Make Ahead

Loaded Mushroom Galette

December 15, 2021
4.8 Stars
Photo by Melina Hammer
Author Notes

This galette nearly bursts at the seams with mushroomy goodness. Instead of piling raw mushrooms directly onto pastry, sautéing them in advance cooks away some of their water content and concentrates their flavors. The humble cremini is like a button mushroom’s wiser older sibling, with a slightly earthier flavor. Then oyster mushrooms impart an even richer quality, making a great accent. Swooshed beneath the mushrooms, garlicky goat cheese (aka chèvre) adds a tangy, rich undertone. Meanwhile, nutty and aromatic Gruyère gets along great with both the mushrooms and shallots. And that cornmeal-speckled pastry? It’s made with Greek yogurt for an extra-tender crumb. This recipe makes two disks. Why do all the work of making dough, only to end up with one crust? I love having the extra pastry in the freezer for impromptu entertaining, or if I’m in a pinch for a meal. Make any savory galette with the extra disk: Swap in fresh tomato slices and sautéed garlic for the mushrooms, make an all-leek version, or load it with wilted winter greens and add a couple eggs toward the end, shakshuka-style.

Pro tip: I like to roll out the pastry by lightly flouring a piece of parchment, then unwrapping the dough, flouring it, placing it on the parchment, then placing the plastic on top. This keeps everything neat and makes a cinch of transferring the dough on the parchment to chill as needed. —Melina Hammer

  • Prep time 5 hours 30 minutes
  • Cook time 1 hour 10 minutes
  • Serves 4 to 6
Ingredients
  • Dough
  • 2 cups (240 grams) all-purpose flour
  • 1/2 cup (72 grams) fine yellow cornmeal
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt
  • 1 cup (226 grams/2 sticks) unsalted butter, cubed and frozen for 10 minutes
  • 1/2 cup whole-milk Greek yogurt
  • 3 tablespoons ice water
  • 2 tablespoons apple cider vinegar
  • Filling & Assembly
  • Extra-virgin olive oil, for drizzling
  • 4 small shallots, peeled and trimmed, halved lengthwise
  • Kosher salt
  • 12 ounces small cremini, stems trimmed and halved lengthwise
  • 1 1/2 teaspoons fresh thyme leaves
  • 3 ounces oyster mushrooms, stems trimmed, large ones halved (or 3 ounces sliced shiitakes)
  • 4 ounces goat cheese
  • 2 medium garlic cloves, finely grated
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 3 ounces Gruyère, coarsely grated (about 1 heaping cup)
  • 1 large egg, beaten to blend
  • 2 tablespoons chopped fresh parsley
In This Recipe
Directions
  1. Dough
  2. In a food processor, pulse the flour, cornmeal, sugar, and salt to combine. Add the butter and pulse until the pieces are pea-sized.
  3. In a small bowl, whisk the yogurt, water, and vinegar. While pulsing, slowly drizzle in the yogurt mixture. Check to see that the dough has formed: It should hold together when squeezing a clump between your fingers.
  4. Divide the dough between 2 pieces of plastic wrap. Use the wrap to shape the portions into disks and tightly seal. Refrigerate the dough for at least 40 minutes or up to 3 days. (You only need one disk for this recipe. You can freeze the second one for up to 3 months.)
  1. Filling & Assembly
  2. Drizzle enough oil to thinly coat the base of a cast-iron skillet or heavy-bottom pan over medium heat. Once hot, add the shallots, cut side down, and season with salt. Cook, undisturbed, for about 5 minutes, until the bottoms are browned. Turn the shallots and reduce the heat to medium-low, adding more oil if the pan looks dry. After 2 to 4 minutes, remove the pan from the heat and transfer the shallots to a plate.
  3. Increase the heat to medium and drizzle enough oil to coat the bottom. Add the cremini mushrooms and agitate the pan to coat them in the oil, then make sure they’re all cut side down; season with salt. Cook, undisturbed, for about 3 minutes, until the bottoms are golden. Continue to cook, stirring occasionally, for another 5 minutes or so, until their liquid has cooked off and they are softened and golden. Transfer the mushrooms to a large shallow bowl. Stir in the thyme.
  4. Drizzle the pan with oil and cook the oyster mushrooms, stirring occasionally, for 3 to 5 minutes, until golden and crispy in places. Remove the pan from the heat and add the oyster mushrooms to the bowl with the cremini. Let cool to room temperature.
  5. Take the dough out from the refrigerator 10 minutes before you plan to use it. On a lightly floured surface (see the Author Notes for tips), roll the dough into a circle 11 inches in diameter. If the dough becomes smeary or flabby at any point, transfer to a parchment-lined sheet pan and refrigerate for 10 to 20 minutes.
  6. Mash the goat cheese, garlic, and black pepper together until uniform. Using a butter knife or offset spatula, spread the mixture across the base of the pastry, leaving a 2-inch border.
  7. If any liquid has pooled at the bottom of the bowl with the mushrooms, strain and discard it. Add the Gruyère to the mushroom mixture and toss to combine. Pile this mixture onto the goat cheese and nestle the shallots on top.
  8. Pleat and crimp the pastry, pressing the folds together with lightly wet fingertips. Paint the pastry with the beaten egg. Season all over with pepper.
  9. Freeze the galette for about 4 hours until completely frozen—then either proceed to baking, or wrap tightly in parchment and foil and keep in the freezer for up to 2 weeks.
  10. Heat the oven to 400°F. Transfer the frozen galette to a room-temperature, parchment-lined sheet pan. Bake for 35 minutes, then rotate the pan and bake for 7 to 10 more minutes, until the crust is deeply golden.
  11. Cool on a wire rack for 10 to 30 minutes, so the crust is set but the cheese is still slightly melty. Slice into wedges and top with the parsley.

