This Mushroom and Onion Galette is the perfect dish for any occasion. The pastry is filled with delicious sautéed mushrooms and onions, making it a perfect appetizer or main course. Whether you’re looking for something to serve at a dinner party or you just want a quick and easy meal, this galette is sure to please.
Mushroom & Onion Galette
I first made this galette on my husband’s FB Live show The Hunger Trap about 3 years ago. If you love the idea of sautéed mushrooms and onions dancing together in caramelized harmony while wrapped in buttery layered golden brown puff pastry, then you will fall in love with this dish.
This dish is very easy to make and super flexible so if you prefer pie crust to puff pastry you can sub it in by making your own or using store-bought pie dough. For my recipe, I use garlic and herb Boursin cheese at the base but you can just as easily sub in a soft cheese like goat cheese or cream cheese.
What is a Galette?
A galette is a staple dish in French cuisine. It consists of a round pastry with the edges folded in that is filled with a savory or sweet filling. Galettes are essentially free-form tarts and are preferable to many home chefs because they don’t require a tart pan or pie dish. To keep the delicious filling inside, all you need to do is simply fold the edges over themselves.
Common savory galette filling ingredients include meats, cheeses, herbs, and vegetables. Many people add fresh fruits, sugar, and jams for sweet galettes. Some people make their own dough, while others opt for puff pastry as a quicker and easier alternative. Both ways are delicious, but I like to use puff pastry for this galette recipe and focus my efforts on the mouth-watering mushroom and onion filling.
To bring this mushroom and onion galette recipe to life, you will need the following key ingredients:
- Mushrooms. Porcini and chanterelle mushrooms both work great in this dish. I like to use a combination of portobello, shiitake, and white button mushrooms. However, feel free to add in your favorites.
- Onions. Not only do red onions add a stunning pop of color to this dish, but the sharp flavor adds a beautiful contrast to the richness of the butter and cheese.
- Puff pastry. This is my secret weapon! Feel free to make your own dough from scratch if you wish, but I recommend using puff pastry. It’s ten times easier and just as delicious.
- Boursin cheese. I love using the garlic and herb Boursin cheese as the base for this galette. The flavor is seriously incredible when paired with the mushroom and onion mixture.
- Shredded cheese. My favorite types of cheese to pair with this dish are shredded gruyere and smoked gouda, so feel free to use whichever you prefer.
- Balsamic reduction. You’ll need balsamic vinegar and sugar to make a simple balsamic reduction that adds a ton of wonderful flavor to the dish. You can use a store-bought balsamic glaze if you want to save some time.
How to make this Mushroom and Onion Galette recipe
If you’ve never made a homemade galette before, don’t worry—it’s easier than you might think! All you need to do is prepare your filling, arrange your galette, make your balsamic reduction, and garnish the final product. Soon enough, you’ll have the holiday appetizer of your dreams! Follow these simple steps on how to make a galette:
- Preheat the oven to 400°F. Then, add butter to a large pot and melt over medium-high heat. Add the onions and mushrooms, then cook out the liquid for about 10-15 minutes.
- Stir in salt, pepper, thyme, garlic, and white wine. Reduce the liquid for about 10 minutes, stirring occasionally. Remove from heat and stir in 1/2 cup of shredded cheese, then set aside to cool.
- Flour your surface. On a lightly floured surface gently roll out the puff pastry to fit the size of your pan and transfer the puff pastry to the pan.
- Spread the Boursin cheese spread around the center of the puff pastry, leaving around 2 inches of space on the edges, then top it with the sautéed mushrooms and caramelized onions mixture. Fold up the sides of the puff pastry around the mixture.
- Sprinkle the remaining shredded cheese over the top of the mixture, then brush the exposed crust with egg wash. Transfer to the oven and bake the galette for 40 minutes. Then, transfer to a baking rack and let the galette cool for 10 minutes.
