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This was my first attempt at a mushroom recipe. On my website, I describe this recipe as small, savory treats that can be served to accompany a variety of dishes.

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Recipe Summary

prep:
40 mins
cook:
26 mins
additional:
45 mins
total:
1 hr 51 mins
Servings:
9
Yield:
9 galettes
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix flour and salt together in a bowl. Cut in 1/2 cup butter with a pastry blender until mixture resembles small pebbles.

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  • Mix 1/4 cup ice water, yogurt, and lime juice together in a small bowl. Stir into the flour mixture until dough comes together. Shape dough into a disc; wrap in plastic wrap. Chill until firm, about 45 minutes.

  • Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add leeks; cook and stir until softened, about 5 minutes. Stir in marjoram; cook until fragrant, about 1 minute. Stir in shiitake mushrooms and button mushrooms; cook and stir until tender, about 5 minutes. Remove from heat; season with salt and pepper.

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

  • Roll out dough on a floured work surface with a floured rolling pin. Cut into 5-inch circles. Place circles on the baking sheet.

  • Place 1 tablespoon of the leek and mushroom filling in the center of each circle, leaving a 1-inch border. Fold up and overlap edges of border around the filling.

  • Whisk egg yolk and 1 tablespoon water together in a small bowl to make egg wash. Brush egg wash over dough.

  • Bake in the preheated oven until light golden brown, 15 to 25 minutes.

Nutrition Facts

205 calories; protein 2.6g; carbohydrates 14.8g; fat 15.2g; cholesterol 53.3mg; sodium 96.9mg. Full Nutrition
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