wild mushroom galette recipe

Imagine this: the crisp autumn air carries the earthy scent of fallen leaves, and your kitchen is filled with the warm aroma of wild mushrooms. Mary Berry’s wild mushroom galette is the perfect way to celebrate the season, transforming these foraged treasures into a delightful and impressive dish.

This free-form tart is a symphony of textures and flavors. The golden, flaky pastry encases a creamy cheese filling bursting with the rich taste of wild mushrooms. It’s a showstopper for a light lunch, vegetarian dinner, or an effortless appetizer that will leave your guests wanting more.

Ingredients:

For the Pastry:

• 225g plain flour, plus extra for dusting
• 125g cold unsalted butter, cubed
• Pinch of salt
• 3-4 tbsp cold water

For the Filling:

• 500g mixed wild mushrooms (chanterelles, cep, shiitake, or a combination), cleaned and sliced
• 1 tbsp olive oil
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 150g crème fraîche
• 100g grated Gruyere cheese
• 1 tbsp fresh thyme leaves, chopped (plus extra for garnish)
• Salt and freshly ground black pepper to taste

For the Egg Wash (Optional):

• 1 large egg yolk
• 1 tbsp milk

Instructions:

Crafting the Crust: In a large bowl, sift the flour and salt together. After this, Using your fingertips or a pastry cutter, work the cold butter into the dry ingredients until it resembles coarse crumbs. Gradually add the cold water, 1 tablespoon at a time, mixing with a fork just until the dough comes together. Resist the urge to overwork it! Now Shape the dough into a disc, wrap it in cling film, and refrigerate for at least 30 minutes. This allows the gluten to relax, ensuring a beautifully flaky crust.

1. Sautéing the Savory Stars: Heat olive oil in a large frying pan over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, or until golden brown and releasing their delicious juices. Don’t forget to season them with salt and pepper! Stir in the chopped shallot and garlic, cooking for another minute until fragrant.

2. Creamy Cheese and Herb Filling: Remove the pan from the heat and stir in the crème fraîche, grated Gruyere cheese, and chopped thyme leaves. Season to taste with salt and pepper. Let the filling cool slightly. While it cools, preheat your oven to 200°C (180°C fan/Gas Mark 6) and line a baking sheet with parchment paper.

3. Rolling Out the Dough: On a lightly floured surface, roll out the chilled dough into a circle about 30cm in diameter.

4. Assembling the Galette: Transfer the pastry dough to the prepared baking sheet. Spoon the cooled mushroom filling into the center, leaving a 5-7cm border around the edge. Gently fold the pastry border inwards over the filling, creating pleats as you go for a rustic touch.

5. Golden Perfection: For a beautiful golden brown crust, whisk together the egg yolk and milk (optional) and brush this mixture over the exposed pastry dough. Bake the galette in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling.

6. Garnish and Savor: Once baked, remove the galette from the oven and let it cool slightly before garnishing with additional fresh thyme leaves. Serve warm or at room temperature. Prepare to be complimented on your culinary prowess, and enjoy the taste of the season in every bite!

Tips from Mary Berry:

• Embrace the Variety: Experiment with different wild mushrooms! Chanterelles, cep, and shiitake are all excellent choices, but feel free to use what’s available at your local market.
• Don’t Crowd the Pan: When sautéing the mushrooms, cook them in batches to avoid overcrowding the pan. This ensures they brown properly and release their delicious juices.
• Patience is Key: The filling needs to be cool before assembling the galette to prevent the pastry from melting.
• Extra Crispy Crust (Optional): For an even crispier crust, you can pre-bake the pastry dough for 10 minutes before adding the filling.

Benefits of Mary berry wild mushroom galette recipe:

• Versatile: This recipe can be easily adapted with different vegetables or cheeses. Swap the wild mushrooms for roasted vegetables like butternut squash or caramelized onions for a delightful twist.
• Simple and Elegant: With its rustic charm, the