Ingredients
- 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
- For the 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
- Into a pan, add the blitzed button mushroom mix and cook over a medium to high heat, stirring occasionally, for 10-15 minutes, until all the liquid has evaporated. It is very important that the mix becomes as dry as possible. Allow to cool slightly then stir through the grated Parmesan and finish the mix with a pinch of salt and pepper, then transfer to a small bowl and allow to cool.
- Peel the portobello mushrooms and remove the stems. Heat a nonstick frying pan and the oil and butter. Place the portobello mushrooms in the pan and cook for four minutes, then turn them over and cook for four minutes on the other side. Season with salt and pepper, remove from the pan and allow to cool.
- Line two small bowls with cling film. Spoon in a thin layer of the blitzed mushroom mix, followed by a cooked portobello mushroom. Add another layer of mushroom mix and another portobello mushroom. Add another thin layer of mushroom mix, a portobello mushroom, and finish with a smoothed-out layer of mushroom mix. Then place in the fridge for an hour to set.
- Preheat the oven to 200 degrees. Dust a worktop with some flour. Roll the pastry out and cut out two small squares of pastry (slightly bigger than the bowls used to set the filling) and two bigger squares of pastry. Remove the small bowls from the fridge and place carefully upside down on the smaller squares of pastry, then remove the bowl and the cling film. Brush the base of the pastry with some egg wash, then place the larger square of pastry on top. Gently press the top sheet of pastry down, sealing in the filling and sticking it to the base sheet of pastry, then cut around the base in a circle. Decorate the pastry with any offcuts or by scoring with a small knife, then place in the fridge for 15 minutes. Remove from the fridge and place on a baking tray lined with a sheet of parchment paper. Brush with egg wash and bake for 30 minutes at 200 degrees.
- While the pithivier is baking, make the green goddess sauce. Add the parsley, mint, chives and capers into a blender with approximately 100ml of olive oil and blend until a paste is formed. Remove from the blender and place in a bowl. Season with salt, pepper and the lemon juice, then stir through the crème fraîche just before serving.
- Remove the pithivier from the oven after 30 minutes and allow to sit for 10 minutes before slicing and serving with a spoon of the green goddess sauce.
