A beautiful, free-form mushroom galette with a gruyere white whole wheat crust – the perfect vegetarian main dish for the holidays, or enjoy with a salad for a light fall dinner.
No matter how hard I try, my pies never look like the amazing pie artwork you can find on Pinterest. That’s why I love galettes so much – they’re basically free-form pies and are supposed to look rustic! Over the years I’ve made so many kinds of sweet and savory galettes, from peach to berry, zucchini & tomato to butternut squash. This version with mushrooms and a gruyere white whole wheat crust is one of my favorites, even after the mess I made in the kitchen trying to make it one more time for photos…
I generally multitask in the kitchen, working on parts of one recipe with parts of another, and I’m usually able to get a lot done this way. This particular Sunday was going so well: I had just made quinoa stuffed acorn squash rings, frosting for mini spice cupcakes, and the crust and filling for this galette was on the counter and ready to be assembled. That’s when disaster struck and I managed to knock the entire skillet of mushroom filling all over the kitchen floor. I made a huge mess and even ruined our kitchen rug. My husband heard the crash and came running to my aid, helping to pick everything up before Lily (our dog) could polish it off. He even ran to the store for more mushrooms so I could finish up the galette before it got too dark for my natural light photographs. So here’s the recipe for the mushroom galette, with special thanks to my husband for saving the day.
How to Make Mushroom Galette
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We’ll start with the galette dough. I find it easiest to make this dough using a food processor. Pulse together the white whole wheat flour, gruyere, and salt. Add an egg yolk, pulse a few times, and then drizzle in some ice water. When the dough starts to stick together, it’s ready. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for an hour.
While the dough is chilling, work on the filling. Wash and slice the mushroom. Thinly slice the onion, and mince the thyme. Then heat a large nonstick skillet over medium heat. Add some butter and then the onions. Cook for a few minutes and add the mushrooms. Saute for another few minutes then stir in the salt, heavy cream, and thyme. Cook until the water released by the mushrooms mostly evaporates. Add in about 1/3 of the gruyere for the filling. Then set aside to cool.
Then preheat the oven and roll the dough out into an 11- to 12-inch circle. Place on a baking tray sprayed with cooking spray. Sprinkle with about 1/3 of the gruyere, leaving about two inches around the edges. Then spoon in the mushroom filling and spread out, leaving the edges open. Fold the edges over the filling. Then bake for 25-35 minutes until golden brown. Add the remaining gruyere to the filling and bake for 5 more minutes until the cheese is melted. Allow to cool for a few minutes and then cut into wedges.
What is White Whole Wheat Flour?
For years I thought white whole wheat flour was just some combination of white flour (all-purpose) and whole wheat flour like some mystical hybrid product. It turns out I was completely wrong! Both all-purpose and whole wheat flour are milled from hard red wheat berries. Both flours contain the starchy endosperm of the wheat, while the whole wheat flour also contains the bran and germ. White whole wheat flour, on the other hand, contains the endosperm, bran, and germ just like regular whole wheat flour, but it’s milled from hard white wheat berries. The result is flour with similar nutrition to whole wheat flour, but a lighter color and flavor.
If you try this recipe for Mushroom Galette, leave a comment and review below and let me know how you liked it!
- 1 1/4 cups white whole wheat flour (or all-purpose flour)
- 1/2 teaspoon salt
- 1/4 cup grated gruyere cheese (about 2 oz)
- 6 tablespoons cold (unsalted butter, cut into 1/2 inch chunks)
- 1 egg yolk
- 1/4 cup to 1/2 cup ice water
- 16 oz mushrooms (baby bella or white button)
- 1 large onion
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 2 tablespoons butter
- 1/2 teaspoon salt
- 2 tablespoons heavy cream
- 4 oz gruyere, grated (divided)
- Pulse the flour, salt, and cheese together in a food processor.
- Add the butter and pulse about 10 times until the mixture resembles a course cornmeal.
- Add the egg yolk and pulse 2 to 3 times more.
- Drizzle in 1/4 cup of ice water and pulse until the dough just comes together. Take the top off the food processor and pinch the dough. If it sticks together, then it’s ready. If it seems very dry, add the additional water 1 tablespoon at a time, checking the consistency after each addition.
- Place a sheet of plastic wrap on the counter, shape the dough into a disk and wrap in the plastic wrap. Refrigerate for at least an hour or up to two days.
- For the filling, wash and slice the mushrooms. Slice the onion. Mince the thyme.
- Heat a large nonstick skillet over medium heat. Add the butter.
- When melted, add the onion and cook for about 5 minutes.
- Then add the mushrooms. Cook until just softened, about 5 minutes.
- Add the salt, heavy cream, and thyme and cook for 4-8 more minutes until most of the water from the mushrooms has cooked off. Stir in about 1/3 of the cheese then set the skillet aside to cool.
- Preheat the oven to 400 degrees F.
- Roll the dough on a lightly floured surface into an 11-12-inch circle. Transfer the dough to a foil-lined baking sheet sprayed with cooking spray.
- Sprinkle another 1/3 of the cheese on the dough, leaving about 2 inches open at the edge.
- Spoon the mushroom filling in the center of the dough and spread out, leaving about 2 inches at the edge. Fold the dough over the edge of the filling.
- Bake until the crust is golden brown, about 25-35 minutes. Scatter the remaining gruyere over the filling and bake until melted, about 5 minutes more.
- Allow to cool for a few minutes then cut into wedges and serve.