Wild Mushroom and Blue Cheese Galette
I’m not generally a fan of bragging. Typically, I believe this behavior should be limited to compensation negotiations, job interviews and parents of tiny babies who can’t help themselves. Other than those situations, bragging seems to just be stating the obvious, which seems a rather rude waste of time. However, today I’m breaking my rule to brag about what an amazing partner I have! Why, you may ask, hesitating to hear the sickening answer… Because last week, for no reason whatsoever, my Fred got me the best gift ever – a log plugged with shitake mushroom mycelium!!!!
Now some of you may be thinking that this is a bit of a peculiar gift, and a particularly peculiar one to brag about, but I’ve been obsessed with Fungi for years, ever since seeing Paul Stamets speak. For those of you who aren’t familiar with him, he’s one of the best known, most well respected mycologists in the whole world! A true pioneer and visionary! I could probably write a whole blog devoted to my obsession with Paul Stamets and fungi and mycoremediation and mycofiltration, but I have a feeling I’m losing you so I’ll move on to the culinary aspect of my fungal fixation…
The relevant aspect of my shitake log is the fact that it fruits (shitake mushrooms… if that wasn’t obvious by now) and I just harvested my first batch of mushrooms! This was cause for true celebration, meaning the preparation of one of my favorite winter comfort foods: a wild mushroom and blue cheese galette. What’s that you say? It’s not Winter yet? Well I have long underwear on so I beg to differ.
Wild Mushroom and Blue Cheese Galette (filling adapted from William Sonoma, crust adapted from Deborah Madison’s ‘Vegetarian Cooking For Everyone’)
Makes one large galette
To get the flakiest crust possible, we recommend freezing your already cold butter for a half hour before cutting into the dough.
2 cups whole wheat pastry flour (all purpose will work if you don’t have whole wheat pastry flour)
1/2 tsp salt (omit if using salted butter)
1 tbs sugar
12 tablespoons cold butter
1/3-1/2 cup ice water
1/2 ounce dried wild mushrooms, such as chanterelles, porcini or shiitakes
1 cup boiling water
2 tablespoons unsalted butter
3/4 cup thinly sliced green onions
1 garlic clove, minced
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1/2 lb. assorted fresh wild mushrooms, such as chanterelles, porcini and shiitakes, brushed clean and thinly sliced
1/2 lb. fresh button mushrooms, brushed clean and thinly sliced
5 ounces good-quality blue cheese, divided in half
1 egg, whisked
Dough: Mix the flour, salt, and sugar together. Cut in the butter either by hand or using a mixer with a paddle attachment, cutting in until the butter is in pea sized chunks. Add ice water by the tablespoon while mixing until you can form the dough into a ball. Be careful not to add too much water as this will make your dough hard to work with and less flakey later. Once you’ve formed your dough into a ball, wrap in plastic wrap and refrigerate until you’re ready to form your galette. Dough can be made ahead and refrigerated several days before using.
Preheat your oven to 400 degrees Fahrenheit and place a rack in the middle position.
Place the dried mushrooms in a small bowl and add the boiling water. Let stand for 30 minutes until softened. Drain the mushrooms and mince finely, then set aside.
Melt your butter in a large fry pan set over medium heat. Add the green onions and saute, stirring occasionally, until soft, about 5 minutes. Add the garlic, rosemary and thyme and continue to cook, stirring, for 1 minute more. Increase the heat to high, add the fresh and rehydrated mushrooms, and saute until the mushrooms are tender and the liquid they released has completely evaporated, 8 to 10 minutes. Transfer to a plate and let cool. Once cool, crumble in half your blue cheese and stir to combine.
On a floured work surface, roll out the dough into a round shape that is approximately 12-inches in diameter. Don’t worry about making a perfect circle, the messiness is part of the rustic charm of this dish. Transfer your dough to a parchment lined baking sheet and crumble the other half of your blue cheese evenly over the middle eight inches of your dough. Spread your mushroom mixture over the dough and blue cheese, leaving a 2-inch border. Fold the border over the mushrooms and cheese, pleating the edge to make it fit. The center will be open. Finally, brush the top of the dough with your beaten egg.
Bake your galette for 30-40 minutes, until your dough is golden brown. Remove from the oven and let cool five minutes before transferring to your serving plate. Cut into wedges and serve hot,warm or room temperature. If you plan to refrigerate prior to your initial serving, transfer slightly cooled galette to a wire rack to cool completely before refrigerating.