Caramelized shallots, juicy mushrooms, and lots of herbs make this Mushroom and Shallot Galette an easy, tasty, lunch or side dish. And you know that anything is more delicious when it’s served on a buttery pie crust!

WHY I MADE THIS MUSHROOM AND SHALLOT GALETTE

I’ve been on a galette kick ever since this summer! I’ve already made a Tomato and Zucchini Galette (yum) and a Peach Galette (double yum) and I just knew I wanted to make another galette recipe in time for Thanksgiving. Galettes aren’t usually seen as a typical Thanksgiving side dish, but you already know that we don’t do typical things over here.

I really love the idea of slicing up this galette like a pizza and nestling it on a plate right alongside some Smashed Sweet Potato Salad and Focaccia Muffins. But, that’s just me!

If the idea of making a crispy, buttery crust topped with caramelized shallot, mushroom, and soft cheese sounds like a treat, then this recipe is definitely for you, too.

This mushroom and shallot galette is special because it has so many delicious ingredients like cheese and herbs to create a super savory and delicious dinner that’s great to eat year round. Pair it with a salad and protein for a complete meal, or just have a slice as a snack.

Also, galettes are amazingly quick to make, especially if you use store bought pie dough. I prefer to make my own, but if you go the store bought route you can certainly make this dinner in less than 30 minutes!

MY MUSHROOM AND SHALLOT GALETTE RECIPE

The full recipe for my mushroom and shallot galette its below-–it’s super yummy! But here’s the gist of it:

• Cook the shallot and garlic on low heat for about 10 minutes, until the shallot is soft and the garlic is just starting to brown. Add the mushrooms and cook for about 10 minutes, stirring occasionally, until the mushrooms are soft but not dry.
• Add in the chopped spinach and the herbs. Remove the pan from heat and cool for about 20 minutes.
• Meanwhile, spread the soft cheese onto the pie dough, leaving a 1″ space around the edges.
• Top the cheese with the mushroom and spinach mixture. Gently fold the edges of the pie crust.
• Bake for 25-30 minutes until the edges are brown, and the filling is bubbling.

MUSHROOM AND SHALLOT GALETTE KEY INGREDIENTS

PIE CRUST

• flour
• sugar
• rosemary
• thyme
• butter

GALETTE

• soft, spreadable cheese like Alouette or Boursin Garlic and Herbs
• mushrooms
• shallot
• garlic
• spinach
• white cheddar cheese

HOW LONG DOES THIS TAKE TO MAKE?

Combined prep time + cook times means it takes about two hours to make this mushroom and shallot from start to finish.

HOW DO YOU STORE THIS GALETTE?

This homemade savory galette tastes best the same day it’s made, however you can slice up any leftovers and store them in an airtight container in the fridge for a day or two. Reheat the leftover slices in the oven at 350 F for about 10 minutes or until heated through.

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Mushroom and Shallot Galette

Caramelized shallots, juicy mushrooms, and lots of herbs make this Mushroom and Shallot Galette an easy, tasty, lunch or side dish. And you know that anything is more delicious when it’s served on a buttery pie crust!

5 from 2 votes

Print Pin Rate

Course: Appetizer, Main Course, Side Dish

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Resting Time: 50 minutes minutes

Total Time: 2 hours hours 10 minutes minutes

Servings: 6 servings

Equipment

• Boursin Garlic and Herbs

Ingredients

• 1 ½ c flour
• 1 tbsp sugar
• pinch of salt
• ½ tsp fresh rosemary and thyme
• 8 tbsp butter cold and cubed
• 4 tbsp water cold
• 2 tbsp olive oil
• 1 shallot sliced
• 3 cloves of garlic minced
• 1 lb mushrooms ex. baby bella, shiitake, portebella, roughly chopped
• 2 c spinach roughly chopped
• 1 tsp salt
• 1 tsp pepper
• 1 tsp EACH of rosemary sage, dried thyme, oregano, basil
• 1/4 c soft spreadable cheese like Alouette Garlic and Herbs
• 1/2 c white cheddar cheese grated
• 1 egg for egg wash

Instructions

• Pulse the flour, sugar, salt, and herbs together in a food processor until combined.
• Add in the cubed butter, and pulse a few more times until the dough forms small crumbs.
• Drizzle in the water and pulse 2-3 more times until the dough just starts to come together.
• Pour the dough onto the counter and knead it lightly just to bring it together and form a rough ball. Flatten it into a 1″ disc and wrap it in plastic wrap.
• Refrigerate for at least 30 minutes.
• Heat the olive oil in a large pot over medium heat. Add the shallot and garlic and cook on low heat for about 10 minutes, until the shallot is soft and the garlic is just starting to brown.
• Add the mushrooms and turn up the heat to medium. Season with salt and pepper and cook the mushrooms for about 10 minutes, stirring occasionally, until the mushrooms are soft but not dry.
• Add in the chopped spinach and the herbs. Cook for about 3 minutes, so that the spinach wilts.
• Remove the pan from heat and cool for about 20 minutes.
• Meanwhile, preheat oven to 425 F. Line a baking sheet with parchment paper and set aside.
• Roll the cold pie dough into a circle on the counter until it’s about 12″ wide. It doesn’t have to be perfect and pretty, just flat!
• Transfer the pie dough onto the baking sheet. I find it’s easiest to do this by wrapping the dough around the rolling pin and then unravelling it on the baking sheet.
• Spread the soft cheese onto the pie dough, leaving a 1″ space around the edges.
• Top the cheese with the mushroom and spinach mixture.
• Gently fold the edges of the pie crust on top of the mushroom and spinach mixture so it covers them slightly, and brush the pie crust with the egg wash.
• Sprinkle the shredded white cheddar cheese on top of the crust.
• Bake for 25-30 minutes until the edges are brown, and the filling is bubbling.
• Remove from the oven and serve with a drizzle of olive oil, a sprinkling of herbs, and a few pinches of salt, pepper, and red pepper flakes.