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Wild Mushroom Galette

November 7, 2023

Filled with fresh thyme, wild mushrooms and buttery onions, with a rich and creamy crème fraîche base, this savory galette recipe is sure to become your number one stunner this foraging season.


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  • Vegetarian
Wild mushroom Galette with herb crust with a slice cut out

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?

Chanterelles mushrooms in a bowl
hands rolling out herb galette pastry crust with a rolling pin
one hand using a spoon to spread crème fraîche onto pastry dough
mushroom and onion filling on a raw galette dough placed on parchment paper

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.
an unbaked wild mushroom galette on parchment paper with Gruyere cheese
hands folding the edges of a mushroom galette
unbaked mushroom galette on parchment paper ready to go in the oven
golden brown mushroom galette fresh out of 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:

Wild Mushroom Galette With Herb Crust with a slice removed

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
Wild Mushroom Galette With Herb Crust

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!

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Wild Mushroom Galette

  • Serves: 6
  • Prep Time:  40 min
  • Cook Time:  50 min
  • Calories: 665


Herb Crust

  • 2½ cup flour, plus more for rolling
  • 1 tablespoon sugar
  • 1 teaspoon sea salt
  • 2 teaspoons minced chives
  • 1 tablespoon minced fresh thyme, leaves
  • 1 tablespoon minced flat leaf parsley
  • 12 tablespoons unsalted butter, diced, chilled
  • 6 tablespoons ice water


  • 3 tablespoons salted butter
  • 1 small yellow onion, diced
  • 3 cups wild mushrooms, cleaned and trimmed (we used chanterelles)
  • ½ teaspoon sea salt
  • ½ teaspoon freshly cracked black pepper
  • ⅓ cup crème fraîche
  • ¾ cup shredded gruyere cheese
  • ¼ teaspoon fresh thyme leaves
  • 1 egg


  1. Make the crust. In a large mixing bowl, whisk together the flour, sugar, salt, chives, thyme and parsley. Using a pastry cutter, or a fork, cut the butter into the flour mixture, until it resembles pea-size crumbles. Slowly add the water, working the dough until the flour and butter are incorporated. Do not over mix. Form the dough into a flat disk shape, wrap in plastic wrap and transfer to the refrigerator for at least 20 minutes before using.

  2. Make the filling. Slice the mushrooms ¼ inch thick. Add the butter to a large skillet set over medium heat. When the butter has melted, add the onions and cook, stirring until beginning to soften, about 3 minutes. Stir in the mushrooms, salt, and pepper, increase heat to medium-high. Cook until the mushrooms are tender and most of the liquid has evaporated, about 5 -7 minutes longer. Turn heat off.

  3. Preheat the oven to 400°F with a rack in the center position. Line a baking sheet with parchment paper.

  4. On a lightly floured surface, roll the dough into a 15-inch circle about ¼-inch thick. Carefully transfer to the prepared baking sheet.

  5. Spread the crème fraîche onto the rolled out crust, leaving a 2-inch border around the edge. Using a slotted spoon, scoop the mushroom mixture out of the pan and place on top of the crème fraîche. Sprinkle the mushrooms with gruyere and thyme. Fold the crust over the filling, pleating as needed.

  6. In a small bowl, whisk the egg with 2 tablespoons of water. Using a pastry brush, brush the egg wash over the folded dough.

  7. Bake in the oven until golden brown and flakey, about 45-50 minutes. If the crust is getting too brown, tent with foil.

  8. Let cool on a wire rack for 5 minutes before slicing and serving.

Nutrition Info

  • Per Serving
  • Amount
  • Calories665
  • Protein14 g
  • Carbohydrates45 g
  • Total Fat46 g
  • Dietary Fiber4 g
  • Cholesterol124 mg
  • sodium717 mg
  • Total Sugars5 g

Wild Mushroom Galette

Questions & Reviews

Join the discussion below.

  • Louise

    What is the weight of 3 cups of mushroom?

    about 162 grams or 5.7 ounces

  • Humairaa

    Hiya! Can I make the dough in a food processor?

    Yes! Just be careful not to over mix. Hope you enjoy!

  • Komal

    What temperature is this baked in the oven at?


  • Josie

    Hiya do you think this would be as good to eat the next day. Or could I make the pastry in advance?

    It should be fine next day. hope you enjoy!

  • Ty

    I couldn't for this into a proper dough either. Should I try using more water?

    Yes, just sprinkle a little cold water until it comes together.

  • Dan

    Great recipe and have made it many times. The crème fraîche isn’t necessary in my opinion. The pie is rich enough as it is. And it’s a simple way to reduce the calorie level.

    Thanks Dan, we are so glad you love this one!

  • K

    I made this gluten free with Caputo flour and it was really delicious. After preparing and putting it in the fridge the night before I started baking it for five mins this morning so the dough would be soft enough to form the galette cover. Then put the egg over it and baked for 50mins.
    It was soooo good!

    Thanks, we are so happy you love it!

  • Jude

    I used some strained yoghurt instead of crème frache as it’s not always available &I didn’t have time to make any.

    Glad it worked out!

  • Mari

    Super delish. I modified and made my crust gluten free with Bobs Red Mill GF flour. Will definitely be adding the recipe to my keep list.

    YAY! Happy you loved it Mari!

  • Mat

    I made this for a family dinner and I didn't time things super well for cook time and all, but WOW. I honestly was so proud of how good this all came out and how good it tasted.

    Everyone should try this masterpiece of a recipe.

    Thanks so much Mat, we are so glad you loved it!