VCE--Mushroom Galette

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* Exported from MasterCook *

 

Mushroom Galette

 

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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Galette Dough -- (page 696)

2 cups Quick Mushroom Stock -- (page 253)

2 teaspoons Dijon mustard -- (to 3 tsp) to taste

aged red wine vinegar or sherry vinegar

1/4 cup olive oil

1 large onion -- cut into 1/2 " dice

2 teaspoons minced rosemary or 1 tsp dried

salt and freshly milled pepper

2 pinches red pepper flakes

1/2 pound portobello or shiitake mushrooms

1 pound large white mushrooms

2 cloves garlic -- minced

3 tablespoons tomato paste

1 tablespoon butter

2 tablespoons chopped parsley

2 tablespoons melted butter or beaten egg for the glaze

 

Make the dough.

 

Season the stock with a few teaspoons of mustard and just enough vinegar to

sharpen the flavors. Set aside.

 

Heat 1 tablespoon of the oil in a large skillet. Add the onion and rosemary and

cook over medium heat until the onion is lightly browned, about 12 minutes.

Season with 1/2 teaspoon of salt, a little pepper, and the red pepper flakes.

Remove to a bowl.

 

Heat half the remaining oil in the same skillet over high heat. Add half the

mushrooms and saute until browned, then season with salt and pepper. Remove to

the bowl with the onions, then repeat with the remaining mushrooms. Return

everything to the pan, add the garlic and tomato paste diluted with a few

spoonfuls of the stock and a teaspoon of the vinegar. Add the remaining stock,

bring to a boil, then stir in the butter and the parsley. Cook for 5 minutes,

then drain, reserving the juices.

 

Preheat the oven to 400ºF. Roll out the dough for one large or six individual

galettes, then add the mushrooms. Loosely fold the dough over the filling and

brush it with melted butter or egg. Bake until the crust is browned, about 25

minutes. Heat any reserved juices and spoon them over the mushrooms.

 

Source:

" page 499 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 557 Calories; 37g Fat (58.8% calories

from fat); 8g Protein; 49g Carbohydrate; 4g Dietary Fiber; 67mg Cholesterol;

310mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 7 Fat;

0 Other Carbohydrates.

 

NOTES : This is the dish I'd choose for a special occasion. It's a production,

requiring a mushroom stock for the sauce, a filling, and a crust. But all the

parts can be made well in advance of the final baking.

Nutr. Assoc. : 0 0 0 4722 0 0 1286 0 0 905943 900231 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

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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

 

 

* Exported from MasterCook *

 

Quick Mushroom Stock

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison, pg 253

Serving Size : 4 Preparation Time :0:00

Categories : Soups from Scratch

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup dried porcini mushrooms -- (or more)

2 teaspoons olive oil

1 onion -- coarsely chopped

1 large clove garlic -- sliced

2 mushrooms, sliced, plus any trimmings

2 teaspoons tomato paste

1 tablespoon fresh marjoram -- (or 1 teaspoon dried)

1/2 cup dry white wine -- (or red wine)

1 tablespoon flour

salt & freshly milled pepper

1 teaspoon red wine vinegar

 

Cover the dried mushrooms with 1 1/2 cups hot water an set aside. Heat the

oil in a saucepan over high heat. Add the onion, carrot, garlic, and fresh

mushroom trimmings. Saute, stirring occasionally, until well-browned, about 10

minutes. Reduce the heat to medium, stir in the tomato paste, marjoram, and

wine, and sprinkle on the flour. Cover the pan and cook until the wine is

reduced to a syrupy glaze, about 3 minutes. Add the porcini and their soaking

water, 1/2 teaspoon of salt, a little pepper, and the vinegar, and simmer for 20

minutes. Strain. Remove the dried mushrooms and add them to the stew. If you

wish to concentrate the sauce, simmer it in an open pot until it's reduced to

the desired strength.

 

 

Makes 1 cup

 

 

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Per Serving (excluding unknown items): 78 Calories; 2g Fat (34.6% calories from

fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 25mg

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

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 4204 0 0 0 0 0 0