Mushroom and Gruyere Buckwheat Galette
This galette uses a long-cooked mushroom filling that concentrates the flavour: duxelles-style, cooked down with shallots, thyme, and a splash of dry white wine until almost dry. Folded into a buckwheat galette with melted Gruyere and a spoonful of creme fraiche, it produces something that is closer to a restaurant first course than a Pancake Day pancake. The advanced rating reflects the mushroom preparation -- the galette itself follows the standard buckwheat method. Allow time. The mushrooms need at least fifteen minutes over a medium heat to release their liquid and concentrate.
Ingredients
- 150g (5oz)buckwheat flour
- 350ml (12fl oz)cold water
- 1 (1)large egg
- 0.5 tsp (0.5 tsp)sea salt
- 20g (0.75oz)butter, for galette batter
- 400g (14oz)mixed mushrooms, chestnut, shiitake, or portobello
- 2 (2)shallots, finely diced
- 2 (2)garlic cloves, minced
- 4 sprigs (4 sprigs)fresh thyme, leaves picked
- 60ml (2fl oz)dry white wine, or dry vermouth
- 30g (1oz)unsalted butter, for the filling
- 120g (4oz)Gruyere, grated
- 4 tbsp (4 tbsp)creme fraiche, full fat
- to taste (to taste)black pepper
Method
- 1
Make the galette batter: whisk buckwheat flour, egg, salt, and water until smooth. Add melted butter. Rest for at least 1 hour.
- 2
Roughly chop the mushrooms. Melt butter in a wide pan over medium heat. Add shallots and cook for 3 minutes until softened.
- 3
Add garlic and thyme leaves. Cook for 1 minute. Add the mushrooms and a pinch of salt. Turn the heat to medium-high.
- 4
Cook the mushrooms, stirring occasionally, for 12-15 minutes until they have released all their liquid and the pan is almost dry.
This is the key step. If you stop early, the filling will make the galette soggy. Cook until the pan looks almost dry. - 5
Add the white wine. Cook for 2 minutes until absorbed. Season with black pepper. Remove from heat.
- 6
Cook four buckwheat galettes in a buttered pan. While each galette is on its second side, scatter Gruyere over three-quarters of the surface. Add a quarter of the mushroom filling and a spoonful of creme fraiche.
- 7
Fold the four sides of the galette inward to form an open square with the filling visible in the centre. Serve immediately.
Pro Tips
- →Cook the mushrooms until the pan is almost dry. Any remaining liquid will make the galette soggy.
- →The galette batter should rest for at least an hour. Make it before starting the filling.
- →Mixed mushrooms give more complexity than a single variety. Avoid button mushrooms -- they have too much water.
Topping Ideas
Questions & answers
What are duxelles?⌄
Why do mushrooms need to be cooked for so long?⌄
Can I make the mushroom filling ahead?⌄
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