Rye Galette with Potatoes and Mushrooms Recipe
Today I want to introduce you to rye biscuits with potatoes and mushrooms! I think the combination of potatoes and mushrooms is a win-win! Especially when this combination is complemented by rosemary, cheese and a base of the finest rye dough. Highly recommended!)
Servings
6
Cook Time
75minutes
Servings
6
Cook Time
75minutes
Ingredients
Dough:
Filling:
Instructions
  1. Sift two types of flour, add salt and rosemary. Mix the oil and boiling water. Gradually adding flour to the water, knead the soft dough. If the dough turns sticky, you can add wheat flour! Leave the dough to stand for 15-30 minutes.
  2. For the filling. Cut mushrooms into slices, onions into half rings. Fry the onion until golden brown, add the mushrooms, fry for 5 minutes, stirring constantly.
  3. Potatoes (2-3 pieces) cut into thin slices.
  4. Roll out the dough very thinly on a work surface sprinkled with flour. Then carefully transfer to a baking sheet covered with baking paper. From this amount of dough, make one large or two medium-sized biscuits!!!
  5. Stepping back from the edge by 5 cm, lay out layers of potatoes, salt, pepper, rosemary and butter.
  6. Then a layer of mushrooms. Apply the coat again.
  7. Put the last layer of mushrooms, sprinkle with cheese. Wrap the edges of the dough inside. Bake for 35-45 minutes at 180 degrees.
  8. It is delicious both warm and cold. Enjoy your meal!
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