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This easy Grain-Free Mushroom and Sauerkraut Galette is made with a flavorful blend of mushrooms, shallots, and crunchy sauerkraut for the most delicious gluten-free savory galette!

Mushroom Sauerkraut Galette

This easy Grain-Free Mushroom and Sauerkraut Galette is made with a flavorful blend of mushrooms, shallots, and crunchy sauerkraut for the most delicious gluten free savory galette!

COURSE Side Dish
Cuisine American
PREP TIME 20 minutes
COOK TIME 40 minutes
TOTAL TIME 1 hour
SERVINGS 6

INGREDIENTS

  • 1 tbsp coconut oil
  • 2 shallots thinly sliced
  • 2 cloves garlic minced
  • 8 oz shiitake mushrooms thinly sliced
  • 8 oz cremini mushrooms thinly sliced
  • 8 oz white mushrooms thinly sliced
  • 1/2 cup Bubbies Sauerkraut
  • 1/2 cup cheddar cheese optional
  • 1/4 tsp sea salt
  • 5 springs fresh thyme

For crust:

  • 1.5 cups cassava flour
  • 1/2 cup coconut oil softened
  • 1 egg
  • 1/4 tsp salt
  • ½ cup cold water
  • 1 egg whisked for egg wash

INSTRUCTIONS

  1. To make crust, cut coconut oil into flour with a fork until crumbly. Stir in egg, salt, and water until well combined. Set aside.

  2. To make filling, heat oil in a large skillet over medium heat. Add garlic and shallots and saute for 2-3 minutes, then add mushrooms and cook until caramelized, 4-5 minutes. Remove from heat and stir in sauerkraut, cheese (if using), thyme, and salt. Cool before filling the crust.

  3. Preheat oven to 400 F.
  4. Roll the dough out on a large circle on parchment paper dusted with cassava flour. Place the cool mushroom filling on the crust, leaving about an inch and a half of dough around the edges to fold in.
  5. Fold in the edges, pressing lightly to seal.
  6. Brush the crust with the egg wash.
  7. Bake in the preheated oven for 30-40 minutes, or until golden on the edges.
  8. Allow to cool for 10 minutes, then enjoy!