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Portobello Mushroom Galette with Buttery Gruyere Crust

Jessica, How Sweet Eats
  • 120 minutes
  • Serves 4

INGREDIENTS

12 oz

Baby portobello/cremini mushrooms

4

Garlic cloves

8 oz

Mushrooms, mixed wild

1

Oregano, fresh

3/4 tsp

Thyme, dried

1

Egg, large

2 cups

All-purpose flour

1/4 tsp

Pepper

1 1/4 tsp

Salt

1 tbsp

Sugar

1 tbsp

Olive oil

1/2 tsp

White vinegar

7/8 cup

Butter, unsalted

8 oz

Gruyere cheese

4 tbsp

Mascarpone cheese

1/4 cup

Parmesan cheese

1/4 cup

Water