Wild Mushroom Galette

Wild mushroom Galette with herb crust with a slice cut out
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Filled with fresh thyme, wild mushrooms and buttery onions, with a rich and crème fraîche creamy base, this mushroom galette recipe is sure to become your number one stunner this foraging season. 

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—like this mushroom galette—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. 

golden brown mushroom galette with melted cheese and herbs

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 Galette With Herb Crust with a slice removed

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!       

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.