How To make Fiddlehead Quiche

Mushroom Galette Recipe | easy & delicious, step-by-step guide

Hey everyone! Welcome back to my kitchen. Today, I'm going to show you how to make a delicious and savory mushroom galette that's perfect for any meal of the day. This galette is a wonderful combination of flavors and textures, with a crispy crust, creamy filling, and earthy mushrooms.





DOUGH

1 cup (225 g) cold unsalted butter
2 1/2 cups (300 g) all-purpose flour
1 teaspoon sea salt (1 g)
1/4 cup ice water (60 ml) or more


FILLING

450 g cremini mushrooms
4 shallots
2 garlic cloves
1/4 cup parsley
1/4 cup chives
¾ cup ricotta
½ cup shredded Parmesan cheese
½ teaspoon dried thyme
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 teaspoon salt
Black pepper

1 egg
1 teaspoon milk



Preparation:

1. Cut butter into cubes.
2. Pulse flour and salt in a food processor. Add butter; pulse until there are little lentil size pieces of butter remaining.
3. Add ice water.
4. Squeeze it in your hand to see if the dough is ready. If not, add 1/4 teaspoon water at a time and check again. When it turns into dough, it is ready.
5. Transfer the mixture to a counter of pastry mat.
6. Form the dough into a disc shape, cover with plastic wrap and chill in the refrigerator at least for an hour.
7. Cut the ingredients.
8. Heat a pan over medium-high heat. Add olive oil and butter. Add shallots. Season with salt and pepper. Cook until shallots are soft. Add the garlic and mushrooms. Cook until the water from the mushrooms has evaporated. Add parsley, chives, thyme, and cook for another minute. Transfer to a bowl. Allow mixture to cool.
9. Mash the ricotta with parmesan and black pepper in a bowl.
10. Whisk together egg and milk
11. Roll out the chilled dough on a floured surface into a circle that's about 12 inches in diameter and 1/4 inch (6mm) thick. Transfer the dough to a baking sheet lined with parchment paper.
12. Spread with cheese mixture, leaving 2-inch border.
13. Pile the mushroom mixture onto the spread.
14. Fold the dough over. Brush egg wash on.
15. Preheat the oven to 400°F. Bake the galette for 35-45 minutes or until the crust is golden brown.
16. Garnish the galette with fresh parsley and serve hot or at room temperature.




There you have it, a delicious Mushroom Galette that's easy to make and full of flavor. This dish is perfect for a cozy night in or a special occasion. I hope you enjoyed this recipe and give it a try in your own kitchen. Don't forget to like and subscribe for more delicious recipes. Thanks for watching!



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Fiddlehead and Mushroom Galette With Caramelized Onion Ricotta

Buttery crust with a creamy ricotta and caramelized onion filling with mushrooms and fiddleheads

See full recipe:

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Taste the Wild: An Intro to Foraging and Cooking with BC Wild Spring Greens

Join Carla Budd, RHN & Niall Sherwin of West Coast Wild Foods to learn about Foraging and Cooking with BC Wild Spring Greens!
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British Columbia is renowned for its pristine wilderness and breathtaking landscapes – this seminar aims to spread the word about the variety of wild & natural foods that grow locally each Spring: fiddleheads, stinging nettle, spruce tips, maple blossoms, sea asparagus and more! Carla Budd, RHN & Niall Sherwin of West Coast Wild Foods will be sharing sustainable foraging tips, identification techniques, recipe ideas and nutritional info about the wild spring greens available at Choices Markets!
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Presenters: Carla Budd & Niall Sherwin

Carla Budd holds a Bachelor of Fine Arts in Dance Kinesiology from the University of Calgary, is a Registered Holistic Nutritionist, and is currently completing a Master of Arts in Counselling Psychology from Yorkville University. She uses a Biopsychosocial approach to treat the whole person versus separate parts, both clinically and therapeutically. Her interest in nutrition leads her to private consulting and working in elementary schools with the program EarthBites. EarthBites teaches children about seasonal gardening, the health benefits, and how to prepare their own food. She loves using the produce from West Coast Wild Foods to create delicious seasonal recipes packed with nutrition, the best way to eat locally!
For more information on West Coast Wild Foods produce selection visit wcwf.ca
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Disclaimer:
The views and opinions expressed by the presenter do not necessarily represent those of Choices Markets and its employees. Choices Markets is not responsible for and does not verify the accuracy of any of the information presented. The information presented does not constitute medical or other professional advice and is for education purposes only.
As this is a free event, we unable to guarantee a spot in the event. Please join the event early to ensure you have a spot. Thank you!

UMaine Extension: Cooking and Preserving Fiddleheads

University of Maine Cooperative Extension educator Kathy Savoie demonstrates how to safely cook fiddleheads, then how to preserve those fiddleheads by freezing and pickling.

For information about fiddleheads, see UMaine Extension's video Identifying and Harvesting Fiddleheads:

For more information and food and health, visit:

Making a fiddlehead & bacon quiche.

Quiche

Picking & cooking fiddlehead fern (PAKO)| special cooking with coco milk & sardines | promdi diaries

good day everyone, today another adventure with promdi diaries, we are going to pick fiddlehead fern (pako) and cook it in a special probinsyano way with gata (coconut milk) and sardines.
i hope you will injoy the video.
please subscribe to my channel.