Tender sauteed mushrooms and onions mingle with savory thyme and creamy nutty Gruyere to create this mouthwatering masterpiece. Nestled in a flaky golden crust, this galette makes an unforgettable starter to any meal.   

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Mushroom and Gruyère Galette

Tender mushrooms and caramelized onions fill a flaky pastry crust to create this easy-to-make savory treat.

Course Appetizer

Cuisine French

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6

Ingredients

• olive oil
• 1-2 Tablespoons butter
• 1/2 onion sliced
• 3-4 cups Cremini mushrooms, sliced
• 2-3 tablespoons fresh thyme
• kosher salt
• 2-3 teaspoons balsamic vinegar
• ¼ cup Gruyère cheese grated
• 1 pie crust packaged or from scratch

Instructions

• Heat a large sauté pan over medium heat. Add enough oil to coat the pan. When oil shimmers add the onions and cook until softened and translucent, about 15 minutes.
• Remove onions from pan and set aside.
• Wipe out the pan and re-heat over medium-high heat. Add butter and equal amount of olive oil to the skillet. When melted add the mushrooms and thyme. Season with a light sprinkle of salt. Cook until mushrooms are softened and have released water, for about 8-10 minutes.
• Add the balsamic vinegar and reduce the heat to medium-low. Cook for another 5 minutes to slightly thicken the balsamic.
• Remove from heat and combine with the cooked onions. Cool to room temperature before assembling.
• Preheat your oven to 400°F and line a baking sheet with parchment paper.
• Roll pie crust to about a 12” circle on a lightly floured board.
• Spoon the mushroom mixture onto the center of the dough, leaving a 2-inch border all around. Evenly spread the cheese over the filling. Gently fold over the crust, overlapping the edges. Gently press the folds together.
• Brush the folded edges of the crust with an egg wash or milk.
• Bake for 30 minutes or until the crust has become a lovely golden brown and cheese has melted.
• Let cool to room temperature, about 20 minutes before cutting and serving.

Notes

A refrigerated pie shell works very well and is quite easy for this Galette, however if you prefer to make your own please feel free. If you need a recipe for a pie crust here is a great one.

An interesting combination of flavors and textures make these mushroom filled cucumbers a tantalizing treat.  Served as an appetizer or a salad, these visually stunning cups are certain to amaze anyone at your dinner table.

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Cucumber Cups with Mushroom Relish

An interesting combination of flavors and textures make these mushroom filled cucumbers a tantalizing treat. Served as an appetizer or a salad, these visually stunning cups are certain to amaze anyone at your dinner table.

Course Appetizer, Salad

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8

Ingredients

• 2 cucumbers peeled
• 1/4 pound mushrooms finely diced
• 2 Tablespoons marinated artichokes finely diced
• 1 clove garlic minced
• 1/4 cup peppadew peppers finely diced
• 2 Tablespoons carrot finely diced
• liquid from marinated artichokes or Italian dressing
• 1/4 cup balsamic vinegar reduced by half

Instructions

• Begin by peeling the cucumber and cutting into 1½” thick slices. Using the tip of a vegetable peeler or a melon baller, scoop out the core of the cucumber about two-thirds of the way through the slice, leaving just enough to create a bottom in the cup. Cover and refrigerate.
• Finely dice the mushrooms, marinated artichokes, garlic, peppers, and carrots. Toss in a small bowl with just enough of the liquid from the marinated artichokes or Italian dressing to coat the vegetables.
• Cover mixture and chill.
• In a small sauce pan over medium high heat, reduce some balsamic vinegar by half or until thickened. Stir to prevent the vinegar from scorching.
• Spoon mushroom mixture into cucumber cups and drizzle with a small amount of the balsamic reduction.

Notes

Peppadew peppers are one of my favorites. If you have not used them I highly recommend them.