Mushroom Galette

Ursula and I before we dug in.

This galette was just amazing, as is every item I've made from Vegetarian Cooking for Everyone. Deborah Madison did some serious testing of her recipes because they are all excellent. I don't have the words to describe the sensation that came over me when I ate this galette. It was wonderful. I was speechless.

If you love mushrooms than this recipe is a must try. It's savory, fragrant, tasty, and good to look at. It is rather labor intensive and quite the production so share with friends who can appreciate the effort. On a whim I invited two friends over at the last minute and I was fortunate that they were able to come over since there was no way I could eat this all by myself.

Ingredients
-Galette Dough (see June 2007 recipes)
-2 Cups Quick Mushroom Stock (Deborah makes her own stock; I used store bought vegetable broth)
-2 to 3 tsp Dijon mustard to taste
-Aged red wine vinegar or sherry vinegar (made this so long ago couldn't tell you how much I used; a few T)
-1 large onion, cut into 1/2 inch dice
-2 tsp minced rosemary or 1 tsp dried
-salt and freshly milled pepper
-2 pinches red pepper flakes
-1/2 pound portobello or shiitake mushrooms
-1 lb large white mushrooms
-2 garlic cloves, minced
-3 T tomato paste
-1 T butter
-2 T chopped parsley
-2 T melted butter or beaten egg for glaze

Preparation
Make the dough.

Season the stock with a few tsp mustard and just enough vinegar to sharpen the flavors. Set aside.

Heat 1 T of the oil in a large skillet. Add the onion and rosemary and cook over medium heat until the onion is lightly browned, about 12 minutes. Season 1/2 tsp salt , a little pepper, and the red pepper flakes. Remove to a bowl.

Heat half the remaining oil in the same skillet over high heat. Add half the mushrooms and saute until browned, then season with salt and pepper. Remove to the bowl with the onions. Then repeat with the remaining mushrooms. Return everything to the pan, add the garlic and tomato paste diluted with a few spoonfuls of stock , and a tsp of the vinegar. Add the remaining stock, bring to a boil, then stir in the butter and the parsley. Cook for 5 minutes, then drain, reserving the juices.

Preheat oven to 400 degrees F. Roll out the dough for one large galette. Loosely fold the dough over the filling and brush it with melted butter. Bake until the crust is browned, about40 minutes. Heat any reserved juices and spoon them into the mushrooms.