Herbed Potato Mushroom Galette with Garlic-Thyme Cream Recipe

Potatoes and mushrooms create a delightful combination that enhances any dish with their complementary textures and flavors. The earthiness of mushrooms pairs beautifully with the creamy, comforting nature of potatoes, making them a perfect match for a variety of recipes. This potato mushroom recipe takes a unique twist with a galette that is both rustic and elegant, ideal for impressing guests or enjoying a cozy meal at home.

Unique Potato Mushroom Recipe

This Herbed Potato Mushroom Galette features thinly sliced potatoes and sautéed mushrooms layered on a flaky pastry crust, topped with a rich garlic-thyme cream. The recipe serves 6 and takes about 1 hour and 15 minutes from start to finish.

Ingredients

• 1 pre-made pie crust (store-bought or homemade)
• 2 medium potatoes, thinly sliced
• 8 oz mushrooms, sliced (such as cremini or shiitake)
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped (for garnish)
• Optional: grated Parmesan cheese for topping

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Pastry: Roll out the pie crust on a lightly floured surface to fit a 9-inch tart pan. Transfer it to the pan and trim any excess crust. Prick the bottom with a fork to prevent bubbling.
3. Sauté the Mushrooms: In a skillet, heat olive oil over medium heat. Add sliced mushrooms, thyme, rosemary, salt, and pepper. Sauté for about 5-7 minutes until mushrooms are tender and browned. Remove from heat.
4. Layer the Potatoes: Arrange the thinly sliced potatoes in an overlapping pattern on the crust, leaving a 1-inch border around the edges.
5. Add the Mushroom Mixture: Spoon the sautéed mushrooms evenly over the potatoes.
6. Bake the Galette: Fold the edges of the crust over the filling, pleating as necessary. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the potatoes are tender.
7. Prepare the Garlic-Thyme Cream: While the galette is baking, combine heavy cream and minced garlic in a small saucepan. Heat over low until warmed through, then stir in additional thyme and season with salt and pepper to taste.
8. Serve: Once the galette is done, remove it from the oven and let it cool slightly. Drizzle the garlic-thyme cream over the top and garnish with fresh parsley. Optionally, sprinkle with grated Parmesan cheese before serving.

Cook and Prep Times

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes

Nutrition Information

• Servings: 6 slices
• Calories: 320 kcal
• Fat: 22g
• Protein: 5g
• Carbohydrates: 28g