This galette is one of my favourite ways to let my mushrooms shine. It’s a rustic, free-form pastry filled with deeply savoury sautéed mushrooms, gently sweet leeks, a touch of crème fraîche, and two cheeses that bring everything together.
The method is simple but intentional. Draw out the moisture from the mushrooms first, then take them just a little further to caramelise for maximum flavour. It’s a small step that pays off in a big way. And it also makes the recipe perfect for prepping ahead. The crust gets the same treatment: a bit of cornmeal for texture, parmesan and thyme for character, and proper chilling for beautiful results every time.
Serve the galette warm or at room temperature, preferably with a glass of chilled rosé. It’s the kind of dish that disappears quickly and makes everyone at the table happy. I hope you enjoy it as much as I do. Cheers!
The Mushroom Hour Podcast