Rosemary and Thyme Mushroom Galettes with Brie | Butter Recipe
Flakey hors d’oeuvre consisting of mushrooms, garlic, rosemary, thyme and oozing, creamy Brie for the final touch.
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Cooking tools:
- Food processor
- Rolling pin
- Pastry brush
- Skillet
- Baking sheet
- Parchment paper
- Oven
- Stove
- Mixing bowl
- Plastic wrap
- Refrigerator
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Fork
- Wooden spoon
- Pot
Ingredients
- 2 1/2 cup all-purpose flour
- 3/4 tsp fine salt
- 1 cup cold Président unsalted butter
- 7 tbsp ice-cold water
- 4 tbsp Président unsalted butter
- 1 1/2 lb mushrooms thinly sliced (crimini & shiitake mushrooms suggested)
- 3/4 tsp coarse salt
- 1/8 tsp ground black pepper
- 2 large cloves garlic minced
- 2 tsp fresh rosemary minced
- 2 tsp fresh thyme minced
- 2 tbsp white wine (or vegetable stock)
- 8 oz Président Triple Crème Brie wedge
- 1 egg beaten with 1 tbsp water
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