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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Ogunyeye Omolade
omolade_o65@hotmail.comCan't wait to try this!
SLAYER7SIX
slayer7six66@yahoo.comThanks for sharing this recipe!
Still sick being with you
s.y31@hotmail.comI'm definitely going to try this recipe.
Malik Abubakar
malik.abubakar38@hotmail.frThese 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
sarker89@hotmail.frI would recommend serving these galettes with a side salad.
Patti Morris
p_m@gmail.comThese galettes are perfect for a light lunch or dinner.
Mohammed Asaam
m@hotmail.frThe cheese is the perfect finishing touch to these galettes.
Wolverine Diwash
diwash_w46@yahoo.comThe leeks add a nice sweetness to these galettes.
Janney Garcia
g.j47@yahoo.comI 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
chiara_lipiro@gmail.comThese 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
brooks_i95@aol.comI'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
afro22@hotmail.comThe 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
hkashif46@gmail.comThese 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
thomas.beth63@yahoo.comI 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
darrenk8@gmail.comThese 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.