Mushroom Galette with Gorgonzola and Caramelized Onions.

This Mushroom Galette takes savory baking to the next level. The buttery, flaky crust envelops a delightful filling Gorgonzola cheese, caramelized mushrooms and onions in a rich umami packed sauce. I have been making a lot of fruit galettes recently, but this savory galette is a total game changer. Whether served as an appetizer, lunch, or light dinner with a side salad, this mushroom galette will steal the show. While it looks gourmet, it’s surprisingly simple to make—an easy dish that’s guaranteed to impress.

What Makes the Best Mushroom Galette?

The secret to a great mushroom galette lies in the variety of mushrooms you use. I recommend combining shiitake mushrooms, oyster mushrooms, and king oyster mushrooms for a blend of textures and deep, earthy flavors. My grocery store conveniently offers a pre-packed stir-fry mushroom mix, which makes things even easier. For this galette, I used one of those bundles and added some white mushrooms I had at home. You’ll want around 2 cups of mushrooms, but keep in mind they shrink down while cooking.

Ingredients that Elevate This Recipe

In this recipe, I used half a yellow onion, but you can swap it with shallots if you prefer. However, I strongly suggest sticking with Gorgonzola cheese—its sharp, tangy flavor is essential to balancing the savory mushrooms. You can use a homemade pie crust if you’re feeling ambitious, but I went with a premade crust to save time. The key to perfect pastry? Preheat the oven early so it’s fully heated and ensures even baking.

The Magic Umami Sauce

Let’s talk about the star of the show: the umami sauce. I’ve perfected this sauce over time and love adding it whenever I caramelize mushrooms—it adds a rich depth to any dish. The beauty of this sauce is that you can tweak it as you go. You’ll only need about ½ cup for this galette, but a little goes a long way in enhancing the flavors. Trust me, once you try it, you’ll be using it on all your sautéed mushrooms!

Tips for Perfecting Your Mushroom Galette

Ingredients for Mushroom Galette with Gorgonzola

• 3 Tbsp. unsalted butter
• 4 oz. Gorgonzola cheese crumbled
• Few sprigs of fresh thyme and some dry thyme for garnish
• ¼ tsp. dried rosemary
• 8 oz. package of stir fry mushrooms (shiitake, oyster and king oyster)
• 8 oz. package of sliced white or crimini mushrooms (you’ll only need 1/3 of it)
• 2 garlic cloves minced
• ½ yellow onion or 2 shallots thinly sliced
• Store bought pie dough
• Salt
• Red pepper flakes
• Pepper
• 1 egg
• Olive oil

Umami Sauce Ingredients (Makes ½ cup)

• 1 ½ tsp. white miso paste  
• 1 tsp. honey
• 1 ½ Tbsp. rice wine vinegar
• 1 ½ Tbsp. Coconut Aminos (you can substitute soy sauce but I would start with just 1 Tbsp. first because it’s saltier. I like coconut aminos because they give a little sweeter taste).
• 3 Tbsp. Olive Oil
• 1/8 tsp. garlic powder
• 1/8 tsp. onion powder
• Also a few cracks of red pepper for some heat. I bought this new Chilli Lovers blend that I use on everything. It’s a blend of black peppercorns, sea salt, smoked chilli peppers, red bell pepper and paprika. It isn’t really spicy and gives a lot of flavor and you can really build your spice level with it.

Directions for Mushroom Galette

• Prepare the pie dough:
  Check the instructions on your premade pie crust. Some need to thaw, while others are ready to use immediately. Preheat the oven according to the package instructions.
• Clean and prep the mushrooms:
  Wipe your mushrooms clean and pat them dry. Slice the king oyster mushrooms lengthwise (about three to four slices per mushroom) and score them with small hash-like cuts to help them cook evenly. Slice the shiitake and white mushrooms, and separate the oyster mushrooms into smaller clusters. See my Instagram Reel for tips on mushroom prep.
• Sauté the mushrooms in batches:
  Heat 1 Tbsp. butter per batch over medium heat and sauté the mushrooms. Cooking in batches prevents steaming and ensures they caramelize properly. Toss the mushrooms in melted butter, let them cook undisturbed until browned, then flip. Season lightly with salt and pepper just before removing each batch to a plate.
• Cook the onions and garlic:
  Lower the heat to medium-low and add 1 Tbsp. olive oil to the same pan. Sauté the onions or shallots for 10 minutes until soft and translucent. Add the minced garlic, thyme, rosemary, a pinch of red pepper flakes, and a light sprinkle of salt. Cook for an additional 2 minutes.
• Mix the sauce and combine with mushrooms:
  In a bowl, whisk together the miso paste, honey, rice wine vinegar, coconut aminos, olive oil, garlic powder, and onion powder. Add the sautéed mushrooms back into the pan with the onions and pour the sauce over. Cook for 3-5 minutes until the mushrooms absorb the sauce. Remove from heat, transfer to a mixing bowl, and let cool for 10 minutes. Once cooled, fold in the crumbled Gorgonzola.
• Assemble the galette:
  Roll out the pie dough on a parchment-lined baking sheet. Spread the mushroom mixture in the center, leaving a 1-inch border around the edge. Fold the edges of the dough over the filling, creating pleats as you go. Check out my Instagram Reel for folding tips.
• Make the egg wash and bake:
  Beat 1 egg with a splash of water to make an egg wash. Brush it over the folded edges of the dough and sprinkle with sea salt and a pinch of dried thyme. Bake according to your pie dough’s instructions, adding extra time if needed to get the crust golden brown.
• Cool, slice, and serve:
  Let the galette cool for about 5 minutes before slicing. Serve warm and enjoy!