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?!
Apparently not.
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
Ingredients
crust - this makes enough for two large galettes
- 2 cups sifted all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon dried thyme
- 1 large egg lightly beaten
- 1/2 teaspoon white vinegar
- 1/4 cup ice cold water
- 3/4 cups cold unsalted butter cut into pieces
- 4 ounces freshly grated gruyere cheese
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
Instructions
- 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.
Did you make this recipe?
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I appreciate you so much!
p.s. wine, yes, always.
43 Comments on “Portobello Mushroom Galette with Buttery Gruyere Crust.”
Love mushrooms and LOOOOOVE pizza, so I’m all about loving this galette :D
Both are mine favorite
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I love mushrooms. One of my friends told me they look like giant’s toes, and it made me sad.
wow, that looks amazing.
really into this.
This looks amazing!
Paige
http://thehappyflammily.com
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Everything about this calls to me! That crust looks magical.
I am tired about mushrooms, because this year we had them (too)much and my freezer is still full on frozen chanterelles.
And because I am very appreciate all new ideas and ways to use them:)
So, thank you!
I liked this recipe but I have major problems with how it’s written. Do not add all the fat in the recipe to your mushrooms. Add a minimal amount or your galette will get soggy and oily. Also, don’t add all of the egg mixture to your dough. Add just enough until the dough forms then save the rest (I didn’t find it very clear). Also the recipe says to stir the cheese into the mushrooms. I think that was a major typo. Add the spices. Mix the cheeses together separately.
I looooooooooove mushrooms. Totally in to this recipe!!
Just wanted to check about the butter amounts. 3/4 cup is usually one and a half sticks, and this says three sticks. Is that because the recipe was doubled? Thanks, this looks absolutely delicious!
This looks soo good! Putting cheese IN a pie crust is always a good idea!
Sidenote: the recipe states “bake until crust and almonds are golden” – Did I miss the part about almonds?
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UNMMM. Yes. Is it sad that I want to make this just for myself. My hubby hates mushrooms so this is the perfect meal for just me ?
My gosh I LOVE how you describe your love for food. I love food too, and now feel like you are my soul sister. Haha. Thanks for the amazing recipe, can’t wait to try!!
Corinne xx | http://corinnemelanie.com
Is this for real? Woke up randomly at 3:58am and decided to check your blog before trying to fall back asleep. Saw this and I’ve seriously been thinking about it all day!! Yeah, I was drooling over this recipe at 4am. Not ashamed. 100% making this over the weekend.
This looks amazing – I love mushrooms! x
Izzy |https://pinchofdelight.wordpress.com
By the end of this post, I could see myself chowing down on this during Sunday brunch with bottomless mimosas. I am obsessed with mushrooms! Really… I eat them every day. And to think, I used to hate them *gasp* Can’t wait to try this!
I cannot ask for the better recipe. I just can image the meaty mushroom with gruyere crust! I love this recipe
All my favorite flavors – this is simply beautiful – I think I can smell it coming out of the oven!
omfg
My middle name is pizza, or mushroom, or cheese. Wow! It looks fantastic. I’m drooling just looking at it. Our house is never without mushrooms — it’s a staple. Can’t wait to make this recipe.
This is everything that is right with the world! Can’t wait to try it.
One-third tablespoon of sugar? Wouldn’t that just be a teaspoon?
oops sorry peggy! it’s supposed to be 1 tablespoon. i fixed it!
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Made this for my friends for dinner last night, and it was AMAZING. Thank you so much for the amazing recipes! The mushrooms and crust were just so perfect! Now trying to dream up other things to put inside that delicious dough.
You got me at pizza. I love this!
I like mushrooms, and when they are covered with cheese/butter/garlic I LOVE THEM. My husband can’t stand them, so this one’s all for me! Quick question: Is the filling for 1 galette, or 2?
Mushrooms are polarizing? Really? I LOVE mushrooms. Their earthy goodness combined with butter? YUM! Thank you for this recipe! It will be the perfect appetizer at my next party. Nom nom.
https://bybreannamarie.com/
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This is excellent. I made a salted caramel apple pie once with a gruyere thyme crust, and it was probably the best pie I’ve made thus far. You can’t go wrong with Gruyere. Jessica, I see you always have a full stock of cheese in your cheese drawer. I’m thinking you need a Cheese Grotto! ;-) cheesegrotto.com
Since the recipe makes two crusts, wold you recommend freezing the other crust?
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Is it ok to make this a day ahead & just bake the next day?