Ingredients

• 1 Single crust pie dough recipe
• 3 TBSP butter, divided
• 14. oz wild mushrooms, baby bella, crimini, porcini; sliced thin
• 4 cippoline onions, peeled and chopped
• 1/2 tsp. minced garlic
• 1 tsp. white balsamic vinegar
• 2 TBSP. Fresh thyme
• 6 oz. gruyere cheese, shredded
• salt and pepper to taste
• 1 egg, whisked
• Himalayan pink salt for finishing off crust

Instructions

1. Melt 2 TBSP. butter into large saucepan.
2. Add the sliced mushrooms and saute until hey start to darken and release their juices; about 4 minutes.
3. Transfer mushrooms to plate lined with a paper towel and pat them dry.
4. Add one TBSP. butter to same pan and saute onions and garlic until softened; 3 minutes or so, stirring not to burn the garlic.
5. Add the white balsamic vinegar and thyme to the onions and garlic and stir until coated.
6. Remove the pan from the heat and let it cool.
7. Roll out the pie dough to a 12-inch round.
8. Sprinkle shredded gruyere cheese on dour leaving a one inch border around crust.
9. Add the mushrooms and onion mixture.
10. Salt and pepper to taste then fold the 1 inch dough over the mushrooms in an overlapping fashion like you would a pie crust, leaving the mushroom mixture exposed.
11. Brush the exposed crust with egg, liberally.
12. Sprinkle with the sea salt.
13. Cover the exposed mushrooms with foil and bake at 400 degress for 20 minutes.
14. Remove foil and bake for another 15-20 minutes, until the crust is golden.
15. Slice and serve warm.

Notes

https://jeanineonthescene.com/2018/11/29/savory-mushroom-galette/