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Wild Mushroom Galette

  • Serves: 6
  • Prep Time: 40 min
  • Cook Time: 50 min
  • Calories: 665
Wild mushroom Galette with herb crust with a slice cut out

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.

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?

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

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 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!

Wild Mushroom Galette

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

Ingredients

Filling

  • 3 cups Wild mushrooms (we use chanterelles)
  • 3 tbsp Butter
  • 1 Small onion, diced
  • 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, chives, thyme and parsley in a bowl. Once herbs are coated in flour and evenly dispersed, use a pastry cutter, or a fork to cut butter into flour mixture, forming pea-size crumbles. Add water; work dough until flour and butter are incorporated. Do not over mix. Form the dough into a flat circle and wrap it 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 them into ¼ thick pieces. 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. Season with salt and pepper. Turn heat off and set aside.
  3. Preheat oven to 400° F.
  4. 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.
  5. 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.
  6. In a small bowl, whisk the egg with 2 tablespoons water. Using a pastry brush, brush egg wash over the dough rim.
  7. 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.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 665
  • Protein 14 g
  • Carbohydrates 45 g
  • Total Fat 46 g
  • Dietary Fiber 4 g
  • Cholesterol 124 mg
  • sodium 717 mg
  • Total Sugars 5 g

Wild Mushroom Galette

Questions & Reviews

Join the discussion below.

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  • Joshua

    Can I leave out the onion and egg as I'm allergic and what would you suggest to replace them if needed?

    You could leave them out! It'll turn out just fine.

  • Patricia

    Hi, I want to make this for Thanksgiving…but would like to do the work the day before. If I put the filling in the unbaked crust the night before, will it be soggy? Or should I prepare the filling and the crust separately and put together just before baking? Can I bring to party and reheat? Thanks!

    I would prepare the filling and the crust separately and put together just before baking. I would bake it (whenever you need to) then bring to party and reheat in the oven until warmed through.

  • Sarah

    Can I assemble this the day before baking?

    Yes.

  • Donna

    Hi, can i substitute Crème fraîche for something else? Thanks

    It has such a unique flavor and texture, in this case it's really hard to think of a good substitute. Sorry about that!

  • Ashley

    I made this for Thanksgiving (and reviewed it after making as directed) and loved it. I made it as breakfast for the week earlier today but decided to try and make it gluten free. I used the directed amount of flour, substituting Bob's Red Mill All Purpose GF flour, and added 5 tsp Xanthan gum. Because gf foods can be grainy sometimes, I substituted 4 tbsp of the butter for cream cheese in the crust. It turned out as good as the non-gf one, and any difference taste or texture wise was negligible.

    Love this Ashley!! So glad you like it and we love that you experimented with a gluten free version and it worked out so well!

  • Ashley

    Made this for Thanksgiving as directed (aside from substituting the wildest mushrooms Wegman's had) and it was great and had many people requesting the recipe. Definitely adding it to the recipe rotation. Only issue is that the dough is super dry and difficult to shape (I definitely added more than 6 tbsps) but wrapping the dough in cling wrap before it chilled helped make shaping it easier.

    So glad you loved it and shared the recipe Ashley!

  • Alexis

    This turned out surprisingly well considering I made my own creme fraiche using whipping cream + yoghurt, and I've never made any kind of pie dough before!
    It was really tasty and got good reviews at a party. I didn't worry about the gruyere and only used fresh thyme and dried parsley.
    I will definitely make it again, thanks!

    Glad it worked out!

  • Jules

    Delicious! Mine only needed to cook for 30 minutes--I might have rolled it a bit thin. I used a mixture of cream cheese and Mexican crema as a substitute for creme fraiche. I also used yogurt instead of egg wash because we have an egg allergy. I did have chanterelles though, and this was an excellent way to showcase them.

    Love the changes you made! Glad you loved it.

  • SolokoSo

    So delicious! Saving the recipe to make again.