Craterellus Leek Galette
Forager: Julie Schreiber
Special equipment: food processor, rolling pin, parchment paper
This recipe combines two Craterellus species: yellow feet and black trumpets. However, it would be delicious with any wild mushroom combination that you love. Both fresh or dried mushrooms work well. If using dehydrated mushrooms, cover with boiling water and set for 30 minutes prior to start. Drain prior to use.
1 cup AP flour
¼ cup cornmeal
1 pinch salt
1 pinch black pepper
½ cup parmesan
10 tablespoons unsalted butter
1 tablespoon thyme
4-6 tablespoons ice water
10 oz black trumpets (1 oz if using dried)
10 oz yellowfeet (1 oz if using dried)
5 teaspoons olive oil
1 lb leeks
1 teaspoon thyme
2 tablespoons crème fraîche
1 tablespoon dijon mustard
3 oz gruyere
1 tablespoon parmesan
salt and pepper to taste
For the crust
Combine the flour, cornmeal, parmesan, salt, black pepper, and thyme to the bowl of a food processor. Pulse a couple of times to combine.
Add the cold butter, pulse until the mixture forms pea sized pieces. Add the ice water, a little at a time until the dough just holds together. Dump out onto a floured surface and bring together to form a disc. Wrap in plastic wrap and place in the fridge for at least an hour.
For the filling
Heat the olive oil. Add the leeks and thyme and cook, stirring occasionally until leeks are tender and beginning to brown.
Add the mushrooms and cook until they begin to get color and all of the liquid evaporates.
Remove the mushroom and leek mixture from the heat and cool. Stir in the crème fraîche and Dijon mustard. Season the mixture with salt and pepper to taste. (The filling should not be liquidy)
To assemble the galette
Preheat the oven to 400°F
Remove the dough from the refrigerator, roll out on a lightly floured work surface and transfer to a prepared baking sheet covered with parchment paper. Sprinkle half of the gruyere on the dough. Spoon the filling into the center of the dough, leaving about a 2 inch border. Gently fold over the pastry border, overlapping the edges as much as possible and gently pressing the folds together. Sprinkle more gruyere over the center of the galette. Sprinkle with last tablespoon of parmesan.
Brush the folded edges of the crust with the beaten egg.
Turn down the oven to 375°F and bake for 35 – 40 minutes or until the crust has become a lovely golden brown. Let cool for about 20 minutes before cutting and serving.
Forager: Erin Brown
1-2 lbs fresh chanterelles
Black Pepper Jerky:
⅛ cup Worcestershire
¼ cup soy sauce/ liquid aminos/tamari
1-2 teaspoons onion powder
1-2 teaspoons garlic powder
1-2 tablespoons brown sugar
½ teaspoon liquid smoke or 1 teaspoon smoked paprika
1-2 tablespoons black pepper
Cayenne to taste for extra heat
Beer or cold water to add volume if necessary
Maple Cinnamon Jerky:
¼ cup maple syrup
2-3 tablespoons brown sugar
1 teaspoon cinnamon
Cold water as needed to add volume
Bring a large pot of water to a boil.
Shred chanterelles into rather large equal strips and place them into boiling water. Boil for ten minutes. Strain chanterelles.
Mix marinade ingredients in a large bowl, add chanterelles and massage to coat. Let marinade a few hours or overnight in the refrigerator. Dehydrate at 130-160℉ until desired texture is reached (time and temp have varied with the size of the strips of chanterelles).
Vacuum seal jerky for long-term storage.
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