Shiitake Mushroom Galette

delicious savory pie
Delicious savory pie
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For sour cream pastry dough:
1¼ cups All-purpose flour unbleached
½ tsp Kosher Salt
½ cup Unsalted butter cold , cut into small cubes
¼ cup Sour cream cold full-fat
2 tsp Lemon juice freshly squeezed
¼ cup Water ice
For mushroom cheese filling:
1 tbsp Olive oil extra virgin
1 lb Cremini mushrooms stemmed, and thinly sliced
½ lb Shiitake mushrooms stemmed, and thinly sliced
1 tbsp Unsalted butter
½ Yellow onions large , finely julienned
2 cloves Garlic large, finely minced
4-5 sprigs Fresh thyme plus more for garnishing
1 sprig Rosemary fresh
½ cup Sherry dry
Kosher Salt to taste
Black pepper freshly ground, to taste
1½ oz Blue cheese aged or 3 oz aged goat cheese, crumbled
For egg wash:
1 Large eggs
1 tsp Whole milk

Nutritional information

  • For sour cream pastry dough:

  • For mushroom cheese filling:

  • For egg wash:

Shiitake Mushroom Galette


This recipe for Shiitake Mushroom Galette is one of my favorite mushroom recipes. Yes, it takes a bit of extra planning to make and chill the pastry, but it is worth it when you taste the delicious filling with a hint of blue cheese! Yum!

Start by preparing pastry. Next, prepare the mushroom filling and leave it to cool. Assemble the galette by filling the pastry shell with the mushroom mixture. Once the crust is golden brown, remove from the oven and cool before slicing and serving. Garnish with fresh thyme leaves, as desired. This galette tastes great served hot, warm, or even at room temperature.

To make my Shiitake Mushroom Galette, you will need the following ingredients:

Ingridiens for Shiitake Mushroom Galette

Steps to make Shiitake Mushroom Galette


Combine dry ingredients


Combine 1¼ cups of all purpose flour and ½ a teaspoon of salt in a medium mixing bowl. Add ½ a cup of cubed butter to the flour mixture and use a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.


Mix wet ingredients


In a separate bowl, combine ¼ cup of sour cream, 2 teaspoons of lemon juice, and ¼ cup of ice water. Create a well in the flour mixture and pour in the wet ingredients.


Make dough


Stir the dough with a spatula until it begins to come together. Transfer the dough to a lightly floured work surface. Press and knead the dough gently with your hands until it comes together. Flatten into a thick disk and cover with plastic wrap. Place in the refrigerator for 1-2 hours, until chilled and firm.


Saute mushrooms


Place a 12-inch skillet over medium-high heat and add olive oil. Add the mushrooms and saute for 4-6 minutes until they start to caramelize. Season with salt and pepper.


Add butter and onion


Add 1 tablespoon of butter to the pan and allow it to melt slightly. Add the julienned onion, thyme and rosemary sprigs. Cook for 3-5 minutes while stirring frequently. Add the garlic and cook for one more minute, until fragrant.


Deglaze pan and season


Pour ½ cup of sherry into the pan to deglaze it. Use a wooden spatula to scrape any brown bits that may have formed on the bottom of the pan. Continue to cook until the liquid has evaporated and season lightly with salt and pepper.


Allow mushroom mixture to cool

Spread the mushroom mixture on a sheet pan to cool.


Make egg wash


Whisk 1 large egg with 1 teaspoon of milk in a small bowl and set aside.


Heat oven and prepare baking sheet


Preheat the oven to 375 °F and place a rack in the center position. Line a half sheet baking pan with parchment paper.


Prepare pastry


Remove the dough from the refrigerator and place on a floured work surface. Roll into a 12-inch round and transfer to the lined baking sheet.


Combine blue cheese and mushrooms


Crumble the blue cheese into a large bowl and add the cooled mushroom mixture (remove the thyme and rosemary sprigs). Stir together gently.


Fill pastry and seal


Place the mushroom mixture into the center of the pastry and spread it in a thick even layer. Leave a 1½-inch border on all sides. Fold and pleat the edges of the dough border over the mushrooms – leaving the center exposed. Brush the edges of the dough lightly with egg wash.




Bake in the preheated oven for 40-50 minutes until the crust is golden brown.



Remove the galette from the oven and leave to cool on a wire rack.



Slice and serve garnished with fresh thyme.

This Shiitake Mushroom Galette is a delicious French style mushroom pie. Don’t forget to tag #CookMeRecipes if you decide to make this tasty treat.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Amazing savory galette! Thanks for sharing recipe!

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