wild mushroom and stilton galette

[Note: This galette got some fresh photos in 2019 because the 2006 ones were pretty, uh, “rustic.”]

About five years ago, my best friend decided to host Christmas Eve dinner at her new house, and I came over to help but, whew, we had set out a lot of cooking for ourselves. We made this mushroom galette and I remember thinking at the time it was one of the most elaborate things I’d ever made, but what I really meant was “pain in the ass.” It has all of these, well, steps, directions you’re not sure are utterly necessary or bettering of the end-product but you follow them because you don’t want to find out the other way that you should have just RTFR-ed.

a mix of mushrooms

This dish didn’t reappear in my life until a year ago June at my bridal shower, in the form of a card she’d tucked into a recipe book my sister compiled from guests. I laughed when I looked at it: why would anyone ever make such a pesky recipe again?

work butter into dry ingredientsadd liquids and stir to combineready to chillrehydrate dried porciniseverything preppedcook scallionscook mushroomslet cool slightly and add cheesefill and fold sides over fillingegg wash the crust

Me, it turns out. Making it again, I realized it was, yes, a little fussy but also just so good. A little luxurious. And a treat for people who like strong flavors — blue cheese and all of the mushrooms you can find. I think of this like a great side dish for a dinner party; it’s rustic but once you taste it, it’s clear that it could easily upstage any rack of lamb or turkey. And for a wiped-out Wednesday? Well, 10 p.m. is never too late to have the most delicious part of your day.

wild mushroom and stilton galette

Mushroom and Stilton Galette

2019 updates: I’ve sped up the galette dough process, putting it in line with my other galette recipes. As for the mushrooms, I buy a pound of whatever looks good. Sometimes I’ll use a full pound of brown (cremini) and it works as well.

    For the pastry
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 8 tablespoons (1/2 cup, 4 ounces, or 115 grams) unsalted butter, cut into pieces
  • 1/4 cup sour cream or plain yogurt
  • 2 teaspoons lemon juice
  • 1/4 cup ice water
  • For the filling
  • 1/4 ounce dried wild mushrooms, such as chanterelles, porcini or shiitakes
  • 1 cup boiling water
  • 2 tablespoons unsalted butter
  • 3/4 cup sliced green onions
  • 1 garlic clove, minced
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 pound assorted fresh wild mushrooms, such as chanterelles, porcini and shiitakes, brushed clean and large mushrooms thinly sliced
  • 1/2 pound fresh button mushrooms, brushed clean
  • and thinly sliced
  • Kosher salt and freshly ground black pepper
  • 5 ounces Stilton or other good-quality blue cheese
  • To finish
  • 1 large egg yolk, whisked with 1/2 teaspoon water (optional)

Make the pastry: Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 to 2 hours, until very cold.

Meanwhile, make the filling: Place the dried mushrooms in a small bowl and add the boiling water. Let stand for 30 minutes until softened. Drain the mushrooms and mince finely.

Heat oven to 400°F.

In a large sauté pan over medium heat, melt the butter. Add the green onions and sauté, stirring occasionally, until soft, about 5 minutes. Add the garlic, rosemary and thyme and continue to cook, stirring, for 1 minute more. Increase the heat to high, add the fresh and rehydrated mushrooms, season well with salt and pepper, and sauté until the mushrooms are tender and the liquid they released has completely evaporated, 8 to 10 minutes. Transfer to a plate and let cool.

On a floured work surface, roll out the dough into a 12-inch round. Transfer to an ungreased baking sheet. Crumble the blue cheese into a bowl, add the cooled mushrooms and stir well. Spread the mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the mushrooms and cheese, pleating the edge to make it fit. The center will be open.

If you’d like, brush the outside of the dough with the egg wash for a deeper, shinier color.

Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

Do ahead: Galette keeps well in the fridge for 4 to 5 days.

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98 comments on wild mushroom and stilton galette

  1. deb

    I was thinking about that, too, because that dough is wonderful; flaky, soft, light, tart – so why not versatile? I think you could try for several cups of any sauteed vegetable/cheese/herb mixture: potatoes? leeks? maybe spinach (or is that still verboten) and feta? zucchini? Let me know what you try.

    Ooh, and I forgot to mention but in gilding the lilly a little, I used a pinch of truffle salt in the crust. Possibly over the top, but also possibly, nobody here complained.

