Wild Mushroom and Leek Galettes (Open Faced Pies)
photo by Midwest Maven
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 3⁄4 ounces dried chanterelle mushrooms (or other wild mushrooms)
- 4 tablespoons butter
- 1⁄2 cup leek, minced
- 1 large shallot, chopped
- 6 ounces portabella mushrooms (stems and gills removed)
- 1⁄2 cup dry white wine
- 6 tablespoons of fresh soft fresh goat cheese (such as montrachet)
- 3 tablespoons fresh parsley, minced
- 1 sheet frozen puff pastry, thawed (half of a 17.3 oz package)
directions
- Place dried chanterelles in small bowl. Pour hot water over to cover, let stand until softened, about 30 minutes. Drain. Finely chop.
- Melt 2 tbs of butter in large skillet over medium high. Add leek and shallot, sauté 2 minutes.
- Add 2 more tbs butter and add portobellos and chanterelles, sauté until tender, about 5 minutes.
- Add wine, simmer until reduced in half, about 2 minutes.
- Add 2 tbs goat cheese, stir until slightly thickened, about 1 minute. Season with salt and pepper. Stir in 2 tbs of parsley.
- Remove from heat.
- Position rack in center of oven, preheat to 375 degrees. Line baking sheet with parchment paper.
- Roll out puff pastry into a 12 x 12 square (approx). Using a 4 inch diameter bowl or cutter as a guide, cut out 4 pastry rounds. Using small cookie cutters or knife, cut out small decorative designs if desired.
- Place rounds on baking sheet spacing apart. Spread 1 tbs of goat cheese atop each.
- Spread mushroom mixture evenly atop each to within 1/2 inch of edge. Turn pastry edges up slightly to keep filling inches Place decorative pieces around the galettes.
- Bake until pastry is puffed and golden, approximately 15 minutes for decorative pieces and 30 minutes for galettes.
- Sprinkle galettes with some parsley, top with cutouts if using.
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Reviews
-
We liked this very much, but felt the cheese was overly dominant. The mushroom mixture is wonderful--I used fresh shitakes, cremini and portobellos and Italian parsley from our garden. We also sprinkled the tartlets with some French salt and fresh pepper at the table. The cut-outs atop the galettes were a charming touch. Next time, I would do this with much less goat cheese, or with no goat cheese at all--a touch of cream in the mushroom mixture and perhaps a grating of gruyere. Thanks for a lovely dish, Marra!
RECIPE SUBMITTED BY
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I am a middle aged foodie who has had the luxury of living all over the world except asia. Lived in or grew up in Nigeria, Kenya, Chicago, Russia,and haiti. born in New Zealand, brother born in Austria and many more.
I have chronic medication resistant depression after 10 years on anti depressants that worked well but would stop working after a year or two, so now do my best at home living on disabilty. Not a bad thing, many have far worse health issues but i have been able to concentrate on food/cooking.
My main passions are my cats. I live in the woods and somehow many starving strays or "dumps" have found the message babies who passed on left in the woods saying "suck lives at xxxx road. Most arrive sick and/or starving. Right now i have 2 that arrived with feline herpes and their attendant 2ndry bacterial infections but are doing beautifully. One old man who was going to be euthanized bc a lady who found him as a stray was moving and didnt want him...well he was a biter and rather grumpy who was in ICU for 3 days with a deadly gut infection which was fixed but he left with a diagnosis of diabetes. 3 months on insulin and finally diet controlled and he caught the herpes virus, respiratory symptom version and turned into a cuddler. Butterscotch must think "why didnt i figure out this cuddle stuff was great before i got sick!" Doing wonderfully even though he has bouts. he and the other kids are my babies. Sadly Butterscotch died of Lymphatic cancer in winter of 2008. A year before Big Boy arrived in my life, starving and weak. Full of affection he jumped into my arms and stayed, turns out he has FIV (cat hiv) so he needs to be watched closely. I love him dearly
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