Did you know mushrooms are also called “toadstools?” Definitely not as appetizing! Let’s also mention here that mushrooms are actually a fungus, so if you have fungi phobia (yes, that is an actual disorder), then this month’s recipe is not for you!
When I started researching this amazing fungi, the information was overwhelming, so I’ll keep it to just the type that we can safely consume. There are many wild varieties that are toxic, so eating an unidentified mushroom is certainly not recommended. They are the “Bubba Gump” of the veggie world; you can sauté, bake, stuff, fry, broil, grill, stir fry, make soup and stocks or eat them raw. From white button and hen in the woods to shitake and portabella, each variety has its own distinct flavor and texture. In addition to being delicious and versatile, mushrooms are full of beneficial nutrition, with potassium, selenium and calcium leading the list. They also pass on the tons of vitamin D they soak up during harvesting. That sponge-like quality, much like the eggplant, makes them soak up lots of fat, so be mindful of this when cooking with them. Today’s recipe can be a nice alternative to a quiche or frittata and can be enjoyed for breakfast or brunch, as an appetizer or with a green salad as a main course.
Wild Mushroom Galette
Pastry
- 1 3/4 cup unbleached/unbromated all-purpose flour
- 2 teaspoons organic cane sugar
- 3/4 teaspoons kosher salt
- 3/4 cup grass-fed unsalted butter, chilled and cut into pieces
- 1 tablespoon apple cider vinegar
- 2 tablespoons ice water
Filling
- 1 1/2 lbs assorted mushrooms; shitake, chanterelle, etc.
- 1/4 cup extra virgin olive oil
- 3 cloves of garlic, finely grated
- Himalayan salt and fresh ground pepper
- 1/4 cup freshly grated Parmesan cheese
- Fresh Thyme leaves (and sprigs for garnish)
- 8 oz organic ricotta cheese
Sauté ingredients together until mushrooms are slightly wilted and have released their juices. › Set aside to cool.
Pastry Instructions:
Pulse flour, sugar and salt in a processor to combine. › Add chilled butter a little at a time, and pulse until it resembles coarse meal. › Slowly add vinegar and water mixture until dough forms. › Shape into a ball, and cover with wrap. Refrigerate for at least 1 hour.
To Assemble & Bake:
Shape pastry into a round pie shape or square (your choice). › Spread cheeses on cold pastry dough. › Top with cooled mushroom mixture. › If you like, dollop some of the cheese mixture on top of the mushrooms. › Bake at 375°F for approximately 40 minutes until golden. › Let cool slightly, and garnish with sprigs of thyme before serving. Note: You can use a variety of cheeses for this recipe; mozzarella or bleu cheese work well, too.
