Craterellus Leek Galette

This recipe combines two Craterellus species: yellowfoot and black trumpets. However, it would be delicious with any wild mushroom combination that you love, whether fresh or dried. If using dehydrated mushrooms, cover with boiling water and let sit for 30 minutes prior to start, then drain.

Julie Schreiber’s Craterellus Leek Galette

Serves 4

Ingredients:

For The Crust: 

1 cup (125 grams) all-purpose flour
¼ cup (40 grams) cornmeal
½ cup (120 grams) parmesan
1 tablespoon thyme
10 tablespoons (140 grams) unsalted butter, cold
4-6 tablespoons ice water
Pinch each of salt and black pepper

For The Filling:

5 teaspoons olive oil
1 pound (450 grams) leeks, sliced
1 teaspoon thyme
10 ounces (285 grams) black trumpets – or 1 ounce (28 grams) if using dried
10 ounces yellowfoot (285 grams) – or 1 ounce (28 grams) if using dried
2 tablespoons (30 grams) crème fraich
1 tablespoon Dijon mustard
3 ounces (85 grams) Gruyère cheese
1 tablespoon parmesan
1 egg, beaten
Salt and pepper to taste

Method:

For the Crust: Combine flour, cornmeal, parmesan, salt, pepper and thyme in the bowl of a food processor and pulse a couple times. Add cold butter, pulsing until the mixture forms pea-sized pieces. Add ice water, a little at a time until the dough just holds together. Dump out onto a floured surface and bring together to form a disc. Wrap in plastic wrap and refrigerate for at least an hour.

For The Filling: Heat the oil. Add leeks and thyme and cook, stirring occasionally until leeks are tender and beginning to brown. Add the mushrooms and cook until they begin to get colour and all of the liquid evaporates. Remove from the heat and cool. The filling should not be too watery. Stir in the crème fraiche and Dijon mustard. Season with salt and pepper to taste.

To Assemble: Preheat the oven to 400°F (204°C)  and prepare a baking sheet with parchment paper. Remove the dough from the refrigerator, roll out on a lightly floured surface to just over 1/8-inch (3mm) thick, and transfer to your prepared baking sheet. Sprinkle half of the Gruyère over the dough. Spoon the filling into the centre of the dough, leaving about a 2-inch (7,6 cm) border on all sides. Gently fold over the pastry border, overlapping the edges as much as possible and gently pressing the folds together. Sprinkle remaining Gruyère and parmesan over the centre. Put the galette into the freezer for about 20 minutes to chill the dough.

After chilling, brush the folded edges with the egg. Turn down the oven to 375°F (190°C) and bake for 35 to 40 minutes or until the crust has become a lovely golden brown. Let cool for about 20 minutes before cutting and serving.

Reprinted with permission from Wild Mushrooms: A Cookbook and Foraging Guide, by Kristen and Trent Blizzard, Skyhorse Publishing (October 2020)

About The Book: 

Wild Mushrooms is packed with content and lore from more than 20 skilled foragers around the US. The book will help mushroom hunters successfully utilise their harvest, providing practical information on transporting, cleaning and preserving finds. One of the best things about cooking wild mushrooms is that every time you open your dried caches, their unique aroma recalls your foraging experience, creating an immediate and visceral connection back to the forest. There is no finer way to appreciate food.

Through this book, you will not only learn the best ways to locate, clean, collect and preserve your mushrooms, you’ll also pick up tips on safety and edibility, preservation techniques, mushroom sections, flavour profiles and more. Recipes are categorised by mushroom species, with 115 recipes in total.