How to Cooking

How to Cooking

How to cooking

How to make Mushroom Egg Galette

Mushroom egg Galette is a comfort food full of flavor and color perfect for any time of day. Rustic galettes are the perfect choice for whenever you need an impressive quick meal, whether savory or sweet.

How to make Mushroom Egg Galette

Source:Home Cooking Adventure


Make 4 servings

Earth’s crust
1 1/4 cups (160g) all-purpose flour
1/2 teaspoon (3g) salt
1/2 cup (113g) unsalted butter, chilled and chopped
4 tablespoons (60ml) ice cold water

pour until it’s full
1 pound (500g) mushrooms, sliced
2 onions, thinly sliced
2-3 cloves of garlic
fresh thyme
3 tablespoons (42ml) olive oil
1 tablespoon (15ml) soy sauce
1 cup (100g) gruyere cheese, grated
Salt and freshly ground black pepper
4 small eggs
To brush teeth (optional)
1 egg, beaten

1. Prepare the crust. In a medium bowl, beat flour with salt. Blend the butter with a pastry blender, fork, or pastry processor, until crumbs form. Add water and stir until combined.

2. Divide dough into 4 portions and cover with cling film, form into plates and refrigerate for at least 30 minutes.

3. Meanwhile prepare the filling. Heat oil in a large skillet over medium to high heat. Add onion and garlic and cook for about 5 minutes or until tender.

4. Add mushrooms and cook with onions for 10-15 minutes, stirring frequently.

5. Add soy sauce, salt, pepper and thyme and cook 3 to 5 minutes more.

6. Remove from heat and set aside to cool.

7. Preheat oven to 400F (200C).

8. On a lightly floured surface, roll each piece of dough into an 8-inch (20cm) long circle.

9. Place each on a parchment-lined baking tray.

10. Spread cheese over each piece of dough leaving about ½ inch (2cm) around the edge.

11. Spread the mushroom mixture over the cheese.

12. Fold the dough over the filling. Whip with eggs.

13. Bake for about 20 minutes until lightly golden.

14. Remove from oven and make a well in the center of each galette.

15. Crack 4 eggs into 4 different small bowls. If the eggs are too large, remove some of the whites. Add one egg per galette and bake for another 10 minutes until eggs are cooked through. Garnish with fresh thyme and freshly ground black pepper and enjoy!

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