Fall is a special time for mushroom lovers since so many varieties come into season! I use Chanterelle, Oyster and Cremini mushrooms in this delicious and seasonal recipe for my West Coast Mushroom Galette!
You can forage your own mushrooms (if you have some expertise in mushroom foraging) or you can simply buy mushrooms at your local grocery store. Plus, this recipe allows you to combine whichever mushrooms are your favourite into this savoury galette!
Read on down below to see which mushrooms I chose for my West Coast Mushroom Galette plus some tips on how to make the perfect pie dough and homemade ricotta cheese!
Wild & Commercially Grown Mushrooms
For my West Coast Mushroom Galette, I like to combine both wild and commercially grown mushrooms. Although wild mushrooms are a bit fancier, they come with a much higher price tag than regular commercially grown mushrooms. So instead of spending a fortune on this meal, I like to use some commercial mushrooms as a base and then accent it with some high end wild mushrooms. Here is a bit about the different mushrooms that I used in this recipe!
Chanterelle mushrooms are wild mushrooms that come into season in the fall. Here on Vancouver Island, they are definitely a wild mushroom variety and are foraged in forests. These can be fairly expensive as they are foraged by hand, but they are so worth it! They have a beautiful buttery texture and flavour and taste slightly nutty when cooked. If you can get your hands on these mushrooms, you will be so pleased!
Oyster mushrooms are another wild mushroom that can be found on Vancouver Island. They grow all year round in forests, mainly on fallen and decomposing logs. Oyster mushrooms grow in clumps and are incredibly tender and juicy and have a nice light mushroom flavour. These mushrooms can also be fairly expensive as they are wild, but they add such great moisture and texture to this galette.
Cremini mushrooms are a commercially grown mushroom that is often used in day-to-day cooking. Since they are commercially grown, they have a much lower price tag, which is nice when you’re using a lot of mushrooms in a recipe. Creminis really round out this recipe with their mild mushroom flavour and add tons of umami flavour!
Make Your Own Ricotta Cheese
Ricotta cheese can easily be found in any grocery store these days. But did you know that you can actually make it from scratch at home? Yes, really!
All you need is 3 simple ingredients: whole milk, lemon juice, and salt. Simply heat up the milk in a large pot until it becomes foamy and steam is rising up from the milk. Then add the lemon juice and salt, and in seconds, the cheese will start to separate. The ricotta cheese will clump together and float on top of the yellow whey mixture almost like magic!
Once the cheese has separated, simply drain the cheese through a double layer of cheese cloth until all the whey is gone. And there you have it, fresh and homemade ricotta cheese! Once you make it at home, you will rarely buy it store bought again!
Choose Homemade or Store-Bought
While making homemade ricotta cheese and pie dough can be fun, it does take a bit of time. You can easily make these a few days in advance of the day that you want to make this West Coast Mushroom Galette to speed up the time. Alternatively, you can totally buy your favourite store-bought ricotta and pie dough and make this recipe as well!
Get the Recipe!
I hope that all of you mushroom lovers take advantage of the beautiful and seasonal mushrooms that are available during the fall time. This West Coast Mushroom Galette is the perfect way to eat your favourite mushrooms this season!
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West Coast Mushroom Galette
For the Ricotta:
- 8 cups whole milk (3.25%)
- 1/4 cup lemon juice
- 1 teaspoon salt
For the Pie Dough:
- 1 cup + 2 tablespoons all-purpose flour
- 2 tablespoons granulated white sugar
- 1/2 teaspoon salt
- 1 tablespoon thyme leaves fresh
- 1 tablespoon rosemary fresh, chopped
- 1/2 cup salted butter cubed and cold
- 1 teaspoon lemon juice
- 3 tablespoons cold water
For the Mushrooms:
- 4 tablespoons olive oil
- 2 cups cremini mushrooms sliced
- 2 cups oyster mushrooms sliced
- 1 cup chanterelle mushrooms sliced
- 1 tablespoon salted butter
- 1 shallot sliced
- 2 cloves garlic chopped
- 1 teaspoon thyme leaves fresh
- 2 teaspoons soy sauce low-sodium
- 1 teaspoon honey
- 1 teaspoon ground black pepper
- 1 egg beaten
- 1 tablespoon milk
- Heat the milk in a large pot over medium-high heat. Stir often using a wooden spoon until bubbles form on the surface and steam is coming off the top of the milk.
- Add the lemon juice and salt to the warm milk and stir until combined. Keep the heat on and stir until you will begin to see the cheese separate from the whey. Let the cheese sit and separate for 3-5 minutes until large clumps of cheese are floating on top of the yellow whey.
- Drain the ricotta through a strainer lined with two layers of cheesecloth. Squeeze out the liquid whey. Tie up the cheese in the cheesecloth and hang to let the whey drain.
- Add the flour, sugar, salt, thyme and rosemary to a large mixing bowl and whisk to combine. Add the cubed butter into the flour mixture and use your hands (or a pastry cutter) to cut the butter into the flour until small pea-sized butter pieces are formed.
- Add the lemon juice and water and use your hands to mix the dough together until it forms a shaggy loose ball. Turn the dough out onto a floured surface and knead until the dough comes together. Form the dough into a round disc, wrap in plastic wrap, and place in the refrigerator to rest for 30 minutes.
- While the cheese is draining and the pie dough is chilling, make the mushroom filling. Slice the mushrooms into 1/2-centimeter thick slices and set aside on a plate. Slice the shallots and chop the garlic as well and set aside.
- Add 1 tablespoon of olive oil to a large pan over medium-high heat. Once hot, add the sliced cremini mushrooms and fry until golden brown on both sides, about 3-4 minutes.
- Remove the cremini mushrooms from the pan and repeat the process with the chanterelle and oyster mushrooms, frying them separately in 1 tablespoon of olive oil each until golden brown on both sides.
- Remove the mushrooms from the pan and add 1 more tablespoon of olive oil and the butter. Once the butter is melted, add the shallots and fry for 2-3 minutes, or until translucent. Add the garlic and thyme and cook for another 30 seconds until the garlic becomes fragrant.
- Add all the mushrooms back to the pan, followed by the soy sauce, honey and black pepper. Mix everything to combine, then set the pan aside to fully cool before making the galette.
Assembling & Baking the Galette:
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
- Remove the pie dough from the fridge and unwrap the dough. Sprinkle some flour onto a clean work surface and use a rolling pin to roll out the dough. Make sure to keep the dough in a large round shape, aiming for a thickness of 6-8mm.
- Roll the dough up onto the rolling pin and transfer to the parchment-lined baking sheet. Unroll the dough so that it is in the center of the baking sheet.
- Place the ricotta cheese in the center of the dough and spread it out into a circle. Make sure to leave at least a 2-inch border around all the sides.
- Top the ricotta cheese with the mushrooms, piling them higher in the very center of the galette.
- Next, fold the edges of the dough towards the center, making sure to leave some of the mushroom filling exposed in the middle. Repeat this all the way around the galette.
- Combine the egg and milk in a small bowl and use a pastry brush to coat the dough on top of the galette.
- Bake the galette for 40 minutes in the center of the oven, turning halfway to ensure even browning. Once cooked, removed from the oven and let cool on the pan for at least 10 minutes. Serve warm and enjoy!