We try to incorporate mushrooms into our diet when we can. This mushroom galette is literally easy as pie. (with store-bought pie crust) This recipe comes together quickly and hits all the notes. I’m including some mushroom facts to emphasize their importance.
Mushrooms are a good source of B vitamins, such as riboflavin, folate, thiamine and niacin. We need B vitamins because they help our body to metabolize the food we eat, form red blood cells and for our brain to function properly.
Vitamin D, a vitamin that is needed for bone health, is not so easy to get naturally from the food we eat. Though vitamin D is plentiful in many fortified foods, mushrooms are one of the few natural vegan sources of vitamin D. All mushrooms contain some vitamin D, but growers also have the ability to increase D levels by exposing mushrooms to ultraviolet light.
According to the USDA, the recommended daily allowance for vitamin D is 600 IU for healthy individuals. Mushrooms, such as crimini, portabello and white button, that have been exposed to ultra-violet lighting have an average level of around 1000 IU per 84 grams. When not exposed to UV lighting, the average is around 6 IU per serving. Most raw store-bought mushrooms that have the higher levels will indicate as such on their packaging.
And antioxidant-rich selenium, which may help protect the cells in our body from free radicals, has the highest content in mushrooms as compared to other fruits and veggies. Mushrooms are also a good source of potassium, known to help control blood pressure, and choline, which is important for brain health. Raw mushrooms are naturally low in sodium, range between 19 and 31 calories per a 3-ounce serving and contain zero fat.
Mushroom Galette
2 tablespoons olive oil
1 (16-ounce) container fresh baby portobello mushrooms*, sliced ¼ inch thick
1 teaspoon finely chopped garlic
1 teaspoon kosher salt, divided
¼ teaspoon ground black pepper
¼ teaspoon chopped fresh thyme
1 teaspoon fresh chopped rosemary
1 cup whole-milk ricotta cheese
1 cup shredded Gruyère cheese, divided
½ (14.1-ounce) package refrigerated piecrusts
1 large egg, lightly beaten
Garnish: fresh thyme
Preheat oven to 450°. Line a baking sheet with parchment paper.
In a large sauté pan, heat oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until golden brown and softened, about 10 minutes.
Add garlic, ¾ teaspoon salt, pepper, cook until aromatic, about 1 minute more. Drain any excess moisture.
Unroll piecrust. Drizzle olive oil. Sprinkle some fresh thyme and rosemary. Spread 1 cup gruyere cheese mixture onto crust in a thin layer, leaving a 1½-inch border. Top with mushroom mixture and remaining ½ cup Gruyère; gently fold edges of dough over filling. Top with 3 scoops of ricotta cheese on top.
Brush dough with egg; bake until crust is golden brown and cheese has melted, about 25 minutes. Let rest for at least 5 minutes before slicing. Garnish with thyme, if desired.