  2. //10 p.m. is never too late to have the best part of your day.//

    A frakkin Men. This sounds like an amazing dish, and I always need meatless dishes that can do double duty as a side or veg entree. Thank you!

  3. Katie

    Deb! I thought of you this past weekend, Broadway Panhandler is newly opened on 8th street, just west of Broadway, and is having a major sale, as in 40% of Le Creuset and other assorted cooking finds! go! stock up!
    :) love, another cook!

  4. Tropicgirl

    Smitten, I’m sorry this is off-topic here, but I need to know if your archives are still in existence somewhere! I was telling my sis about your pre-marriage dating life, and your blog, because she and I are both in our 30’s and still mostly-happily single (gasp!). I said there’s hope to find a nice guy because you and Mr. Smitten seem like the perfect pair. Anyway, are your archives still in cyberspace somewhere? Thanks!

  5. deb

    Jenblossom – It totally does. Entree at home, but side dish for someplace else. It keeps surprisingly well; one of the best things about quiches and tarts, I think. But seriously? We have got to stop eating dinner at 10 p.m. I don’t think I’ve gotten 8 hours sleep in a month. I need my beauty rest!

    Katie – Ooh, would you believe I’ve never been there? I use Bowery Kitchen Supply a lot, because it’s now in my neighborhood. That said, I’ve been eyeing this pot for eons, and while I always find it really marked down, I think another $25 off could do the trick. It seems really versatile fo a small kitchen.

    Tropicgirl – They’re still at my old URL – <a href="Jenblossom – It totally does. Entree at home, but side dish for someplace else. It keeps surprisingly well; one of the best things about quiches and tarts, I think. But seriously? We have got to stop eating dinner at 10 p.m. I don't think I've gotten 8 hours sleep in a month. I need my beauty rest!

    Katie – Ooh, would you believe I've never been there? I use Bowery Kitchen Supply a lot, because it's now in my neighborhood. That said, I've been eyeing this pot for eons, and while I always find it really marked down, I think another $25 off could do the trick. It seems really versatile fo a small kitchen.

    Tropicgirl – They’re still at my pre-iVillage URL – A lot of the links and images are broken, and uh, fixing them will be done any day now. Any day…

  6. Jenifer in Memphis

    Deb you’re braver than I to cook at 10 pm. But, then again, I’m a morning person so I’m up baking muffins at 7 am on Saturday morning. This mushroom galette sounds delicious and all the steps make sense. The crust reads like it comes out really flaky, is this true? Also, I’ve started a count down to my cooking classes, 23 days until chocolates and I become one and my thighs become much larger. :D

  7. Lisa

    40% off Le Creuset? Why oh why do I not live in NY!!!!!! I have a 7qt round on my Christmas list and I asked my hubby what the chances are of getting it had he said they were good.

    And what a great shower gift. I am assuming the idea was each guest bring their best or favorites recipe(s) and it was all put together in a book. That is a great idea!

  8. deb

    Jenifer – It does! It’s very impressively flaky and not hard, so it doesn’t shatter when you cut it. It’s sticky when you roll it out, but it stretches well, so just flour the board and the surface really well and you should only need to roll it out once. Plus, uh, it’s rustic! Jagged eges are encouraged.

    Lisa – While no 40% off every day, I have to say I’m pretty impressed with Amazon’s prices on cookware. Elise at Simply Recipes tracks shopping alerts a lot, like great reductions on specific colors of Le Crueset, as well as The Kitchen at Apartment Therapy occasionally.

    Brilynn – It really is. I mean, even though it seems like a lot of steps, it makes me wish more recipes were this detailed, so almost nothing can go wrong. I *really* wish I’d brought in some leftovers for lunch today!

  9. Jezzie

    This is so beautiful. I had the idea of trying this sort of finely chopped eggplant ragout that I make with onions and campari tomatoes (no oil) which I think would make a nice filling for this, with some fresh shaved parmesean to finish?
    Along the lines of saving money, I have to say nextag is a nice site to comparison shop.

  10. sassy

    what is RTFM? read the f’in menu?
    I agree that sometimes a day can be so bad, you just can’t sit down to eat pasta or a stirfry – you have to make it up to yourself somehow.

