Wild Mushroom Galette

Wild Mushroom Galette
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In the last weeks we have done just that. We’ve packed up the kids, drove to an untouched forest and foraged for gold. Not actual gold, but the gold that has made Oregon and Washington it’s home: the Pacific Northwest Chanterelle. It’s always a risk committing to take little ones into a forest of mud and sticks, but we persevered and were successful.


Not actual gold, but the gold that has made Oregon and Washington it’s home: the Pacific Northwest Chanterelle.

In the last weeks we have done just that. We’ve packed up the kids, drove to an untouched forest and foraged for gold. Not actual gold, but the gold that has made Oregon and Washington it’s home: the Pacific Northwest Chanterelle. It’s always a risk committing to take little ones into a forest of mud and sticks, but we persevered and were successful.

Now, just because we added a hike and forage to this recipe, doesn’t mean that you should feel obligated to follow suit. In fact, this gallette would be quite tasty with any wild mushroom you find at your local grocer. We are just thankful that we could take that hike. After all, this is a “Thanksgiving” post. This year we are choosing to be thankful for right now. We’ve heard many times, from the generations before us, how quickly it passes by.

Wild Mushroom Galette
Wild Mushroom Galette

Wild Mushroom Galette

Serves 6

Filling

3 tbsp butter
3 cups wild mushrooms (we use chanterelles)
1 small onion
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/3 cup crème fraîche
1/4 tsp fresh thyme
3/4 cup gruyere cheese, shredded
1 egg, for wash

Herb Crust

2 1/2 cups flour
1 tbsp sugar
1 tsp salt
2 tsp fresh chives, minced
1 tbsp fresh thyme, minced
1 tbsp flat leaf parsley, minced
12 tbsp unsalted butter, cubed and chilled
6 tbsp ice water

Method

  1. In a large mixing bowl, whisk flour, sugar, salt and herbs in a bowl. Once herbs are coated in flour and evenly dispersed. Using a pastry cutter, or a fork, cut butter into flour mixture, forming pea-size crumbles. Add water; work dough until flour and butter are incorporated. Do not over mix. Wrap dough in plastic wrap. Chill in refrigerator for at least 20 minutes before using.
  2. While crust is chilling, make the filling. Using a wet paper towel, “wash” mushrooms. Slice ¼ thick. Melt butter in a heavy skillet. Add onions and saute for 3-5 minutes on medium heat. Add the mushrooms and increase heat to medium-high. Cook mushrooms for 5 -7 minutes until mushrooms are tender and most of the liquid has evaporated. Turn heat off and set aside.
  3. Preheat oven to 400° On a lightly floured surface, roll dough into a 15-inch circle about ¼ inch thick. Carefully transfer to a parchment paper lined baking sheet. Spread the crème fraîche onto the rolled out crust. Starting in the center work your way out, leaving a 2-inch border all around. Using a slotted spoon, scoop the mushroom mixture out of the pan and gently place on top of the crème fraîche. Top with gruyere and sprinkle with fresh thyme. Fold the border up and over the filling, pleating as needed.
  4. In a small bowl, whisk egg with 2 tablespoons water. Using a pastry brush, brush egg wash over the dough rim. Bake the galette for 45-50 minutes. If the crust starts getting too brown, tent with foil. Let cool on a wire rack for 5 minutes before slicing and serving.