Spring Portobello Mushroom Galette

Denise of Chez Us shares a recipe for a springtime mushroom galette that is too pretty not to be shared with guests over a weekend brunch!

I often turn to a savory galette as a dinner main when I am looking for a hearty vegetarian option. ?This galette recipe just happens to be a favorite around our house, and one that my husband Lenny and I created back in the cold winter months. ?I remade his wild mushroom version with mushrooms that are available throughout the year at most markets, making it an easy go-to recipe for everyone.

Not familiar with a galette? ?A galette is a French term for a flakey, free form cake or tart and is basically made with pie crust dough which you fill with either sweet or savory fillings. ?While it may seem like a lot of work to make the dough, roll it out, fill it, and then bake. ?It really doesn’t take much time at all, if you make the dough ahead of time, and place it in the fridge until ready to bake. ?I often make two batches of dough and freeze half for later use. ?When I think I will be on a time crunch for dinner, I take out the frozen dough put it in the fridge, and at the end of the day, I just roll it out and fill.

For a savory galette, I like to add fresh herbs in with the flour before mixing in the water. ?For this mushroom galette, I used fresh thyme, but tarragon also works nicely as both herbs pair well with earthy mushrooms. ?To keep up with spring and lighter meals of summer, I also added thin slices of fresh fennel, as it is also a vegetable that pairs really well with .

Mushrooms are a staple in our kitchen, and I often have at least two varieties tucked away in the fridge for easy go-to dinners such as this mushroom galette. ?For this particular recipe that I am sharing today, I used?cremini?and white button mushrooms, as that was what was available at the market. ?I have also used portobello and shiitake, as well as a mixture of all four. ?Do whatever tickles your tastebuds. ?The nice thing about using mushrooms in this galette it that they add a hearty and meaty texture without the meat. ?Just pair with a green salad, and you are on your way to enjoying a meal that will please.