Mushroom Galette
Just in time for the holidays, this savory mushroom galette is a show-stopper! Made with pie crust, sauteed mushrooms, leeks and thyme. Naturally vegan and delicious! You can enjoy it as a main dish, a side, or an appetizer.
We love mushrooms and eat them often during this time of year. My mushroom gravy is a staple recipe on both my Thanksgiving and Christmas tables and my wild mushroom risotto is made a handful of times from now until January. And, if you’re looking for another showstopping holiday dish then you’ve gotta try my mushroom wellington.
As a plant-based dietitian, I also love that mushrooms are naturally packed with umami, giving them the perfect meaty texture and taste. Their heartiness is perfect alongside tender pie crust, and this mushroom galette couldn’t be easier to put together.
Scroll down for the full recipe card, or see below for tips, tricks, and notes for making the perfect mushroom tart.
Ingredients
- Leeks
- Red Pepper Flakes
- Mushrooms
- Fresh Thyme
- Pie Crust
That’s it! This simple mushroom galette is perfect for a simple appetizer, a main dish for dinner, or as a side. I love bringing it to potlucks and parties as it’s great room temperature and can be made ahead of time.
How to Make a Mushroom Galette
Slice the mushrooms
For ease, prep your ingredients firstu002du002d remove the mushroom stems, clean and slice. Thinly slice the leeks. If making your pie crust, make it and set aside.
Cook the leeks and mushrooms.
Cook the leeks in a large skillet over medium heat until softened. Add in red pepper flakes, salt, pepper and garlic. Cook until just softened, about 8-10 minutes. Stir in the thyme.
Place on the pie crust and cook
Roll out the pie crust to a 9-inch circle, if you haven’t already. Add the mushroom filling, leaving a 1-inch border. Gently fold over the crust, going all the way around. Brush with egg wash, or egg wash alternative for a vegan version. Bake until golden brown.
Substitution Notes
You can use any mushroom for this recipe. I prefer crimini mushrooms or white button mushrooms to keep down on costs, as you will want a pound of fresh mushrooms. However, shiitake mushrooms, oyster mushrooms, portobello mushrooms, or any mix of wild mushrooms will also work.
Leeks provide a depth of flavor that pairs really well with the cooked mushroom mixture, but if you can’t find leeks, then you can substitute in a white chopped onion or shallots instead. The fresh herbs make for a nice addition to the savory crust and mushrooms but dried will work in a pinch. Fresh parsley or chives can be substituted for the thyme.
If you want to make this a cheesy mushroom galette recipe, then you can fold in grated cheese, like gruyere cheese, fontina, parmesan cheese, or white cheddar, right before placing it onto the prepared pie crust.
Or, you can make this more savory by adding in cooked plant-based sausage. I’m partial to both Beyond and Field Roast: cook and crumble, then add to the mushroom filling. Or, you can use the tempeh sausage that I have in my vegan stuffing recipe.
Lastly, any pie crust will work for this recipe. I love my homemade vegan pie crust when I have time. Otherwise, I opt for store-bought. Most store-bought pie crusts are vegan. For a more wholesome recipe, you can use a whole-wheat pie crust. You can also sub in puff pastry!
Tips for Success
This mushroom galette is supposed to look rustic. Don’t worry too much about creating the perfect circle.
It’s OK to have extra mushrooms, but not less. The mushrooms will continue to cook in the oven, and too few mushrooms will make for a bland tart. As mushrooms are sometimes sold in 10-ounce containers instead of 16, you can use 20 ounces in this recipe. I’ve tested it and it works. Pile them on. They will cook down!
Serving Suggestions
This alongside a simple salad is my kind of main course! It will serve 2-3 for dinner, or 6-8 as an appetizer or side dish assuming ~1 slice per person.
I’m a big fan of mushrooms at holiday gatherings and parties and love bringing this galette to gatherings. It tastes great at room temperature, so you can make it ahead of time and then wrap it in plastic wrap or place it in an air-tight container before serving.
More Mushroom Recipes
- Vegetarian Mushroom Stroganoff
- Mushroom Fajitas with Cashew Queso Blanco
- Vegan Mushroom Stew
- Mushroom Fettuccini Alfredo
- Balsamic Mushroom Gnocchi
If you make this mushroom galette recipe, make sure to come back to leave a rating and a comment. Your feedback helps other readers, and seeing you make my recipes makes my day!
Mushroom Galette
Equipment
- Baking Pan
Ingredients
- 2 tablespoons olive oil
- 1 large leek, cleaned and finely chopped
- Salt and black pepper
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 16 ounces mushrooms*, stemmed, cleaned and sliced
- 1 teaspoon fresh thyme leaves, from about 3-4 sprigs
- 1 9- inch round of pie dough, homemade or store-bought
- Melted butter, coconut milk, or whisked egg for crust wash
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the leeks and a pinch of salt and cook, stirring occasionally, until the leeks have softened, about 5 minutes. Stir in the red pepper flakes and garlic.Â
- Add the mushrooms and cook until the mushrooms have released most of their juices, about 8-10 minutes. Stir in the thyme leaves. Season to taste, adding more salt and freshly ground black pepper as desired. I usually end up with 1/2 teaspoon total salt and 1/4 teaspoon black pepper.
- Place the pie dough on your prepared sheet pan and add the mushroom filling, leaving a 1-inch border. The mushrooms will continue to cook and shrivel in the oven, so it's OK to pile in the center. Don't roll the crust more than 9 inches in diameter. Otherwise, you will end up with not enough mushrooms to place in the center.
- Fold the edges down, slightly overlapping the mushrooms. Brush with crust wash of choice– melted butter, coconut milk, or whisked egg. Bake for 15-20 minutes, until the crust is golden brown.