Comments on: wild mushroom and stilton galette http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan/ Mon, 21 May 2012 09:48:34 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: LaRue http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan/#comment-1838815 LaRue Sun, 06 May 2012 16:47:19 +0000 http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan#comment-1838815 Ok, late to the discussion by a few years, but... fresh porcini? Where on earth did you find those domestically? They're incredibly hard (if not impossible) to find around here in Atlanta! My Italian restaurateur friend here says she can't even have them shipped - too fragile. Having just made a trek to Tuscany last year during early June, incidentally, porcini season!, I'm drooling at the thought of them. Do tell? Ok, late to the discussion by a few years, but… fresh porcini? Where on earth did you find those domestically? They’re incredibly hard (if not impossible) to find around here in Atlanta! My Italian restaurateur friend here says she can’t even have them shipped – too fragile. Having just made a trek to Tuscany last year during early June, incidentally, porcini season!, I’m drooling at the thought of them. Do tell?

]]> By: Angela http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan/#comment-1210918 Angela Fri, 25 Nov 2011 23:27:31 +0000 http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan#comment-1210918 Made it yesterday for Thanksgiving. Even though the recipe is a lot of work, it is so well worth it. Didn't change anything, but you could put just about anything into that light flaky crust. SO YUMMY!! Made it yesterday for Thanksgiving. Even though the recipe is a lot of work, it is so well worth it. Didn’t change anything, but you could put just about anything into that light flaky crust. SO YUMMY!!

]]> By: Vaish http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan/#comment-1066205 Vaish Sat, 05 Nov 2011 02:36:48 +0000 http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan#comment-1066205 This person may have "borrowed" your recipe without referencing you http://feastingfreds.wordpress.com/2011/09/18/wild-mushroom-and-blue-cheese-galette/ This person may have “borrowed” your recipe without referencing you

http://feastingfreds.wordpress.com/2011/09/18/wild-mushroom-and-blue-cheese-galette/

]]> By: Sarah http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan/#comment-1064153 Sarah Fri, 04 Nov 2011 17:42:21 +0000 http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan#comment-1064153 I just made this and it turned out great! My husband is not a huge fan of the funk, unfortunately, so he passed. I couldn't find stilton so I used gorgonzola dolce. Shiitakes, for whatever reason, are the only mushroom I can't stand. So I used dried porcini, cremini (instead of regular button), oyster and maitake - fabulous! I also made some changes in the process of making the dough. I find the butter too difficult to cut after it is frozen, so I cut it in first then freeze the butter/flour mixture together. I also roll it out first then chill it, instead of the other way around. I just made this and it turned out great! My husband is not a huge fan of the funk, unfortunately, so he passed. I couldn’t find stilton so I used gorgonzola dolce. Shiitakes, for whatever reason, are the only mushroom I can’t stand. So I used dried porcini, cremini (instead of regular button), oyster and maitake – fabulous!

I also made some changes in the process of making the dough. I find the butter too difficult to cut after it is frozen, so I cut it in first then freeze the butter/flour mixture together. I also roll it out first then chill it, instead of the other way around.

]]> By: deb http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan/#comment-1005294 deb Mon, 17 Oct 2011 00:58:56 +0000 http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan#comment-1005294 Hi holly -- It's 1/4 ounce (not pound! thought I'm sure it would be heavenly...) but it's mostly for flavor. So, if you've got fresh porcini or the like, just chop up as much as you're willing to sacrifice. Hi holly — It’s 1/4 ounce (not pound! thought I’m sure it would be heavenly…) but it’s mostly for flavor. So, if you’ve got fresh porcini or the like, just chop up as much as you’re willing to sacrifice.

]]> By: holly http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan/#comment-1002320 holly Sat, 15 Oct 2011 16:34:07 +0000 http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan#comment-1002320 What if I want to use fresh mushrooms? Is it still 1/4 pound? What prep would you do? What if I want to use fresh mushrooms? Is it still 1/4 pound? What prep would you do?

