This galette features blue oyster and maitake mushrooms, with a crispy reishi pastry crust, bok choy, and a cheesy lily bulb spread. Lily bulbs are root vegetables that are edible which looks similar to garlic. They taste like water chestnuts, but much sweeter! To clean fresh lily bulbs, peel the petals while rinsing under running water because dirt gets lodged between the petals. It has a long shelf life which can last up to a few months when it is kept refrigerated.
Lily bulbs are widely grown and cultivated in Asia especially in China, Japan, and Korea. Is it grown in both northern and central regions in China. Fresh lily bulbs can be bought in-season from spring towards the end of summer. Lily bulbs are considered to be yin in character, as it has a cooling effect on the body making it ideal to consume during summer. Medicinally, it helps to relieve symptoms of lung congestion, coughing or asthma.
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Author:
Five Seasons TCM
Ingredients
Dough
1 cup all purpose flour and 1/2 whole-wheat flour
1/2 teaspoon fine sea salt
2 tablespoons sugar
1 stick cold unsalted butter, cut into 16 pieces
1/4 cup ice water
Mushroom and Lily Bulb Garnish
1 fresh lily bulb (or ½ cup dried and pre-soaked for an hour) 百合
3 cups of Maitake mushroom, chopped 菌菇
3 cup of Blue Oyster mushroom, chopped 平菇
4 heads of bok choy
2 tbsp butter 黄油
1 tsp soy sauce 酱油
2 tbsp nutritional yeast 营养酵母
brown sugar to taste 黑糖
1 free-range egg (as egg wash) 鸡蛋
Directions
For the Crust
In a small bowl, combine: flour, Reishi powder, sea salt, sugar, and butter with a fork to form a rough, sandy mixture. Add vodka and water little by little to form a dough. Do not over-knead!
Form batter into small circular forms and wrap each individual roll in plastic wrap. Let this sit in the freezer for at least 30 minutes while you continue cooking.
Mushroom-Lily Bulb Filling
Next, in a small pot, cover the lily bulb with water and boil until everything softens for about 30 mins. You may need to add water in the process to make sure they are moist and eventually turn into a paste-like texture. (Option to use a hand held blender or blender at this step to make a cheese-sauce, lily bulb paste). If using dried lily bulb, this step will take a bit longer because you will need to rehydrate the bulbs.
Season the cooked lily bulb with soy sauce, nutritional yeast and sugar.
In a large frying pan, melt the butter. Once the pan is hot, sauté mixture of oyster and maitake mushrooms. Season with all-natural soy sauce, nutritional yeast, sugar and butter if needed. Sauté this mixture until the excess water is well evaporated.
Once liquid has evaporated, add in finely chopped bok choy and stir until combined. After sautéed thoroughly, set aside and let cool.
Assembly of Galette
Once the individual crust doughs are chilled through, remove from the freezer and roll out dough with a rolling pin. Make sure that the dough is not too sticky and roll out until in a larger circular form.
Place a thin layer lily bulb spread at the center of the dough. Top the lily bulb spread with a handful of the chilled sautéed mushroom mixture. Shape the pastry as pictured below. Place on a greased baking pan and brush the crust with egg wash. Bake the galettes for 40 minutes until the crust is golden brown.
