feat: add Crispy Mushroom Galette. Fixes #1286.

docs/breakfast/crispy-mushroom-galette.md

@@ -0,0 +1,109 @@
+---
+comments: true
+tags:
+  - breakfast
+  - claire-saffitz
+---
+# :mushroom: Crispy Mushroom Galette
+
+![Crispy Mushroom Galette][1]{ loading=lazy }
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 6 | 1.80 hours |
+
+## :salt: Ingredients
+
+- :olive: 2 Tbsp olive oil
+- :leafy_green: 2 large leeks
+- :hotdog: 1 Tbsp grainy Dijon mustard
+- :salt: some salt
+- :salt: some pepper
+- :olive: 2 Tbsp olive oil
+- :mushroom: 1 lb shiitake, cremini, oyster, and/or maitake mushrooms
+- :garlic: 5 cloves garlic
+- :herb: 2 sprigs rosemary
+- :flatbread: 1 flaky olive oil dough
+- :ear_of_rice: some flour
+- :olive: some olive oil
+- :bread: 2 Tbsp panko bread crumbs
+- :microbe: 2 tsp nutritional yeast
+
+## :cooking: Cookware
+
+- 1 medium skillet
+- 1 medium bowl
+- 1 baking sheet
+- 1 parchment paper
+
+## :pencil: Instructions
+
+### Step 1
+
+Arrange an oven rack in the center position and preheat the oven to 350°F. Line a rimmed baking sheet with parchment
+paper and set aside.
+
+### Step 2
+
+In a medium skillet (preferably cast-iron), heat 2 tablespoons of the olive oil over medium heat until shimmering. Add
+the leeks and cook, stirring often, until softened and translucent, 5 to 8 minutes. Reduce the heat to low and continue
+to cook, stirring occasionally and adding a splash of water to the skillet as needed if the leeks are starting to brown,
+until they're very tender and starting to break down, another 15 to 20 minutes. Remove the skillet from the heat and
+stir in the grainy Dijon mustard. Season with salt and pepper. Scrape the mixture into a medium bowl and set aside to
+cool.
+
+### Step 3
+
+Wipe out the skillet and set it back on the stove for the mushrooms.
+
+### Step 4
+
+Add 2 tablespoons of the olive oil to the same skillet and heat over high heat until shimmering. Add half of the
+shiitake, cremini, oyster, and/or maitake mushrooms, 2 of the smashed garlic cloves, and 1 of the rosemary  sprigs. Toss
+the mushrooms once just to coat in oil, then let them cook undisturbed until they're browned in spots, about 3 minutes.
+Continue to cook, tossing occasionally, until the mushrooms are browned all over, have released their liquid, and are
+tender, 5 to 8 minutes longer. Season the mixture with salt and pepper. Scrape into a separate medium bowl and set the
+bowl aside to cool. Repeat the process in the same skillet with 2 more tablespoons of oil, the remaining mushrooms, 2
+smashed garlic cloves, rosemary sprig, and more salt and pepper. Reserve the skillet again for toasting the panko.
+
+### Step 5
+
+Unwrap the flaky olive oil dough, place it on a lightly floured surface, and lightly dust the top with more flour. Roll
+out the dough, dusting with more flour as needed to prevent sticking, into a round about 12 inches in diameter. If it
+starts to shrink back as you're trying to roll it, cover the dough and let it rest on the surface for 10 minutes, then
+proceed.
+
+### Step 6
+
+Transfer the dough to the prepared baking sheet. Spread the cooled leek mixture across the surface of the dough, leaving
+a 1-inch border all the way around. Scatter the cooked mushrooms and garlic (discard the rosemary) over the leeks.
+
+### Step 7
+
+Using the parchment paper to help you, fold the sides of the pastry up and over the mushrooms, leaving the center open
+and creating a series of evenly spaced pleats all the way around. Press firmly on the pleats to help the pastry adhere
+to itself, then brush the exterior of the pastry with more olive oil. Sprinkle more salt and pepper across the entire
+surface of the tart.
+
+### Step 8
+
+Bake the galette until the pastry is golden brown and the tops of the mushrooms are crispy, 45 to 55 minutes.
+
+### Step 9
+
+While the galette is baking, heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the panko bread
+crumbs, nutritional yeast, 1 grated garlic, and 1 Tbsp rosemary leaves and cook, stirring constantly, until the panko is
+golden brown and the mixture is very fragrant, about 4 minutes. Remove the skillet from the heat, season the mixture
+with salt and pepper, and scrape it onto a paper towel-lined plate to cool.
+
+### Step 10
+
+Finish the galette and serve: Remove the galette from the oven and let it cool before topping with the garlicky panko
+and cutting into slices. Serve warm or at room temperature.
+
+## :link: Source
+
+- Dessert Person
+
+[1]: <../assets/images/crispy-mushroom-galette.jpg>
+