wild mushroom galette recipe
This delicious galette is made with mushrooms and parmesan cheese. It’s then baked until it is perfect.
Basic Ingredients for wild mushroom galette recipe
- Quartered 10-12 button mushrooms
- 10-12 brown shimeji mushrooms, chopped 10-12 white Shimeji mushrooms.
- 4 puff parathas
- 1 tbsp olive oil
- 1 tablespoon butter
- 1 tbsp minced garlic
- 1 large onion
- 2-3 fresh thyme sprigs
- Salt to your taste
- 1/2 cup grated cheese Fresh basil sprigs to garnish Pesto
- 1 cup fresh basil leaves
- 4-5 garlic cloves
- 405 black peppercorns
- 2 tbsp Parmesan cheese power
- 2-3 tablespoons extra virgin olive oils
- Salt to your taste
How to make wild mushroom galette recipe
- First of all, In a nonstick skillet, heat olive oil and butter. Mix in the garlic, onion, and thyme sprigs. Cook till translucent.
- Mix well. Cook for about 1-2 minutes. Sauté the button mushrooms, brown Shimeji, white Shimej on medium heat for 2 to 3 minutes.
- Mix in crushed black peppercorns. Cook for another 1-2 minutes.
- After this, turn the heat down and add the cheese. Mix well. Allow cooling completely.
- Pre-heat the oven to 180oC.
- Place the basil leaves into a mixing jar. Blend the basil leaves with garlic, black peppercorns, and parmesan cheese powder.
- Place a puff paratha on top of a baking sheet to make the galette. Spread pesto evenly in the middle, leaving 1 inch between the sides. Spread a generous amount of the mushroom mixture on top. Fold the sides.
- Bake in the oven for 15-20 minutes, or until golden brown.
- Place the baking sheet in the oven. Serve hot with basil sprigs.