    Last night I made lamb, spinach, risotto, and a roasted acorn squash cut in half with ginger, maple syrup, and butter on it.
    Appetizer was a ripe avocado with lime and salt. MMMmmmmmmmmmmmmm…

  11. ann

    will you make me the crust and bring it over??
    I just don’t have the room to roll out that much dough…. sigh…
    maybe it would make killer bruschetta topping
    there’s nothing i love more than stinky cheese plus musky, sexy mushrooms
    ugh, so hungry!

  12. That looks so good! I’ve been contimplating what to make for Thanksgiving and was mulling over a wild mushroom risotto but now that I see this beautiful galette I may have to make a tough decision. Risotto or galette? I think my dinner guests would be happy with either one.

  13. Yael

    Better late than never…
    Just wanted to say that I made this recipe today – made some adjustments in the filling, but what I feel is most important to share is the fact that the dough can be easily made in a food processor, and it is nonetheless incredibly flaky and tasty. Just pulse the flour and butter (I also suspect that the freezing is unnecessary, and it’s enough to have the butter very cold, but I did freeze them so not sure), then add the liquids in two-three batches while pulsing. It works great, and definitely sounds easier than the way described in the recipe (especially since we don’t have a pastry cutter).

  14. Banuta

    Very, very good – did not bother with the dried mushrooms, but still good. Dont have a food processor, made it with hands and 2 knives – this is for those of you who are not super-foodies. Only regret is SO VERY BUTTERY. Cant really eat this too often.

      1. Angela

        Oh, you changed the “pain in the ass” step of the putting the butter and flour in the freezer! Bless you! I’ve made 4 of your galettes this past week- and then I thought- “savory”- (I make this one EVERY Thanksgiving!!!) – thanks for the update- I’ll see if the crust is any different not putting the bits in the freezer!

  15. Donna

    This recipe was totally worth the effort! Friends say they are going to try it with store bought pie crust. :( would not be the same! I too made the crust in the food processor, but because the butter was frozen it bogged it too much. Had to let it warm a bit. PLEASE use the dried mushrooms! Awesome woodsy taste. And can anyone say pass the red wine please! Whata perfect pairing.

  16. Kirsten

    I’m going to make this tomorrow.
    I’m brand new here, so excuse me if this sounds stupid, but is it ok to use a normal blender cause i don’t have a pastry blender?
    Any alternatives if its not?
    Thank youu.

    1. deb

      A pastry blender is more like a series of knives that cut the dough into small pieces. You might use a food processor, if you have one or even your fingertips, to rub bits of the butter into the flour mixture.

  17. Just to let you know – I made this galette yesterday and it was awesome! Not even a big pastry fan, but man you were right about this pastry – it is good good good.

  18. Cheryl

    Hi there, what other cheese can I use instead of stilton? Wld like to cater to taste buds that may not like blue cheese as much.. thanks so much! =)

  19. Jenn

    My galette is in the oven as I type, this is my 5th time using this dough recipe and is absolutely delicious! I’ve changed the ingredients a bit.Tthis time I didn’t put enough pressure and the creases came out so It looks like a pizza!! :( Flavor is awesome though. I used goat mozzarella instead of Stilton and drizzled some truffle oil over the mushrooms. YUMMM!!

  20. Angela

    Although this recipe is sort of a hassle, its one not to be missed or changed (maybe what’s inside) I made it last Thanksgiving for an appetizer and people (especially my best friend and I) couldn’t stop talking about it or kept from eating it. Its one recipe that I will continue to make for special occasions.

  21. Sharon

    I made this recipe last Thanksgiving for the first time. It was so unbelievably good that all my family insists that it be added to the must-have Thanksgiving dishes forever more! It’s so perfect that I’m hesitant to alter it in any way (although it’s nice to know that others have with great success). We spurge on a large wheel of fine English Stilton every holiday so this is perfect. Even those in my large family that claim they won’t even try a mushroom, ended up smacking their lips in delight. Thank you for such wonderful dish.

  22. Cindy

    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!

  23. 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!

  24. 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!

    1. deb

      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.

  25. 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.

  26. Angela

    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!!

  27. LaRue

    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?

