Easy Mushroom Galette Recipe
Make a delicious mushroom galette with the perfect buttery, flaky crust and filled with savory crimini, shiitake, and oyster mushrooms, giving you incredible umami flavors! It's Vegetarian and completely Gluten-Free!
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Servings: 2
Calories: 422kcal
Ingredients
Gluten-Free Crust
- 8 tablespoons Butter (can sub Vegan Butter)
- 2 cups Gluten-Free All Purpose Flour that contains xanthan gum (like Bob's Red Mills 1:1) (250 grams)
- 1 teaspoon Sea Salt
- 1/4 cup Water plus more if needed to make sure dough is formed (add 1 tbsp at a time)
Mushroom Filling
- 2 tablespoon Butter (can sub vegan butter) divided
- 1.5 lb Mixed Mushrooms, sliced (oyster, crimini, shiitake)
- 1/2 Onion, sliced
- 4 Large Garlic Cloves, minced
- 1/4 cup Broth (beef or vegetable)
- 1/4 cup Parmesan Cheese (omit if vegan)
- 2 teaspoon Fresh Thyme
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon Freshly ground black pepper
- 1/2 teaspoon Sea Salt
- 1 Egg, for egg wash (optional)
Mushroom Galette Toppings
- 4 oz Fresh Burrata
- 1 Lemon, zested for garnish
- Salt and Pepper, to taste
Instructions
Making the Galette Crust
- In a large bowl, sift the flour, salt, and baking powder. Cut cold butter into cubes and add to the flour. Using a fork or spoon, break the butter into the flour. Make a small pit in the center of the flour and slowly incorporate water. Add 1 tablespoon of water at a time or more, if needed, to make sure the dough comes together with no dry spots.
- Coat your hands in flour and begin to form the dough into a round disc. Then, wrap the dough in plastic wrap and transfer it to the fridge for at least 30 minutes before using.
- Transfer the dough onto a lightly floured surface and begin to roll out the dough into a rectangle or circle until it is about 1/4 in thick. (If the dough is too crumbly, do not be scared to add more water.)
- Transfer the rolled dough to a parchment lined baking sheet. Set aside
Mushroom Filling
- (Prepare the mushroom filling while the dough is chilling)In a skillet over medium heat, add the sliced mushrooms and 1 tbsp butter. Saute the mushrooms for 5-7 minutes, or until tender. Mix in the thyme, seasonings, minced garlic, onions, and remaining butter. Saute for 4-6 additional minutes.
- Add the broth and the cheese. Mix until cheese is incorporated and cook until the liquid evaporates, about 3 minutes. Season with salt and pepper, to taste.
- Remove from the heat and set aside.
Making the Mushroom Galette
- Preheat the oven to 400°F
- Take the rolled dough and spread the mushroom filling in the center, leaving a 1 inch border along the outside of the dough.
- Carefully fold the edges of the crust over the edges of the mushroom filling, pleating if needed. Brush the dough with an egg wash.
- Transfer the galette into the oven and bake for 25 minutes, or until golden brown.
- Let cool for 5 minutes, then top with fresh burrata and lemon zest, if desired. Enjoy!
Notes
For Vegan Option: Use Vegan Butter. I like Earth Balance Vegan Butter. Omit Cheese(s)
- The best Gluten-Free Flour to use is Bob's Red Mills 1:1 All-Purpose Flour
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours. If your gluten-free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Make sure to properly measure your flour for the best results. Do not scoop the measuring cup into the flour, instead use a spoon to fill the measuring cup with flour and scrape any excess off the top.
- You can use regular flour for gluten-free flour if desired.
Nutrition
Calories: 422kcal