Mushroom And Spinach Galette Recipe

This stunning Mushroom and Spinach Galette, adapted from NPR's Nicole Spiridakis, is a show-stopping vegetarian main course or side dish. A buttery, flaky crust cradles a savory filling of sautéed mushrooms, spinach, and shallots, creating a symphony of earthy and herbaceous flavors. Perfect for a weekend brunch, weeknight dinner, or a special occasion!

Prep Time 40 mins

Cook Time 80 mins

Calories 295.6 kcal

Protein 12g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Mushroom And Spinach Galette

2 ½ cups all-purpose flour
1 teaspoon salt
½ cup olive oil + 2 tablespoons olive oil
Cold Water
1 cup finely chopped shallots
Red Wine
1 cup sliced white mushrooms
Mushroom Caps
5 ounces fresh spinach
¼ teaspoon black pepper
Herbes De Provence

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How to Make Mushroom And Spinach Galette

**Make the Crust:** In a large bowl, whisk together 2 ½ cups all-purpose flour and 1 teaspoon salt.
**Cut in Fat:** Drizzle ½ cup olive oil over the flour mixture. Using a pastry blender or your fingers, cut the oil into the flour until the mixture resembles coarse crumbs.
**Add Water:** Gradually add ice water, 1 tablespoon at a time, mixing lightly with a fork until the dough just comes together. Do not overmix.
**Rest the Dough:** Form the dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
**Sauté the Vegetables:** While the dough chills, finely chop 1 cup shallots and sauté in 2 tablespoons olive oil over medium heat until softened, about 5 minutes.
**Add Mushrooms and Wine:** Add 1 cup sliced white mushrooms and 1 cup sliced portobello mushrooms to the pan. Cook until softened and their liquid is released, about 5-7 minutes. Deglaze the pan with ¼ cup dry white wine, scraping up any browned bits.
**Wilt the Spinach:** Stir in 5 ounces fresh spinach, ½ teaspoon salt, ¼ teaspoon black pepper, and 1 tablespoon fresh thyme leaves (or 1 teaspoon dried). Cook until the spinach wilts, about 2-3 minutes.
**Assemble the Galette:** On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the circle to a baking sheet lined with parchment paper.
**Fill the Galette:** Spoon the mushroom and spinach mixture onto the center of the dough, leaving a 2-inch border.
**Fold and Bake:** Fold the edges of the dough over the filling, pleating as you go, leaving a small opening in the center. Brush the crust with a little extra olive oil.
**Bake:** Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

Fat

11g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Breakfast & Brunch Main Dish / Dinner Sweets & Sides Side Dishes Vegetarian Proteins Mushroom Recipes European French American Healthy Vegetarian Fall Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation Occasion Appetizers Side Dishes Dinner Party Vegetarian Dietary 4 Hours Or Less

Frequently Asked Questions

How long does it take to make Mushroom And Spinach Galette?

Mushroom And Spinach Galette takes about 120 minutes from start to finish — roughly 40 minutes to prepare and 80 minutes to cook.

How many calories are in Mushroom And Spinach Galette?

Mushroom And Spinach Galette has approximately 295.6 calories per serving, with about 12 g protein, 9 g carbohydrates and 25 g fat.

What ingredients do I need for Mushroom And Spinach Galette?

The key ingredients for Mushroom And Spinach Galette are Flour, Salt, Olive Oil, Cold Water, Shallots, Red Wine. See the full list with measurements above.