Cabbage and Mushroom Galette

This was very reminiscent of Vegetarian Epicure’s Russian Vegetable Pie, but less fussy to make. I could not bear the thought of another very buttery crust, especially when the original recipe she mentioned called for a yeast version. I was able to find that recipe: http://www.publicradio.org/columns/splendid-table/recipes/bread_thanksgiving.html I successfully used resuscitated dried mushrooms for the 4 ounces of fresh. I made this again the same way and even remembered the outstanding and simple horseradish sauce, it added a lot. I did not brush the outside of the galette with egg this time, but would the next time, it makes it more substantial and also looks even more beautiful.