Thursday, February 28, 2013

Leftovers turned into a Mushroom Galette

Last nights snack was a disaster, so here is a different take on last weeks snack!

I had one leftover galette crust from the butternut squash and caramelized onions galettes from last week. So, the next day (last wednesday night) I made a sautéed mushroom and rosemary one! Also delicious. The crust was still unbelievably flaky and buttery.

I want to eat galettes every day. Lets do it. Fruit galette for breakfast. Mushroom galette for lunch. Some sort of protein galette for dinner (lentils anyone?). And a chocolate galette for dinner. That would be the best day ever.

Mushrooms are cute

This is the background on my phone right now. I love food. 

The egg wash is what gives it the beautiful crusty croissant look. 

The mushrooms brought an entirely different flavor to this galette. Sometimes I forget the meaty flavor that mushrooms can have. It definitely tasted heartier than the other one.

Irene! Thats you in the back!

Let me know if you want the recipe for the crust. I would be more than happy to share. 
For the filling I sauteed a bunnnnch of mushrooms in olive oil and butter for a really long time. Added some garlic and green onions and some dried spices. Then added fresh rosemary at the very end. 


  1. Danggg I didn't realize how versatile galettes could be. Also one of my fav dishes is to throw whole button mushrooms, garlic, and butter in a pan and bake it, then use bread for the sauce. Actually, now that I think about it... HAHAH oh

  2. yummmmmm! that sounds so simple and delicious!