Mushroom Galette & Risotto Night

Let’s make a cozy, savory dinner together! 🍄🧑‍🍳 Tonight, we’re cooking up a golden, flaky Mushroom and Goat Cheese Galette packed with earthy mushrooms and creamy goat cheese. For the main course, we’ll whip up a bright and zesty Lemon Herb Risotto, the perfect complement to our galette.

Grab your favorite glass of Sauvignon Blanc, light a candle, and settle in for a night of delicious food, cozy vibes, and lots of fun in the kitchen! 🍷✨ Whether you’re cooking along or just here for the vibes, this is a meal you’ll want to make again and again.

Don’t forget to like, comment, and share your favorite part of the meal. Let’s make this cozy night unforgettable!

Shopping List:

For the Mushroom and Goat Cheese Galette

1 sheet puff pastry (store-bought, thawed)
2 cups sliced mushrooms (cremini, shiitake, or button)
1/4 cup crumbled goat cheese
1 small shallot, finely diced
1 clove garlic, minced
1 tbsp olive oil
1 tbsp butter
1 tsp fresh thyme leaves
1 egg (for brushing)
Salt and pepper

For the Lemon Herb Risotto

1 cup Arborio rice
4 cups chicken broth
1/2 cup dry Sauvignon Blanc
2 tbsp olive oil
1 small onion, finely diced
2 garlic cloves, minced
1/4 cup grated Parmesan cheese (optional)
1 tbsp unsalted butter
1 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
1 tsp lemon zest
Juice of 1/2 lemon
Salt and pepper
Wine
1 bottle Sauvignon Blanc (for cooking and pairing)