WILD MUSHROOM AND LEEK GALETTES
Categories Mushroom Appetizer Bake Vegetarian Fall Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Place dried chanterelles in small bowl. Pour enough hot water over to cover chanterelles; let stand until softened, about 30 minutes. Drain. Finely chop.
- Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add leek and shallot; sauté 2 minutes. Add 2 tablespoons butter, then portobellos and chanterelles; sauté until tender, about 5 minutes. Add wine; simmer until liquid is reduced by half, about 2 minutes. Add 2 tablespoons goat cheese; stir until slightly thickened, about 1 minute. Season with salt and pepper. Stir in 2 tablespoons parsley. Remove from heat.
- Position rack in center of oven; preheat to 375°F. Line baking sheet with parchment paper. Roll out puff pastry sheet on floured surface to 12x12-inch square. Using 4-inch-diameter biscuit cutter or bowl as guide, cut out 4 pastry rounds. Using small cookie cutters, such as those with leaf shape, cut out decorative designs from remaining pastry, if desired. Place rounds on baking sheet, spacing apart. Spread 1 tablespoon goat cheese atop each. Spread mushroom mixture evenly atop each to within 1/2 inch of edge, dividing equally. Turn pastry edges upward slightly to hold topping in place. Place decorative pastry cutouts on baking sheet around galettes.
- Bake until pastry is puffed and golden, about 15 minutes for decorative cutouts and 30 minutes for galettes.
- Sprinkle galettes with 1 tablespoon parsley. Top with cutouts, if desired.
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megan svane
[email protected]I'm not a big fan of mushrooms, but I love these galettes. They're so flavorful and delicious.
Antoinette Cooper
[email protected]These galettes are a staple in my kitchen. I make them all the time.
Gezzyg Cursed
[email protected]I love this recipe! It's so easy to follow and the galettes always turn out perfectly.
Deraderia Dubai
[email protected]This recipe is amazing! I've made it several times and it's always a hit.
Akpe Marvellous
[email protected]I'm gluten-free, so I used a gluten-free flour blend in this recipe. They were perfect!
Wajid Rehman
[email protected]I'm vegan, so I used a vegan butter and cheese substitute in this recipe. They were delicious!
Darcy Barker
[email protected]I'm allergic to mushrooms, so I substituted zucchini in this recipe. They turned out great!
Angelique May Coetzee
[email protected]These galettes are a bit bland. I think I'll try adding some more herbs and spices next time.
mucunguzi Emmanuel
[email protected]I'm not a fan of the pastry in these galettes. It's too thick and doughy.
kizito Joseph
[email protected]These galettes are way too salty. I think I'll try making them again with less salt.
Rebecca Foster
[email protected]I'm not sure what I did wrong, but my galettes turned out soggy. Maybe I didn't cook them long enough?
ebrahim hamouda
[email protected]These galettes are so delicious! I can't wait to make them again.
Jason Vann
[email protected]I made these galettes for a party and they were a huge success! Everyone loved them.
Zeynep Akbulut
[email protected]These galettes are a great way to use up leftover mushrooms and leeks.
Indre Grimalauskaite
[email protected]I'm not a big fan of mushrooms, but I really enjoyed these galettes. The leeks and pastry helped to balance out the flavor of the mushrooms.
Hamraz Hamraz
[email protected]These galettes are so pretty! I love the way the mushrooms and leeks look peeking out from the pastry.
Karter Collins
[email protected]The flavors in these galettes are amazing! The mushrooms and leeks are so flavorful, and the pastry is perfectly crispy.
Kevs
[email protected]I love how easy these galettes are to make. They're perfect for a quick and easy weeknight dinner.
mejbha Please
[email protected]These wild mushroom and leek galettes were a hit with my family! The combination of earthy mushrooms, creamy leeks, and crispy pastry was perfect.