Pithiviers de champignons – mushroom puff-pastry pie

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.

Mushrooms & Earth Category

35 MIN Prep time

35 MIN Cook time

4 people Servings

Pithiviers de champignons – mushroom puff-pastry pie

Preparation

Cook the duxelles

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 and season

Deglaze with Madeira, reduce briefly, take off the heat and stir in the ricotta and Parmesan. Season boldly and let it cool completely.

Shape

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.

Decorate

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

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.

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.

Good to know

Tips & insights

Chop the mushrooms very finely and sauté them without adding oil until all the liquid has evaporated – a dry duxelles keeps the pastry crisp.
Let the filling cool completely before it goes onto the pastry, otherwise the puff pastry softens.
Press the edge of the two pastry rounds together carefully and score it with the back of a knife, so the pâté stays sealed while baking.
Score the characteristic spiral pattern only on the surface of the lid, without cutting through the pastry.
Cut a small hole in the centre so the steam can escape and the base does not turn soggy.

Frequently Asked Questions

Which wine pairs with pithiviers de champignons?

The earthy mushroom filling in the buttery puff pastry suits a red wine with depth, ripe tannin and a toasty note from the wood. We drink our Sarabande from LaSuite aux Conseillans with it, a Merlot-driven red with 18 months in barrique. Its structure and fine oak spice take up the wild-mushroom aroma and prolong it.

Can I prepare the pâté in advance?

The duxelles can be made a day ahead and kept chilled. The fully filled pâté can be chilled until baking or even frozen. It tastes best fresh from the oven, while the pastry is still crisp.

Which mushrooms are suitable?

A mix of button mushrooms, porcini and king oyster mushrooms gives depth. Porcini bring the most intense forest aroma, button mushrooms provide volume. Dried porcini, soaked and finely chopped, intensify the flavour further and blend in well.

What works as a side dish?

A light leaf salad with vinaigrette sets a fresh contrast to the rich pastry. Glazed root vegetables or a small portion of green beans also suit it well. The pâté needs nothing more, as it is rich in itself.

The wine to pair