Submitted by Missy Gottlieb

• 1 8-oz. pkg. refrigerated crescent rolls
• 2 cups sliced mushrooms (8oz.)*
• 3 cloves garlic, pressed
• 2 Tbl. olive oil or melted butter**
• ½ cup grated Parmesan cheese, divided
• ¼ cup chopped fresh flat-leaf parsley
• 1 tsp. dried oregano
• Salt to taste

Preheat oven to 375 degrees.  Unwrap crescent rolls and unroll into 8 triangles and place ungreased baking sheet arranged to form an 8-pointed star.  Pointed tips should face away from center of star.  Start by placing one triangle in 12 o’clock position, one in 6 o’clock position, one at 3 o’clock and one at 9 o’clock.  Place remaining 4 triangles in remaining empty spaces.  Edges of dough triangles should overlap each other slightly, but there will be a hole in center of star.  Using your fingertips, press down on dough to seal edges where they overlap.  To fill hole, press base of each triangle toward center until hole is evenly covered with dough.  Then, using your hand, press down on dough so that it is flat, with no gaps.

Place mushrooms, garlic, olive oil or butter, ¼ cup Parmesan cheese, parsley and oregano in mixing bowl and stir to combine.  Season with salt.  Spoon mushroom filling into center of dough, then pull tips of dough up and fold over filling to meet at center on top.  There will be gaps between triangles of dough on top of filling.  Press down slightly on bundle.  Sprinkle remaining ¼ cup Parmesan cheese over top of Galette.

Bake Galette 22 to 25 minutes until crust is deeply browned and mushroom filling bubbles.  Remove Galette from oven, run a metal spatula underneath to loosen it; then slice into wedges and serve warm.  Makes 6 to eight servings. ***

*I use 12 oz. fresh pre-sliced mushrooms because that was the package I had and it seemed too little to save and too much to waste, so I used it all.  I also knew that the mushrooms would cook down and more mushrooms would make  puffier bundle in the end.
** I used 3 or 4 tbl. Because the mushrooms seemed to absorb it all and I didn’t know what would be enough.  I’m not sure I needed that much because the liquid from the mushrooms would have provided additional moisture and, in the end, there was more moisture in the pan that would eventually have weakened the bottom, so I put paper towels under the edges to soak up the liquid when it came out of the oven.
***I found that if it is cooled sufficiently, it will slice better.  It tastes fine when slightly warm.  Does not need to be hot.  When cooler, you can make more slices.