Prep 40 mins
Cook 30 mins
Sautéed with wine and placed on some goat cheese with puff pastry to bake. WONDERFUL. I hate goat cheese, and made the woman at the store promise it would not taste like a billy goat smells if i tried this. it didn't. For those who want to sub, I would think one of the boursins for cooking could be used or any fresh cheese. I added some fennel seeds into it and a little herbes de provence. From Bon Appetit. Don't let the list of directions scare you, its just very detailed down to the minutes. Prep time does not include soaking time for dried mushrooms. Prep time does include cooking mushroom mixture
- 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)
- 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.
We really loved these! I love goat cheese, and the mushroom mixture had great flavor from the wine. I'll definitely make these again, and maybe even use the mushroom mixture in pasta or other things :) Thanks for a yummy recipe.
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!