• Mushroom and Asparagus Galette


This recipe comes from our first zoom cook-along class with Market chef Beth Jones. Join the Mill City Cooks Facebook group for acess to our free monthly classes and weekly market inspiration from fellow shoppers, vendors and our market chefs.

A seasonal galette is a great way to showcase produce and cheese you find at the market each Saturday. This rustic crust is made with Kernza®, a perennial grain developed by the University of Minnesota. Kernza® flour is available at Lakewinds Food Co-op, but if you can’t find it, you can substitute whole wheat flour or use all AP flour. This recipe makes 3, 9-inch crusts, so pop a couple in the freezer for next time!

Mushroom and Asparagus Galette


Kernza® Pie Crust

  • 2 cups Baker’s Field or Sunrise Flour Mill pastry flour
  • 1 cup Kernza® flour
  • 1 teaspoon salt
  • 1 ¼ cup butter, ice cold, cut into small pieces
  • 1 egg
  • 5 Tablespoons cold water
  • 1 Tablespoon white vinegar

Mushroom and Asparagus Galette

  • 1 pie crust from Kernza® Pie Crust recipe above
  • 1-2 Tablespoons sunflower oil, or other neutral oil
  • 6-8 ounces Northwoods shiitake mushrooms, stems removed, caps cut into ¼ inch pieces
  • ¾ teaspoon coarse salt
  • Freshly cracked black pepper to taste
  • 1 teaspoon fresh thyme, minced
  • 4-5 ramps or spring onions, washed dried, roots trimmed, and cut into a thin julienne
  • 4 cups of greens such as arugula, or spinach, washed and dried
  • 6-8 spears asparagus, washed, ends trimmed and cut into 1 inch pieces
  • 1 cup crumbled fresh cheese from Shepherd’s Way, Cosmic Wheel or Singing Hills
  • 1 egg


First, make the dough. Mix the flours and salt in a large bowl. Break up the butter and mix gently into the flour. Using a pastry cutter, or your hands, cut the butter into the flour until the mixture resembles a coarse meal, with pieces of butter still visible. In a small bowl, mix the egg, water and vinegar. Make a well in the flour, and begin working the liquid into the flour. Mix until just combined, and avoid the urge to knead the dough!! Kneading will lead to tough pie crust!! Divide the dough into three equal pieces, and form into disks. Wrap in plastic wrap, and refrigerate for ½ an hour before using. Crusts can also be frozen at this point for up to 3 months.

Preheat the oven to 425. Heat the oil in a medium sauté pan over medium high heat. Add the shiitakes, salt, pepper, and thyme and cook until caramelized, about 3-4 minutes. Add the ramps and cook for 1 minute. Allow the mixture to cool completely.

Roll out the pie crust into a 10 inch round, and place on a large baking sheet that has been lined with parchment paper. Spread the shiitake/ramp mixture over the center of the crust, leaving a 1 ½ inch edge. Top with the greens, and asparagus. Sprinkle on the cheese, and fold the edges of the galette over the filling to make a rustic edge. In a small bowl, mix the egg with 1 tablespoon of water, and brush onto the overturned edges. Bake for 30-40 minutes, or until golden brown. The galette can be served immediately or at room temperature.

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