Mushroom and Parmesan Pithivier With Green Goddess Sauce

Ingredients

Pithivier

• 400g button mushrooms, blitzed to a fine crumb in a food processor
• 30g grated parmesan
• Sea salt and black pepper
• 6 small to medium portobello mushrooms
• 1tbs vegetable oil
• 15g butter
• Plain flour, for dusting the worktop
• 1 sheet of pre-rolled puff pastry
• 1 egg yolk, for egg wash

Green Goddess Sauce

• Handful of fresh parsley
• Handful of fresh mint
• Handful of fresh chives
• 2tbs capers
• 100ml olive oil
• Sea salt and black pepper
• Juice of half a lemon
• 1tbs crème fraîche

Directions

1. Prepare the mushroom duxelles: Add the blitzed button mushrooms to a pan over medium-high heat.

   1. Cook for 10-15 minutes, stirring occasionally, until all liquid has evaporated and the mix is as dry as possible.
   2. Allow to cool slightly, then stir in the grated Parmesan, salt, and pepper.
   3. Transfer to a bowl and allow to cool completely.

2. Cook the portobello mushrooms: Peel the mushrooms and remove the stems.

   1. Heat vegetable oil and butter in a nonstick frying pan.
   2. Fry the mushrooms for four minutes per side, season with salt and pepper, then remove and cool.

3. Assemble the filling: Line two small bowls with cling film.

   1. Layer the ingredients: start with a thin layer of the blitzed mushroom mix, then a portobello mushroom.
   2. Repeat layers (another mushroom mix layer, another portobello, etc.) until finished, ending with a smoothed-out layer of mushroom mix.
   3. Place in the fridge for one hour to set.

4. Assemble the pastry: Preheat the oven to 200°C.

   1. Dust a worktop with flour and roll out the puff pastry.
   2. Cut two small squares (slightly larger than the bowls) and two larger squares.
   3. Place the chilled mushroom fillings upside down onto the smaller squares and remove the bowls/cling film.
   4. Brush the base pastry with egg wash, place the larger square on top, and press gently to seal.
   5. Cut into a circle, decorate/score the top, and chill in the fridge for 15 minutes.

5. Bake: Place on a tray with parchment paper, brush with egg wash, and bake for 30 minutes.

6. Make the sauce: While the pithivier bakes, blend parsley, mint, chives, capers, and olive oil into a paste.

   1. Season with salt, pepper, and lemon juice.
   2. Stir through the crème fraîche just before serving.

7. Serve: Let the pithivier sit for 10 minutes after baking before slicing and serving with the sauce.