Wild Rice and Mushroom Galette
A rustic galette filled with sautéed mushrooms, fresh thyme, and creamy cheese, combined with hearty Monark Wild Rice and baked inside a golden, flaky homemade crust.
Servings 6
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.