Mushroom, Truffle and Blue Cheese Pithivier

By James Bacon

Why not treat your special person to this super tasty decadent Heart shaped pithivier on Valentines day. The flavours of the filling are so big and luxurious and encased in beautiful golden puff pastry you’ll never fail to impress (even if your heart shape is a bit wonky).

Kitchen tools needed:

• Cole & Mason Hoxton Mills
• Cole & Mason Ashden Acacia Mezzaluna Hachoir Herb & Chopping Board
• Large frying pan
• Pastry brush
• Heart shaped mould

Prep: 15 min  

Cook: 1hr 10 mins plus over night chilling 
 
Difficulty: Medium

Serves: 2 with leftovers

Ingredients:

• 2x 320g packs of puff pastry
• 500g mushrooms (use as many different kind as you can)
• 30g dried Porcini mushrooms (roughly chopped)
• 3 banana shallots (roughly chopped
• 4 cloves of garlic (grated)
• 70g roughly chopped mixed nuts (I used pecans and walnuts)
• 100g mild creamy blue cheese (I use Dolcelatte)
• 1tbs Dijon Mustard
• 1-2tsp white truffle oil (optional)
• Large handful of parsley
• 30g unsalted butter
• 2 tbs of olive oil
• 2 tbs panko breadcrumbs
• 1 egg
• Salt & lots of Pepper from the lovely mini Cole and Mason Hoxton mills
  

Method: 

1. Boil the kettle and pour 300ml of water in to a measuring jug and then add the dried Porcini mushrooms to hydrate.
2. Heat the butter and oil in to a large frying pan on medium heat, add the shallots and cook until soft and beginning to caramelise, about 7 mins, then add the garlic and Thyme leaves and cook for 3 mins. Add the roughly chopped mushrooms (not the porcini yet) and cook them until all the water has come out and they start to caramelise, about 7-10 mins.
3. Take the porcini mushrooms out of the jug (DO NOT THROW THE LIQUID AWAY!) and roughly chop them and add the the rest of the mushroom mix, now add the Dijon mustard, mixed nuts, Truffle oil (if using, and I strongly recommend using) and the creamy Dolcelatte and cook until everything has incorporated, if the mixture starts to get too sticky just pour some of the porcini liquid in to loosen it up. Season with salt and lots of pepper and finally mix in the parsley.
4. When the mixture is seasoned to your liking pour the mixture in to a cling film lined heart shaped dish mould/dish and refrigerate to firm up. If you don’t have a heart shaped mould/dish just chill the mixture in a bowl and you can roughly make a heart shape as the mixture is quite pliable. Chill over night
5. Pre heat the oven to 180 degrees and remove the pastry from the fridge and gently roll out on to a sheet of greaseproof paper. Sprinkle the panko over one of the sheets of pastry where the filling will go (this step prevents a soggy bottom) and tip out the heart shaped mixture on to it, if you don’t have the mould then separate the mixture in the three, roll two in to balls and make a rough triangle out of the third, place in the centre of pastry sheet the two balls at the top and the triangle pointing down, with a spatular or knife push them together and make a heart shape (take your time)
6. Beat an egg and brush round the edge of the heart a (about an inch), carefully place the second sheet over and using the sides of your hands tightly shape the pastry and then trim around the heart (about an inch) and crimp with a fork
7. Use the rest of the egg and brush over the pithivier and lightly score a nice pattern with the back of a pairing knife and cut a little hole in the middle
8. Bake in the centre of the oven for around 40 minute or until the pastry in golden brown.
9. Enjoy!
   

TIP:

Let it rest for at least 5mins for the filling to set slightly so you get a nice neat slice.