Just before we left town for christmas I managed to make this cabbage mushroom gallete from Smitten-Kitchen. I was feeling so busy, trying to get shopping done, cookies baked and christmas packages sent that I really wanted to just order take-out. However I already bought the shitake mushrooms called for and had sour cream waiting to be used up in the fridge. I really should have made this dish on a weekend, with the chilling and such, it felt like more effort than a weeknight supper should. But we just ate a little bit later than normal, which in reality isn’t that late for our normal and the pie was delicious (as so many Smitten Kitchen recipes are). Of course, 1 1/2 sticks of butter and a 1/2 cup + of sour cream will do that. I pretty much followed the recipe, except we only made half a recipe of the horseradish sauce and that was plenty of sauce for the pie, err galette.
Cabbage and Mushroom Galette from Smitten Kitchen