Cremini mushrooms are younger Portobello mushrooms and are sometimes sold as “baby Portobello” or “baby Bella” mushrooms. They have a firm texture and a wonderful earthy flavor. I use them frequently in soups because they hold up better in liquid than most mushrooms.
If you’ve enjoyed my Teleme, Squash and Onion Galette then you’re gonna love this one. In addition to Cremini mushrooms, this Galette features a flaky wheat germ crust with a Swiss chard and ricotta cheese filling.
3 cups flour
1 cup wheat germ
1½ teaspoon salt
1 cup plus 4 tablespoons butter
10 – 12 tablespoons cold water
1 cup fresh ricotta
Salt and freshly ground black pepper to taste
3 tablespoons olive oil (divided)
4 ounces Cremini mushrooms (sliced thin)
1 garlic clove (minced)
1 bunch large Swiss chard (ribs and stems removed and leaves chopped)
1 cup mixed spring greens (such as the Ready Pac brand)
1 teaspoon fresh lemon juice
1 teaspoon lemon zest (grated fine)
Stir together flour, wheat germ and salt. Cut butter into these dry ingredients (a pastry cutter makes this easy). When the dough is the consistency of rolled oats, sprinkle with enough of the water to hold the dough together. Form into two equal balls, cover and refrigerate for about an hour before rolling out into a circle approximately 12-inches in diameter and ¼ inch thick.
Preheat oven to 400 degrees.
Season ricotta with salt and pepper. Stir and set aside.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Transfer to a small bowl and set aside.
Heat 1 tablespoon oil in same skillet over medium heat. Cook garlic for until about 30 seconds. Add half of chard, season with salt and pepper, and cook, tossing, until slightly wilted. Add remaining chard and cook, tossing occasionally, until completely wilted, about 4 minutes. Remove from heat, season with salt and pepper, and set aside.
Roll each ball of dough on a lightly floured sheet of parchment paper. Transfer parchment and dough to a baking sheet. Spread three-fourths of ricotta over dough, leaving a 1½” border. Top with chard and then mushrooms. Dollop remaining ricotta over this. Bring edges of dough up and over filling, overlapping as needed, to create the border.
Bake Galettes, rotating once, until crust is golden brown and cooked through, 35 to 40 minutes. Remove from oven and let cool for about 10 minutes. Toss mixed greens with lemon juice and the remaining 1 tablespoon oil in a small bowl. Season with pepper. Top Galette with the greens and lemon zest and serve while still warm.