Classic Shiitake Mushroom Galette with meaty shiitake, white wine, fresh herbs encased in a buttery pastry.
Course Main Course
Cuisine Mediterranen
Keyword Shiitake Mushroom Galette
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Chill dough 30 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 4servings
Equipment
Rolling Pin
Food processor or pastry cutter
Rimmed Baking Sheet
Ingredients
Savory Pastry Crust
6tbspButter
1tbspMascarpone or cream cheese
1 3/4cupsAll purpose flourmore as needed
1tbspGrated CheesePecorino Romano
1tbspLemon juice and lemon zest1/2 lemon
1Egg yolk
Mushroom Filling
24largeShiitake mushrooms
1Onionfinely chopped
2Garlic clovescrushed
1tbspOlive oil
1tbspButter
1/4cupDry White Wine
10Marjoram or Thyme sprigs
1/4cupPecorino Romanograted
1/4cupGruyere Cheesegrated
Coarse saltto taste
Egg Wash
1Whole egg
1tbspHeavy cream
Instructions
PastryIn a large bowl or food processor, whisk together the flour, butter, mascarpone and grated cheese until it become a dry crumble mixture. To the flour mixture, whisk in the lemon juice, zest and egg yolk until the mixture comes together into a pliable dough. A bit more flour if too sticky or a drizzle more lemon juice if too dry.
Transfer the dough to a floured work surface and roll the dough out into a disc and chill.
Mushroom MixtureRemove the stems from the shiitake mushrooms, by simply twisting them where they connect to the head. Lightly brush off any loose dirt or bark and set aside.
In a heavy large skillet, over medium heat, melt butter and add the olive oil. Add the finely chopped onion, cover and allow the onion to caramelize a little, or just until you see golden edges beginning to form.
Remove the lid, add the crushed garlic and allow to cook a minute more. Layer all the mushrooms on top of the onion mixture, followed by a few herb branches, sprinkle in a little bit of salt and a drizzle of the wine over the mushrooms. Cover, lower the heat and allow to cook for about 5-minutes. Uncover, remove from the stove and allow to cool for 10-minutes, undisturbed.
Assemble and BakePreheat oven to 350.
Remove the disc of pastry dough from the fridge and create a lightly floured surface over a piece of parchment paper. With a rolling pin, roll out the dough to solid 9-inch disc with an extra 2-inch border for folding over the edges. Remember this is a free form style of pie, so the edges have a rustic fold just to keep the filling in place. Set the parchment paper, with dough, on top of a rimmed baking sheet.
Begin to place a sparse but even layer of the smallest mushrooms on top of the pie dough, remembering to leave the 2-inch edges bare. Sprinkle both cheeses on top, Transfer the caramelized onions on top of the cheese. Do a final layer of the prettiest mushrooms on top, in an even layer.
Gently fold the edges up and over the edge of the mushroom, just enough to encase the edges but not cover the mushrooms. In a small bowl, whisk the whole egg and heavy cream. Use this egg wash to brush all around the dough, giving a double brushing so the galette dough will back to a rich golden color. Sprinkle the dough with a bit of coarse salt, place a few more sprigs of marjoram or thyme across the top and bake until the crust is golden, about 25-minutes.
Remove from the oven and allow to cool. Best when served room temperature.
Video
Notes
Store uneaten galette, wrapped in plastic wrap and in the fridge. Leave out to room temperature before serving.