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Mushroom Galette

Recipe to prepare this traditional cake of French origin

Made with flour, butter and egg, the galette is a traditional French recipe especially widespread in the regions of Normandy and Brittany. This specialty, which dates back to the year 1300, is usually prepared salty, although it has a sweet version to taste in the festivity of the Three Wise Kings.

Fill this base, to which we have added some aromatic herbs to give it a touch of flavor, with dehydrated mushrooms (boletus, shiitake, white mushroom, mountain gula …) from Laumont.

Mushroom Galette

Ingredients for a cake of 22 centimeters

For the dough

  • 250 g of flour
  • 125 g of cold butter
  • 1 large egg
  • 2 tablespoons of cold water
  • 1 tablespoon of chive
  • 1 tablespoon of thyme
  • 1 tablespoon of parsley
  • A pinch of salt and black pepper

For the filling

  • 1 purple onion
  • 2 cloves of garlic
  • 150 g of cream cheese
  • 50 g of cheddar cheese
  • Extra virgin olive oil
  • Fresh thyme
  • Salt and black pepper

Also

  • 1 egg
  • Thyme and chives

Directions step by step

  1. With the help of a kitchen robot, mix the flour with salt and pepper. Cut the cold butter into small pieces and add it little by little.
  2. Add the egg, cold water and herbs and continue kneading until the dough is homogeneous and has been detached from the container. It can also be made by hand.
  3. Cover the dough with plastic foil and store in the fridge for at least two hours.
  4. After this time, flour your kitchen table and stretch the dough until a thickness of half a centimeter.
  5. Sprinkle the base of the cake with a tablespoon of cornstarch so that the base does not absorb liquid and becomes more crunchy.
  6. Spread the dough with the cream cheese leaving two centimeters on the sides to close it perfectly. On the cheese, arrange the grated cheddar cheese.
  7. Hydrate the mushroom mixture in warm water for one hour.
  8. In a frying pan, fry the chopped garlic with the olive oil. Add the purple onion and let it simmer over medium heat for 10 minutes. Incorporate fresh thyme.
  9. Raise the heat and sauté the mushrooms previously drained. Season and reserve.
  10.  Arrange the mushrooms over the cheeses (cream and cheddar). Paint the edges with beaten egg and fold the dough inwards.
  11.  Bake at 180 degrees only from the bottom for 30 minutes. Finish baking it from the top for 15 more minutes or until it is crisp and golden brown.

Tips

  • You can use the water previously used to hydrate the mushrooms to make, for example, a mushroom risotto or as a broth for rice.

You can find all Laumont products by clicking here.

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Autor del artículo
Manu Balanzino
Chef, sumiller y asesor gastronómico. Experto en gestión de Alimentos y Bebidas en el sector de la Hostelería, se encuentra inmerso en labores de asesoramiento a restaurantes en el desarrollo de cartas, vinos, destilados y control de costes. A su vez, asesora a numerosas marcas del sector agroalimentario. Su formación en el sector Servicios comienza en la Escuela de Hostelería de Benalmádena, para posteriormente ampliar sus conocimientos, cursando la "Diplomatura en Gestión de Alimentos y Bebidas" en CIOMijas, y el "Certificado Profesional de Sommelier Internacional" por ESHOB. Manu Balanzino es un apasionado del mundo de la comunicación, y ha fundado el periódico digital de gastronomía, The Gourmet Journal, una publicación referencial del ámbito gastronómico la cual dirige. Además, es colaborador experto en gastronomía en revistas especializadas como Andalucía de Viaje, El Gourmet (AMC Networks International Latin America) y Diario Sur. En radio, conduce el programa "Momentos Gourmets" en COPE y en televisión, colabora en Canal Cocina, RTV Marbella y Fuengirola TV.

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