Name: Mushroom Galette
Prep time: 30 min
Cook time: 45 min
Total time: 165 min
Ingredients: 1 1/4 cups all-purpose flour; 1/4 cup whole wheat flour; 1 tablespoon granulated sugar; 1/4 teaspoon salt; 10 tablespoons butter (cold, cut into small pieces); 7 tablespoon ice water; 1 teaspoon apple cider vinegar; 1 pound baby bella mushrooms (thinly sliced); 5 teaspoons olive oil (divided); 5 medium shallots (thinly sliced); 1 teaspoon minced fresh thyme; 2 tablespoons sour cream; 1 tablespoon Dijon mustard; 1 large egg; 1-2 tablespoons minced fresh parsley

Mushroom galette with sliced shallots, browned gorgonzola cheese, and chopped parsley.

Tuck savory mushroom filling in a hearty crust

One of the things I love most about this mushroom galette is that it’s a full meal in a slice. And the leftovers are every bit as appealing as the freshly baked galette. I can grab a slice from the refrigerator and eat it on the run, just like a slice of leftover pizza.

In fact, I often make this galette on a lazy Sunday afternoon specifically so I’ll have it in the fridge for grab-and-go lunches throughout the next few days. It’s an easy recipe to fit into a relaxing afternoon of cooking, especially since the free-form pastry doesn’t require a pie plate or time consuming shaping techniques.

If you enjoy bringing homemade bakes to the table as much as I do, be sure to try my homemade garlic focaccia, old-fashioned yeast dinner rolls, and homemade buttermilk dinner rolls next.

Recipe ingredients

All-Purpose Flour: Provides the structure needed to create a pastry that can be rolled, folded, and shaped without falling apart.
Whole Wheat Flour: Adds a nutty character to the dough and gives the finished crust a more rustic appearance. Blending it with all-purpose flour helps maintain a tender, flaky texture.
Butter: Cold, cubed butter is essential for creating the distinct layers in this laminated dough. If you enjoy making ingredients from scratch, my butter made from fresh cream is a great option.
Ice Water: Keeps the dough cold and provides the moisture needed to bring the flour and butter together.
Apple Cider Vinegar: Helps limit gluten development, contributing to a more tender pastry.
Baby Bella Mushrooms: Also called cremini mushrooms, these have a deeper flavor than white button mushrooms and work particularly well in savory baked dishes.
Shallots: Their mild onion flavor complements the mushrooms without competing with the gorgonzola.
Sour Cream: Adds a subtle tanginess to the filling and helps bind the mushrooms and shallots together.
Dijon Mustard: Adds a sharp, savory note that balances the richness of the cheese and sour cream. My simple Dijon mustard is a great choice for this recipe.
Gorgonzola Cheese: Its distinctive flavor gives this mushroom galette much of its character. The cheese melts into the filling as the galette bakes.

See the recipe card for full information on ingredients and quantities.

How to make a mushroom galette from scratch

Making this mushroom galette involves preparing the laminated pastry, cooking the filling, and assembling the galette before baking.

The dough requires two separate 45-minute refrigeration periods. While that adds time to the recipe, most of it is hands-off, and the filling can be prepared while the pastry chills.

Step 1: Prepare the Whole Wheat Pastry Dough

Whisk the all-purpose flour, whole wheat flour, sugar, and salt in a large mixing bowl.

Add the cold, cubed butter and work it into the flour mixture with your fingertips until the mixture resembles coarse crumbs with some larger, pea-sized pieces of butter remaining.

Add the ice water and apple cider vinegar. Gently fold the mixture together until a dough forms. Shape the dough into a square approximately 4 inches across. Wrap it tightly in plastic wrap and refrigerate for 45 minutes.

Step 2: Laminate the Dough

Remove the chilled dough from the refrigerator and place it on a lightly floured work surface. Roll it into a rectangle approximately 8 inches long and 11 inches wide.

Fold one-third of the dough toward the center, then fold the opposite third over it, as you would fold a business letter.

Turn the folded dough 90 degrees and roll it out again. Repeat the letter fold. Complete this rolling and folding process three times in total. These folds create alternating layers of butter and dough that produce a flaky pastry when baked.

After the final fold, reshape the dough into a circle, wrap it tightly in plastic wrap, and refrigerate for another 45 minutes.

Step 3: Cook the Mushrooms and Shallots

Place a 10-inch skillet over medium heat and add the sliced baby bella mushrooms without any oil or butter. Cook the mushrooms, stirring occasionally, until they release their moisture and the liquid evaporates.

This step is important because mushrooms contain a considerable amount of water. Removing that moisture before assembling the galette helps prevent a soggy crust.

Transfer the mushrooms to a large mixing bowl. Add the olive oil, shallots, and fresh thyme to the skillet. Cook until the shallots are tender and beginning to brown.

Transfer the shallots and thyme to the mixing bowl with the mushrooms. Add the sour cream, Dijon mustard, salt, and black pepper. Stir until the mushrooms and shallots are evenly coated. Taste and adjust the seasoning as needed.

Allow the filling to cool before assembling the galette.

Step 4: Roll Out and Fill the Galette

Preheat a pizza stone in the oven at 400°F (200°C).

