Mushroom Galette ( a post in reverse)

and we ate every bite.
in a mug not a bowl because it was a good day for a mug,
Hot tomato soup as it's companion,
 made with the rich mushrooms, some garlic, thyme, rosemary asiago and dried tomato.
 
                                                              but I settled on a galette,

or pizza,

thinking omelette,

Thinking on pasta,
 and fast!








 so I hurried home to make something spontaneous and glorious for my family,
I couldn't wait to eat them,

I found these mushrooms- remarkably beautiful, with an earthy soft scent, exotic and intriguing ....

Like me, they ignored the sky's gray attitude, sipping coffee while cradling bags of organic treasures.
Fresh with enthusiastic vibe, oh! and parking.... don't you love great parking?
Pop up village at a vintage packing house full of other very eager upbeat marketeers.
I found Orange Grower Farmers Market Saturday, on Cypress Street in Old Town Orange.

Farmers Market Mushroom Galette with Rosemary Asiago, Thyme and Dried Tomato
Basic pie pastry;
1 1/4 cups all-purpose flour
1/4 tsp. salt
1/2 cups unsalted butter, chilled and cut in little pieces
1/4 cup ice water
Topping
12 ounces fresh mushrooms, such as crimini, oyster and shiitakes
3/4 cup red onions, sliced
2 garlic clove, minced
1/2 teaspoon chopped fresh thyme
2 teaspoons Dijon mustard
1/4 cup sun dried tomatoes packed in oil
 6 ounces Asiago with rosemary or other good herb infused semi soft cheese
2 tablespoons olive oil
Pastry
1. In a chilled bowl, combine the flour and salt. Cut in the cold butter a pastry blender, until the mixture resembles coarse meal.
2. Create a well in the center, add a few dribbles of the cold water, mix with your fingertips, repeat with the remaining water until flour is incorporated and a soft dough is made. Form dough into a ball, careful to not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour. Roll out into a 12' circle when ready, can be made ahead and kept frozen.
Topping
 1. In a large fry pan over medium heat, add the oil, then the onions, saute stirring occasionally, about 3 minutes. Add the garlic, continue to cook, stirring, for 1 minute more. Increase the heat to high, add the fresh mushrooms, and saute until the mushrooms are tender and any liquid they released has completely evaporated, about 5 minutes. Remove from heat and cool.
2. Place pie pastry on an ungreased baking sheet. Spread pastry with Dijon mustard and thyme, add the cooled mushrooms mixture over the dough, slice and lay cheese over the top up to1/2-inch from the edge. Make a border by folding over the mushrooms and cheese 1/4 inch, pleating the edge to make it fit.
3. Bake until golden brown, in a preheated oven at 375°F, 30 minutes. Remove from the oven, let stand for 5 minutes, then slide galette onto a serving plate. Cut into wedges to serve . Serves 4-6