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Mushroom and Stilton Galette

Mushroom and Stilton Galette
During the damp autumn months, professional mushroom foragers and amateurs alike seek out prized fungi along the floors of dampened fields and forests.

Ingredients:

For the pastry:

  • 1 1/4 cups all-purpose flour
  • 1/4 tsp. salt
  • 8 Tbs. (1 stick) unsalted butter, cut into
    pieces
  • 1/4 cup sour cream
  • 2 tsp. fresh lemon juice
  • 1/4 cup ice water

For the filling:

  • 1/4 oz. dried wild mushrooms, such as
    chanterelles, porcini or shiitakes
  • 1 cup boiling water
  • 2 Tbs. unsalted butter
  • 3/4 cup sliced green onions
  • 1 garlic clove, minced
  • 1/2 tsp. chopped fresh rosemary
  • 1/2 tsp. chopped fresh thyme
  • 1/2 lb. assorted fresh wild mushrooms, such as chanterelles, porcini and shiitakes, brushed clean and large mushrooms thinly sliced 1/2 lb. fresh button mushrooms, brushed clean and thinly sliced
  • 5 oz. Stilton or other good-quality blue cheese

Directions:

To make the pastry, in a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

Meanwhile, make the filling: Place the dried mushrooms in a small bowl and add the boiling water. Let stand for 30 minutes until softened. Drain the mushrooms and mince finely.

Preheat an oven to 400°F.

In a large fry pan over medium heat, melt the butter. Add the green onions and sauté, stirring occasionally, until soft, about 5 minutes. Add the garlic, rosemary and thyme and continue to cook, stirring, for 1 minute more. Increase the heat to high, add the fresh and rehydrated mushrooms, and sauté until the mushrooms are tender and the liquid they released has completely evaporated, 8 to 10 minutes. Transfer to a plate and let cool.

On a floured work surface, roll out the dough into a 12-inch round. Transfer to an ungreased baking sheet. Crumble the blue cheese into a bowl, add the cooled mushrooms and stir well. Spread the mixture over the dough, leaving a
1 1/2-inch border. Fold the border over the mushrooms and cheese, pleating the edge to make it fit. The center will be open.

Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Serves 6.
Adapted from Williams-Sonoma Seasonal Celebration Series, Autumn, by Joanne Weir (Time-Life Books, 1997).