Gourmet Mushroom and Ricotta Galette
If you’re on the lookout for a dish that’s as impressive as it is delicious, look no further than this Gourmet Mushroom and Ricotta Galette. This recipe is a fantastic way to enjoy the rich, earthy flavors of mushrooms paired with creamy ricotta, all wrapped up in a flaky, golden crust. Plus, it’s gluten-free, nut-free, soy-free, and vegetarian, making it a versatile option for various dietary needs.
Why This Galette is a Must-Try
This galette is the perfect blend of gourmet and comfort. It starts with a gluten-free pie crust that’s both tender and crisp, creating the ideal base for the flavorful filling. You can make your own with this recipe for perfect pie crust, or even easier, use store-bought.
The star ingredients are a mix of gourmet mushrooms, including cremini, shiitake, and oyster mushrooms, which add a deep umami taste. Sautéed with green onions and garlic, and enhanced with Marukan Lite Seasoned Rice Vinegar, the mushrooms become beautifully caramelized and rich.
The Creamy Ricotta Layer
Underneath those golden mushrooms is a layer of smooth, tangy ricotta cheese. By mixing the ricotta with a bit of Marukan Lite Seasoned Rice Vinegar, it gains a delightful brightness that balances the earthiness of the mushrooms. This creamy layer ensures every bite is luxurious and satisfying.
Perfectly Complemented by Italian Salsa Verde
What takes this galette to the next level is the homemade Italian Salsa Verde. This vibrant, herbaceous sauce is made with fresh basil, Italian parsley, capers, mini gherkins, and anchovies, all blended with Marukan Lite Seasoned Rice Vinegar and olive oil. Drizzle it over each slice to add a fresh, zesty contrast to the rich mushroom and ricotta filling.
Easy Enough for Weeknights, Impressive Enough for Guests
Despite its gourmet flair, this galette is surprisingly easy to make. I love that you can call a galette rustic which is code for the fact that it does not need to be perfect! It’s perfect for a cozy weeknight dinner, yet elegant enough to serve at your next gathering. Here are some serving ideas:
Main Course: Serve it with a simple green salad for a light yet satisfying meal.
Appetizer: Cut it into smaller wedges for a stunning appetizer at your next party.
Brunch: Pair it with some fresh fruit and a glass of white wine or a mimosa for a delightful brunch.
Health Benefits
Not only is this galette delicious, but it’s also packed with nutritious ingredients. Mushrooms are a great source of antioxidants, vitamins, and minerals. Ricotta cheese provides a good amount of protein and calcium, while the Italian Salsa Verde adds a dose of healthy fats and fresh herbs.
So, next time you want to impress your guests (or just treat yourself), give this Gourmet Mushroom and Ricotta Galette a try. It’s a beautiful, flavorful dish that I hope will become a favorite in your recipe collection.
For more appetizer recipes, go here.
Gourmet Mushroom and Ricotta Galette
Ingredients
- 2 tablespoons olive oil
- 4 green onions , thinly sliced
- 2 cloves garlic , minced
- 8 ounces gourmet mixed mushrooms (such as cremini, shiitake, and oyster), sliced
- 3 tablespoons Marukan Lite Seasoned Rice Vinegar , divided
- Kosher or fine sea salt and pepper to taste
- 1 tablespoon fresh thyme leaves
- ½ cup ricotta cheese
- 1 gluten-free pie crust
- ¼ cup grated Parmesan cheese
- 1 egg , beaten (for egg wash)
For the Italian Salsa Verde:
- 3 tablespoons olive oil
- 1 tablespoon Marukan Lite Seasoned Rice Vinegar
- ½ cup fresh basil leaves
- ½ cup fresh Italian parsley
- 1 clove garlic , peeled and smashed
- ½ tablespoon capers
- 2 mini gherkins , chopped
- 2 anchovies
Instructions
- Make the salsa verde by putting all the ingredients in a small food processor or blender and processing in long pulses until fully combined but not completely smooth.
- In a large skillet, heat the olive oil over medium heat. Add the sliced green onions and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant. Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 8-10 minutes. Stir in 2 tablespoons Marukan Lite Seasoned Rice Vinegar and cook for another 2-3 minutes. Season with salt, pepper, and fresh thyme leaves. Remove from heat and let the filling cool slightly.
- In a small bowl, combine the ricotta cheese and 1 tablespoon Marukan Lite Seasoned Rice Vinegar. Mix well until smooth.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the pie crust on a lightly floured surface into a rough circle about 12 inches in diameter. Transfer the rolled-out dough to the prepared baking sheet.
- Spread the ricotta mixture evenly over the center of the dough, leaving about a 2-inch border around the edges. Spoon the mushroom filling over the ricotta mixture. Sprinkle grated Parmesan cheese over the mushroom filling.
- Fold the edges of the dough up and over the filling, pleating as needed to create a rustic galette shape. Brush the edges of the dough with beaten egg to help them brown in the oven. Bake for 30-35 minutes, or until the crust is golden brown and crispy.
- Slice the mushroom and ricotta galette into wedges and serve warm with the salsa verde.
Nutrition
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