You’re either going to love me or hate me today.
If you’re a mushroom lover—really love them—this one’s for you. I’ll say this: it kind of tastes like pizza. In the best way possible. Think mushroom-forward flavors with a buttery, cheesy crust. If that doesn’t get you interested, I don’t know what will.
I talked recently about learning to love mushrooms. When I started this blog I wasn’t into them at all. Then Eddie went through one of his food phases and ate the same thing for weeks: sautéed garlicky mushrooms with caramelized onions. The butter and garlic got me first. Then I started piling mushrooms on pizza with loads of cheese and stuffing portobello caps with more cheese. Before long, I was hooked.
Look at this beauty.
The crust is flaky and buttery, studded with gruyere and thyme. Once baked it’s crisp at the edges, tender inside, and wonderfully rich. It’s one of my favorite things—right after actual pizza, of course.
I hesitated to share this recipe because mushrooms are polarizing. Not everyone wants fungi on their plate, but if you do, this is worth it. It’s comforting and slightly elevated at the same time—less casual than mac-and-cheese, but still cozy. And yes, cheese features prominently, because it’s basically required.
I like to serve this with a big spring greens or arugula salad for contrast. The peppery greens balance the richness and make the galette a complete meal—perfect for a casual dinner or serving to guests, even if someone complains there should be chicken. Don’t listen to him.
Mushroom Galette with Gruyere Crust
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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
- 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 or 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 gruyere cheese
- fresh oregano for topping
Instructions
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Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces and gruyere to the food processor and pulse until the mixture resembles coarse crumbs. Sprinkle the egg mixture over the flour and pulse until the dough comes together.
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Remove the dough, shape it 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.
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After chilling, preheat the oven to 400°F (200°C).
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Heat a large skillet over medium-low. Add the butter and olive oil, then the mushrooms and garlic. Cook, stirring, until the mushrooms soften, about 8 minutes. Stir in salt, pepper, thyme, parmesan and mascarpone until well combined. Remove from heat and let cool slightly.
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Roll one portion of dough into a rustic circle about 1/4 inch thick and place on a parchment-lined baking sheet. Sprinkle half the gruyere over the dough, pile the mushroom mixture in the center leaving a 2-inch border, then sprinkle with more cheese. Fold the edges of the crust over the filling to enclose it and brush the crust with the beaten egg.
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Bake until the crust is golden, about 40 to 45 minutes. Let cool briefly, sprinkle with fresh oregano and extra parmesan if desired, and serve warm.
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p.s. wine, yes, always.