About the Dish

  • Mixed Mushrooms

    Mixed Mushrooms

  • Onion

    Onion

  • Garlic

    Garlic

  • Thyme

    Thyme

  • Potatoes

    Potatoes

  • Cornstarch

    Cornstarch

  • Carrot

    Carrot

  • Lemon

    Lemon

  • White Cooking Wine

    White Cooking Wine

  • Parsley

    Parsley

METHOD

1
MISE EN PLACE • Heat oven to 450° F. • Discard mushroom stems. Thinly slice caps. • Halve and peel onion. Mince 1 half (save remaining half for another use). • Peel and slice garlic. • Pick and mince parsley leaves. • Pick and chop thyme leaves. • Juice lemon. • Grate carrot. • Thinly slice potato (you may use a mandolin).
2
• Working quickly to prevent potatoes from discoloring, brush a 9-inch ovenproof skillet with 1 teaspoon olive oil. • Add a layer of potato slices (you will not use all), overlapping each slice to create a petal formation. • Brush potatoes with olive oil. Season with a little thyme, kosher salt and pepper. • Layer remaining potatoes in the same manner. (You will use a total of about 2 teaspoons olive oil, 1/4 teaspoon kosher salt, 1/4 teaspoon pepper and half of thyme.)
3
• Place skillet over medium-high heat. • When potatoes begin to sizzle, transfer skillet to oven. • Bake 15 minutes. • Place a layer of parchment or foil over potatoes. Top with a heavy pie pan or additional skillet. • Bake until edges are golden and the potatoes are tender, 10-12 minutes.
4
While galette bakes: • In a bowl, toss carrot with lemon juice and 1 tablespoon olive oil. • Sprinkle with half of parsley.
5
• Place a skillet over medium heat. Add 2 teaspoons olive oil. When oil is hot, add onion. Cook, stirring, until onion is tender, about 2 minutes. • Add garlic. Cook, stirring, until fragrant, about 30 seconds.
6
• Add mushrooms and remaining thyme. Cook, stirring occasionally, until mushrooms begin to soften, about 3 minutes. • Add 1/4 teaspoon kosher salt. Cook, stirring, until mushrooms are tender, 3-4 minutes.
7
• In a bowl, whisk together cornstarch and wine. • Add to mushrooms. Cook, stirring, until liquid glazes mushrooms, 2-3 minutes. • Remove mushrooms from heat. Stir in remaining parsley and 1/4 teaspoon pepper.
8
• Cut galette into wedges. • Divide wedges between 2 dinner plates. Top with mushrooms. Serve with carrot salad, and enjoy!

NEVER MISS OUT AGAIN, OPT IN TO RECEIVE OUR NEWSLETTER