VCE--Cabbage and Mushroom Galette with Horseradish Sauce

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* Exported from MasterCook *

 

Cabbage and Mushroom Galette with Horseradish Sauce

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : Tarts, Pies, Turnovers & Pizza

 

Amount Measure Ingredient -- Preparation Method

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Yeasted Tart Dough with Butter OR -- (page 489)

Galette Dough -- (page 696)

2 tablespoons butter

1 large onion -- finely diced

4 ounces fresh shiitake mushrooms, stems discarded -- caps thinly

sliced

1 teaspoon chopped fresh thyme (1/2 teaspoon dried)

1 teaspoon chopped fresh tarragon (1/2 teaspoon

dried)

1 tablespoon chopped fresh dill (1 teaspoon dried)

6 cups sliced cabbage (preferably Savoy) OR

4 cup cabbage plus 2 cup other greens

such as beet, chard, or kale

salt and freshly milled pepper to taste

1/4 cup chopped parsley

1 hard-cooked egg -- chopped

1/4 cup sour cream or yogurt

1 teaspoon tarragon vinegar

2 tablespoons melted butter

Fresh Horseradish Sauce -- (page 72)

 

Make dough and set aside to rise or chill while you make the filling.

 

Heat the butter in a large skillet over medium heat. Add the onion, mushrooms,

and herbs, and cook until softened, about 10 minutes. Add the cabbage, 1

teaspoon salt, and 1/2 cup water. Cover and cook slowly until the cabbage is

tender, about 15-20 minutes, turning it occasionally. Add more liquid. When

tender, uncover and raise the heat to evaporate any excess moisture. The

mixture should be fairly dry. Stir in the parsley, egg, and sour cream. Season

with vinegar and taste for salt and pepper.

 

Preheat the oven to 400 ° F. Roll the dough into a large thin circle and set it

on the back of a sheet pan or a cookie sheet. The edges will hang over the

sides. Add the filling, making a mound 7 to 8 inches across, then fold the

edges over and brush with the melted butter. Pour any extra butter into the

vegetables. Bake until browned, 25-30 minutes. Carefully slide it onto a

serving plate. Serve with the Fresh Horseradish Sauce on the side.

 

Source:

" page 498 "

 

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Per Serving (excluding unknown items): 439 Calories; 31g Fat (63.3% calories

from fat); 5g Protein; 36g Carbohydrate; 2g Dietary Fiber; 83mg Cholesterol;

262mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 6 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Galette Dough

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison, pg 696

Serving Size : 6 Preparation Time :0:00

Categories : Desserts Tarts, Pies, Turnovers & Pizza

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups all-purpose or whole-wheat pastry flour

1/2 teaspoon salt

1 tablespoon sugar

12 tablespoons cold unsalted butter -- cut into small pieces

1/3 cup ice water -- (to 1/2--as needed)

 

Mix the flour, salt, and sugar together in a bowl. Cut in the butter by hand or

using a mixer with a paddle attachment, leaving some pea-sized chunks. Sprinkle

the ice water over the top by the tablespoon and toss it with the flour mixture

until you can bring the dough together in a ball. Press it into a disk and

refrigerate for 15 minutes if the butter feels soft.

 

To form a galette, roll it out on a lightly floured counter into a 14-inch

irregular circle about 1/8-inch thick. Fold it into quarters and transfer it to

the back of a sheet pan or a cookie sheet without sides. Unfold it. It will be

larger than the pan.

 

Add the fruit according to the recipe, leaving a border 2 to 4 inches wide.

Fold the edges of the dough over the fruit, overlapping them as you go.

Depending on how much of an edge you have left, the galette will be partially or

completely covered, almost like a two-crust pie. Brush the top with melted

butter--it will take about a tablespoon--or an egg beaten with a little milk or

cream. Sprinkle it heavily with sugar, using about 2 tablespoons, the bake

according to recipe instructions.

 

 

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Per Serving (excluding unknown items): 363 Calories; 23g Fat (57.8% calories

from fat); 5g Protein; 34g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol;

182mg Sodium. Exchanges: 2 Grain(Starch); 4 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 14 0 0 1553 0