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 Rye Galette with Mushrooms Recipe
Since mushroom abundance continues in our region, and traditional methods of cooking mushrooms have been exhausted, I decided to bake galetta with mushrooms.
Course Breakfast Lunch, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Snacks Ideas, Special Food Dishes
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Course Breakfast Lunch, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Snacks Ideas, Special Food Dishes
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Products that we will need.
    Products that we will need.
  2. Fry the finely chopped onion in preheated oil until golden brown. Then add the chopped mushrooms and simmer until almost all the liquid has evaporated. You do not need to evaporate all the liquid - so the filling will turn out juicier. Salt and pepper. Boil the buckwheat in salted water until tender. Leave the filling to cool.
    Fry the finely chopped onion in preheated oil until golden brown. Then add the chopped mushrooms and simmer until almost all the liquid has evaporated. You do not need to evaporate all the liquid - so the filling will turn out juicier. Salt and pepper. Boil the buckwheat in salted water until tender. Leave the filling to cool.
  3. We prepare the dough. Sift 2 types of flour, mix with salt and sugar, add cold butter and grind into fine crumbs. Add milk and egg.
    We prepare the dough. Sift 2 types of flour, mix with salt and sugar, add cold butter and grind into fine crumbs. Add milk and egg.
  4. Knead the soft dough, roll it into a ball, cover with a film and refrigerate for 30-40 minutes.
    Knead the soft dough, roll it into a ball, cover with a film and refrigerate for 30-40 minutes.
  5. Divide the cooled dough into 5 balls. On a floured surface, roll out circles with a diameter of about 15 cm .
    Divide the cooled dough into 5 balls. On a floured surface, roll out circles with a diameter of about 15 cm .
  6. Transfer the cakes to a baking sheet covered with oiled baking paper.
    Transfer the cakes to a baking sheet covered with oiled baking paper.
  7. Mix 1 tablespoon of buckwheat in the center of the circle.
    Mix 1 tablespoon of buckwheat in the center of the circle.
  8. Then put the mushrooms on top with a small amount of liquid.
    Then put the mushrooms on top with a small amount of liquid.
  9. Put 1 tablespoon of sour cream and grated cheese on top. Form a galette. Bake in a preheated oven to 200 degrees. bake in the oven for 25-30 minutes .
    Put 1 tablespoon of sour cream and grated cheese on top. Form a galette. Bake in a preheated oven to 200 degrees. bake in the oven for 25-30 minutes .
  10. Bon appetit.
    Bon appetit.
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