Lenny came up with this recipe for a mushroom galette last winter. It was purely accidental, as he was putting together a video for a workshop he is teaching, and needed to cook something. He started rolling out some leftover pie dough and sautéing mushrooms. It was a hearty galette as the dough was made with tallow and leaf lard as well he used quite a few winter hearty mushrooms. Darn, it was good.
I reworked the recipe for the Mushroom Channel as I wanted a lighter version for the upcoming warm months. For starters, I made the crust vegetarian-friendly. Then I used a mixture of cremini and white button mushrooms as well as fennel; all three work really well with each. Just before serving I sprinkled the galette with a mixture of herbs which added a fresh and flavorful touch.
To get this recipe and to learn more about mushrooms, head over to the Mushroom Channel. Also, check out the other talented Mushroom Ambassadors, as they have some outstanding recipes using mushrooms as well.
**disclaimer: This post is a collaboration between the Mushroom Channel and Chez Us. All content and photos are my own and were not influenced by other parties. We appreciate our readers supporting sponsors that allow us to create exciting content for Chez Us.
5 Responses to "Mushroom Galette"
Hubba Hubba! You know this is right up my mushroom loving alley.
I love a savory galette, and this is just a stunner, Denise. I could eat the whole thing myself, it would be a perfect lunch with a light salad!
I can eat mushrooms every single day. Love this galette!
sauteed mushrooms and fennel is a combination I eat often for breakfast with egg or just as a snack. I am looking forward to making the mushroom galette for guests. I LOVE 'SHROOMS!!!