Crafted by Chef Julian Pancer from The Chef Upstairs, this Wild Rice & Mushroom Galette highlights the hearty texture of Monark Wild Rice in a savoury, rustic tart. With sautéed onions, garlic, mixed mushrooms, and fresh thyme folded into a creamy filling, the galette delivers deep flavour inside a perfectly crisp crust. Whether you’re cooking for guests or looking for a comforting seasonal recipe, this dish is simple, impressive, and packed with warmth. Full recipe and step-by-step instructions below.
Wild Rice and Mushroom Galette
Ingredients
Crust
- 1 ¼ cups all-purpose flour
- ¼ tsp salt
- ½ cup cold unsalted butter cubed
- 3 –4 tbsp ice water
Filling
- 2 tbsp olive oil
- 1 tbsp butter
- 1 small onion finely diced
- 2 cloves garlic minced
- 400 g mixed mushrooms cremini, shiitake, oyster, sliced
- 1 tsp fresh thyme leaves
- 1 cup cooked wild rice
- ¼ cup grated Parmesan or aged Canadian cheddar
- ¼ cup heavy cream or sour cream
- Salt and pepper to taste
- 1 egg beaten (for brushing crust)
Instructions
- In a bowl, combine flour and salt. Cut in butter with a pastry cutter or fingertips until mixture resembles coarse crumbs. Add ice water gradually until a dough forms. Shape into a disc, wrap, and chill for 30 minutes.
- Heat olive oil and butter in a skillet over medium heat. Add onion and sauté 5 minutes until soft. Add garlic, mushrooms, and thyme. Cook until mushrooms are golden and moisture evaporates.
- Stir in wild rice, cheese, and cream. Season with salt and pepper to taste. Remove from heat and let cool slightly.
- Preheat oven to 400°F (200°C). Roll dough into a 12-inch circle on parchment paper. Spoon filling into the center, leaving a 2-inch border. Fold the edges over the filling, pleating as you go.
- Brush crust with beaten egg and bake for 35–40 minutes, until golden and crisp.
- Cool slightly before slicing. Serve warm with a dollop of crème fraiche, crumbled goat cheese, or topped with a poached egg.
Wild rice has a depth and texture that naturally lends itself to recipes that feel grounded, comforting, and handmade. When we began working with Chef Julian Pancer from The Chef Upstairs, we wanted a dish that would show exactly that. We wanted something that lets Monark Wild Rice shine without overcomplicating the process. His Wild Rice and Mushroom Galette does this beautifully.
This galette brings together a classic French technique with familiar Canadian ingredients. The filling is simple but full of flavour. It includes sautéed mushrooms, caramelized onion, garlic, fresh thyme, a little cream, cheese, and a full cup of cooked Monark Wild Rice. The result is a savoury, earthy centre that feels hearty without being heavy. It is the kind of dish that fits easily into weeknight cooking but also holds its own as part of a holiday menu.
One of the things that makes this recipe stand out is the contrast in textures. The crisp and buttery crust surrounds the warm and creamy wild rice filling, giving the dish a rustic charm that works in any season. It is also flexible. You can serve it as a main dish with a simple green salad, slice it as a side, or pair it with eggs for brunch.
Galettes are often viewed as advanced, but this one is approachable for home cooks at any level. The dough is forgiving, and the pleated edges give it enough structure without requiring precision. Once baked, the crust turns golden and crisp while the filling settles into a soft and savoury layer that slices cleanly.
If you have been looking for a recipe that introduces people to wild rice in a way that feels familiar but still a little unexpected, this one is a perfect fit. It keeps the ingredient honest. There is no masking and no fillers. You simply get the natural nuttiness of Monark Wild Rice combined with mushrooms and herbs.