savory mushroom galette on a piece of parchment paper

Savory Mushroom Galette

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This mushroom galette with mozzarella and spinach is a delicious savory galette. It’s wonderfully delicious and makes for an impressive dinner party or holiday dish.

savory mushroom galette on a piece of parchment paper

Why You’ll Love this Mushroom Galette 

From the deliciously browned crust to the cheesy blend of mushrooms and spinach – this savory galette is a delightful recipe.

It’s a wonderful dish for a dinner party or brunch and it travels well – so it’s great at a potluck. The flavors are developed by sauteeing the mushrooms first and then baking the mixture.

The crust in this recipe is essential, typically in our galette recipes, we suggest purchasing pre-made dough. But in this one, the cornmeal crust really is worth it!

One of the best aspects of this galette is that it reheats well, meaning you can enjoy it for leftovers.

mushroom galette ingredients

Mushroom Galette Ingredients

Here’s what you need to make this recipe.

Crust Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 stick butter, very cold
  • 2 eggs, divided
  • ice water

Filling Ingredients

  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 10 ounces mushrooms (I used shiitake and baby bella)
  • 5 ounces baby spinach
  • 1 kosher teaspoon salt
  • 16 ounces mozzarella, sliced into 1/4 inch rounds
  • 1 cup shredded parmesan
  • optional to garnish – fresh thyme or rosemary
mushrooms in a pot
savory galette before baking

How to Make a Savory Galette

This galette is made in three parts – making and chilling the cornmeal crust, cooking the spinach mushroom filling, and building the galette with layers of cheese and spinach mushroom filling and then baking.

  1. To make the crust in a food processor: Combine the flour, cornmeal, salt, and pepper in a food processor and pulse to combine. Cut the butter into 6 pieces and add to the food processor and pulse till the butter is in small, pea-sized pieces OR add it to the mixing. Then add the egg and 1 tablespoon of the ice water and pulse again. Add 1 tablespoon of water at a time and continue to pulse till the dough comes together in a ball – it might take up to 4 tablespoons of water. Remove the dough, knead it a few times, and pat it into a disk. Cover with plastic wrap and chill it for 30 minutes.
  2. To make the crust in a mixing bowl: Combine the flour, cornmeal, salt, and pepper in a mixing bowl and stir to combine. Cut the butter into 6 pieces and add to the bowl and cut with a pastry cutter until the butter is pea-sized. Then add the egg and 1 tablespoon of the ice water and continue to combine with the pastry cutter. Add 1 tablespoon of water at a time and continue to combine till the dough comes together – it might take up to 4 tablespoons of water. Remove the dough, knead it a few times, and pat it into a disk. Cover with plastic wrap and chill it for 30 minutes.
  3. Preheat the oven to 375 degrees F (190 C). Remove dough from the fridge and roll out into a circle with 1/4 inch thickness on a floured surface. Place on a baking sheet.
  4. To make the filling: Add the olive oil to a large frying pan and warm it over medium heat. Add the garlic and sauté for 30 seconds, then add the mushrooms and sauté for 3 minutes. Add the spinach one handful at a time until it is all wilted. Add a sprinkle of salt and give the filling a final stir and remove from the heat.
  5. Place the mozzarella slices around the dough, leaving a 2-inch lip on the dough (this is what you will fold over to create the crust). Then add half the mushroom spinach filling. Sprinkle half the pecorino on top, then add the rest of the filling and sprinkle the rest of the pecorino on top. Add a few bits of rosemary. Fold the edge of the dough over the filling. Beat the second egg and brush it onto the crust.
  6. Bake for 45 minutes or until golden brown. Allow the galette to cool for a few minutes before serving. Add rosemary or thyme to garnish, if desired. 
closeup on mushroom galette

Enjoy this delicious spinach, mushroom, and mozzarella galette! Let


Yield: 8 servings

Spinach Mushroom Galette

mushroom galette on a parchment paper

This spinach, mushroom, and mozzarella galette is really delicious.

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

Crust Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 stick butter, very cold
  • 2 eggs, divided
  • ice water

Filling Ingredients

  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 10 ounces mushrooms (I used shiitake and baby bella)
  • 5 ounces baby spinach
  • 1 kosher teaspoon salt
  • 16 ounces mozzarella, sliced into 1/4 inch rounds
  • 1 cup shredded parmesan
  • optional to garnish - fresh thyme or rosemary

Instructions

  1. To make the crust in a food processor: Combine the flour, cornmeal, salt, and pepper in a food processor and pulse to combine. Cut the butter into 6 pieces and add to the food processor and pulse till the butter is in small, pea-sized pieces OR add it to the mixing. Then add the egg and 1 tablespoon of the ice water and pulse again. Add 1 tablespoon of water at a time and continue to pulse till the dough comes together in a ball - it might take up to 4 tablespoons of water. Remove the dough, knead it a few times, and pat it into a disk. Cover with plastic wrap and chill it for 30 minutes.
  2. To make the crust in a bowl: Combine the flour, cornmeal, salt, and pepper in a mixing bowl and stir to combine. Cut the butter into 6 pieces and add to the bowl and cut with a pastry cutter until the butter is pea-sized. Then add the egg and 1 tablespoon of the ice water and continue to combine with the pastry cutter. Add 1 tablespoon of water at a time and continue to combine till the dough comes together - it might take up to 4 tablespoons of water. Remove the dough, knead it a few times, and pat it into a disk. Cover with plastic wrap and chill it for 30 minutes.
  3. Preheat the oven to 375 degrees F (190 C). Remove dough from the fridge and roll out into a circle with 1/4 inch thickness on a floured surface. Place on a baking sheet.
  4. To make the filling: Add the olive oil to a large frying pan and warm it over medium heat. Add the garlic and sauté for 30 seconds, then add the mushrooms and sauté for 3 minutes. Add the spinach one handful at a time until it is all wilted. Add a sprinkle of salt and give the filling a final stir and remove from the heat.
  5. Place the mozzarella slices around the dough, leaving a 2-inch lip on the dough (this is what you will fold over to create the crust). Then add half the mushroom spinach filling. Sprinkle half the pecorino on top, then add the rest of the filling and sprinkle the rest of the pecorino on top. Add a few bits of rosemary. Fold the edge of the dough over the filling. Beat the second egg and brush it onto the crust.
  6. Bake for 45 minutes or until golden brown. Allow the galette to cool for a few minutes before serving. Add rosemary or thyme to garnish, if desired. 

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 447Total Fat: 30gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 129mgSodium: 1182mgCarbohydrates: 23gFiber: 2gSugar: 2gProtein: 22g
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