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Mushroom and Gruyere Buckwheat Galette

Name: Mushroom and Gruyere Buckwheat Galette
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: British
Ingredients: 150g buckwheat flour; 350ml cold water; 1 large egg; 0.5 tsp sea salt; 20g butter, for galette batter; 400g mixed mushrooms, chestnut, shiitake, or portobello; 2 shallots, finely diced; 2 garlic cloves, minced; 4 sprigs fresh thyme, leaves picked; 60ml dry white wine, or dry vermouth; 30g unsalted butter, for the filling; 120g Gruyere, grated; 4 tbsp creme fraiche, full fat; to taste black pepper

Prep 20 minsCook 30 minsServes 4£2.80/servingSavoury

This galette uses a long-cooked mushroom filling that concentrates the flavour: duxelles-style, cooked down with shallots, thyme, and a splash of dry white wine until almost dry. Folded into a buckwheat galette with melted Gruyere and a spoonful of creme fraiche, it produces something that is closer to a restaurant first course than a Pancake Day pancake. The advanced rating reflects the mushroom preparation - the galette itself follows the standard buckwheat method. Allow time. The mushrooms need at least fifteen minutes over a medium heat to release their liquid and concentrate.

Mushroom and Gruyere Buckwheat Galette - savoury pancake recipe served on a plate, photographed from above

Ingredients

150g (5oz)buckwheat flour
350ml (12fl oz)cold water
1large egg
0.5 tspsea salt
20g (0.75oz)butter, for galette batter
400g (14oz)mixed mushrooms, chestnut, shiitake, or portobello
2shallots, finely diced
2garlic cloves, minced
4 sprigsfresh thyme, leaves picked
60ml (2fl oz)dry white wine, or dry vermouth
30g (1oz)unsalted butter, for the filling
120g (4oz)Gruyere, grated
4 tbspcreme fraiche, full fat
to tasteblack pepper

Method

1
Make the galette batter: whisk buckwheat flour, egg, salt, and water until smooth. Add melted butter. Rest for at least 1 hour.
2
Roughly chop the mushrooms. Melt butter in a wide pan over medium heat. Add shallots and cook for 3 minutes until softened.
3
Add garlic and thyme leaves. Cook for 1 minute. Add the mushrooms and a pinch of salt. Turn the heat to medium-high.
4
Cook the mushrooms, stirring occasionally, for 12-15 minutes until they have released all their liquid and the pan is almost dry.
Tip
This is the key step. If you stop early, the filling will make the galette soggy. Cook until the pan looks almost dry.
5
Add the white wine. Cook for 2 minutes until absorbed. Season with black pepper. Remove from heat.
6
Cook four buckwheat galettes in a buttered pan. While each galette is on its second side, scatter Gruyere over three-quarters of the surface. Add a quarter of the mushroom filling and a spoonful of creme fraiche.
7
Fold the four sides of the galette inward to form an open square with the filling visible in the centre. Serve immediately.

Pro Tips

→Cook the mushrooms until the pan is almost dry. Any remaining liquid will make the galette soggy.
→The galette batter should rest for at least an hour. Make it before starting the filling.
→Mixed mushrooms give more complexity than a single variety. Avoid button mushrooms - they have too much water.

Topping Ideas

The mushroom and Gruyere filling (essential)Add a fried egg on topA green salad alongside

Terms in this recipe

Galette Buckwheat Dosa Blini

Defined in the Pancake Day glossary.

Questions & answers

What are duxelles?⌄

Duxelles is a French preparation of finely chopped mushrooms cooked down with shallots and herbs until most of the moisture has evaporated. The result is a concentrated, almost paste-like mixture with an intense mushroom flavour. It is used as a filling for galettes, pastries, and wellington-style dishes.

Why do mushrooms need to be cooked for so long?⌄

Raw mushrooms contain a large amount of water - up to 92% by weight. If mushrooms are not cooked long enough to release and evaporate this water, the filling will be wet and make the galette soggy. Cook until the pan is almost dry before adding wine.

Can I make the mushroom filling ahead?⌄

The mushroom filling can be made up to two days ahead and refrigerated. Reheat gently in a pan before assembling the galettes. The galette batter can also be made a day ahead and refrigerated.

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25m£0.70Vegan

Mushroom and Gruyere Buckwheat Galette

Ingredients

Method

Pro Tips

Topping Ideas

Terms in this recipe

Questions & answers

Get the Full Pancake Day Plan

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