cabbage and mushroom galette with olive oil bread dough

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this one also uses that olive oil bread dough recipe sent separately

 

 

 

* Exported from MasterCook *

 

Cabbage and Mushroom Galette

 

Recipe By :Anna Thomas

Serving Size : 8 Preparation Time :0:00

Categories : Anna_Thomas Main Dishes

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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

1 recipe Olive Oil Bread Dough

1 1/2 pounds sweet onions

1 1/2 pounds savoy cabbage -- thinly sliced

2 1/2 tablespoons olive oil

1 tablespoon butter

salt and pepper -- to taste

1 1/4 pounds portobello mushrooms

3 cloves garlic

1 teaspoon thyme leaves

1/4 cup sherry

5 ounces crumbled queso fresco

(or dry white farmer's cheese)

2 ounces grated cheddar cheese

 

Prepare the bread dough according to the recipe, reserving the egg yolk for the

glaze.

 

While the dough is rising, prepare the filling. Peel the onions, quarter them

and slice them thinly crosswise. Do the same with the cabbage - you should have

about 8 to 10 cups of shredded cabbage.

 

Heat a tablespoon of olive oil and a tablespoon of butter in a large, nonstick

saute pan, and cook the onions in it for 5 to 6 minutes, until they are

perfectly soft and translucent. Add the cabbage and about a teaspoon of salt,

and continue cooking over medium to low heat, stirring often, for close to an

hour. The cabbage and onions will be greatly reduced, soft and golden in color,

with a pleasantly sweet taste. Season, to taste with a dash pepper, and more

salt if needed.

 

While the cabbage and onions cook, clean the mushrooms, halve them, and cut them

crosswise in wedges or slices. Heat the remaining 1 1/2 tablespoons olive oil in

another nonstick pan and sizzle the chopped garlic in it for about a minute,

then add the mushrooms, a dash salt, and the thyme. Saute the mushrooms,

stirring often, until they are tender and beginning to brown. When the pan gets

dry, add the sherry and stir until it cooks away.

 

Crumble the queso fresco or farmer's cheese and coarsely grate the cheddar.

 

When the dough is double in size, punch it down and roll it out to an oval about

20 " by 14 " , then transfer this to an oiled baking pan. It will hang over the

edges a bit, but that's fine.

 

Spread the cabbage mixture evenly over the dough, leaving a 2 " border all the

way around. Distribute the crumbled and grated cheeses over the cabbage, then

layer the sauteed mushrooms over the cheese.

 

Pull the border of dough up over the filling, pleating it loosely in large

folds. Whisk the reserved egg yolk with a teaspoon of water and brush it

generously over the folded dough.

 

Bake the pie at 400 degrees for about 35 to 40 minutes. Check it after the

first twenty minutes, and if it is getting dark cover it loosely with a sheet of

foil for the remaining time. It should be puffed up, glossy and golden brown.

 

Allow the pie to cool slightly before removing it to a board and cutting it in

wedges to serve. It's good hot, warm or at room temperature.

 

Serves 8 as a main course, more as an appetizer.

 

Source:

" Vegetarian Epicure 2001 www.vegetarianepicure.com "

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Per Serving (excluding unknown items): 205 Calories; 13g Fat (53.0% calories

from fat); 10g Protein; 17g Carbohydrate; 5g Dietary Fiber; 21mg Cholesterol;

169mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 3 Vegetable; 2 Fat.

 

NOTES : This big pie is in the calzone family, a savory filling in a substantial

bread-like crust. It's been very popular at my house lately. I bake it in the

afternoon and leave it on the counter. The house smells wonderful, and the

teenagers attack it the minute they come in from school. We have it with soup or

salad for dinner, and leftovers are perfect at room temperature for late evening

snacking.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 1492 0 25008 0 0

 

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