Really tasty, but needs (needs) a squeeze of lemon when serving. Will generally stick to making galettes where you don't have to pre-cook the ingredients (mustard, ham, potato, leek, cheese, oregano is household fave combo)
This was so good. I don’t love peas, so I subbed for butternut squash and that added a great fall flavor. I did a very thin layer of ricotta and really enjoyed that
Forgot to mention: I didn’t do the egg wash and I regret that. I brushed olive oil thinking the crust would still crisp up but it didn’t look nearly as good as the egg wash would have
New to this substack. I was looking under 15 minute meals and this one and many others came up. There is no way - especially with all the prep work - that any of these take 15 minutes. I'm sure they are great but this (like most other "make it quick" recipes are just not.
Hi. I saw an Associated Press story today about your new cookbook today which inspired me to subscribe to your substack. I looked specifically at the "15 minute meals" because that would be perfect. I also spent time in the vegetarian section. I assume the mushroom galette was in that section but still under "15 minute meals". I looked at a bunch of recipes in that section and there wasn't one that would take just 15 minutes (not including cooking time). I've sadly found that to be true for most if not all "make it quick" type recipes anywhere I look. No one includes prep time but that is definitely part of cooking for me. It's frustrating but it appears to be a unicorn. I guess I could stick with my classic cheese and/or dip and crackers. I'm just super tired of looking at recipes and coming up with the energy to make them happen during the week. I was looking for inspiration and your recipes are gorgeous. But the ones I saw were not quick enough for me.
it wouldn't be super saucy, so I'd also toss in some butter and parm and a splash of pasta cooking water when you toss it all together! but yes, delish!
I’m not even a “mushroom person,” as I’ve only really started willingly eating them in the last six months, and I really loved this! I used Caro’s dough recipe from the tomato galette and it was so perfectly flaky. All-around great flavor! It smelled like Thanksgiving as I was cooking this. Next go around, I may try swapping out some of the mushroom for ground sausage, as one of the subs/notes suggested.
This was awesome! I had to sub sweet onion for leek, but was still amazed by how complex the flavor was with so few ingredients. We are "75% of weekday vegetarians" haha so this was right up our alley. Our 18 mo demolished his slice and asked for more.
Made this tonight and it was delish!!! Couldn’t find the right pie crust at the store so made the crust from the tomato galette. Even my “it isn’t a meal without meat” husband loved it. Thanks!
yum!! should we let the pie crust come to room temp before baking and are you supposed to roll it out? could use some guidance on how to handle it, thank you!!
Yes, I like to let pie crusts sit on the countertop for about 10 minutes before using so that they don't crack when you unroll them! No need to roll out, though!
Really tasty, but needs (needs) a squeeze of lemon when serving. Will generally stick to making galettes where you don't have to pre-cook the ingredients (mustard, ham, potato, leek, cheese, oregano is household fave combo)
This was so good. I don’t love peas, so I subbed for butternut squash and that added a great fall flavor. I did a very thin layer of ricotta and really enjoyed that
Forgot to mention: I didn’t do the egg wash and I regret that. I brushed olive oil thinking the crust would still crisp up but it didn’t look nearly as good as the egg wash would have
This was really good and quick! I skipped the peas. My husband was “not hungry” and the two of us polished it off. Kids wouldn’t touch it.
Can I use store bought frozen pie crust?
ALWAYS
New to this substack. I was looking under 15 minute meals and this one and many others came up. There is no way - especially with all the prep work - that any of these take 15 minutes. I'm sure they are great but this (like most other "make it quick" recipes are just not.
Hi! Where did you see that? I don't see this recipe in the 15 minute section of the index. https://whattocook.substack.com/p/wtc-index?open=false#%C2%A7minute-meals
Hi. I saw an Associated Press story today about your new cookbook today which inspired me to subscribe to your substack. I looked specifically at the "15 minute meals" because that would be perfect. I also spent time in the vegetarian section. I assume the mushroom galette was in that section but still under "15 minute meals". I looked at a bunch of recipes in that section and there wasn't one that would take just 15 minutes (not including cooking time). I've sadly found that to be true for most if not all "make it quick" type recipes anywhere I look. No one includes prep time but that is definitely part of cooking for me. It's frustrating but it appears to be a unicorn. I guess I could stick with my classic cheese and/or dip and crackers. I'm just super tired of looking at recipes and coming up with the energy to make them happen during the week. I was looking for inspiration and your recipes are gorgeous. But the ones I saw were not quick enough for me.
Will the mushroom filling work for pasta?
it wouldn't be super saucy, so I'd also toss in some butter and parm and a splash of pasta cooking water when you toss it all together! but yes, delish!
This is amazing. Thank you.
I’m not even a “mushroom person,” as I’ve only really started willingly eating them in the last six months, and I really loved this! I used Caro’s dough recipe from the tomato galette and it was so perfectly flaky. All-around great flavor! It smelled like Thanksgiving as I was cooking this. Next go around, I may try swapping out some of the mushroom for ground sausage, as one of the subs/notes suggested.
mushroom is delicious on mix reciept,i like eat so much
This was awesome! I had to sub sweet onion for leek, but was still amazed by how complex the flavor was with so few ingredients. We are "75% of weekday vegetarians" haha so this was right up our alley. Our 18 mo demolished his slice and asked for more.
Eating it now and 🤌🏻 delicious!
Made this tonight and it was delish!!! Couldn’t find the right pie crust at the store so made the crust from the tomato galette. Even my “it isn’t a meal without meat” husband loved it. Thanks!
yum!! should we let the pie crust come to room temp before baking and are you supposed to roll it out? could use some guidance on how to handle it, thank you!!
Yes, I like to let pie crusts sit on the countertop for about 10 minutes before using so that they don't crack when you unroll them! No need to roll out, though!
Thanks so much for featuring Dinner: A Love Story, Caroline! xoxo
Oh my gosh fabulous subs. Sounds so so wonderful!