Breton Breakfast Galette With Cremini Mushrooms Food

BRETON BREAKFAST GALETTE WITH CREMINI MUSHROOMS

Steps:

• 1. Mix the flours together, making a well in the centre. Add the egg yolk and mix until combined. Slowly add first the milk, then the water, incorporating with a whisk until you have a smooth batter (it will still be a little thick at this point but as long as it's smooth, you're good).
• 2. In a separate bowl, beat the egg white and salt until it forms stiff peaks and then fold into the batter with a rubber spatula. Cover and refrigerate for an hour or overnight.
• Ingredients for the filling for one galette (just make as much as you need):.
• 4 large cremini mushrooms, 2 tbsp (25 mL) butter, 1/2 tsp (2 mL) herbes de Provence **, 1/4 cup (50 mL) mushroom stock (ideally mushroom or you could use whatever you have on hand).
• Directions:.
• 1. Melt the butter over a medium heat in a heavy bottomed skillet. Add the herbs de Provence and sauté for a minute or so.
• 2. Add the mushrooms and coat with the butter and herbs. Sauté over medium heat until softened - a couple of minutes.
• 3. Turn up the heat slightly and add the stock. Simmer until the liquid has mostly evaporated, a couple more minutes.
• 4. Drain on paper towels and set aside.
• Other fillings:.
• 1 thin slice of Black Forest ham.
• 1/4 cup (50 mL) shredded Emmenthal cheese.
• sprinkle of chopped chives for garnish.
• Assembly:.
• Notes:.
• 1. When you take your batter out of the fridge, you might need to add some more water or milk. The batter should be fairly thin - think smoothie consistency.
• 2. You will probably have a couple of galettes that don't work out the first time. Usually I find it takes a couple to get into the technique!
• 1. Heat a large non-stick frying pan over medium heat. You might like to melt some butter (about 1 tablespoon) to start with and after every 2-3 galettes, depending on how "non stick" your pan is. One of my pans does not require any butter, some of my older ones do.
• 2. Using a half-cup measure, pour batter into the centre of the pan and immediately swirl the pan to spread the mixture - you're looking for a galettethat's about 8-9 inches across so it will be very thin.
• As the edges begin to crisp up a little, make sure the galette is not sticking, especially in the centre. I use a large, thin plastic spatula to keep this in check.
• 3. You'll know the galette is ready to flip when it's completely dry looking on top. It might bubble and look a little "lacy" but that's fine - in fact that's perfect!
• 4. Flip the galette carefully and immediately add the cheese in the centre. Once the edges of the cheese have started to melt, add the mushrooms, saving a couple for garnish. Press them into the cheese. Cook a minute or so then add the ham.
• 5. Fold in the sides of the galette to slightly cover the fillings. Traditionally thegalette is served in a square shape with all four sides folded in but I kind of like with just two sides folded over (oh, and it's pretty hard to make it stay folded when it's all four corners!).
• 6. Top the completed galette with the mushrooms you set aside and a sprinkle of chives.
• Bon appétit!