At first glance, lion’s mane and oyster mushrooms can be beautifully intriguing and thoroughly intimidating. The former resembles a large, white, shaggy clump; the latter has a cap shape that mimics the bivalve of the same name. So odd-looking are they, a home cook might pass on cooking with these funky fungi.
How do they taste and how do you cook them?
“Oyster and lion’s mane mushrooms are an excellent addition to this delicious free-form tart,” says Mary Schoenlein of Mary’s Marvelous. The mushrooms sing with softened butter and flavorful leeks as the base.
Shoenlein’s pro tip: pull apart and shred the lion’s mane, adding texture to the dish and creating a winning combo with the oyster mushrooms. “Just be sure to cook until they are soft,” she says.
Serve a slice of this lovely mushroom and leek galette for lunch with a spring greens salad and glass of local wine like the crisp yet earthy 2023 Chardonnay from Lenz.
Feel free to experiment with a variety of local mushrooms, especially if they benefit from the glacial melt waters of Laurel Lake (Kettle Hole) Preserve as Mattituck Mushrooms do.
“I love to use our winter enoki, shitake brown and chestnut mushrooms, sautéing them with a nice sprig of thyme or parsley and creating a béchamel for a galette,” says mixed media artist turned fungi farmer Agathe Snow of Mattituck Mushrooms. Snow and her partner, sculptor Anthony Holbrooke, sell directly to customers at the Greenport Farmer’s Market from 2 to 5:30 p.m. Fridays from May through October, and the Havens Farmer’s Market on Shelter Island from 9 a.m. to 12:30 p.m. Saturdays from May 23 to Sept. 5.
Mary Schoenlein’s Mushroom Galette
Serves 6
Prep Time: 35 minutes
Cook Time: 30 minutes
FOR THE PASTRY
11/2 cups unbleached white flour
5 tbsp cold unsalted butter, cut into small pieces
3 tbsp cold vegetable shortening
3 tbsp ice cold water
FOR THE FILLING
3 cups leeks, white and light green parts only (about one generous bunch), sliced 1/4-inch thick
11/2 to 2 lbs mushrooms, assorted varieties
3 tbsp unsalted butter
4 tbsp extra virgin olive oil
4 to 5 sprigs fresh thyme
1 egg white (for brushing the pastry dough)
2 tbsp Parmesan or Pecorino Romano cheese, grated
1/4 cup heavy cream
salt and freshly ground pepper
TO MAKE THE PASTRY
1. Put the flour and salt in the bowl of a food processor.
2. Add the butter and pulse 3 or 4 times to make a mixture that resembles coarse cornmeal.
3. Add the cold shortening, pulse 3 or 4 times, then drizzle the cold water over the top of the mixture. Pulse the machine until the dough just comes together on the blade. Don’t over blend; you will finish it by hand. There will be specks of butter and shortening visible in the dough, which is good.
4. Turn the dough onto a piece of parchment or plastic wrap and, using the plastic wrap, bring the dough together with your hands to form a disc. Wrap well and refrigerate for several hours or overnight. The dough can be frozen for up to 3 months.
5. Take the dough from the refrigerator and let it sit on the counter for half an hour before rolling it. Lightly flour the counter and flour the rolling pin. Working from the center of the disc of dough and turning it while you work, gently roll it into a 12” circle, making sure to keep the counter under the dough floured while you roll.
6. Transfer the dough to a 9” x 13” sheet pan and refrigerate until ready.
(Photo Credit: Doug Young)
TO MAKE THE FILLING
1. Cover the sliced leeks with water in a small bowl and soak for a few minutes. Scoop the leeks out and let them drain in a sieve until most of the water is gone and they’re relatively dry.
2. Using a medium sauté pan, melt 3 tablespoons of butter on low heat. Add the sliced leeks, ½ teaspoon of salt and a few grinds of black pepper. Cover with a piece of parchment paper that’s big enough to tuck under them slightly to form a seal. Keep the heat low and allow the leeks to cook and soften slowly. Check them a few times and stir. Cook for 5 or 6 minutes, remove from the heat and allow to cool.
3. Clean the mushrooms. Remove stems if using shiitakes. Slice all the mushrooms into ¼-inch slices. On high heat, add 2 tablespoons of extra virgin olive oil to a medium-sized nonstick sauté pan. Add half the mushrooms, a bit of salt and pepper and ½ teaspoon of chopped fresh thyme. Cook for about 4 minutes, stirring often. They will brown nicely. Repeat with the other half of the mushrooms. Remove from the heat.
4. Mix the egg with grated cheese and heavy cream, a pinch of salt and a few grinds of black pepper.
5. Take the pastry from the refrigerator and spread the cooked leeks over the bottom, leaving 1½ inches free around the edge of the pastry. Lay the cooked mushrooms over the top of the leeks and pour the egg and cream mixture over the leek and mushrooms. Pull up the sides of the pastry onto the filling, crimping the dough to form the galette.
6. Brush the dough with egg white and sprinkle with some salt.
7. Place in the center of the oven and cook for 30 minutes, rotating the pan after 15 minutes.
8. Remove from the oven when the pastry is golden brown.
