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Potato Galette With Wild Mushrooms

Potato Galette With Wild Mushrooms recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 3
Calories: 585.5
Dietary: Gluten-free, Vegan, Vegetarian
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
  • 6 ounce Wild mushrooms, cleaned
  • 2 1/2 ounce Goose fat or olive oil
Directions
  1. 1
    Preheat your oven to 375ðF (190ðC).
  2. 2
    Cut the wild mushrooms into large pieces. If using dried mushrooms, reconstitute them in white wine overnight, then drain well.
  3. 3
    Heat 2 tablespoons of the goose fat or olive oil in an 8-inch heavy frying pan over medium-high heat.
  4. 4
    Add the mushrooms, salt, and pepper to the pan. Sauté briskly, stirring frequently, until the mushrooms are tender and all moisture has evaporated.
  5. 5
    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.
  6. 6
    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.
  7. 7
    Heat the remaining 2 tablespoons of fat or oil in the same frying pan over medium heat for about 1 minute.
  8. 8
    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.
  9. 9
    Spread the sautéed mushroom mixture evenly over the potato layer.
  10. 10
    Cover the mushrooms with the remaining potato slices, pressing down gently.
  11. 11
    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.
  12. 12
    Cook on the stovetop for 5 to 8 minutes, until the underside is golden brown.
  13. 13
    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.
  14. 14
    Remove the pan from the oven. Carefully remove the foil and weight.
  15. 15
    Slide the galette onto a large plate, then flip it back into the pan so the cooked side is up.
  16. 16
    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.
  17. 17
    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.

Keywords: potato, galette, mushrooms, wild mushrooms, vegetarian, brunch, breakfast, rustic, fried potatoes, goose fat, olive oil, garlic, shallots, parsley, oven-baked, skillet meal, comfort food, mediterranean, layered potato
Read it online: https://www.chefs-mate.com/recipe/potato-galette-with-wild-mushrooms/