Cajun French: le persil (lu pair-see) – parsley
Looking for an easy, yet elegant meal? Our Mushroom Galette is perfect. This dish fits any meal and is an excellent meal starter. Add a salad and it is lunch or light supper. Top with a fried or poached egg and it is breakfast. Drizzle with a balsamic vinegar reduction and it is the perfect meal starter. This dish will fit any occasion.
Mais C’est Bon!
Enjoy!
Ingredients:
1# mushrooms – cremini, button, shiitake or combination
Andouille (2 oz)
1 shallot
2 cloves garlic
Olive oil
Butter
Cajunville seasoning or other Cajun seasoning
Dry Sherry
1 lemon
2 Tbl fresh parsley
Bread crumbs – about 1 Tbl
4 oz goat cheese – natural, unflavored or other soft cheese
Refrigerator pie crust roll
Fresh chives for garnish
Directions:
1# mushrooms sliced approximately ⅛”. If large, cut in half first.
1 shallot, sliced approximately the same size as mushrooms. Cut in half, length of shallot (from stem to end) first.
2 oz andouille cut in rounds about ⅛”, then julienne.
2 cloves garlic, chopped fine.
Heat skillet to high (depending on stove could be med to med high)
Add: 1 tbl olive oil
1 tbl butter
Add: 1# mushrooms – do not stir mushrooms, let them make a crust on bottom. After a couple of minutes, stir mushrooms.
Add: 2 oz andouille
1 shallot
Saute for a couple of minutes. Liquid may be forming.
Add: 2 cloves chopped garlic
Saute until skillet is dry
Add: 1 tbl butter
1 tsp cajunville seasoning or other Cajun seasoning
Saute until skillet is dry and all moisture is evaporated
Add: ¼ cup sherry
Saute until all liquid is evaporated
Turn off heat
Add: Lemon zest
2 tbl parsley
Roll out crust on a pizza pan lined with parchment paper
Sprinkle a thin layer of bread crumbs on middle of crust
Place filling in middle of crust with about 1-1 ½” of crust left on rim
Fold over crust (like you are pleating)
Bake at 375 for about 30 min (convection oven)
Place dollops of goat cheese on galette
Let sit for about 15 min
Garnish with chives
