Wild Mushroom & Leek Galettes Recipe

12:38 PM, May 21, 2013   |    comments
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Serves: 4
Preparation Time: 30 minutes


1 3/4 ozs mushrooms (dried chanterelle)

4 tbsps macadamia nut oil

12/ cup leek (minced, white and pale green parts)

1 shallot (chopped)

6 ozs portobello mushrooms (stems and gills removed caps finely chopped)

1/2 cup dry white wine

6 tbsps soft goat cheese

3 tbsps fresh parsley (minced)

1 sheet puff pastry


  1. Place dried chanterelles in small bowl. Pour enough hot water over to cover chanterelles; let stand until softened, about 30 minutes. Drain. Finely chop.
  2. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add leek and shallot; sauté 2 minutes. Add 2 tablespoons macadamia nut oil, then portabellos and chanterelles; sauté until tender, about 5 minutes. Add wine; simmer until liquid is reduced by half, about 2 minutes. Add 2 tablespoons goat cheese; stir until slightly thickened, about 1 minute. Season with salt and pepper. Stir in 2 tablespoons parsley. Remove from heat.
  3. Position rack in center of oven; preheat to 375°F. Line baking sheet with parchment paper. Roll out puff pastry sheet on floured surface to 12x12-inch square. Using 4-inch-diameter biscuit cutter or bowl as guide, cut out 4 pastry rounds.
  4. Sprinkle galettes with 1 tablespoon parsley

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