Best 2 Mushroom Bacon Galette Recipes

The mushroom bacon galette is an easy-to-make and delicious dish perfect for any occasion. With its flaky crust, savory filling, and cheesy topping, this galette is a crowd-pleaser. Whether you're a beginner in the kitchen or a seasoned cook, this recipe will provide you with all the necessary steps to create this delectable dish. So gather your ingredients, preheat your oven, and let's embark on a culinary journey to make the ultimate mushroom bacon galette.

Here are our top 2 tried and tested recipes!

MUSHROOM BACON

Mushroom Bacon image

Caramelized, crispy mushrooms take on the meaty flavor of bacon in this recipe. Put a few slices on toasted bread with sliced tomato and crisp lettuce for a vegetarian BLT. Or serve alongside a bowl of oatmeal for a great breakfast to jumpstart your day.

Provided by Food Network Kitchen

Categories side-dish

Time 1h55m

Yield Eight 1/4-cup servings

Number Of Ingredients 8

Ingredients

6 tablespoons vegetable oil
1 pound portobello mushrooms, cleaned and thinly sliced (about 1/8-inch thick)
2 tablespoons molasses
2 tablespoons low-sodium soy sauce
2 tablespoons brown sugar
1/2 teaspoon garlic powder
3/4 teaspoon smoked paprika
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 300 degrees F, line 2 baking sheets with parchment paper and line a third baking sheet or pan with paper towels. Brush each parchment-lined baking sheet with about 1 tablespoon of vegetable oil. Place the mushroom slices in a single layer, very close together, on the parchment and brush lightly with the remaining vegetable oil.
Bake the mushrooms until slightly softened and brown, 25 to 30 minutes, then flip the mushrooms over, rotate the pans in the oven and bake until the mushrooms are well-browned and the edges are crispy, another 30 to 35 minutes. Remove from the oven and transfer to the paper-towel lined baking sheet to dry for a few minutes. (Leave the oven on.)
In a large bowl, whisk together the molasses, soy sauce, brown sugar, garlic powder and paprika. Carefully toss the baked mushrooms in the marinade until evenly coated. Place half the marinated mushroom strips in a single layer (it's ok of they overlap) into a large metal steamer basket or colander that fits snugly into a large, heavy metal pot.
Prepare a stovetop smoker: Line the bottom of a large, heavy metal pot with foil. Place two large handfuls of applewood chips in the bottom of the pot. Place the pot over medium heat and use a lighter to light a few of the wood chips. Once the chips are smoking, place the mushroom-filled steamer basket or colander inside the pot, then place a tight-fitting lid on top. Allow the mushrooms to smoke for 5 to 10 minutes, depending on how strong of a smoky flavor you want. Repeat with the second batch.
After the mushrooms are smoked, return them to the baking sheets in a single layer. Sprinkle with salt and a few grinds of pepper and return to the oven until crisp, 3 to 5 minutes. Refrigerate in an airtight container for up to 5 days. Reheat in a low oven before serving.

TOMATO, MUSHROOM AND BACON GALETTE

Tomato, Mushroom and Bacon Galette image

Mushrooms, tomatoes and bacon, oh pie!

Provided by Allrecipes Member

Time 1h10m

Yield 6

Number Of Ingredients 9

Ingredients

4 slices bacon, cut into 1/2-inch pieces
1 small onion, chopped
½ pound cremini mushrooms, finely chopped
¼ teaspoon dried thyme leaves
2 teaspoons all-purpose flour
1 cup KRAFT Creamy Herb & Garlic Shredded Cheese with a TOUCH OF PHILADELPHIA, divided
1 cup cherry tomatoes, halved
1 refrigerated pie shell
1 egg, beaten

Steps:

Heat oven to 425 degrees F (220 degrees C).
Cook and stir bacon in medium skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings from skillet.
Add onions to reserved drippings; cook and stir 5 minutes or until crisp-tender. Stir in mushrooms and thyme; cook 5 minutes or until mushrooms are tender, stirring occasionally. Stir in flour, then 1/4 cup cheese; cook and stir 2 to 3 minutes or until cheese is melted. Add tomatoes and bacon; mix well. Cool 10 minutes.
Unroll pie shell; place on parchment-covered baking sheet. Press gently to flatten; sprinkle with 1/2 cup cheese to within 2 inches of edge. Top with tomato mixture. Fold edge of pastry over filling, leaving centre uncovered. Brush pastry with egg.
Bake 25 minutes or until pastry is golden brown. Top filling with remaining cheese; bake 5 minutes or until melted.

Nutrition Facts : Calories 272.5 calories, Carbohydrate 18.5 g, Cholesterol 50.1 mg, Fat 18 g, Fiber 2 g, Protein 10.2 g, SaturatedFat 6.1 g, Sodium 425.8 mg, Sugar 1.2 g

Tips:

When choosing mushrooms for this recipe, opt for a variety with a firm texture, such as cremini or shiitake mushrooms.
To ensure even cooking, slice the mushrooms and bacon into thin strips.
Use a large skillet to cook the mushrooms and bacon, as this will prevent them from overcrowding and steaming.
Cook the mushrooms over medium-high heat until they are browned and tender, about 5-7 minutes.
Add the bacon to the skillet and cook until it is crispy, about 3-5 minutes.
Drain the mushrooms and bacon on paper towels to remove any excess grease.
Use a store-bought or homemade pie crust for this recipe.
To prevent the galette from becoming soggy, pre-bake the pie crust for about 10 minutes before adding the filling.
Spread the mushroom and bacon filling evenly over the pre-baked pie crust.
Bake the galette at a high temperature, 425°F (220°C), for about 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
Let the galette cool for a few minutes before slicing and serving.

Conclusion:

This mushroom bacon galette is a delicious and easy-to-make savory pastry that is perfect for breakfast, lunch, or dinner. The combination of mushrooms, bacon, and cheese is a classic flavor combination that is sure to please everyone at the table. With its flaky crust and flavorful filling, this galette is sure to be a hit at your next gathering.