Mini Mushroom Galettes recipe
All Recipes Appetizers and Snacks Vegetable Mushrooms
Ingredients
- 1 ¼ cups all-purpose flour ¼ teaspoon salt ½ cup cold unsalted butter ¼ cup ice water ¼ cup plain yogurt 2 teaspoons lime juice 2 tablespoons olive oil 1 tablespoon butter 2 small leeks, white parts only, chopped 1 teaspoon minced fresh marjoram, or more to taste 4 shiitake mushrooms, stemmed and diced 3 button mushrooms, stemmed and diced salt and ground black pepper to taste 1 egg yolk 1 tablespoon water
Nutrition Info
- 205.3 caloriescarbohydrate: 14.8 gcholesterol: 53.3 mgfat: 15.2 gfiber: 0.7 gprotein: 2.6 gsaturatedFat: 7.9 gservingSize: -sodium: 96.9 mgsugar: 0.5 gtransFat: : -unsaturatedFat: : -
Directions Mini Mushroom Galettes
Directions
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Mix flour and salt together in a bowl. Cut in 1/2 cup butter with a pastry blender until mixture resembles small pebbles.
Mix 1/4 cup ice water, yogurt, and lime juice together in a small bowl. Stir into the flour mixture until dough comes together. Shape dough into a disc, wrap in plastic wrap. Chill until firm, about 45 minutes.
Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add leeks, cook and stir until softened, about 5 minutes. Stir in marjoram, cook until fragrant, about 1 minute. Stir in shiitake mushrooms and button mushrooms, cook and stir until tender, about 5 minutes. Remove from heat, season with salt and pepper.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Roll out dough on a floured work surface with a floured rolling pin. Cut into 5-inch circles. Place circles on the baking sheet.
Place 1 tablespoon of the leek and mushroom filling in the center of each circle, leaving a 1-inch border. Fold up and overlap edges of border around the filling.
Whisk egg yolk and 1 tablespoon water together in a small bowl to make egg wash. Brush egg wash over dough.
Bake in the preheated oven until light golden brown, 15 to 25 minutes.