  28. Katie

    Love this recipe and have been trotting it out for picnics and dinners and holidays for a few years now. Do you know what else I love? The leftovers!! But it’s so rich, sometimes they don’t all get eaten. Which got me thinking, do you think you could make the pastry, divide in half , make a half recipe of filling and make one 5 inch or so galette and freeze the other half of the pastry? I’m a single girl and often cook for just myself and maybe one or two girlfriends, and a mini would be ideal and would ensure all leftovers got used! Plus then of course I’d have pastry on hand…

  29. Hillary

    Deb – Gee, feel like I know you. Okay to call you by your first name?!
    I made this recipe this past weekend and it was a total hit except for one thing – the butter in the crust melted out and caused a lot of smoke drama in my oven and kitchen. Any idea what I might have done wrong? Thanks for any advice you have. And great cookbook – I got it for Hanukah and have post-its all over marking must make recipes!

  30. Lindsey

    I see that I’m not the first to notice that I have seen this recipe elsewhere. It is on the Williams Sonoma Website, nearly verbatim. Oops! It happens to the best of us…

  31. Renn

    This looks heavenly. How do you think it would adapt to a less pungent cheese? One of my favorite combinations is mushrooms with chevre. I don’t think the different texture would make much of a difference- anyone else want to weigh in?

    Lindsey, at the top of the recipe Deb states that this is adapted from the Williams-Sonoma recipe, and provides a link to source. :)

  32. JanetP

    Our farmers’ market has recently gotten a vendor of all sorts of exotic mushrooms — beech, black trumpet, stuff like that. As a result, I’m thinking about making this galette for Thanksgiving. How far in advance could I make it, do you think? We may go to my in-laws for the day, and I’ll be doing the cooking as my MIL hates cooking and I like giving her a break when I can. Last Christmas I prepped everything ahead of time, and putting dinner together there was a snap. Can I make this a day or two before and just keep it in the fridge? Freezer?

    1. Sabrina

      Hi, how long can I leave the pastry dough in the fridge for? If I wanted to make the dough ahead and keep it wrapped up in the fridge before rolling it out?

  33. Kristin

    I’ve made this a couple times and I just wanted to let everyone know that the freezing is absolutely not necessary. Made it with refrigerated butter and room temperature flour in a food processor and turned out great. I also highly recommend rolling out on a piece of parchment and then sliding the parchment onto a baking sheet as a good way to avoid any crust tragedy.

  34. Leanne

    Added a few strewn dollops of caramelized red onions to the top of the mushroom/cheese mixture, came out beautifully! Love the flaky pastry.

  35. Jess

    I’ve made this a few times (with stilton and with gruyere for the stilton-phobics out there) and it’s utterly delicious. One question – I’d like to make a bunch of these for a cocktail party, is there any reason the crust should be a problem made as mini-tartlets? Sincerely, A Crust Challenged Reader

    1. deb

      Jess — It should be fine. It’s on the soft side for something that would be pressed into a tart mold, but will still work. This works best as a free-form tart. Which might have been what you had in mind, anyway. Enjoy!

  36. Anne Perlmutter

    Just made this galette, & wow, is it ever dee-lish! &, soo rich. Will try lightening it up a bit next time, more shrooms, less cheese for starters.
    Used shallots instead of green onions; worked great.
    The pastry is heavenly. A bit sticky even well chilled; but, working fast, rolled it out on a floured Sil-Pat, & a pastry scraper helped get it safely rolled onto the rolling pin & transferred to a parchment-papered baking sheet.
    I also gave it an egg wash for a touch of shine & more color. Beautiful & yummy!

  37. Becky

    A pastry cloth might help with the transfer of the pastry. It’s what I use for rolling out pie crusts, and I have been thoroughly spoiled by doing so. The cloth is “seasoned” by rubbing flour into it. This provides a non-stick surface – as long as sufficient flour is used. After the pastry has been rolled out, I place my hand or arm(depends on the size of the pastry) in the middle of the pastry, gently use the cloth to drape the pastry over my very clean arm then lay the pastry wherever it needs to go. It is the only way that I have been able to achieve any measure of pastry success. I have tried other methods but continually revert to my old-fashioned pastry cloth. Sometimes they are difficult to find. It’s a pastry tip I learned from my mother and grandmother. They felt it was the secret to their exceptional pastries and crusts.

    1. Hillary

      I also love my pastry cloth and I have a similar cloth that goes over my rolling pin. Who would have thought? It works so much better than my silpat or other techniques I’ve used before.

