Rustic Mushroom Galette

 

I WISH you could smell my house.  Buttery, fresh baked bread; rich mushrooms and tangy blue cheese.  What a treasure to find the “edible FRONT RANGE” in a local coffee shop.  Mmmm….what a lovely magazine focused on seasonal, local food.

I thumbed through this magazine over coffee at Rico’s cafe in Colorado Springs, and then went straight to the grocery store to pick up the ingredients for this Rustic Mushroom Galette.  I’ve made it several times since and it just gets better and better.  Serve a wedge of this galette with soup or a side salad.

Ingredients

Crust

• 1 cup all purpose flour
• 1/4 cup whole wheat flour
• 1/2 teaspoon salt
• 1 tablespoon rosemary (fresh, chopped)
• 8 tablespoons unsalted butter (sliced)
• 4 tablespoons sour cream
• 2 teaspoons lemon (fresh, squeezed)
• 1/2 cup ice water

Mushroom Filling

• 1/4 oz porcini mushrooms (dry…you can find these packaged near the fresh mushrooms)
• 1 cup boiling water
• 2 tablespoons unsalted butter
• 6 green onions (thinly sliced)
• 1/2 teaspoon rosemary (fresh, chopped)
• 1/2 teaspoon thyme (fresh, chopped)
• 1/2 teaspoon sage (fresh, chopped)…I buy the poultry seasoning blend which contains all three herbs
• 1 lb white mushrooms (sliced)
• Salt & pepper (to taste)
• 4 oz blue-veined cheese (Maytag Blue, Gorgonzola or Roquefort)

Crust:

In a food processor, add flour, salt, sliced butter and chopped rosemary. Pulse until butter is in small pieces (like breadcrumb consistency with some butter pieces no more than the size of peas).

Whisk sour cream, lemon juice and water together.

Pour flour mixture in a large bowl, make a well and pour half the liquid mixture in the well.  Stir in the middle with a wooden spoon until chunks form. Add remaining liquid and mix until the dough holds together (with no dry pieces hanging around).

Form the dough into a ball, cover in plastic wrap and set in the refrigerator for 1 hour.

Mushroom filling:

Place dry porcini mushrooms in a bowl of boiling water and cover; let it sit for 20-30 minutes. Drain the liquid (you can save for another recipe). Finely mince porcini mushrooms.

Heat oven to 400 degrees.

Melt 2 Tbs of butter in large pan over medium heat.  Add green onions and cook until soft (about 5 minutes).

Add herbs and cook another minute.  Increase heat to high and add white and porcini mushrooms.  Cook about 6-8 minutes or until the liquid has cooked out.  Take mushrooms out of pan and place in a glass bowl to cool. Season to taste with salt and pepper (easy on the salt as the cheese can be quite salty).

Assemble galette:

Take dough out of refrigerator and roll out on floured surface to 12 inch round shape. Place on parchment-covered baking sheet or flat stone baking sheet (like a Pampered Chef stone).  Add crumbled cheese to the bowl of cooled mushrooms and then spread over dough.

Leave a 2 inch border and fold dough border over the mushroom/cheese mixture, but leave open in the center.

Bake 30-45 minutes until golden brown.  Remove from the oven and let the galette cool for 5 minutes. Serve hot or at room temperature.