74min 4 ppl
Parsleyed Mushroom Galettes
73 minutes
4 people
Hardover 60 min or 12+ steps
73 min · 11 steps
Hard: over 60 min or 12+ steps
310 kcalper person
Protein 14g
Carbs 18g
Fats 20g
About this dish
Finely dicing the mushrooms and drying them thoroughly in a hot pan before binding is the one step that separates a crisp, golden mushroom galette from a soggy disappointment. Bound with egg, gruyère and breadcrumbs, brightened with lemon zest, Dijon and parsley, these little patties come out of the pan with a deep golden crust and a tender, savoury middle — an elegant starter that needs nothing more than a wedge of lemon.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Mixed mushroomschestnut, shiitake and portobello, very finely diced600 g
- Shallotsvery finely diced2 large
- Garlic clovesminced4 cloves
- Flat-leaf parsleyleaves finely chopped30 g
- Fresh thyme leaves1 tbsp
- Lemonzest only1 whole
Dairy & Eggs
- Eggsbeaten2 large
- Gruyère cheesefinely grated60 g
- Unsalted butter30 g
Dried Goods
- Plain breadcrumbsfresh, from day-old bread50 g
Spices & Seasonings
- Nutmegfreshly grated0.5 tsp
- Flaky sea salt1 tsp
- Black pepperfreshly ground0.5 tsp
Oils & Condiments
- Olive oilplus extra for frying2 tbsp
- Dijon mustard1 tsp
Utensils
- Chef's knife
- Wide skillet
- Large mixing bowl
- Non-stick skillet
- Wire cooling rack
Method
1
Finely dice the mushrooms, shallots, and garlic. Finely chop the parsley. Grate the gruyère. Measure out all remaining ingredients.
Approx. 15 minutes
2
Melt the butter with 1 tbsp olive oil in a wide skillet over high heat until foaming subsides. Add the shallots and cook, stirring frequently, until softened and translucent, about 3 minutes.
Approx. 4 minutes
3
Add the garlic and thyme to the pan and cook, stirring constantly, until fragrant, about 1 minute.
Approx. 2 minutes
4
Add all the diced mushrooms in a single crowded layer and leave them completely undisturbed over high heat until the liquid they release has fully evaporated and you hear a dry sizzle, about 8-10 minutes. Stir and continue cooking until the mushrooms are deeply golden and any remaining moisture is gone, about 4 more minutes. Season with salt and pepper, then tip onto a plate and spread flat to cool completely.
Approx. 14 minutes
5
Transfer the cooled mushroom mixture to a large bowl. Add the beaten eggs, grated gruyère, breadcrumbs, Dijon mustard, nutmeg, lemon zest, and chopped parsley. Mix thoroughly until the mixture holds together when pressed — if it feels slack, add breadcrumbs one tablespoon at a time.
Approx. 5 minutes
6
Cover the bowl and refrigerate for 30 minutes to allow the mixture to firm up.
Approx. 2 minutes
7
Divide the chilled mixture into 8 equal portions and press each firmly into a round galette approximately 1.5cm thick and 8cm in diameter.
Approx. 8 minutes
8
Heat 1 tbsp olive oil in a non-stick skillet over medium heat until shimmering. Add 4 galettes without crowding and cook undisturbed until the undersides are deep golden brown with a visible crust, about 4-5 minutes.
Approx. 6 minutes
9
Flip each galette carefully and cook the second side until equally golden and the galettes feel firm to a gentle press, about 4 minutes. Transfer to a wire rack.
Approx. 5 minutes
10
Repeat the heating and cooking process with the remaining 4 galettes, cooking both sides until deep golden brown and firm.
Approx. 10 minutes
11
Serve immediately, garnished with a few flat-leaf parsley leaves and lemon wedges alongside.
Approx. 2 minutes