  38. m.

    I just made this a few weeks ago for a post-Christmas potluck dinner with friends. I thought the directions for the crust to be WAY convoluted, so I just used my food processor. I made sure my ingredients were cold, but I treated it like pie crust and it came out beautifully! Like others have said, I painted an egg wash on the crust for a shiny lacquer. Everyone was impressed and LOVED it. Thanks for the recipe!

  39. Making this beauty with phillo dough to make it a little more easy…we love spanakopita in our nest so this looks like another treat we may also enjoy. Happy feasting.

  40. Charlotte

    Country specific question – in England, we call scallions spring onions (without a proper bulb at the bottom – just going from green to white). Is a green onion also exactly the same thing, or is it a spring onion with a bigger bulb? Does it matter all that much?

    1. deb

      It’s a spring onion with a smaller, almost nonexistant bulb; they look like this. Shouldn’t matter here. Mainly, spring onions often need longer to cook and scallions can be used raw but here they’re cooked so it’s all the same.

  41. Omar

    This is the best galette dough I have ever had. I haven’t had Stilton before and only had blue cheese crumbles so I used those sparingly. Delicious though the blue cheese threatened to overpower the mushrooms. Not sure if Stilton would do the same?

  42. Sharon

    For generations we have such a traditional Thanksgiving dinner that every dish is exactly the same as years before. There’s Nana’s ambrosia recipe, great granddad’s gravy recipe,etc., etc. In 2006, I decided to break with tradition and introduce this mushroom Stilton galette. I expected a revolt from the friends and relations that join us each year. But instead it has joined the “traditional” dishes for both Thanksgiving and Christmas dinners! I think I should fear for my life if ever I should exclude it. Thank you, Deb, for joining our feast table now as Smittenkitchen’s mushroom galette recipe. 2017 and looking forward to more feasts with you

  43. Jam

    This is my favorite recipe ! I don’t think it is too elaborate nor fussy. It always works. My dough endeavors don’t always turn out the way I want them to, but I feel so confident with your recipe that I tweak it to fit my mood or cupboard (example: 1 c. all-purpose flour + 1/4 c. bread flour).

  44. VPT

    I also have a country related question. I’m working in a place where I don’t have access to fresh mushrooms- is there any way to adapt this with (fairly good quality) canned mushrooms? Or should I let go of that particular dream and just stick to the butternut squash and caramelized onions filling you make? This is for Christmas Day. Thank you!

  45. l0ra11

    Just made this and it came out so delicious! Thanks, Deb! I used a little bit of whole wheat flour because I ran out of white flour while making this, it came out good, but I think maybe I should have added a little more water to the recipe to compensate for the whole wheat. I was wondering though why you chose to add sour cream and lemon to the dough, I had never seen that before and didn’t find that it came through in the taste. Interested to find out why you made that choice!

  46. Hillary

    This was a big hit! I made this one and the butternut squash one for a family gathering. Both were gobbled up quickly. I thought the butternut squash one held together a little better for party food and picking up a slice to eat with your hands. The mushrooms kind of fell out as you we’re eating it by hand. If serving on a plate with a fork, no issues at all. Both delicious. I majorly struggled with the dough for some reason. Probably a measuring issue. Would LOVE this updated with weight measurements… would be very helpful. Definitely butter leakage while baking, so rimmed cookie sheet is a must. If the issue with Excess butter leakage is Related to how small the bits of butter are in the dough, wondering if food processor is way to go? Will make again, would love updated weights though or thoughts on food processor.

  47. Just want to chime in on the wonderfulness of this! Three things: 1) I printed out an earlier version of this recipe which didn’t have the egg wash; it still came out gorgeous and delicious (though would have been prettier with the egg wash). 2) i didn’t see anywhere if anyone had made the crust in a food processor. I did, with as minimal processing as possible. The crust came out super flakey and exceptionally delicious. So yes, you can do the crust in the processor (just don’t overwork it!). And 3), my daughter was appalled at the idea of blue cheese, so I substituted a combo of Parmesan, chèvre, and a buttery Welsh cheddar, and it was cheesy heaven. I might have preferred the Stilton myself, but this was scrumptious. Thanks for another delicious meal, Deb!

