Cabbage and mushroom galette from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • sharone7 on June 22, 2021

    I kind of made this a fridge dump galette--added a little leek, used a combo of shiitake and cremini mushrooms, and did a mix of cabbage and roughly chopped spinach. I also threw in some grated gruyere but forwent the egg because I didn't want to hard-boil just one. With a premade crust this was pretty easy but not that quick because of all the chopping.

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