Dough

1-1/2 cups (190 grams) unbleached all-purpose flour
2 teaspoons (8 grams) granulated sugar
1/2 teaspoon kosher salt
10 tablespoons (142 grams) cold unsalted butter cubed
1/4 cup (60 ml) ice-cold water or more if required.
1/2 teaspoon lemon juice or vinegar
1/2 teaspoon herbs de Provence
1 teaspoon fresh chives chopped

Mushroom Filling

12 ounces (340 grams) shiitake mushrooms
4 ounces (113 grams) cremini mushrooms
1 cup sliced shallots about 2 large shallots
2 tablespoons (28 grams) unsalted butter
2 tablespoons (30 ml) vegetable oil
1/2 cup (120 grams) crème fraiche
1 cup grated gruyere cheese
1/4 cup grated parmesan cheese
2 garlic cloves chopped fine
3 teaspoons fresh thyme divided

Egg Wash

1 large egg
1 teaspoon whole milk

Instructions

Mixing Pie Dough by Hand

Put the flour, sugar, salt, herbs de provence, and chopped chives in a bowl and whisk to combine. Cut the butter into 1/2-inch cubes and add it to the flour mixture. Use your fingers or a pastry cutter to cut the butter into the dry ingredients until the butter is about the size of lima beans.
Combine the ice-cold water and the lemon juice. Add the ice water and use a rubber spatula to toss it and the dough together. The dough will still be slightly crumbly or shaggy but will hold together when squeezed into a ball. If more water is needed add it one tablespoon at a time.
Dump the dough onto a lightly floured surface and press the dough together, folding it over on itself until it starts to hold together. Try not to work the dough too much or it may become overdeveloped and tough.
Shape the dough into disk 1-inch thick. Wrap the disk in plastic wrap and chill for at least 45 minutes. The dough can be refrigerated for up to 2 days and frozen for up to 2 months.

Make the Mushroom Filling

Clean the mushrooms by the wiping them with a damp paper towel to remove any dirt. Remove the stems and slice the mushrooms into 1/4-inch thick slices. Set these aside in a bowl.
Heat a pan over medium heat. Once the pan is warm, place 2 tablespoons of butter and 1 tablespoon of vegetable oil in the pan. When the butter has melted add the shallots, season with salt and pepper and cook over medium heat until the shallots are soft. Occasionally stir the shallots to keep them from burning in one spot. The shallots should be soft with a slight purple color when they are done. Place the shallots in a large bowl.
Add 2 tablespoons of vegetable or olive oil to the pan. Increase the heat to medium high and add the mushrooms. Season the mushrooms with salt and pepper. Cook the mushrooms until the water from the mushrooms has evaporated and the mushrooms have started to caramelized. Add the chopped garlic and 2 teaspoons of the fresh thyme and cook for another 30 seconds.
Transfer the mushrooms to the same bowl with the shallots. Allow mixture to cool to room temperature before assembling the galette.

Make the Egg Wash

Whisk the egg and the milk together in a small bowl. Set aside

Assemble and Bake the Galette

As soon as the mushroom mixture is cool, preheat the oven to 400F with a rack in the center position.
Remove the dough from the refrigerator. Dust the board or work surface with flour and set the dough on top. Let the dough sit for 5 minutes. Roll the dough out to a 14-inch circle. Fold the dough in half and lift it onto a large piece of parchment paper.
Spread the crème fraiche in the center of the dough leaving a 2-inch border all the way around the dough circle. Pile the mushroom mixture on top of the crème fraiche. Sprinkle the remaining thyme on top of the mushrooms, then add the cheese on top of the mushrooms. Fold and pleat the edges of the dough border over the mushrooms and cheese, leaving the center exposed. Transfer the galette and parchment paper to the baking sheet. Lightly brush the dough with the egg wash on top and under the pleats to help the folds stay together as the galette bakes.
If you're making this galette on a warm day and the dough becomes warm or too soft to work with, place the galette in the refrigerator for 30 minutes then resume making the galette. If you've folded and pleated the dough and it's warm or easily tearing, brush it with egg wash and refrigerate it for 30 minutes before baking it.
Bake the galette for 30-35 minutes, rotating the pan halfway or until the crust is golden brown in color and the cheese is bubbly. Remove it from the oven and place the galette on a wire rack to cool for 5-10 minutes before slicing and serving.

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