  48. Carla Cameron

    I want this with wild saffron milk cap mushrooms and hen-of-the-woods mushrooms and every edible mushroom I can find bar enokis and shiitakes. I love shiitakes, they don’t love me. Love this recipe.

  49. Katie

    Here in quarantine-land, I cannot get the ingredients needed to make the pastry. How bad would it be to use a pre-prepared kind? Like a phyllo? What would you suggest?

  50. Geoff Stuart

    Deb, I’m so happy I discovered your posts. Your sarcastic and self-effacing writing is so funny and refreshing and REAL, unlike the insipid Pinterest-level incessantly cheery blog posts I have to wade through just to discover how to make DIY oat milk not come out like eel slime. (see, we have similar warped senses of humor)

    Keep it up! And one of the best features is how you reference posts from X years ago. I wander down that rabbit-hold some nights for hours at a time.

    PS – How do you do such creative cooking in a NYC-sized kitchen?

    1. Melissa

      I am thinking of a substitute, too. I am actually allergic to blue cheese… wondering what could be a good subsitute? Goat cheese? Feta? Ricotta? thanks.

      1. Maro

        I used this recipe to riff off of with gruyere and leeks instead of Stilton and scallions. Unbelievably delicious! I will totally make this again; I’d like to try the Stilton version as well.

        I froze the dough for 25min and fridged it until the filling was ready — I didn’t realize it had a 2-3hr fridge time when I started and didn’t have enough time for that. It works fine, but is probably better with the longer chill.

          1. Sydney

            Hi Deb, I’m a fan of your recipes & have both your cookbooks. I have a question, can I use dehydrated mushrooms for this? Reconstituted of course. I just bought a giant container of gourmet dehydrated mushrooms at Costco & trying to find ways to use it. Thanks!

  51. Maro

    I used this recipe to riff off of with gruyere and leeks instead of Stilton and scallions. Unbelievably delicious! I will totally make this again; I’d like to try the Stilton version as well.

    I froze the dough for 25min and fridged it until the filling was ready — I didn’t realize it had a 2-3hr fridge time when I started and didn’t have enough time for that. It works fine, but is probably better with the longer chill.

  52. Kate Coulson

    We had this for Christmas Eve dinner tonight – it was AMAZING! Awesome recipe we’ll keep forever.
    I’m celiac and used Bob’s Red Mill 1 to 1 flour and a little extra ice water and it turned out perfectly, best gluten free crust I’ve had!

  53. Ellen

    We enjoyed the mushroom-stilton filling but thought the galette dough was too buttery/greasy. There was a pool of melted butter in the sheet pan after cooking it, and it was overall just much heavier than I would like. I will try it again using another recipe for galette dough.

  54. Christian

    Sad to report, I’m on the last slice of this galette as I type this. My partner and I decided to make this after an epic mushroom haul and had frozen puff pastry I wanted to use. We made Via Carota’s famous Insalata Verde as a side to cut through the richness of this galette. Yet another Smitten Kitchen recipe I’ve made and fallen in love with (there are MANY over the last 10 years or so since I began visiting the blog). Much love from Toronto.

  55. Why do you use both dehydrated and fresh mushrooms? Is there a benefit to using both?
    My store only sells shiitake, baby bella, and white mushrooms, so I may try one of those grow-your-own kits to get some more variety…
    Also, do you leave the stems on? Or just use the caps?
    I am making this tonight and very much looking forward to it!

    1. deb

      There’s so much flavor in dried porcinis, it takes the filling to a whole other level. If you cannot get them, don’t worry, it will still be plenty tasty, however.

  56. Kelly Poor

    Deb- I want to make this ahead of time for Christmas Eve dinner, should I make the entire galette with the mushrooms inside the galette and store it in the fridge. Will it get soggy before I bake it in the oven the day of? Or should I cook it the day before and then reheat. Help?? Just trying to reduce the number of things I need to do for Christmas Eve dinner. Thank you!!

  57. Angie

    I have made so many of your recipes, Deb. I have such admiration for how delicious and accurate and reliable- every single one performs!
    Tonight is mushroom galette AND nectarine/blueberry galette! Thank you!

  58. Sabrina

    Hi, how long can the pastry dough be stored in the fridge prior to baking? Can it be made days ahead and wrapped in the fridge with plastic wrap?