Portobello Mushroom Galette with Buttery Gruyere Crust.
You’re either going to love me or hate me today.
I mean, you’ve got to LOVE mushrooms to be into this. Like, love love. But I’m going to tell you one thing that might sell you on it.
It sort of tastes like pizza. In the best way possible. Sure, mushroom pizza. But still. Pizza.
Isn’t that all you need to know?!
I was just talking about learning to love mushrooms yesterday with Erin. When I started this blog, I didn’t really care for them whatsoever. And then Eddie had one of those phases where he eats the same foods for 67 days straight and the foods just happened to be sautéed garlicky mushrooms and caramelized onions.
The butter and garlic sold me first. Then I started to put those mushrooms on things like pizza smothered in boatloads of cheese. And I started to fill large portobello caps with more cheese and just ate all the mushrooms and all the cheese.
And then I liked them! That’s how the story goes.
Look at this baby.
Pastry crust, flakey and buttery, is studded with tons of gruyere cheese and thyme and gets so crunchy yet delicate yet rich once baked. It’s my favorite thing EVER, aside from actual pizza. Of course.
Trust me, I was hesitant to share this recipe because it’s quite polarizing. Not all of us want to eat fungi, but hello… I do! The thing is that this.tastes.so.good. It’s another form of super delicious comfort food, but it’s a little fancier than mac and cheese or a grilled cheese and good lord can’t I include ANY kind of comfort food without the word “cheese” in it?!
Know what I like to eat this with though? A big spring greens or arugula salad. It gives you that perfect balance of comfort and health. And I also think it makes it a lovely complete meal, one you could even serve at a dinner party or for a few guests, even if Eddie thinks that you’re missing the chicken.
Don’t listen to him!
Mushroom Galette with Gruyere Crust
crust - this makes enough for two large galettes
Portobello Mushroom Mixture
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 12 ounces sliced baby portobello/cremini mushrooms
- 8 ounces mixed wild mushrooms
- 4 garlic cloves minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon dried thyme
- 4 tablespoons mascarpone cheese
- ¼ cup finely grated parmesan cheese plus extra for topping
- 4 ounces freshly grated gruyere cheese
- fresh oregano for topping
- Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk mix together the egg, vinegar and water. Add the cold butter pieces and cheese into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
- Remove the dough with your hands and wrap it in plastic wrap. This dough makes enough for 2 galette crusts, so you can either separate it into 2 sections now, or separate it after it’s refrigerated. Refrigerate the dough for 30 minutes.
- After 30 minutes, preheat the oven to 400 degrees F.
- Heat a large skillet over medium-low heat. Add the butter and olive oil. Stir in the mushrooms and garlic. Cook until the mushrooms soften, about 8 minutes. Stir in the salt, pepper, thyme, parmesan and mascarpone cheese.
- Remove the crust from the fridge. Roll one of the pie crusts into a… “rustic” shape – no shape necessary really – until it is about 1/4 inch thick. Place the dough on a parchment-lined baking sheet. Sprinkle half of the cheese on the crust. Layer the mushrooms in the center leaving a 2-inch+ border of crust. Sprinkle on more cheese. Once the mushrooms are layered, fold the crust over top of the mushrooms. Brush the crust with the beaten egg wash.
- Bake the galette until the crust is golden, about 40 to 45 minutes. Remove, let cool slightly and sprinkle with herbs. Serve immediately.
p.s. wine, yes, always.