Mushrooms are quite possibly one of the most underrated vegetables going, and here's just a few reasons why... Firstly these mushrooms are available all year round from UK and Ireland mushroom producers, making them easy to get hold of and at a very cheap price, not to mention you'll be doing your bit for the planet by reducing your food miles.
They can be used to make any meal of the day substantial without compromising a healthy diet, not to mention they are jammed packed with vitamin D.
When it comes to swapping meat out of my diet ever now and again mushrooms are my go to replacement. The texture and flavour of well cooked mushrooms hold their own and can really become the star of the dish, like in this pathivier.
Prep time 15mins
Cooking time 2hrs (includes chilling time)
2tbsp butter
1 medium leek, sliced and rinsed
300g Punnet of UK or Irish mushrooms, white closed cup or chestnut, sliced
1 large garlic clove, crushed
1 sprig of rosemary, leaved removed and finely chopped
2 sprigs of thyme, leaves removed and finely chopped
Salt and pepper
1 heaped tbsp plain flour
100g brie (optional)
2 x chilled ready rolled puff pastry, 1 is sometimes enough but I like to have extra as a back up
1small turnip
1 egg, beaten
Heat a large frying pan on a medium heat and add the butter, once melted add in the leeks and gently cook down for about 5 minutes.
Next add the mushrooms, it will look like a lot of mushrooms but don't worry they will sweat down. If you need to add a little more butter to the pan. The key to cooking mushrooms is to make sure most of their moisture is cooked out, so as they are cooking they will release juices, at this point turn the heat up and let the liquid evaporate. it will take about 10 mins in total.
Once the mushrooms are nicely cooked add in the garlic, chopped herbs and a small pinch of salt and pepper, cook on a medium heat for a couple of minutes. You can have a taste after this time and adjust the seasoning to your taste.
Add in the plain flour, cook for a couple of minutes, stirring until well combined with the mushroom mixture, you will see this will thicken the mixture and work as a stabiliser.
Now stir through the diced brie and leave to cool. Once cool enough transfer in to the fridge to really stiffen up.
Once the mixture is cooled, it should take about 40 to an hour, turn the oven on to preheat at 200ºc fan.
Peel and slice the turnip so that you have discs around the width of a £1 coin, were going to place them on the bottom of the pathivier so they will soak up and extra juices and leave us with a crisp bottom.
To assemble lay the puff pastry our and cut around a bowl or plate that's around 8inches wide, this is our base. Lay the turnip on the bottom leaving a 1cm gap from the edge, you may need to cut the turnip into different shapes to do this.
Now lay your mushroom mixture on top of the turnip, and shape in to a dome if you didn't use the bowl trick.
Now with a second piece of puff pastry, using the same plate or bowl as a guide but this time cut around it 3cm wider then it is, this will leave us a little room to cover the filling and stick down.
Lay this piece of pastry over the top and use a fork to press down the edges sealing the pie. Brush with the egg wash, pole a hole in the top and then use a sharp knife or toothpick to draw lines in the pastry, trying not to go all the way through, this will create a beautiful pathivier pattern as it cooks.
Pop in the oven for 15mins at 200ºc and then lower the heat to 170º for another 25mins or until the pastry is beautiful and cooked.
Take the pie out of the oven after the cooking time and allow to cool slightly before slicing.
