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Mushroom Galette

Mushroom Galette


150g multi-purpose flour

1/2 teaspoon salt

125g stick cold unsalted butter

60g sour cream

2 teaspoons fresh lemon juice

60mL iced water

1 tablespoon olive oil

450g Baby Bella Mushrooms thinly sliced

220g Shiitake Mushrooms thinly sliced

1 large yellow onion julienned

2 cloves of garlic minced

5 sprigs fresh thyme

1 sprig fresh rosemary

1/2 cup dry sherry

Ground black pepper

40g Blue Cheese

1 egg 

1 teaspoon of milk


1. Prepare the dough by whisking together multi-purpose flour and salt into a mixing bowl. Dice up 115g of butter and add to flour mix, lightly coating the butter cubes and ensuring they don't stick together. Use a pastry cutter to cut the butter into the pastry, creating butter into a bowl of pea shaped balls.

2. In a separate bowl, whisk together sour cream, lemon juice, and ice water. Create a well in the flour mix and pour in sour cream mixture into the well. Use a spatula to stir the wet and dry mixtures together until the dough begins to form. 

3. Flour your countertop and transfer the dough mixture onto the counter. Knead the dough gently until it comes together. Flatten the dough into a thick disk, cover with glad wrap, and refrigerate for 2 hours. 

4. On high heat, add olive oil and mushrooms to a pan. Sautee the mushrooms until they begin to caramelise. Season with salt and pepper.

5. Add butter to pan, followed by yellow onion, thyme, and rosemary. Cook and stir frequently until softened. Add the garlic and cook until fragrant.

6. Deglaze the pan with dry sherry, making sure to scrape any brown bits off sides of the pan for extra flavour. Cook until mixture and pan is almost dry. Season with salt and pepper.

7. Transfer mushroom mixture onto a sheet pan, spreading it evenly. Allow the mixture to cool and come to room temperature. 

8. Whisk eggs and milk in a small bowl and set aside.

9. Preheat the oven to 205 degrees. Line a sheet pan with baking paper and set aside.

10. Remove the dough from the fridge and dust with flour. On a floured surface, roll out dough until 12 inches round. Transfer to the lined sheet pan.

11. Transfer mushroom mixture into a bowl and crumble blue cheese on top. Stir together until evenly combined.

12. Spoon the mushroom mixture into the center of the dough in a thick even layer. Ensure to leave a 2 inch border for the crust. Fold and pleat the bordered edges over the mushroom mixture, leaving the center exposed.

13. Lightly brush the edges of the dough with egg wash and bake in the oven for 40-50 minutes. Ensure to rotate the galette halfway and bake until pastry is golden brown. Allow galette to cool slightly for 5 minutes before serving, and garnish with fresh thyme. Enjoy cold, warm, or hot!

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