Mushroom and époisses pithiviers
- December 2013
- Serves 2
- Takes 40 minutes to make, 25 minutes to cook, plus chilling
These beautiful puff-pastry pies filled with oozing melted cheese and mushrooms are irresistibly good. They make a stunning festive main course for vegetarians.
- Vegetarian recipes
- 65.7g (33.5g saturated)
- 22.1g protein
- 53.8g (3.5g sugars)
- 4.2g fibre
- 2.3g salt
The key to this dish is to fry the mushrooms on a high heat to remove as much of the liquid as possible, then push all the air out before sealing the pastry edges.
Make the pithiviers to the end of step 6 the day before. Keep covered in the fridge before baking as in step 7.
Epoisses is a washed rind soft cheese from Burgundy. Use one that’s not quite ripe, straight from the fridge, as it’s easier to handle. It is made using animal rennet, so substitute a good vegetarian brie if you’re cooking for non meat-eaters.
Splash out on a soft, mellow red Burgundy. Givry or Marsannay are good value.
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