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1
Warm the canola oil and butter in large saute pan over medium heat.
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2
Add the mushrooms and cook slowly, stirring frequently, for 5 minutes, or until the mushrooms release their juices.
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3
Continue cooking until all their moisture evaporates.
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4
Add the shallots and cook for 3 minutes.
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5
Strip the leaves from the thyme sprigs and add to the pan; discard the stems.
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6
Season with the salt and pepper.
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7
Remove from heat.
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8
Place the potatoes in a large bowl.
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9
Drizzle with the olive oil and toss until well coated.
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10
Place 2 medium nonstick saute pans over medium heat.
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11
Place 1 potato slice in the center of each pan.
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12
Use one-quarter of the potatoes per pan, carefully form circles of slightly overlapping potato slices around the center slices, letting them fall slightly over the edge of the pan.
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13
Season with salt and pepper.
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14
Cook for 4 minutes.
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15
If any gaps form between the slices, patch with slices cut to fit the gap.
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16
Place 1/4 of the mushroom mixture in the center of each galette and evenly spread it out to cover the potatoes.
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17
As the potatoes become soft and flexible, begin folding them inward so that they slightly enclose the mushrooms and form a perfect disk-shaped galette.
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18
Cook for 25 minutes, turning occasionally so that the potatoes do not burn or become to brown.
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19
Serve once the galette is crisp and holds it's shape, warm or at room temperature.