]]> By: Akila http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan/#comment-560111 Akila Wed, 19 Jan 2011 18:46:47 +0000 http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan#comment-560111 Stupid me but I thought I had responded to this post. Anyway, we made it for Christmas and it was absolutely utterly delicious. I used half generic blue cheese and half Stilton because I didn't want it to be overwhelming and it was simply divine. For those who are worried about screwing up this recipe, don't be. The dough is wonderful to work with, even if you are completely idiotic like me and forget to put the dough on the cookie sheet before adding the filling. (I've previously made the butternut squash galette so there was no excuse for this stupidity except that I had just opened a truly lovely bottle of red wine that we brought back from Montepulciano and I got distracted from the recipe.) I filled the dough on my countertop and moved the dough with the filling over to the cookie sheet and, of course, the underside tore apart. But it still all came together and melded beautifully when it was baked. Basically, I think this is a foolproof dish. Love, love, love it! Stupid me but I thought I had responded to this post. Anyway, we made it for Christmas and it was absolutely utterly delicious. I used half generic blue cheese and half Stilton because I didn’t want it to be overwhelming and it was simply divine.

For those who are worried about screwing up this recipe, don’t be. The dough is wonderful to work with, even if you are completely idiotic like me and forget to put the dough on the cookie sheet before adding the filling. (I’ve previously made the butternut squash galette so there was no excuse for this stupidity except that I had just opened a truly lovely bottle of red wine that we brought back from Montepulciano and I got distracted from the recipe.) I filled the dough on my countertop and moved the dough with the filling over to the cookie sheet and, of course, the underside tore apart. But it still all came together and melded beautifully when it was baked. Basically, I think this is a foolproof dish. Love, love, love it!

]]> By: Nicole http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan/#comment-508372 Nicole Wed, 29 Dec 2010 15:29:09 +0000 http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan#comment-508372 We made the butternut squash galette as a side for Christmas dinner this year, though we were debating whether squash or this mushroom/Stilton galette would go better. We decided squash went better with the pork loin... BUT I loved making it (and the outcome) so much, I yesterday had a small post-christmas dinner party just so I could have an excuse to make the mushroom Stilton one! OH, MY, was it divine! I had some 'generic/bulk' (cheap) blue cheese in the fridge that I almost used in this, but at the last minute decided i COULD NOT, WOULD NOT cheat this recipe of really good cheese, so made a special trip to the store to spend the extra money JUST to buy the Stilton and was NOT disappointed! I knew we were in for a real treat as soon as i crumbled it and put the finished mushroom mixture into it... LOVE the stenchiness of the mushrooms and Stilton! I can only WISH we had leftovers, but between the 4 of us, there wasn't a crumb left over to be had! MMMMMMMMMMMM! We made the butternut squash galette as a side for Christmas dinner this year, though we were debating whether squash or this mushroom/Stilton galette would go better. We decided squash went better with the pork loin… BUT I loved making it (and the outcome) so much, I yesterday had a small post-christmas dinner party just so I could have an excuse to make the mushroom Stilton one! OH, MY, was it divine! I had some ‘generic/bulk’ (cheap) blue cheese in the fridge that I almost used in this, but at the last minute decided i COULD NOT, WOULD NOT cheat this recipe of really good cheese, so made a special trip to the store to spend the extra money JUST to buy the Stilton and was NOT disappointed! I knew we were in for a real treat as soon as i crumbled it and put the finished mushroom mixture into it… LOVE the stenchiness of the mushrooms and Stilton! I can only WISH we had leftovers, but between the 4 of us, there wasn’t a crumb left over to be had! MMMMMMMMMMMM!

]]> By: deb http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan/#comment-504281 deb Wed, 22 Dec 2010 19:20:03 +0000 http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan#comment-504281 Reheat it in a low oven until it's warmed through. Should be just fine, plus, the pastry will get flaky again. Reheat it in a low oven until it’s warmed through. Should be just fine, plus, the pastry will get flaky again.

]]> By: Cindy http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan/#comment-502781 Cindy Wed, 22 Dec 2010 01:39:13 +0000 http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan#comment-502781 Does this reheat at all? Or is it better to serve room temperature? I am planning my NYE dinner party menu and I need some flexibility with my dishes as my oven will be occupied. Looks FAB! Does this reheat at all? Or is it better to serve room temperature? I am planning my NYE dinner party menu and I need some flexibility with my dishes as my oven will be occupied. Looks FAB!

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