Mushroom and Onion Galette

Name: Mushroom and Onion Galette
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Cuisine: French
Ingredients: 11⁄2 lb Fat Moon Mushrooms; 4 tbsp Olive Oil; 1⁄2 large Onion, thinly sliced into half moons; 1 tsp Sea Salt; 1⁄2 tsp freshly ground Black Pepper; 1 tsp dried Thyme, divided; 1⁄4 tsp Ground Allspice; Pinch Ground Cayenne Pepper; 1 Garlic Clove, minced; 1 tbsp Brandy, optional; 2 tbsp minced Fresh Parsley; 1 box frozen Puff Pastry, thawed; 3 tbsp Red Wine Vinegar; 2 tbsp Honey; 2 ounces Blue Cheese, crumbled

Rated 2.8 stars by 16 users

Servings

Prep Time

15 minutes

Cook Time

60 minutes

Author

Curio Spice and Joyful Kitchen

Flaky and flavorful, this mushroom and onion galette is a winner. Savor the tasty and unique flavors of this galette, brought to us by Curio Spice and Joyful Kitchen.

Ingredients

11⁄2 lb Fat Moon Mushrooms
4 tbsp Olive Oil
1⁄2 large Onion, thinly sliced into half moons
1 tsp Sea Salt
1⁄2 tsp freshly ground Black Pepper
1 tsp dried Thyme, divided
1⁄4 tsp Ground Allspice
Pinch Ground Cayenne Pepper
1 Garlic Clove, minced
1 tbsp Brandy, optional
2 tbsp minced Fresh Parsley
1 box frozen Puff Pastry, thawed
3 tbsp Red Wine Vinegar
2 tbsp Honey
2 ounces Blue Cheese, crumbled

Directions

Preheat oven to 375° F. Line rimmed baking sheet with parchment.
Gently clean mushrooms, brushing off any dirt.
Cut bottom of stems (or remove if tough). Cut mushrooms into 1⁄8 -inch slices.
Add 1 tbsp oil into a large skillet over medium-high heat.
When oil shimmers, add onion, sprinkle with 1⁄2 tsp of salt, pepper and 1 tsp of thyme.
Cook until onions are tender with browned edges, 5–6 minutes. Transfer to a bowl.
Add remaining 3 tbsp oil to skillet on medium-high heat.
When oil shimmers, add mushrooms. Cook, stirring until mushrooms have released juices and it has evaporated.
When mushrooms start to brown, add remaining salt, thyme, allspice, cayenne, and garlic.
Drizzle brandy over mushrooms and cook another minute until it has evaporated.
Add parsley, cooked onions and stir to combine.
Put vinegar and honey in a small saucepan set over medium heat.
Bring to a boil and cook, stirring, for 3 minutes. Set aside.
Unwrap puff pastry and cut into a 12-inch circle (it’s OK if the shape is uneven).
Transfer rolled dough to the parchment-lined baking sheet.
Mound mushroom-onion mixture in the center of the pastry dough. Spread it to about 2 inches away from edges. Drizzle with honey-vinegar reduction.
Gently fold edges of the pastry over filling, toward the center, overlapping and lightly pinching dough.
Bake for 20-30 minutes, until pastry is golden. Let cool at least 15 minutes before cutting. Serve topped with blue cheese.

Recipe Note

You can make filling ahead of time, store in fridge until ready to assemble. Feel

free to use a mix of wild or cultivated varieties. If you're not a blue cheese fan, omit it or

substitute crumbled feta or goat cheese.

Mushroom and Onion Galette