Potato Galette With Wild Mushrooms
Description
This Potato Galette with Wild Mushrooms is a comforting, rustic dish that transforms simple ingredients into an elegant meal. Thinly sliced potatoes are layered in a heavy skillet to form a crispy, golden-brown cake, while a filling of savory wild mushrooms, garlic, and fresh parsley adds deep, earthy flavor. The use of goose fat or olive oil ensures a rich aroma and perfect browning. Ideal for a leisurely weekend brunch or a hearty vegetarian main course, this galette offers a satisfying contrast between the crisp potato exterior and the tender, flavorful mushroom center. It pairs beautifully with a simple green salad or a crisp white wine.Ingredients
Directions
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Preheat your oven to 375ðF (190ðC).
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Cut the wild mushrooms into large pieces. If using dried mushrooms, reconstitute them in white wine overnight, then drain well.
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Heat 2 tablespoons of the goose fat or olive oil in an 8-inch heavy frying pan over medium-high heat.
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Add the mushrooms, salt, and pepper to the pan. Sauté briskly, stirring frequently, until the mushrooms are tender and all moisture has evaporated.
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Stir in the chopped garlic, shallots, and parsley. Taste and adjust seasoning if needed, then remove the mushroom mixture from the pan and set aside.
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Peel the potatoes and slice them into thin 1/8-inch (3mm) slices using a mandolin or food processor. Do not rinse the potatoes after slicing.
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Heat the remaining 2 tablespoons of fat or oil in the same frying pan over medium heat for about 1 minute.
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Arrange half of the potato slices in the pan, overlapping them in concentric circles to form a base layer. Season lightly with salt and pepper.
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Spread the sautéed mushroom mixture evenly over the potato layer.
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Cover the mushrooms with the remaining potato slices, pressing down gently.
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Place a piece of foil directly on top of the potatoes and place a weight (such as a smaller heat-proof plate) on the foil to help the galette hold its shape.
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Cook on the stovetop for 5 to 8 minutes, until the underside is golden brown.
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Transfer the frying pan to the preheated oven and bake for 15 to 20 minutes, until the potatoes are tender when pierced with a knife.
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Remove the pan from the oven. Carefully remove the foil and weight.
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Slide the galette onto a large plate, then flip it back into the pan so the cooked side is up.
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Return the pan to the stovetop over medium heat and cook for another 5 to 8 minutes, until the new underside is golden brown and crisp.
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Serve immediately, cutting into wedges while still in the pan or on a serving platter.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 585.5kcal
- % Daily Value *
- Total Fat 63.0g97%
- Saturated Fat 8.8g45%
- Cholesterol 0.0mg0%
- Sodium 7.5mg1%
- Total Carbohydrate 4.9g2%
- Dietary Fiber 1.5g6%
- Sugars 3.0g
- Protein 4.7g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use a heavy-bottomed, oven-safe skillet (such as cast iron) to ensure even cooking and easy transfer between stovetop and oven.
If using dried mushrooms, save the soaking liquid (strained) to add a splash to the sautéed mushrooms for extra depth of flavor.
Goose fat provides a rich, savory flavor, but you can substitute with duck fat, butter, or extra virgin olive oil for a vegetarian option.
Do not rinse the sliced potatoes; the starch helps them bind together during cooking.
Be careful when flipping the galette; using a wide spatula can help support the structure.
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