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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!
5 from 13 votes
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Course: Dinner, Main Course
Cuisine: French, Gluten-Free
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 2
Calories: 422kcal


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


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!  


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. 
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Calories: 422kcal