Page 50 - COMING UNSTUCK by Sara tuck
P. 50
brie & mushroom It is part of my mission
in life to ensure that
pithiviers vegetarians don’t miss out
on the good stuff – these
are incredibly rich and
outrageously decadent,
(melty cheesy mushrooms in pastry) and freeze well too!
Serves 6-12 Put the cheese in the freezer to chill. Put the dried mushrooms
(depending on appetite!) in a heatproof bowl and cover with ¼ cup boiling water then
leave to rest for 15 minutes. Drain the reconstituted mushrooms
280g (10 oz) round of brie well and chop finely. Heat the oil in a large frying pan over
or camembert a gentle heat then cook the garlic and shallot together for
10g (½ oz) dried porcini 3-4 minutes. Increase the heat and add both lots of mushrooms,
mushrooms season with salt and pepper and cook, stirring occasionally, for
2 tbsp olive oil another 10 minutes. Add the sherry and cook a few minutes
2 cloves garlic, crushed more until the mushrooms are quite dry. Put in an uncovered
1 shallot, finely chopped container and chill in the fridge. Roll pre-rolled pastry out
350g (12 oz) mixed mushrooms, slightly so that you have enough room to cut out four circles.
finely chopped (I use Swiss Two circles should be 2cm (¾ in) wider than the circumference
Brown and field mushrooms) of the brie, and two circles should be 4cm (1½ in) wider than
sea salt & freshly ground pepper the circumference of the brie. Starting from the centres of the
1 tbsp sherry bigger pastry rounds, mark 6-8 curved, very light knife slashes
300g (10½ oz) good-quality – only just breaking the surface. Remove the cheese from the
ready rolled butter puff freezer and use a serrated knife to slice it in half horizontally
(flaky) pastry so that you have two brie circles. Place each cheese half, cut
1 egg, lightly whisked side up, in the middle of the smaller pastry rounds. Top each
1 tbsp sesame seeds with half of the mushrooms – spread to cover the top evenly.
Brush the exposed pastry edges with egg wash and top with the
larger pastry rounds. Press the edges of the pastry together and
trim neatly. Brush with remaining egg wash and sprinkle with
sesame seeds. Use your thumb or the tines of a fork to press the
edges together securely. Refrigerate for half an hour while
the oven preheats to 190˚C (375˚F) and put a baking tray in
the oven to heat up.
Cook the pithiviers on the hot baking tray for 20-25 minutes
until golden and flaky. Rest for a few minutes then slice each
into 6-8 wedges to serve with drinks or with a small green
salad, as an entrée. I serve mine with a little cranberry relish,
but they would also be great with apricot chutney or a little
quince paste.
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