Mixed Mushroom & Blue Cheese Galette in Sour Cream Pastry with Smoky Eggplant Faux Bacon (Vegetarian)

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Wow.  Last night I was just not myself.  I blame the overpowering stench of the decomposing rat in my walls somewhere – somewhere near my kitchen.  I am not sure how many of you have had this experience but it is wildly unpleasant & sometimes can linger for a week or more.  Once that smell is in your olfactory memory bank, you never forget it.  In fact, if you are in the early days of said decomposition – you feel like that smell is on your upper lip & you start smelling it everywhere.  I got in my car yesterday & swore I smelled it.  I took my car to to the car wash as a concession to my paranoia.  They found no dead rats.  I swore I smelled it as I strolled the aisles at my glorious Super King.  I wondered how super markets are NOT overrun with rats.  All that food & produce.  How are rats not all over it at night?  Why do I have to store my flour etc in my fridge & freezer to avoid those little bugs that get in them – but stores can have stuff on the shelves forever & nothing invades?  I’m not a dirty girl.  My house isn’t dirty.  Anyway – I digress.

I decided that, rather than concede defeat & eat out last night, I would cook a lot of aromatic foods & try to combat the vile stench that way.  And I am happy to say, I was largely successful.  Today, I baked some sweet potatoes & now I smell autumn & holidays more than – you know what.

So – I made this galette last night.  It is basically an open-faced pie without the benefit of a pie plate to shape it.  They can be made sweet or savory.  This one is, obviously, savory.  I used a mix of crimini, portobello & oyster.  You can use any mix you like or use all white mushrooms.  It doesn’t matter.  I used blue cheese.  You can use goat cheese or feta or gorgonzola – your call.  I made the crust from scratch.  You can use a pre-made crust – or even a filo pastry.  Don’t get intimidated.  Just do whatever works for you.

I also made a faux bacon from eggplant slices.  It doesn’t taste like bacon AT ALL but it is smoky and oddly satisfying.  And the eggplant I used looked like a gorgeous leopard.  Not sure why.  I ate a bunch just standing there at the stove – trying to fill my head with other sensory experiences than dead rat.  Then – perhaps all doped up on the toxic fumes that had filled my house all day –  I FORGOT to use it in the galette recipe!  So – I just took bites of it as I ate my slice of galette & it was very yummy.  So – I will include the faux bacon as a potential ingredient but it certainly is not necessary.  If you are a whore for real bacon – feel free to fry some up & crumble it into the mushrooms when they are done.

Finally – I want to note that photographing cooked mushrooms is a tricky business.  They tend to get very dark & photograph as inky muck – so – be kind.

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Mixed Mushroom & Blue Cheese Galette in Sour Cream Pastry with Smoky Eggplant Faux Bacon (Vegetarian)

INGREDIENTS

For the Sour Cream Pastry Crust

1 1/4 cups flour

1/2 tsp salt

1/2 cup (1/4 pound) of butter – cut into small cubes & then FROZEN

1/4 cup sour cream

2 tsp fresh lemon juice

1/4 ice water

For the Mixed Mushroom & Blue Cheese filling

Between 1-1.5 lbs mixed mushrooms (I used crimini, portobello & oyster) – sliced thin or coarsely chopped

4 TBS butter

4 garlic cloves – minced

3 scallions – sliced (white and green parts)

1/2 cup sherry (or dry white wine)

1 tsp chopped fresh rosemary

1 tsp chopped fresh thyme

4 ounces blue cheese (or goat cheese or feta or gorgonzola or other) – crumbled

S&P

For the Smoky Eggplant Faux Bacon

1/2 large eggplant – sliced 1/8 thick

2 TBS soy sauce

1/2 tsp liquid smoke

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DIRECTIONS

For the Sour Cream Pastry Crust

Combine salt & flour in a bowl (I did all this in my food processor but it can be done in a bowl, too).  Add the butter & mix or pulse until just combined & it resembles a coarse meal.

Whisk the sour cream, ice water & lemon juice together.

With a wooden spoon (or pulsing in the food processor), slowly add the sour cream mixture until you get large lumps.  Collect into a large ball of dough & wrap in plastic wrap & refrigerate for at least an hour.

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For the Mixed Mushroom & Blue Cheese filling

In a large saute pan, melt 2 TBS of the butter (half the butter) over high heat.  Add the mushrooms and a scant pinch of salt & fry them over high heat until they release their liquid & then most of it has evaporated off.  Add the garlic & scallions & saute until the mushrooms begin to brown & sear a bit.  Add the sherry & cook it off then lower the heat to medium.  Add the second 2 TBS butter & the herbs & saute until well combined.  Add salt and pepper to taste.  Remove from heat & allow to cool.

Crumble the cheese & set aside.

Parsley – chopped – as garnish

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For the Smoky Eggplant Faux Bacon

Heat the oven to 425 & prepare a cooking sheet with cooking spray.  Place the eggplant in a single layer & bake 8 minutes on one side & flip & cook another 3-5 – until it begins to brown.  You might need to do this in several shifts to cook all your eggplant.  Remove from the oven & allow to cool a bit.  Lower the oven temperature to 350.

Mix the soy sauce & liquid smoke in a bowl.  Dunk each slice of cooked eggplant in the liquid & put back on the cooking sheet.  Cook another 3-5 minutes.

Eat it like it is – or layer it into your galette.

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To assemble the galette

Heat the oven to 400 degrees.

On a floured surface – roll your sour cream pastry out to about a 12 inch circle.

Place the crust on a cooking sheet treated with cooking spray or topped with parchment paper or foil treated with cooking spray.

If you are using the faux bacon – layer it on the crust leaving 1.5 inch border (to be folded over later).

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Drop 2/3 of the cheese onto the crust leaving that 1.5 inch border (to be folded over later). Top with the mushroom mixture (leaving that border) & then fold the edges over the top – pleating if you can – leaving the center uncovered.

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Bake for 30 minutes or so & then top with the remaining cheese crumbles.  Bake another 5-10 minutes or until your crust is golden.

Remove from the oven & allow it to rest 5 minutes or so before cutting into it.

Garnish with chopped parsley & indulge!!!

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