Oyster Mushroom Galette
Oyster Mushroom Galette
This is your home run, triple axel, class act for meatless Monday! Oyster mushrooms are so meaty and hearty that no one will miss meat! Very homey flavors will make this dinner a winner in any book.
Once in a while these babies roll around Tunisian markets and I have come to love to work with them. As a main or side dish, add them to salads, make gorgeous stews, bake them, fry them… However you decide to use oyster mushrooms you will never get enough of them.
Oyster Mushroom Galette
These galettes are an easy and super flavorful option to use oyster mushrooms. Make them as cheesy as you like. You can swap the cheese too, for whatever you prefer. It is all up to you! I just love gruyere and how it enhances the flavor of the mushrooms.
Use my Flakiest Dough for this pie… and all of your pies and pastries… and you can’t go wrong!
Grab a slice with a side salad… enjoy!
Oyster Mushroom Galette
Ingredients
- 1 recipe for Flakiest Crust Dough, cut into two pieces and chilled
- 2 Tbsps Olive Oil
- 1 lb Oyster Mushrooms, cut into bite size pieces
- 1 cup Green Onions, sliced
- 1 tsp Garlic, Minced
- 1 tsp Dried Mint
- 1/2 tsp Chili flakes
- 1 tsp Dried parsley flakes
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 cup Gruyere cheese, grated
- 1/2 cup Parmesan cheese, grated
- 1 Egg, beaten + 1 Tbsp water for egg wash
Instructions
- In a large skillet, heat olive oil over medium high heat.
- When the oil is hot add the mushrooms and sauté , turning over constantly to brown on all sides.
- Add the green onion, garlic, mint, chili flakes, parsley, salt and pepper.
- Sauté for 2 minutes until onion starts to wilt.
- Set this aside to cool down while you prepare the pie crust.
- Preheat your oven to 180C/360F.
- Take out one piece of the dough from the refrigerator and roll out at least 4 inches wider than your pie pan, allowing for a 2 inch foldover all around the filling. Do not worry about perfect circles, rustic is best for this one!
- There is no need to grease the pie pan before placing the dough since it has enough butter to avoid sticking. I like to line the pan with parchment paper for the sole purpose of easy transferring to a plate or board once it is cooked.
- Place the dough on the pan. Spread 1/2 cup of the Gruyere cheese on the bottom of the dough.
- Add half of the mushroom filling, spreading it evenly.
- Fold the edges over the filling by sections, pleating every 3 or 4 inches.
- Sprinkle 1/4 cup of the Parmesan cheese over the filling.
- Brush egg wash over the folded edges.
- Repeat with the second half of the dough and the rest of the ingredients.
- Place the pans on the middle rack in the oven. Bake for 30-40 minutes or until the edges are nice and golden.
- Remove the galettes from the oven and wait 10 minutes to cool down and set before serving.