food and drink magazine

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I don't know if any of you pick up the Food and Drink magazine from the LCBO (or if a similar one exists in other provinces), but the latest issue had a recipe for a mushroom and gruyere galette, sort of a rustic pizza-like thing but with a nicer crust. We made it a couple of days ago and it was just delicious. We had it as a main course with a salad, but it would be excellent as an appetizer too. I can see the galette part being wonderful with new asparagus or fiddleheads, too...

Chanterelle and Oyster Mushroom Galette with Gruyère

This recipe was taken from Food and Drink magazine, contributed by Lucy Waverman – it is excellent, and would work well made into a rectangular shape so it could be cut into small squares as an appetizer. James Chatto recommends serving Pierre Sparr Gewurtz with it.

Yeast Dough:

1 pkg old-fashioned yeast
1/3 cup warm water
2 tbsp sugar
1 egg, beaten
½ tsp salt
1-1/2 cups flour
3 tbsp soft butter

Combine water, sugar and yeast and let rise for ten minutes. Stir in egg, salt, salt, flour and butter. Knead until soft but not sticky, adding more flour if needed. Place dough in an oiled bowl, cover and let rise.

Filling:

¼ cup butter
3 cups sliced leeks
16 oz mushrooms, chopped
2 tsp garlic, chopped
½ cup cream
1 tbsp soy sauce
1 cup grated gruyère
1 tbsp chopped parsley

Melt butter in a skillet and sauté the leeks until soft. Remove the leeks, add butter to skillet and sauté the mushrooms and garlic until soft. Return leeks to skillet and add cream and soy sauce. Bring to a boil and boil it down until it is juicy but not too liquid. Remove from heat and cool. Add cheese and parsley.

Preheat oven to 400.

Punch down dough and roll out onto a greased cookie sheet. Spread the filling on top and bring the edges up to form a rim. The exposed dough can be brushed with a cream and egg mixture to make it glossy if desired. Bake for 15-20 minutes or until pastry is golden.

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