Remove the chilled dough from the refrigerator and place it on a silicone baking mat. Roll it into a 14 inch circle.

Spoon half of the mushroom filling onto the pastry, leaving a border 2 inch wide border around the edge. Drizzle 1 teaspoon of olive oil over the filling, then scatter half of the gorgonzola cheese evenly over it.

Add the remaining mushroom mixture and scatter the rest of the gorgonzola over the top. Distributing the gorgonzola throughout the filling rather than putting it all on top helps distribute the flavor throughout the whole galette. And adding the olive oil to the center of the filling helps it spread evenly as the galette bakes, preventing it from remaining mounded in the center.

Step 5: Fold and Bake the Galette

Fold the uncovered edges of the pastry over the filling, working your way around the circle and overlapping the folds as needed. The center of the galette should remain exposed.

Whisk the egg with 1 teaspoon of water and brush the mixture over the folded pastry edges.

Reduce the oven temperature to 350°F (175°C). Transfer the galette from the silicone baking mat directly onto the preheated pizza stone.

Bake for 40–45 minutes, until the crust is golden brown and the filling is heated through.

Step 6: Cool and Serve

Remove the galette from the oven and transfer it to a wire rack. Sprinkle with freshly chopped parsley, if desired. Cool for approximately 15 minutes before slicing.

This brief resting period gives the filling time to settle and makes the galette easier to cut into neat portions.

Pro tips

Keep the butter cold: Visible pieces of cold butter are what create flaky layers in the finished pastry. If the dough becomes too soft while you’re working with it, refrigerate it briefly before continuing.
Use ice-cold water: The water needs to be as cold as possible to prevent the butter from softening as the dough is mixed. Keeping the butter cold is essential for achieving the proper texture in the finished crust.
Allow the filling to cool: Adding hot mushroom filling to chilled pastry can soften the butter before the galette reaches the oven, compromising the flaky texture.
Use minimal flour: Dust the work surface with just enough flour to prevent sticking. Excess flour incorporated during rolling can make the finished pastry tougher.
Use the baking time as a guide: Look for a well-browned crust, particularly around the folded edges and underneath the galette. Oven temperatures and baking surfaces can affect the exact baking time.

Variations and substitutions

This mushroom galette is particularly good with its original combination of gorgonzola, shallots, and cremini mushrooms. However, there are a few variations worth exploring.

Different mushrooms: Wild mushrooms or portobello mushrooms can be used in place of baby bellas. Different mushroom varieties contain varying amounts of moisture, so cooking times may differ. Cook until the released liquid has evaporated before adding them to the filling.

Alternative cheeses: Gruyère or goat cheese can replace the gorgonzola for a different flavor profile. Gruyère provides a milder, nutty character, while goat cheese contributes a creamy, tangy element.

Leeks or caramelized onions: Leeks can replace the shallots, or caramelized onions can be used to introduce a sweeter onion flavor to the filling.

Make-ahead and storage

One of the biggest advantages of this mushroom galette is how well it works for preparing meals ahead of time.

Make-Ahead: Prepare the pastry dough 1–2 days in advance and store it tightly wrapped in plastic wrap in the refrigerator. The mushroom filling can also be prepared ahead and refrigerated in an airtight container. Keep the dough and filling separate until you’re ready to assemble the galette.

Refrigerator Storage: Store leftover mushroom galette in an airtight container in the refrigerator for up to 3–4 days. Individual slices are convenient for grab-and-go lunches and can be enjoyed cold or reheated.

Freezing: Freeze the prepared pastry dough tightly wrapped in plastic wrap for up to 1 month. The baked galette can be frozen whole or in individual slices for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: Place the galette on a baking sheet in a preheated 350°F (175°C) oven for approximately 10–12 minutes, or until heated through.

What to Serve with Mushroom Galette

This mushroom galette is substantial enough to serve as a meal on its own. The combination of pastry, mushrooms, and cheese makes a satisfying lunch or dinner without requiring much else on the plate.

For a lighter accompaniment, serve a slice with a fresh green salad dressed with simple mustard dressing, balsamic mustard dressing from scratch, or homemade lemon oregano vinaigrette. The bright flavor of the dressing provides a pleasant contrast to the rich mushroom filling.

A bowl of homemade vegetable soup is another good pairing, particularly during the cooler months when mushroom galettes are especially appealing. Classic Ukrainian mushroom soup, from scratch kielbasa potato soup, and homemade yellow split pea soup are all great choices.

You can also cut the galette into smaller wedges and serve it as an appetizer. It’s a great option for casual gatherings because it can be prepared in advance and served warm or at room temperature. Create a full appetizer spread with fried shrimp with bang bang sauce, crispy ham and cheese quesadillas, and classic buffalo chicken dip.

Frequently asked questions

Why is my crust soggy?

Excess moisture in the filling is one of the most common causes of a soggy galette crust. Mushrooms release a substantial amount of water during cooking, so it’s important to cook off that liquid before combining them with the other filling ingredients.

Allowing the filling to cool before assembling the galette also helps protect the pastry.

Can I make the dough with only all-purpose flour?

Yes. All-purpose flour can replace the whole wheat flour in the pastry, although the finished crust will have a somewhat different flavor and texture. The original blend provides the nutty character that complements the mushroom filling particularly well.