Crispy Mini Mushroom Galettes

Rinse the mushrooms briefly under cold water, pat dry thoroughly, and toss with lemon juice to prevent discoloration. Chop them finely and set aside.

In a wide skillet, melt the butter over low heat. Add the onion and garlic and sauté gently for about 2 minutes until soft and fragrant, without browning.

Increase the heat to medium-high, add the mushrooms, and cook while stirring occasionally until all their moisture has evaporated and the mixture is fairly dry.

Remove the pan from the heat and allow the mushroom mixture to cool slightly so it does not scramble the eggs.

In a mixing bowl, beat the eggs, then whisk in the cream until smooth and well combined.

Sift the flour into the egg mixture, stirring until no lumps remain. Season with salt, black pepper, and chopped basil.

Fold the cooled mushroom mixture into the batter until evenly distributed.

Heat about 2 cm of neutral oil in a frying pan over medium heat. Once hot, spoon small portions of the mixture into the oil and gently flatten them into mini galettes.

Fry for 6–8 minutes per side, turning carefully, until deeply golden and cooked through. Work in batches if needed to avoid overcrowding.

Transfer the galettes to a paper towel-lined plate to drain excess oil. Serve hot for best texture and flavor.