Show-Stopper Mushroom Pithivier Recipe
Prep Time:
4 hours, 30 minutes
Cook Time:
1 hour, 40 minutes
Servings:
8 servings
Ingredients
  • 2 tablespoons olive oil
  • 3 tablespoons butter, divided
  • 2 pounds mixed wild mushrooms, sliced
  • Salt, to taste
  • Ground black pepper, to taste
  • 2 shallots, minced
  • 4 garlic cloves, minced
  • ¼ cup white wine
  • ¼ cup vegetable or chicken stock
  • ½ cup crème fraîche or sour cream
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh thyme leaves
  • 1 (1.1 pound) package frozen puff pastry, defrosted for about 15-20 minutes at room temperature
  • 1 large egg
Directions
  1. In a large pan, heat the oil with 2 tablespoons of the butter over medium until the butter is melted.
  2. Brown the mushrooms in the butter and oil mixture for 14-16 minutes, stirring occasionally. Season with salt and pepper.
  3. Create a well in the center of the mushrooms and put the rest of the butter in the hole, along with the shallots. Cook the shallots for 1-2 minutes until they soften, stirring occasionally.
  4. Stir the garlic into shallots and cook it for 1 minute.
  5. Stir the mushrooms mixture and cook for 4-5 more minutes until the shallots and garlic are brown.
  6. Pour the wine into the vegetables and cook it for 1 minute, then stir in the stock and turn off the heat.
  7. Stir the crème fraîche, mustard, and thyme into the mushroom mixture, then season with salt and pepper once again to taste.
  8. Put the mushrooms in an 8-inch bowl lined with plastic wrap, then wrap the bowl in additional plastic and refrigerate it for 4-12 hours.
  9. Preheat the oven to 375 F.
  10. Lay one sheet of puff pastry onto a cutting board lined with parchment paper.
  11. Put the mushroom mound in the center of the pastry sheet, then take off the plastic wrap.
  12. Beat the egg with a splash of water and brush it around the mushroom mound.
  13. Top the mushrooms with the other sheet of puff pastry, smoothing it as necessary to cover.
  14. Trim the excess puff pastry, leaving a 1 ½- to 2-inch border around the mushrooms. Fold the dough under itself and crimp or flute the edges to seal, then cut a small hole in the top of the pastry to release steam.
  15. As an optional step, use small paring knife to mark lines from the center of the pithivier down to the bottom, or use cookie cutters to cut the excess dough into decorative shapes to place onto the pivithier.
  16. Brush the exterior of the pastry with egg wash, including any dough decorations, if used.
  17. Transfer the pastry mound to a parchment-lined baking sheet, then bake for 75-90 minutes until golden brown.
  18. Let the pastry rest for 15 minutes before cutting into it.