Mexican Gothic / Mushroom Galette

This book completely threw off my sleep schedule. I opened it up to read a couple of chapters before bed and several hours later I was so wrapped up in the story I didn’t notice the sun was starting to come up. Set in a decaying mansion in the remote Mexican countryside, this book reminded me a lot of Crimson Peak. It starts off slow but once it gets going you can’t put it down.

I decided to bake an old favorite, a Mushroom and Gruyere Galette, for this book due to the mushrooms that grow in the misty countryside setting.

Mushroom and Gruyere Galette


  • Pastry
    • 1 1/4 cups all-purpose flour
    • 1/4 teaspoon salt
    • 8 tablespoons (1 stick) unsalted butter, cut into pieces
    • 1/4 cup sour cream
    • 2 teaspoons fresh lemon juice
    • 1/4 cup ice water
  • Filling
    • 2 tablespoons butter
    • 1/2 onion, finely diced
    • 8oz sliced mushrooms
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried rosemary
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 cup grated gruyere


Pastry: In a food processor, pulse the flour and salt with the butter until the mixture resembles small peas. In a large bowl, combine the flour mixture with the sour cream, lemon juice and water and stir/mash it together to combine; it should form large clumps. Use your hands to bring it together into a single mass. Transfer dough to a large square of parchment paper, patting it into a flatter packet, and wrap it tightly. Chill it in the fridge until firm, 1 to 2 hours.

Filling: In a large skillet, saute the onion and sliced mushrooms and seasonings in butter until most of the water has released and evaporated. Remove from heat and let cool. Once cooled, stir in cheese.

Assemble galette: Heat oven to 400°F and flatten the parchment paper that you wrapped your dough in on a large baking sheet. On a floured counter, roll the dough out into a large round-ish shape, about 14 inches across. Gently transfer it to the parchment paper in the pan. Spoon filling into the center, leaving a 2- to 3-inch border uncovered. Fold this border over the mushrooms, pleating the edge to make it fit. The center will be open.

If you’d like, brush the outside of the dough with the egg wash for a deeper, shinier color.

Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

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