Thursday, May 13, 2010

Cuisine: Daphne's Delectable (Mushroom) Galettes RECIPE

2 cups all purpose flour
½ teaspoon salt
1 tblsp sugar
12 tablespoons cold unsalted butter cut into small pieces
1/3-1/2 cup ice water

Mix the flour, salt and sugar together in a bowl. Cut in the butter by hand or using a mixer with a paddle attachment, leaving pea sized chunks. Sprinkle the ice water over the top by the tblsp and toss it with the flour mixture until you can bring the dough into a ball. Press it into a disk ad refrigerate for 15 min if the butter feels soft.

Filling and Assembly
2 cups mushroom stock
2-3 teaspoons Dijon mustard
Red wine
½ cup olive oil
1 large onion cut into ½ inch dice
2 teaspoons minced rosemary
Salt and freshly milled pepper
2 pinches red pepper flakes
1-pound large white mushrooms
½ pound portabella or shitake mushrooms 2 garlic cloves minced
3 tablespoons tomato paste
1-tablespoon butter
2 tablespoons chopped parsley
2 tablespoons melted butter or beaten egg for the glaze

Season stock with a few teaspoons mustard and just enough vinegar to sharpen the flavours. Set aside

Heat 1 tblsp of the oil in a large skillet. Add the onion and rosemary and cook over medium heat until the onion is slightly browned, about 12 min. Season with ½ tsp salt, a little pepper, an the red pepper flakes. Remove to a bowl.

Heat half the remaining oil in the same skillet over high heat. Add half the mushrooms and sauté until browned, and then season with salt and pepper. Remove to the bowl with the onions, and then repeat with the remaining mushrooms. Return everything to the pan, add the garlic and tomato paste diluted with a few spoonfuls of the stock. Add a tspn of the vinegar. Add the remaining stock, bring to a boil, and then stir in the butter and the parsley. Cook for 5 min, then drain, reserving the juices.

Preheat the oven to 400 F. roll out the dough for one large or 6 Individual galettes. Then add mushrooms. Loosely fold the dough over the filling and brush it with melted butter or egg. Bake until the crust is browned, about 25 min. Heat any reserved juices and spoon them into mushrooms.

Recipe from Daphne Morgen.