Last Sunday my roommates and I hosted a potluck dinner party at our apartment. The inspiration was partly a reason to get all of us together but mostly an excuse for me to make Smitten Kitchen’s Wild Stilton and Mushroom Galette, which I have been salivating over for weeks. What could possibly be better than mushrooms + blue cheese inside savory home-made pie dough?
I was sold before I even took my first bite.
The recipe sounded cumbersome (measure dough ingredients, freeze them, mix them, refrigerate, cook mushrooms, refrigerate, then assemble and bake) and I since I don’t have a history of being especially productive on Sundays, I decided to split this one up over two days. On Saturday, I made the pie dough almost as instructed, and then refrigerated it until I was ready to make the galette the next day.
My trip to a local discount grocery store proved to have less of a loose wild mushroom selection than I had hoped for (no surprise) so I modified the mushroom filling to have more dried wild mushrooms to allow for a less exotic bouquet of fresh mushrooms. I ended up with a full ounce of dried wild mushrooms, 12 ounces of fresh white button mushrooms, and seven ounces of oyster mushrooms. I think this recipe will been great with whatever blend you end up with.
The end result was delicious and paired well with a vat of pungent french onion soup, garlicky babaganoush, and various root vegetable salads that arrived with our guests. All in, we stunk up the kitchen something awful but our stomachs were very happy by the end of the night.
Mushroom and Stilton Galette
Adapted from Smitten Kitchen
For the pastry:
1 1/4 cups all-purpose flour (I think this would be great with whole wheat flour, but I haven’t tried it)
1/4 tsp. salt
8 tablespoons (1 stick) unsalted butter, cut into
1/4 cup sour cream
2 tsp. fresh lemon juice
1/4 cup ice water
For the filling:
1 ounce dried wild mushrooms, such as chanterelles, porcini or shiitakes
1 cup boiling water
2 tablespoons unsalted butter
3/4 cup sliced green onions
1 garlic clove, minced
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/2 lb. assorted fresh wild mushrooms, such as chanterelles, porcini and shiitakes, brushed clean and large mushrooms thinly sliced (note, this is ideal, I went with half a pound of oyster mushrooms)
1/2 lb. fresh button mushrooms, brushed clean and thinly sliced
5 ounces Stilton or other good-quality blue cheese
1. To make the pastry, combine the flour and salt in a bowl. Chop up the butter and place in another bowl. Place both bowls in the freezer for an 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 flour coated butter chunks the size of peas.
2. 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 at least 1 hour; I left mine overnight.
3. Next, 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.
3. Preheat an oven to 400°F.
4. In a large fry pan over medium heat, melt the butter. Add the green onions and saute, 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 saute until the mushrooms are tender and the liquid they released has completely evaporated, 8 to 10 minutes. Transfer to a plate and let cool.
5. 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.
6. 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 at whatever temperature you please. Serves 6 as a side, 2 as a main course.