Diane, A Broad
November 21, 2012

Mushroom Galette

Hello from Nice! I’m spending a few weeks here on the French Riviera to get away from the gloom and doom of Paris. Sad part? Spending Thanksgiving alone. That does feel a bit wrong, even if I did go to that awesome Friendsgiving party last week.

Mushroom Galette

This is a dish I made a couple weeks ago, but I think it would be great to bring to a Thanksgiving potluck or, as in my case, to have as an alternative to a huge turkey (because turkey for one isn’t really plausible, is it?). It’s vegetarian but substantial, with the meaty texture of the mushrooms mixing with the crunch of the nuts. And sage mixed with nuts always tastes vaguely like sausage to me, so I don’t really miss the meat.

Mushroom Galette with Fried Sage and Walnuts

If you want extra credit, make this with my recipe for homemade pie crust, but it works just as well with store-bought. Since it’s a rustic galette, there’s no pinching and shaping of dough, just a pretty, lazy folding up of the sides.

Mushroom Galette with Fried Sage and Walnuts

Yes, please.

Mushroom Galette

Makes one 10″ tart, 6-8 servings.

pied de mouton mushrooms

5 cups mushrooms, sliced thin (I used a mix of crimini and pied de mouton)
2 tablespoons butter
5 tablespoons olive oil
salt and pepper
1/4 chopped walnuts
7-8 sage leaves
1/2 recipe pie dough or 1 round store-bought pie dough
1 egg

chopped mushrooms


Heat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

Heat a large skillet over medium-high heat and melt 1 tablespoon of butter with 1 tablespoon of olive oil. When the butter’s melted, add half the mushrooms and cook until browned, stirring occasionally. Season with salt and pepper to taste. Remove to a plate and repeat with the rest of the butter, 1 tablespoon of oil, and the rest of the mushrooms, and remove them to a plate to cool for a few minutes.

Heat the last tablespoon of oil in the skillet and fry the sage leaves for about 30 seconds, until crisp.

Roll out the pie dough to about 1/8-inch thick and lay out the round on the parchment-lined baking sheet. Mix the mushrooms with half the chopped walnuts and spread on the pie dough, leaving a 1 1/2-inch edge. Fold the extra dough over the mushroom mixture, pleating as needed to create a circular shape.

Beat the egg with a dash of water and brush all over the galette. Bake for 20-30 minutes, or until the pastry is browned and lovely. Allow to cool for a few minutes on the baking sheet, then remove to a plate if serving immediately or to a cooling rack if serving later. Scatter with fried sage leaves and the remaining walnuts.

Mushroom Galette with Fried Sage and Walnuts


This galette is best warm, but can also be served at room temperature.

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5 responses to “Mushroom Galette”

  1. I like this galette. Do the mushrooms gives out lots of juices and make the bottom of pie soggy?

  2. A beautiful meal! The mushroom mixture sounds amazing; who needs meat, right?! I hope you enjoyed your Thanksgiving for one. Thanks for sharing!


  3. […] She took a fat, juicy stuffed mushroom between her fingers and took a bite. She’s been loving mushrooms ever […]

  4. […] Mushroom Galette (dianeabroad.com) […]

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