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Wild Mushroom Pithivier
Essential Cuisine

Recipe Inspiration

Wild Mushroom Pithivier

Wild Mushroom Pithivier
PREP TIME: 30 mins
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.


50ml olive oil

1kg mixed wild mushrooms, cleaned and sliced

30g butter    
200g shallot, peeled and finely diced 

20g garlic clove, peeled and crushed

50ml dry sherry

100ml double cream

25g Essential Cuisine Wild Mushroom Glace

Salt and ground pepper

5g fresh tarragon, finely chopped

200g Brillat-Savarin Affine aux truffes, cut into 1cm pieces

Plain flour, to dust

500g all butter puff pastry

1 beaten whole egg


  1. Preheat an oven to 180◦c.

  2. Heat a little oil in a suitable frying pan. Quickly fry the mushrooms in batches until golden brown, remove and keep warm.

  3. In the same pan, heat the butter and gently fry the shallots and garlic till softened, but without too much colour.

  4. Deglaze the pan with the sherry and reduce by half, stir in the cream and wild mushroom glace, simmer until a thick coating consistency is achieved. Stir in the cooked mushrooms, adjust the consistency and season to taste with salt and ground pepper. Blast chill to fridge temperature.

  5. Flour a work surface and roll out half the pastry to a thickness of 3mm. Cut out a 10” circle and place on a greased baking sheet. Spoon half of the cooled mushroom mixture onto the circle, leaving a border all around the edge.

  6. Evenly sprinkle the cubes of cheese over the mix, then spoon the remaining mix on top to cover the cheese. Brush the border with a little beaten egg.

  7. Roll out the remaining pastry to 3mm and cut out an 11” circle. Carefully lay this over the mix and smooth down to expel any air. Seal the edges firmly together and crimp, brush with the egg and chill down for 1-2 hours.

  8. Remove from the fridge and egg wash once more, score curved lines from the centre to the edge of the pastry with a sharp knife. Bake for 35-40 minutes until golden brown and the pastry is cooked.

  9. Cut 10 equal wedges from the pithivier, taking care with the oozing cheese centre. Serve with a crisp salad and a chutney of your choice.

This recipe features...

Wild Mushroom Glace

Wild Mushroom Glace

From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

Eat Street Recipe Book

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