See what other Food52ers are saying.

  • Liz Crawford
    Liz Crawford
  • Melina Hammer
    Melina Hammer
  • coletteandtulip
    coletteandtulip
  • judy
    judy
When she's not writing, cooking, styling, and shooting her forthcoming cookbook - out Spring 2022 with Ten Speed Press - Melina makes food look its best for the New York Times, Eating Well, Edible, and other folks who are passionate about real food. She grows heirloom+native plants and forages wild foods at her Hudson Valley getaway, Catbird Cottage. There, Melina prepares curated menus to guests seeking community, amidst the robust flavors of the seasons.

6 Reviews

Liz C. January 6, 2022
This recipe popped up in my feed and I couldn't get that photo out of my mind. It reminded me of mushroom toasts we used to have at Céilí Cottage here in Toronto. It's closed now and I miss it so much! ANYWAY, I launched into it without reading the recipe carefully (typical me mistake), so I didn't allow time to freeze it for 4 hours. I also don't have a food processor, corn meal or greek yoghurt so I used a quiche dough recipe that I had success with once. (I'm a hit and mostly miss pastry maker.) ANYWAY, it took me a long time to put together because I had to sauté the mushrooms in batches in order to have the space in the pan to have them all cut side down, as instructed. I could have used a video showing how to pleat and pinch the galette into shape. One pleat didn't hold so it leaked a bit. Even so, I don't think freezing is absolutely necessary. It would come in very handy if you wanted to make this in advance though. ANYWAY, it was really really delicious at 8pm! Even my mushroom and goat cheese averse son loved it. Oh, that's another thing. My "creamy" goat cheese wasn't easily spreadable so I mixed it with the garlic and pepper in a bowl and then just scattered it all over the pie crust. I think I might cut the shallots into quarters next time. I like that you get a nice piece of shallot instead of little bits scattered throughout but they were a bit too big so a bite would be all shallot or all mushroom. Tossing the shredded Gruyere with the mushrooms works out really well. It melts into the mushrooms. Do not skip that step! I agree with Melina that this is much better in galette form than it would be in a single crust pie. You get more of the flaky part of the pie crust. My crust was tough but that's totally on me. Next time, I might try this on toasts or maybe a pizza? I know it won't be as good but my pie crusts are terribly unreliable. It's humiliating.
I'm interested to hear how others fit this into a menu. I just served it with a salad for the 3 of us but the heartier eaters were still hungry.
 
Author Comment
Melina H. January 16, 2022
Really love all of what you wrote!! Thanks for sharing this. :D
 
coletteandtulip January 2, 2022
This was delicious. The shallots really help balance the mushroom flavor and the goat cheese just brings it all together. Definitely recommend to anyone who loves mushrooms and goat cheese.
 
Author Comment
Melina H. January 3, 2022
How wonderful! Glad you love this savory galette. :-)
 
Author Comment
Melina H. January 16, 2022
Thanks for the feedback!
 
judy December 20, 2021
sounds amazing. I think I'll give the one a whirl for Christmas dinner. I am not a maker of crusts, so I think I'll just use regular store bought pastry crust. Certainly not as amazing as yours, but in 64 years have made very few successful crusts in my lifetime, despite oodles of trying....But I love mushrooms and goat cheese.This is a GREAT idea!