Bread pudding is often thought of as a comforting dessert, but it also makes a versatile side dish or brunch item.
I appreciate quick light meals that I don’t have to spend a long time preparing when I get home. While these “adult flavour” mini galettes with mushrooms include other ingredients that might not please younger palates, this is a dish that can absolutely be adapted to anyone’s tastes – meaning, you can customize each galette depending on what you have on hand and according to everyone’s likes/ dislikes – what could be better? And hey, you could always make one large sized galette for everyone to enjoy!
The possibilities for this dish are endless in terms of fillings but one thing’s for sure – you’ll definitely want mushrooms to be the star!
Recipe courtesy of eat.live.travel.write.
Prep Time: 20 mins. | Cook Time: 30 mins. | Serves: 4
2 sheets/ rolls butter puff pastry *
80g Roquefort or other sharp blue cheese, crumbled
4 tablespoons chopped walnuts
10 medium white mushrooms, thinly sliced
6 cherry tomatoes, halved
1 egg, beaten
2 tablespoons butter
*You could, of course make your own pastry
1. Preheat oven to 400°F / 200°C.
2. Roll out pastry dough and using a bowl approximately 14-15cm in diameter, cut out four rounds. Do not force or stretch the dough. Transfer the dough to a baking tray either lined with parchment paper or a Silpat.
3. Place the cheese in the middle of each pastry round, leaving about 2cm around the edge of each round.
4. Sprinkle each pastry round with a tablespoon of the chopped walnuts.
5. Place about 8 mushrooms’ worth of slices on top of the walnuts, pressing into the cheese/walnut mixture.
6. Place 3 cherry tomato halves on each pastry round.
7. Fold over the edges of the dough (making 4-5 folds, one fold at a time) and pressing lightly on the corners to gently seal the galettes.
8. Brush the beaten egg on the dough border. Bake for 30 minutes or until crust is golden brown and the cheese melted.
9. Meanwhile, sauté the remaining mushroom slices in the butter. Drain on a paper towel and set aside until the galettes are cooked.
10. When the galettes are cooked, remove from baking tray to a cooling rack and cool for about 5 minutes. Place the sautéd mushroom slices on each galette and serve warm with a green salad.
It’s probably best known as Hawaii’s answer to the classic greasy spoon hangover breakfast, and it’s absolutely delicious. Adding finely chopped mushrooms to the beef patties really takes this dish to another level – they add a serving of vegetables to the plate, layer in delicious earthy flavour, save you a few pennies, add a healthy dose of anti-oxidants and other nutrients, and best of all, cut down on fat and calories.
Recipe and photo courtesy of Isabelle from Crumb: A Food Blog.
Prep Time: 20 mins. | Cook Time: 35 mins.
A galette filled with Emmenthal cheese, thinly sliced Black Forest ham and herb-sautéed mushrooms is a light, yet satisfying way to start your day and something a little different from the usual breakfast/ brunch fare.
Recipe and photo by Mardi of eat. live. travel. write.
Prep Time: 10 mins. | Cook Time: 30 mins.
Tip: **If you can’t find herbes de Provence, you can easily make your own mix to store in an airtight container for future use using the following formula:
5 tablespoons dried thyme
3 tablespoons dried savory
2 tablespoon dried marjoram
5 tablespoons dried rosemary
1 tablespoon dried basil
No need to boil, poach or scramble just bake eggs in the oven on a tasty mushroom sauté. If you don’t have ramekins try using gratin dishes, oven –proof soup, dessert or cereal dishes, coffee mugs or custard cups.
Prep Time: 5 mins. | Cook Time: 20 mins. | Serves: 4
Tip: If using wide gratin dishes in place of ramekins make a well in the middle of the mushrooms and crack eggs into the well; increase cheese to ½ cup (125 mL). For brunch bake herbed tomato halves in the oven with the eggs.
1. Substitute Swiss or havarti with jalapeno cheese for Cheddar.
2. Substitute diced cooked ham for red pepper.
3. Substitute ½ cup (125 mL) salsa or chili sauce for the red pepper, salt pepper and
4. French Style: for a softer texture eggs may be baked in a water bath. Place the filled ramekins in a roasting pan or baking pan (large enough so they are not touching each other). Place the pan on the oven shelf and pour in enough boiling water into the pan to reach ½ -2/3 up the side of the ramekin. Bake as directed 12- 15 minutes.
1 tbsp vegetable oil 15 mL
8 oz fresh sliced fresh Mushrooms 250 g
1/3 cup diced red pepper (optional) 75 mL
1 tbsp minced fresh parsley (optional) 15 mL
1/4 tsp each salt and pepper 1 mL
1/2 tsp dried thyme, tarragon or basil (optional) 2 mL
4 large eggs 4
1/3 cup shredded cheddar cheese 75 mL
- Preheat oven or toaster oven to 350 ºF (180ºC).
- In a medium skillet heat oil over medium – high heat, sauté mushrooms 5-7 minutes or until lightly browned and moisture is released.
- Add red pepper, parsley, salt, pepper and herb if using; sauté 1 minute.
- Spoon evenly into 4 lightly greased (6 oz/ 90 mL) ramekins. Crack one egg into each ramekin and sprinkle cheese evenly on top.
- Bake in oven for 10-12 minutes (baked eggs are done when whites are set and puffy but yolks are just starting to set). Serve with toast to dip in the soft yolk.
Sodium: 263 mg
Protein : 9.4 g
Fat: 11.7 g
Carbohydrates: 2.6 g
Dietary Fibre: 0.9 g