I am always looking for another dish to make with my favorite ingredient – mushrooms! This time it is a mushroom galette. A mushroom, asparagus, and golden beet galette. I saw this being made on the Food Network and adapted it for my tastes. Here is how I did it but please feel free to make it your own.
Start by sautéeing one chopped medium onion and as many garlic cloves as you would like until tender and translucent. Then set it aside to cool. Next chop a mix of your favorite fresh herbs. I used some from my herb pots including flat leaf parsley, basil, rosemary. Set this aside.
Rough chop an assortment of your favorite mushrooms (I chose maitake, porcini, shitake and king trumpet). Also chop asparagus and dice two golden beets. Feel free to change these veggies out for any that you may like better – get creative! Put all of it on a baking sheet and toss with olive oil, salt, and pepper. Place in the over and cook at 350 degrees until just tender. When finished set it aside to cool slightly.
Mix 8-12 ounces of softened cream cheese in a bowl with the sauteed onion and garlic mixture. Add the chopped herbs along with about ¼ tsp red pepper flakes to give it a bite. If needed, add a teaspoon or two of cream to thin mixture, if needed. I used the lower fat cream cheese and cream to lighten it up a little but feel free to indulge yourself!
Roll out pastry dough and cut into 8-9” circles. Spread some of the cream cheese mixture in the middle of each pastry circle then place a heaping amount of the mushroom/veggie mixture on top leaving plenty of room around the edges to fold up the dough. Gently fold in the pastry dough pleating sides as you pull it together but leaving the center open. Brush the dough with an egg wash then sprinkle coarse kosher salt all over. Bake at 350 degrees for 35-40 mins until golden brown and crispy.
For a dinner that is elegant, and light serve with simple side salad and enjoy! Bon Appetit!