Rustic Mushroom Galette
Buttery, golden pastry wrapped around a rich, earthy mushroom and blue cheese filling — this rustic mushroom galette is French countryside on a plate. Serve it with soup or salad for the ultimate cozy meal.
Why You’ll Love This Recipe
- Flaky, buttery crust: The sour cream and lemon make it beautifully tender and golden.
- Earthy mushroom filling: Porcini, white mushrooms, and herbs bring depth and umami.
- Tangy blue cheese finish: Adds creamy richness that perfectly balances the rustic crust.
- Versatile & impressive: Elegant enough for a dinner party, easy enough for a weeknight bake.
Tips From My Kitchen
- Keep everything cold when making the crust — that’s how you get those flaky layers.
- If you’re not into blue cheese, try goat cheese or gruyère for a mellower twist.
- A pizza stone or steel gives the galette a perfectly crisp bottom crust.
- The dough and mushroom filling can both be made a day ahead, making assembly a breeze.
The Story
I wish you could smell my house right now — buttery pastry baking away, earthy mushrooms sizzling in butter, and the tang of blue cheese melting into something irresistible. This Rustic Mushroom Galette was inspired by a lazy morning at Rico’s Café in Colorado Springs, where I stumbled upon a copy of Edible Front Range. One cup of coffee and a few dog-eared pages later, I was headed straight to the market for everything I needed to make this galette — flaky, savory, and layered with autumn warmth.
It’s the kind of dish that makes your kitchen feel like a French countryside bakery. Serve it warm with a simple arugula salad or a bowl of soup, and you’ve got yourself the coziest meal imaginable.
How to Make a Rustic Mushroom Galette
Rustic Mushroom Galette
Ingredients
Crust
- 1 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1/2 tsp salt
- 1 tbsp rosemary (fresh, chopped)
- 8 tbsp unsalted butter (sliced)
- 4 tbsp sour cream
- 2 tsp lemon juice (fresh, squeezed)
- 1/2 cup ice water
Mushroom Filling
- 1/4 oz porcini mushrooms (dry…you can find these packaged near the fresh mushrooms)
- 1 cup boiling water
- 2 tbsp unsalted butter
- 6 green onions (thinly sliced)
- 1/2 tsp rosemary (fresh, chopped)
- 1/2 tsp thyme (fresh, chopped)
- 1/2 tsp sage (fresh, chopped - note - I buy the poultry seasoning blend which contains all three herbs)
- 1 lb white mushrooms (sliced)
- Salt & pepper (to taste)
- 4 oz blue-veined cheese (Maytag Blue, Gorgonzola or Roquefort)
Instructions
Crust
- In a food processor, add flour, salt, sliced butter and chopped rosemary. Pulse until butter is in small pieces (like breadcrumb consistency with some butter pieces no more than the size of peas).
- Whisk sour cream, lemon juice and water together.
- Pour flour mixture in a large bowl, make a well and pour half the liquid mixture in the well. Stir in the middle with a wooden spoon until chunks form. Add remaining liquid and mix until the dough holds together (with no dry pieces hanging around).
- Form the dough into a ball, cover in plastic wrap and set in the refrigerator for 1 hour.
Mushroom Filling
- Place dry porcini mushrooms in a bowl of boiling water and cover; let it sit for 20-30 minutes. Drain the liquid (you can save for another recipe). Finely mince porcini mushrooms.
- Heat oven to 400 F degrees.
- Melt 2 Tbsp of butter in a large pan over medium heat. Add green onions and cook until soft (about 5 minutes).
- Add herbs and cook another minute. Increase heat to high and add white and porcini mushrooms. Cook about 6-8 minutes or until the liquid has cooked out. Take mushrooms out of pan and place in a glass bowl to cool. Season to taste with salt and pepper (easy on the salt as the cheese can be quite salty).
Assemble
- Take dough out of refrigerator and roll out on floured surface to 12-inch round shape. Place on a parchment-covered baking sheet or flat stoneware.
- Add crumbled cheese to the bowl of cooled mushrooms and then spread over dough.
- Leave a 2-inch border and fold dough border over the mushroom/cheese mixture but leave open in the center.
- Bake 30-45 minutes until golden brown. Remove from the oven and let the galette cool for 5 minutes. Serve hot or at room temperature.
melissa
March 10, 2013
This looks amazing!
admin
March 10, 2013
Thanks Melissa! It is pretty easy to make. I’m pouring through your food blog right now! I want to learn to can & preserve