Wild Mushroom Galette

Galettes are such a great new trend. I loved making this galette and it was surprisingly easy. I used this galette as an excuse to have fun with another Boreal ingredient: wild mushrooms! We have so many delicious mushrooms that grow wild in Canada and many chefs will actually go foraging for them. I’ve never foraged myself, but I love the idea of learning about what can be eaten straight from the forest floor.

The wild mushrooms in this recipe are: chanterelle, morel, cep and bolete. You can get any wild mushrooms you like at your local farmer’s market. I also used white button mushrooms to fill out the galette because wild mushrooms can be expensive. A key thing to know about this recipe is that wild mushrooms should be COOKED - make sure you don’t eat them raw. They aren’t all good for you raw.

Here are the ingredients for the pastry:

1 1/2 cups almond flour

1/2 cup arrowroot powder

chopped sage

1/2 tsp of salt (or just a small pinch if you end up using salted butter)

6 tbsp cold unsalted butter (or salted if that’s all you have, that happens to me sometimes)

1 egg

Combine the dry ingredients in a food processor and then add the butter. Pulse until just combined and the butter is in small pea-sized pieces. Then add the egg and pulse again until a dough forms. Form into a round disc and then place in the fridge to chill while you make the filling.

The ingredients for the filling are:

2 packages of (or about 20 individual) white button mushrooms

A handful of each of the wild mushrooms mentioned above: chanterelle, morel, cep and bolete.

1 large yellow onion, diced

3 cloves of garlic, diced

A few leaves of fresh sage, chopped

Salt and pepper to taste

A bit of broth to cook down the mushrooms (optional)

Zest of 1/2 lemon

Juice of 1/4 lemon

Some crumbled feta cheese (optional)

A fried egg (optional)

Sriracha sauce (optional)

2 Green onions, diced (optional)

Using a large skillet, heat the onion on medium heat until it becomes transparent. Add the garlic and cook for a few minutes longer, and then add your mushrooms. Cook the mushrooms until the liquid comes out, and then starts to reduce. Because I used wild mushrooms, I like to cook them well. So I kept some broth handy for when the liquid had reduced too much to give them a bit of life back while cooking down. After about 20 minutes, the mushrooms were nice and soft, and there wasn’t too much water. At this point, add the sage, the salt and pepper, and the lemon zest and juice.

At some point, you should preheat your oven to 375 degrees.

Once your filling is done, pull out your dough and roll it out onto some parchment paper into a large circle. Then place that parchment onto your baking tray, and place the mushroom filling on top, leaving a good few inches around the sides. Roll the sides of the dough up and over the mushrooms, only covering part-way. You want it to be a sort of pastry border around the mushrooms. Place in the oven and bake for 35 minutes, and enjoy!

I sprinkled some feta cheese, and then added a fried egg on top with some sriracha and green onions. But those flavours are more Asian so it would end up being a fusion galette instead of a true Boreal galette. Go with your gut on that one.

Enjoy!