Wild Mushroom Galette with Fresh Herbs and Ricotta Cheese (GF)

If, like me, your decisions about buying mushrooms are mostly limited to whether to buy white or brown criminis, you will be as surprised as I was at the amazing flavors in the Maitake, Shitake and Tree Oyster Mushrooms used in this galette. The mushrooms are pre-roasted in olive oil to reduce moisture and intensify the meaty texture. Roasting fresh thyme, rosemary and sage along with the mushrooms, and then again in the galette, provide an added bonus: fragrant aromatherapy that may well boost your spirits as you wait for the galette to come out of the oven!

Known since ancient times for their medicinal purposes, wild mushrooms not only provide vitamins and fiber, but also contain a powerful antioxidant of selenium that can help boost the immune system and prevent damage to cells and tissues.* But don't be misled. This galette is an elegant, delicious and nutritious dish for any special lunch or dinner.

My Paleo Marin Rating: 4.5 Persimmons**

Ingredients:

For the Dough:

2 cups gluten free flour (about 8 1/2 oz.) plus more for dusting, preferably Cup4Cup Multipurpose Gluten Free Flour
2 tsp. kosher salt
1 tsp. granulated cane sugar
3/4 cup unsalted butter (6 oz.), chilled and cut into 1/2 inch pieces

1/4 cup to 1/2 cup ice water, separated

For the Filling:

Maitake Mushrooms

18 oz. wild mushrooms, preferably organic Far West Fungi brand from Whole Foods, torn into 2" pieces as follows:
6 oz. Maitake Mushrooms
6 oz. Shitake Mushrooms
6 oz. Tree Oyster Mushrooms

2 tbsp. olive oil
6 thyme sprigs
4 rosemary sprigs
2 sage sprigs
1 1/4 tsp. kosher salt, divided
1/2 tsp. black pepper, divided

2 cups (1 lb.) whole milk ricotta, drained overnight (Note: For dairy free, use Kite Hill Almond Milk Ricotta)

3/4 tsp. chopped fresh thyme leaves
3/4 tsp. chopped fresh rosemary leaves
3/4 chopped fresh sage leaves

Shitake Mushrooms

1 large egg, beaten

Directions:

For the Dough:

Note: Prepare the dough 2 hours to 1-3 days ahead of assembly.

1. In a large bowl, stir the flour, salt and sugar together. Add the butter and work into the flour with a pastry cutter or fork until the butter is the shape of small peas. Add 1/4 cup water and mix with a fork. Add additional tablespoons of water until the dough will hold together in a ball.

Tree Oyster Mushrooms

2. Flatten the ball into a disk. Wrap it in plastic wrap and chill in the fridge for at least 2 hours or up to 3 days.

For the Filling:

Note: Prepare the Ricotta 1 day ahead, if possible.

1. Place cheesecloth or thick paper towels in a strainer. Place the strainer on a plate. Spoon the ricotta on top and cover with cheesecloth or paper towels. Press the cheesecloth down to drain any excess liquid. Add a heavy bottle or can and keep pressure on the cheese overnight in the fridge.

(Alternatively, put the ricotta in cheesecloth and tightly squeeze out as much moisture as possible.)

2. Preheat the oven to 400º F.  In a large bowl, toss together the mushrooms, olive oil, herb sprigs, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Spread the mixture out evenly on a rimmed baking sheet. Bake just until the mushrooms are tender, about 20 minutes. Discard the herb sprigs and set the mushrooms aside to cool to room temperature for at least 15 minutes.

To Assemble the Galette:

3. Reduce the oven temp to 325º F. (Note: I set my old Wedgewood oven to about 350º F.; adjust for your oven accordingly.)  Unwrap the dough and roll out on a lightly-floured surface to about a 15" diameter circle, 1/4" thick.

4. Put the drained ricotta in a small bowl. Stir in the remaining 1/2 tsp. salt and 1/4 tsp. pepper. Spread the ricotta over the dough leaving 2" free around the edges. Spread the mushroom mixture evenly around the galette, sprinkle with the remaining chopped herb leaves, and fold up the sides of the dough, pleating it every 2". Lightly brush the sides of the dough with the beaten egg.

5. Bake the galette on a silpat map on a baking sheet until the crust is golden brown, about 50 minutes to 1 hour. Remove from the oven and place on a wire rack to cool about 10 minutes. Serve warm, or reheat leftovers at a later time.

#paleo #galette #foodandwine #mushrooms #herbs #aromatherapy #treeoystermushrooms #shitakemushrooms #maitakemushrooms #antioxidants #fungi #forager #mycologists #mycophagists #mycophiles #instafood #vegetarian #kitehill 

Recipe adapted from Food & Wine recipe here.

* See "Ancient Healing Powers of Medicinal Mushrooms" here.

**My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.