🍄 Mushroom and cheese galette
This Breton galette is a thin buckwheat crepe filled with mushrooms sautéed and finished with a spoonful of cream, then topped with melting Gruyère. The edges are folded in and the galette is griddled until crisp outside and creamy within. Earthy buckwheat and mushrooms make it a filling vegetarian main, served hot straight from the pan.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 150 g buckwheat (sarrasin) meal, finely milled
- 350 ml water
- 1 pinch salt
- 300 g mushrooms, sliced
- 100 ml cream
- 100 g Gruyère, grated
- 1 tbsp oil
- Thyme, pepper
Method
- Whisk the buckwheat with the water and salt and rest the batter for 1 hour.
- Sauté the mushrooms in the oil with thyme until golden, then stir in the cream and season.
- Spread a ladle of batter thinly on a hot greased griddle.
- When set, spoon over the mushrooms and sprinkle with Gruyère.
- Fold in the edges and cook until the cheese melts; serve hot.
How to make it lighter
- Swap half the cream for a splash of the mushroom cooking juices.
- Use 20–25 g Gruyère per galette and grate it finely so it covers more.
- Double the mushrooms — they add volume for very few calories.
History
Buckwheat galettes are a traditional food of Brittany, where the grain has been grown since the late Middle Ages. Mushroom and cheese is one of the most common vegetarian fillings on crêperie menus across France today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →