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Mushroom and Spinach Galette

[heart_this] · Oct 17, 2007 · 6 Comments

Mushroom and Spinach Galette

A while ago I came across the concept of a galette which is basically a pie crust folded over the filling. A pie that does not need a pie plate. I recently came across this recipe for a mushroom galette which sounded pretty interesting. I wanted a bit more green in my galette so I decided to go with a mushroom and spinach galette. I really like mushrooms fried in butter with dill and I used that as the basis of the filling. For the mushrooms I grabbed a one pound package with a third of each shiitake, oyster, and cremini mushrooms in it. The galette tasted pretty good. I had some trouble moving it from the counter to the baking sheet. The bottom ripped a bit but it turned out ok. The leftovers were good but the crust did not remain crisp. Overall a galette seems to be an interesting vehicle. I think there are a lot of interesting ways that you could fill a galette from the sweet to the savoury.

Mushroom and Spinach Galette

Mushroom and Spinach Galette

Mushroom and Spinach Galette

Prep Time: 1 hour Cook Time: 50 minutes Total Time: 1 hour 50 minutes Servings: 2
ingredients
  • 1 1/4 cups flour
  • 1/4 teaspoon salt
  • 8 tablespoons unsalted butter (grated)
  • 1/4 cup sour cream
  • 2 teaspoons lemon juice
  • 2 tablespoons cold water
  • 1 handful dried shiitake mushrooms (or porcini)
  • 1 cup boiling water
  • 1 tablespoon butter
  • 1 pound mushrooms (sliced)
  • 2 cloves garlic (chopped)
  • 2 tablespoons dill (chopped)
  • 1 tablespoon balsamic vinegar
  • 2 handfuls spinach
  • 1 green onion (chopped)
  • salt and pepper to taste
directions
  1. Mix the flour, salt and butter with your fingers until it resembles a course meal.
  2. Add the sour cream, lemon juice and water and mix until it forms a dough.
  3. Wrap the dough in plastic wrap and refrigerate for an hour.
  4. Soak the dried mushrooms in the water until soft, about 30 minutes.
  5. Slice the mushrooms finely.
  6. Melt the butter in a pan.
  7. Add the mushrooms and saute until they are tender and all of the liquid has evaporated.
  8. Add the garlic and saute until fragrant.
  9. Turn off the heat and mix in the dill, spinach, green onion, balsamic vinegar, salt and pepper. (The spinach should wilt in the residual heat.)
  10. On a floured surface roll out the dough.
  11. Place the filling in the middle of the dough and fold the edges of the dough over.
  12. Bake in a preheated 400F/200C oven for 30-40 minutes.

Food, Main Course, Mushroom, Recipe, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Elly says

    October 17, 2007 at 2:46 am

    Mmm that looks delicious. I have been meaning to make a galette for some time now, myself. I am trying to figure out how to do it without a stick of butter or so, lol. But you can believe my first one is going to have mushrooms! There is another great looking one on figsoliveswine–pancetta & chantarelles, I believe.

    Reply
  2. Anh says

    October 17, 2007 at 5:57 am

    This does look very delicious. I love anything to do with mushroom

    Reply
  3. Patricia Scarpin says

    October 17, 2007 at 11:52 am

    Wow, this is a delicious galette!
    And the ingredients of the filling are wonderful, I want a slice! 🙂

    Reply
  4. Anonymous says

    October 17, 2007 at 10:02 pm

    Kevin, You did a great job. I want to make on with apple now that we are neck deep in them 🙂

    Reply
  5. Chris says

    October 18, 2007 at 1:12 am

    I don’t know why I have never thought to make a savory galette. This looks simply delicious. Thanks!

    Reply
  6. katiez says

    October 18, 2007 at 5:19 pm

    Very nice, Kevin. And it sounds yummy – I love spinach and mushrooms, together – I think they complement each other so well!

    Reply

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I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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