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Mushroom Galette

Shog ate a meatless main tonight, and one that I prepared! The only thing that could have made the galette better was the inclusion of some red pepper—the wonderfully sweet La Rouge peppers that I've been getting of late, or a bell—for color. This was so filling and good!

Mushroom Galette

Here's the recipe:

Mushroom Galette
Serves 8

1 1/4 cups all-purpose flour
1/4 cup unsalted butter
1/4 cup lard
1 Tbsp apple cider vinegar
1-4 Tbsp cold water

Place flour in large bowl. Cut in butter and lard until the mixture resembles small peas. Add the apple cider vinegar and 2 Tbsp water and mix until dough comes together, adding more water, Tbsp by Tbsp, if necessary. Make a dough ball, wrap it in plastic, and place in fridge.

1 Tbsp olive oil
1 medium onion, chopped
1/8 tsp nutmeg

Sauté onion in 1 Tbsp olive oil and nutmeg until the onions go soft and develop a little bit of color.

1 1/2 lb mushrooms, sliced [This is a guess; I had about 20 large white button mushrooms and used them all.]
1/4 tsp salt
1/4 tsp pepper

Add mushrooms, 1/4 tsp each salt and pepper, and Sauté until almost all liquid has evaporated from pan.

5 oz baby spinach
4 cups chard
1 cube Rapunzel No-Salt-Added Vegetable Bouillon
1 tsp garlic, minced
1/4 tsp salt
1/4 tsp pepper

Add greens, pushing them away from the middle of the pan after they've given up a bit of liquid. Mix bouillon and garlic together with the vegetable liquid in center of pan until bouillon dissolves before mixing together the liquid and vegetables. Cook down until liquid evaporates, and then add 1/4 tsp each salt and pepper, mixing well. Set aside to cool.

8 oz goat cheese, brought to room temperature and whipped
2 large eggs, brought to room temperature and beaten
1/2 tsp thyme
1/8 tsp paprika

While vegetables cool, thoroughly combine the goat cheese, eggs, thyme, and paprika. Set aside.

6 Tbsp Pecorino Romano cheese
4 Tbsp bread crumbs
1 beaten egg + a bit of water to make egg wash
Sprinkling paprika

Next, roll out the crust into a large circle, about 1/8" thick. Spread the filling over the crust, leaving 1 1/2" edge. Sprinkle filling with breadcrumbs and 4 Tbsp of Pecorino Romano. Bring the edges of the dough up to lay upon the filling, bit by bit, as with any galette. Brush top crust with egg wash before sprinkling the remaining 2 Tbsp of Pecorino Romano over it. Lightly dust the entire galette with paprika. Remove to fridge for 20 minutes and preheat oven to 425°F.

Once the galette has rested, bake it for 30 minutes. Turn down the heat to 325°F. and bake for another 15 minutes. Allow to cool on pan for 15 minutes before serving—and then allow to cool completely on a rack so that it won't get soggy before storing.

Comments

( 14 comments — Leave a comment )
a_boleyn
Apr. 2nd, 2017 02:07 am (UTC)
Sounds delicious. Good job. :)
iulia_linnea
Apr. 2nd, 2017 02:12 am (UTC)
Thank you! And you'll note, I hope, how sparing I was with the herbs. :D

(I see you've commented, but we went out after dinner and are now off to walk the dog, so I'll reply to you tomorrow. *waves*)
a_boleyn
Apr. 2nd, 2017 02:44 am (UTC)
Perfect herb choices and a light hand. :)
iulia_linnea
Apr. 9th, 2017 10:31 am (UTC)
*glee*

I have to redo Bierocks VI, by the way. Technical issues---not roasting the cabbage is a mistake! My seasonings got diluted, so I don't yet know if they are right.
a_boleyn
Apr. 9th, 2017 03:03 pm (UTC)
I was surprised at how much liquid vegetables released ... I had to squeeze dry my shredded carrots and eggplant when I made veggie lasagna a long time ago. And the shredded coleslaw for the egg roll filling needed to be drained or I would have had a wet soggy mess inside.

http://a-boleyn.livejournal.com/238837.html
honeymink
Apr. 2nd, 2017 04:05 am (UTC)
This looks and sounds delicious. Thank you for the recipe. I wonder whether I can find a substitute for the lard though.
iulia_linnea
Apr. 9th, 2017 10:00 am (UTC)
Just use all butter! The lard gives the crust tenderness and strength, but a butter crust will serve as well---you may just have to eat it with a fork instead of with your hands when it's cool. I like to eat "picnic style" when I can. :D
honeymink
Apr. 9th, 2017 11:01 am (UTC)
ALL the butter I can do! :)))
aigooism
Apr. 2nd, 2017 04:08 am (UTC)
That looks so good! :D I love that it's a galette and it's vegetarian! ^_^ Mushroom also makes it all the better!
iulia_linnea
Apr. 9th, 2017 09:34 am (UTC)
For vegetarian purposes, I suppose one should omit the lard and make a butter crust (but I like a tender and flaky crust, one strong enough to be eaten by hand when cool, so I always use lard in meatless mains).

It's really good! One piece can take me from breakfast to dinner!

Edited at 2017-04-09 09:35 am (UTC)
delphipsmith
Apr. 2nd, 2017 10:01 pm (UTC)
That looks really good! I adore mushrooms, and soft goat cheese is my new fave for fillings of all sorts. I've got this mushroom tartines recipe on my short list to try.
iulia_linnea
Apr. 9th, 2017 09:25 am (UTC)
That looks yummy, and this recipe really is worth making, as well. :D
droxy
Apr. 4th, 2017 07:57 am (UTC)
Looks very tasty!
iulia_linnea
Apr. 5th, 2017 07:50 pm (UTC)
It was good enough to make again for dinner tonight!
( 14 comments — Leave a comment )