Mushroom and Bacon Galette
A Delicious Galette Topped with Chewy King Oyster Mushrooms and Crispy Bacon
Galettes, a French pancake-style pastry, are delightful dishes enjoyed with a variety of fillings. This recipe features a ‘Mushroom and Bacon Galette,’ where savory mushrooms and onions, smoky bacon, and a fresh egg are baked on a crispy puff pastry base. It’s perfect for a delightful brunch or a satisfying snack!
Ingredients- 200g puff pastry dough
- 200g King Oyster Mushrooms (Santae variety)
- 90g bacon
- 1/2 onion
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- A pinch of black pepper
- 30g mozzarella cheese
- 1 large egg
Cooking Instructions
Step 1
Let’s start by introducing the star of our dish: the King Oyster Mushrooms. These special mushrooms, developed by the Gyeonggi Provincial Agricultural Research and Extension Services, are known for their chewy texture and rich flavor.
Step 2
Gently rinse the King Oyster Mushrooms under running water, then tear them lengthwise with your hands into bite-sized pieces. Unlike regular oyster mushrooms, you can use the entire mushroom without discarding any part, making it quite economical! (Tip: Tearing the mushrooms along their natural grain can enhance their texture.)
Step 3
Peel and thinly slice the onion. Aim for consistent slices, about 0.5 cm thick, to ensure even cooking.
Step 4
Cut the thick-cut bacon into approximately 2 cm wide pieces. If they’re too thin, they might fall apart when cooked. Slicing them to a moderate thickness will ensure a satisfying chew.
Step 5
And that’s all for the ingredient preparation! See how simple it is? Now, let’s get ready to create a delicious galette with these prepared ingredients.
Step 6
It’s time to cook the ingredients. Heat 1 tablespoon of butter or cooking oil in a pan over medium heat. Add the sliced onions and sauté until they become translucent.
Step 7
Once the onions begin to soften, add the torn King Oyster Mushrooms. Stir-fry them together for about 3-4 minutes until the mushrooms wilt and become tender.
Step 8
Now, add the chopped bacon and 1 tablespoon of minced garlic to the pan. Continue to sauté until the bacon is nicely browned and crispy. The aroma of garlic will add a wonderful depth of flavor.
Step 9
Finally, stir in 1 tablespoon of soy sauce and a pinch of black pepper. Cook for another minute to ensure the flavors are well combined. Soy sauce adds a lovely umami, but you can use salt if preferred.
Step 10
If you don’t have puff pastry, you can also use a tortilla or crepes as a base. (Crepe batter recipe: Mix 60g all-purpose flour, 1 egg, 100ml milk, and 30g sugar.)
Step 11
Roll out the thawed puff pastry dough into a square, approximately 15cm x 15cm. Evenly sprinkle the mozzarella cheese (pizza cheese) over the dough. Spreading the cheese to cover the base will make it even more delicious.
Step 12
Arrange the sautéed mushroom, bacon, and onion mixture attractively on top of the cheese. It’s best to pile the ingredients towards the center to prevent them from spilling out.
Step 13
Carefully place the fresh egg in the center of the toppings to complete the galette. Try not to break the yolk as you place it.
Step 14
You can bake the galette as is, but I like to fold over the edges of the pastry slightly for a more elegant presentation. Folding the edges by about 1-2 cm helps contain the filling and creates a beautiful appearance.
Step 15
Alternatively, you can top the pastry with the sautéed mixture and a generous amount of pizza cheese, making it resemble a pizza. Feel free to get creative with different shapes and enjoy your personalized galette!
Step 16
Bake the prepared galette in a preheated oven or air fryer at 190°C (375°F) for about 15 minutes, or until the puff pastry is golden brown and puffed up, and the cheese is melted and bubbly. (Adjust the time and temperature according to your oven’s specifications.)
Step 17
Carefully transfer the baked galette to a serving plate. Sprinkle with dried parsley if desired for a final touch. Your delicious Mushroom and Bacon Galette is ready to be enjoyed! It’s best served warm.
