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West Coast Mushroom Galette

Mushrooms are in season right now and what a better way to celebrate than with my West Coast Mushroom Galette. This delicious recipe combines oyster, chanterelle and cremini mushrooms with some complimentary fall flavours!
Prep Time 1 hr
Cook Time 1 hr 30 mins
Total Time 2 hrs 30 mins
Course Main Course
Cuisine West Coast


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

Egg Wash:

  • 1 egg beaten
  • 1 tablespoon milk


Ricotta Cheese:

  • 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.

Pie Dough:

  • 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.

Mushroom Filling:

  • 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!



You can make the ricotta, pie dough, or mushroom filling the day before and simply assemble the galette on the day you want to bake it!
You can also use any mushroom combination you like, but my favourite is this cremini-chanterelle-oyster combination!
Keyword fall recipe, mushroom galette, mushroom recipe, mushrooms