You’re either going to love me or hate me today.
If you adore mushrooms, this is for you. If not, fair warning: this one is intensely mushroom-forward. Here’s a small incentive — it tastes a bit like pizza. Think rich, savory toppings on a flaky crust. If that doesn’t sell it, I don’t know what will.
I used to not be a mushroom person. When I first started cooking more seriously, I avoided them. Then Eddie went through one of his repetitive-eating phases where he had garlicky sautéed mushrooms and caramelized onions almost every day. The butter and garlic won me over first. Then I started putting mushrooms on cheesy pizzas and stuffing portobello caps with even more cheese. Before I knew it, I genuinely liked them.
Look at this beauty.
The crust is flaky and buttery, studded with grated Gruyère and flecked with thyme. It becomes crisp and delicate in the oven while staying rich from the cheese. For me, it’s the best thing short of actual pizza.
This recipe is polarizing — mushrooms aren’t for everyone — but the result is comfort food elevated: savory mushrooms, creamy cheeses and a rustic buttery crust. It’s still comfort food, just a little fancier than mac and cheese or grilled cheese. And yes, cheese plays a big role here.
I like to serve this galette with a big spring greens or arugula salad to balance the richness. It becomes a complete meal that’s lovely for weeknights or even for serving guests at a casual dinner — even if someone insists you’re missing the chicken. Don’t listen to them!
Mushroom Galette with Gruyere Crust
4
2 hrs
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Ingredients
Crust – 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
- ½ teaspoon white vinegar
- ¼ cup ice cold water
- ¾ cup cold unsalted butter, cut into pieces
- 4 ounces freshly grated Gruyère 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 black pepper
- ¼ teaspoon dried thyme
- 4 tablespoons mascarpone cheese
- ¼ cup finely grated Parmesan cheese, plus extra for topping
- 4 ounces freshly grated Gruyère cheese
- Fresh oregano or herbs for topping
Instructions
- Add the flour, sugar and salt to a food processor and pulse to combine. In a small bowl whisk together the egg, vinegar and water. Add the cold butter pieces and grated Gruyère to the processor and pulse until the mixture forms small, coarse crumbs. Sprinkle the egg/water mixture over the flour and pulse until the dough just comes together.
- Remove the dough, shape with your hands and wrap in plastic. This makes enough for two galette crusts; you can divide it now or after chilling. Refrigerate for 30 minutes.
- Preheat the oven to 400°F (200°C).
- Heat a large skillet over medium-low heat. Add the butter and olive oil, then stir in the mushrooms and garlic. Cook until the mushrooms soften, about 8 minutes. Stir in the salt, pepper, thyme, Parmesan and mascarpone until combined. Remove from heat.
- Remove dough from the fridge. Roll one portion into a rough circle about 1/4 inch thick and place on a parchment-lined baking sheet. Sprinkle half the Gruyère over the dough, leaving a 2-inch border. Pile the mushroom mixture in the center and sprinkle with more cheese. Fold the edges of the crust up and over the filling to create a rustic galette. Brush the crust with the beaten egg.
- Bake until the crust is golden, about 40–45 minutes. Let cool slightly, sprinkle with fresh herbs and serve immediately.
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p.s. Wine — yes, always.