- While the galette is baking, add balsamic vinegar and sugar to a small skillet over medium-high heat. Bring it to a boil and reduce the liquid by half to a thick syrup for approximately 10 minutes, stirring occasionally.
- In a small bowl, toss the arugula with extra virgin olive oil. Once the galette has cooled, top it with arugula and drizzle with the balsamic reduction.
How to fold Galettes
Galettes are known to be the easiest kind of pies to make because there are no stringent rules around how to fold them. Simply distribute your filling evenly atop the puff pastry dough, leaving about 2 inches of space on all sides. Then, fold the edges up and over the filling, and gently press to seal your folds. It’s truly that easy!
How to clean mushrooms
It’s important to wash your mushrooms before cooking them, but there’s always been speculation on how exactly to do this in the cooking community. On one hand, mushrooms are typically dirty and need to be washed. On the other hand, washing them under running water can result in bland, watery mushrooms. No, thank you!
I have found that you can properly clean mushrooms in one of two ways. You can either wipe them down with a damp paper towel or rinse them quickly and then wipe them off. As long as you don’t let them soak in water during the cleaning process, you’ll be fine.
Foraging for wild mushrooms
If you’re looking for the perfect holiday appetizer recipe to serve at social gatherings this season, this mushroom galette recipe is the one. This dish is absolutely delicious (seriously, don’t expect leftovers) on its own, but you can take it a step further by foraging for your own mushrooms.
Wild mushrooms can be found in abundance throughout the US. Morel and oyster mushrooms can be found in the South, while porcini and chanterelle mushrooms are abundant in the Pacific Northwest. To give this dish a personal and elevated touch, try foraging your own! If you decide to go this route, make sure to educate yourself first with a region-specific mushroom guide.
Now it’s your turn!
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Mushroom & Onion Galette
- 2 tablespoons unsalted butter
- 8 oz shiitake mushrooms quartered
- 8 oz white button mushrooms quartered
- 8 oz mini portobello mushrooms quartered
- 1 red onions sliced thick
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 3 sprigs fresh thyme leaves woodsy stems removed
- 1/4 cup white wine
- 3 cloves garlic minced
- flour for surface
- 1 puff pastry sheet room temperature
- 4 tablespoon garlic & herb boursin cheese, room temperature
- 1 cup shredded gruyere or smoked gouda divided
- 1 egg beaten
- ½ cup balsamic vinegar
- 3 tablespoons sugar
- 1 ½ cups arugula
- 1 teaspoon olive oil extra virgin
- Preheat oven 400 F
Mushroom & Onion Filling
- Add butter to a large pot and melt over medium-high heat. Add onion and mushrooms to large pot cook out liquid, about 10-15 minutes. Drain excess liquid.
- Stir in salt, pepper, thyme, and white wine then reduce the liquid for 10 minutes, stirring occasionally. Stir in garlic and cook for 2-3 minutes or until fragrant. Remove from heat and stir in 1/2 cup of shredded cheese. Set aside to cool off.
- Flour your surface. Lightly roll out puff pastry to fit the size of your pan. Transfer puff pastry to the pan before building the galette.
- Spread boursin herb cheese spread around the center of puff pastry. Top the cheese spread with the mushroom and onion mixture.
- Securely, fold up excess sides of puff pastry around the mushroom mixture. Sprinkle the top with the remaining 1/2 cup of shredded cheese.
- Brush exposed pastry crust with egg wash. Add galette to oven to bake for 40 min or until galette crust is golden and crispy. Transfer galette to abaking rack and let cool for 10 minutes before garnishing and serving.
- While galette is baking, prepare the balsamic reduction
- To a small skillet over medium-high heat add balsamic vinegar and sugar and boil. Reduce liquid by half to a thick syrup, approximately 10 minutes, stirring occasionally.
- Remove from heat to cook and thicken.
- In a bowl toss arugula and olive oil. Top the galette with arugula and drizzle with the balsamic reduction. across teh top
*Nutrition information is a rough estimate.
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