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Mushroom Galettes

Mushroom galettes are easy to prepare and make a great brunch or meatless dinner.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Brunch
Cuisine: French
Keyword: galettes, mushrooms
Servings: 4
Calories: 927kcal


  • 12 oz cremini button mushrooms
  • 8 oz white mushrooms
  • 2 large portobello mushroom caps
  • 3 tbs oil
  • 2 tbs butter
  • 1 tsp salt
  • 1/2 tsp pepper
  • 14 oz creme fraiche see NOTES
  • 1/2 cup grated parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 package puff pastry sheets the box with 2 sheets, i.e., Pepperidge Farm puff pastry
  • 1 egg, beaten 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.


NOTES: Creme fraiche is usually found in the gourmet cheese section of the store. Since it’s frightfully expensive, you can substitute full-fat sour cream or beat 4 oz of softened full-fat cream cheese into 1 pint of full-fat sour cream. If you’d like to make your own creme fraiche, there are many recipes for it if you Google it.


Serving: 1g | Calories: 927kcal | Carbohydrates: 58g | Protein: 22g | Fat: 70g | Saturated Fat: 33g | Cholesterol: 118mg | Sodium: 1352mg | Potassium: 980mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1280IU | Vitamin C: 7.1mg | Calcium: 287mg | Iron: 4.6mg