Pithiviers de champignons – mushroom puff-pastry pie
Preparation
Why this wine?
The Sarabande's ripe tannin and dark fruit take up the earthy mushroom duxelles and give the buttery crust a deep, spicy counterpart.
Beneath a golden puff-pastry dome, scored in a spiral, hides a deep-dark duxelles of wild mushrooms, shallots and thyme. The pithiviers turns mushrooms into a festive centrepiece — earthy, buttery and entirely without meat.
Sweat the shallots and garlic in butter until translucent, add the finely chopped mushrooms and thyme and fry over medium heat for 15 minutes until all the liquid has evaporated and the mixture is dark and dry.
Deglaze with Madeira, reduce briefly, take off the heat and stir in the ricotta and Parmesan. Season boldly and let it cool completely.
Mound the duxelles in the centre of the lower pastry round, leaving a border free. Brush the border with egg, lay the second round on top and press it down firmly.
Brush the top with egg and, with the back of a knife, score the typical curved spiral lines from the centre outwards, without cutting through.
Bake in the oven at 200 °C for 30 to 35 minutes until golden brown and crisp. Before cutting, let it rest for 10 minutes.
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