Mushroom pithivier

  • serves 4

This recipe for mushroom pithivier comes from Piquet restaurant, London where they make it with snails. This veggie version is bound to impress even the fussiest guests



  • button mushrooms 500g, cleaned
  • unsalted butter
  • shallot 1 large, finely chopped
  • garlic 1 clove, crushed
  • thyme 1 sprig, leaves picked
  • double cream 80ml
  • wild mushrooms 200g of mixed, cleaned
  • vegetable oil for frying
  • puff pastry 500g block
  • egg yolks 2, for glazing
  • flat-leaf parsley a few leaves, to serve
  • plain flour 60g
  • whole milk 200ml
  • egg 1, beaten
  • chives finely chopped to make 2 tbsp 


  • Step 1

    Tip the button mushrooms into a blender and pulse until finely chopped. Melt a knob of butter in a frying pan, and fry the shallot, garlic and thyme leaves for a few minutes, until soft. Add the blitzed mushrooms and cook until the liquid has evaporated and the mushrooms are dry, about 8-10 minutes.

  • Step 2

    Add the double cream to the duxelle (the mushroom mix you have made in the previous step), and reduce until the cream coats the mushrooms, then season.

  • Step 3

    Fry the wild mushrooms in a separate pan with a little vegetable oil until soft, about 1 minute. Once cooked, drain off the excess water. Roughly chop half of them then add them to the duxelle mix (keep the other half for serving). Leave to sit at room temperature until needed.

  • Step 4

    To make the pancakes, tip the flour into a bowl with a pinch of salt and sugar. Make a well in the centre and whisk in the milk and egg until you make a smooth batter. Add the chives and leave to rest for 1 hour.

  • Step 5

    Heat a non-stick frying or crêpe pan, and brush lightly with oil. Pour in a ladleful of the batter, and swirl around the pan to make a thin pancake of about 18cm in diameter. Flip, and cook for another minute on the other side. They should be lightly golden on both sides – you want them a little underdone so they’re mouldable. Repeat with the remaining batter to make four thin pancakes. Stack with pieces of baking paper between them.

  • Step 6

    Roll the puff pastry out to the thickness of a £1 coin on a lightly floured worksurface. Using sideplates as a guide, cut out 8 discs of puff pastry, the 4 bases need to be around 10cm in diameter and the tops need to be around 14cm in diameter. Put the pastry circles on a baking tray, and chill in the fridge for 30 minutes.

  • Step 7

    To make the pithivier, put a pancake onto a set of digital scales and zero it, then spoon 70g of mushroom mix and gather up the sides to form a small pouch. Turn this upside down and put onto the smaller, 10cm base disc of pastry. Brush the remaining outside edge of the base layer of pastry with a little water and then put the 14cm circle of pastry, on top. Press the two layers together so that there are no air bubbles and the surface is smooth. Be careful not to stretch the pastry too much.

  • Step 8

    Press down with a round cutter or trim with a knife to give a neat, round edge. You’ll need a 1cm lip on the outside edge. Chill in the fridge for 10 minutes.

  • Step 9

    Whisk the egg yolks with a pinch of salt (do not add water or milk). Brush the egg wash over the pithiviers and put them back in the fridge to set for at least 2 hours. Egg wash them again and chill for at least another hour.

  • Step 10

    Heat the oven to 200C/fan 180C/gas 6. Score the tops with the back of a small knife, marking lines in a spiral from the
    centre outwards, as shoen in the picture, above. Bake until the pastry is well cooked, crisp, and dark brown in colour, about 15-20 minutes.

  • Step 11

    Serve with the remaining wild mushrooms, and some parsley leaves.

Nutritional Information

  • Kcals 806
  • Carbs 57.2g
  • Protein 18.9g
  • Fat 54.4g
  • Sugars 6.6g
  • Salt 1.2g
  • Saturates 25.7g
  • Fibre 5.9g