Mushroom galettes are easy to prepare and make a great brunch or meatless dinner.
Fancy But Easy
Creamy roasted mushrooms in a crsp puff pastry “biscuit” is something that is elegant enough to serve to guests.
But this also makes a great special brunch or light supper for the family because it’s one of the easiest things you’ll ever make!
This is basically a popular European dish that I “Americanized” because I liked the look of it so much. It uses one convenience ingredient and other fresh ingredients that are readily available in the grocery store.
There’s ways you can get fancier with this, however, you don’t have to do that. You can keep the fancy in mind for more special occasions.
Of course if you are not a fan of the popular fungus, this recipe is a definite no for you! However, you could substitute a veggie you’re fond of if you feel it would blend well with the creamy sauce.
For we mushroom lovers, you can really go to town here. I used mushrooms that are readily available everywhere and less costly. If you have access to wild and/or more exotic varieties, they would be ever so good in this. So if cost is no object and you want to impress, by all means go wild and gourmet with your mushrooms.
This being a European “clone” recipe, it does use an ingredient that is very popular in Europe–creme fraiche.
I can buy this in my local food store, however, it’s pretty pricy. You can make your own and there are recipes all over the internet for it. But I have discovered that plain old sour cream works just as well. Sour cream is slightly more tart than creme fraiche and it has a less-creamy texture, but it works pretty well. I also developed my own substitute for creme fraiche, which I think approximates the texture as well as the taste most excellently. The recipe is in the NOTES section and please be aware that if you do make this, use ONLY the amount specified in the recipe and not the entire amount of the copycat recipe.
- 12 oz cremini button mushrooms
- 8 oz white mushrooms
- 2 large portobello mushroom caps
- 3 tbs oil
- 2 tbs butter
- 1 tsp salt
- ½ tsp pepper
- 14 oz creme fraiche (see NOTES)
- ½ cup grated parmesan cheese
- ¼ cup chopped fresh parsley
- 1 box (the one with 2 sheets, i.e., Pepperidge Farm) puff pastry
- beaten egg for pastry wash
- Thaw puff pastry per package instructions and unroll. Mist the top of 1 sheet with water then place the other sheet on top. Score the pastry in a crosshatch pattern being careful not to cut all the way through. Cut out 3-inch rounds and place on a large baking sheet (there will be leftover pasty; discard it) and place in the refrigerator for 10 minutes.
- Preheat oven to 400 degrees F. Brush chilled pastry with the beaten egg. Bake for 18-20 minutes or until the pastry is golden brown. Cut in half through the center; remove any uncooked dough. Flip each pastry round over and bake for an additional 8-10 minutes, or until lightly brown. Remove and cool on a rack. Keep the oven on.
- Place an oblong baking dish (I used metal to avoid thermal shock) or large oven-proof skillet in the hot oven for about 10 minutes. Add the butter and the oil to the hot pan, then add the mushrooms, salt and pepper and stir so the mushrooms are coated.
- Bake for 25-30 minutes or until liquid is almost absorbed. Stir in the creme fraiche and bake for 10 more minutes.
- Remove from the oven. Add the parmesan, lemon juice and parsley. Spoon mushrooms over 1 plain round and top with a crosshatched one.