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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ogunyeye Omolade
[email protected]Can't wait to try this!
SLAYER7SIX
[email protected]Thanks for sharing this recipe!
Still sick being with you
[email protected]I'm definitely going to try this recipe.
Malik Abubakar
[email protected]These galettes are also great for meal prep. You can make them ahead of time and reheat them when you're ready to eat.
Shimanto Sarker
[email protected]I would recommend serving these galettes with a side salad.
Patti Morris
[email protected]These galettes are perfect for a light lunch or dinner.
Mohammed Asaam
[email protected]The cheese is the perfect finishing touch to these galettes.
Wolverine Diwash
[email protected]The leeks add a nice sweetness to these galettes.
Janney Garcia
[email protected]I love the idea of using wild mushrooms in these galettes. It gives them a unique flavor that you don't get with regular mushrooms.
Chiara Lipiro
[email protected]These galettes were a bit more work than I expected, but they were worth it. They were so flavorful and delicious. I will definitely be making these again for special occasions.
Isaac Brooks
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed these galettes. The leeks and cheese helped to balance out the flavor of the mushrooms.
Afro Killer99
[email protected]The galettes were delicious, but I found the filling to be a bit too salty. Next time, I will use less salt or add some sweetness to balance it out.
HaDIA kashif
[email protected]These galettes were easy to make and turned out perfectly. The instructions were clear and concise, and the ingredients were easy to find. I will definitely be making these again!
Beth Thomas
[email protected]I love the combination of wild mushrooms and leeks in this recipe. The galettes are crispy and flavorful, and the filling is rich and creamy. I highly recommend this recipe!
Darren Kubas
[email protected]These wild mushroom and leek galettes were a hit at my dinner party! The flavors were incredible, and the presentation was beautiful. I will definitely be making these again.