bohemianwanderer – This mushroom and celeriac pithivier is a rich, savory pastry dish that serves four, with leftovers likely. Begin by preparing the puff pastry. Divide the 500g block into two pieces, roughly 200g and 300g. Shape each into a disc, then roll the smaller piece to 25cm and the larger to 40cm. Lightly dust both with flour, cover with a tea towel, and refrigerate for 25 minutes to rest. This ensures easier handling and a crisp, flaky result when baked.
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Preheat the oven to 200C (180C fan)/390F/gas 6. Prepare the celeriac by scrubbing and peeling it, reserving the peelings. Spread the peelings on a baking tray and roast for 15 minutes until golden. Transfer the roasted peelings into a saucepan, cover with one litre of water, and add 20g miso paste and half of the thyme. Bring to a boil, then simmer for 20 minutes to extract flavor for the sauce. Slice the peeled celeriac into 5mm rounds, brush with oil, season with salt and black pepper, and roast for 20 minutes, turning halfway through.
To prepare the mushrooms, heat two tablespoons of vegetable oil in a large saucepan. Add a quarter of the mushrooms with remaining thyme and all four garlic cloves, seasoning with salt. Cook until golden, then add a quarter of the butter, continuing until the pan’s liquid evaporates. Transfer mushrooms to a tray, keeping the thyme and garlic. Repeat in three more batches, chilling the third batch. For the final batch, after cooking, pour in 250ml vegetable stock, simmer for 10 minutes, remove thyme, add 50ml cream, and blend into a chunky puree before chilling. Stir finely chopped parsley into the chilled mushrooms to enhance flavor.
Strain the celeriac peel stock, discarding solids, and pour into a clean pan. Add 2 tbsp cream sherry, reduce for five minutes, then add 150ml double cream and boil rapidly for 10 minutes until slightly thickened. Adjust seasoning to taste. This sauce will be served warm alongside the baked pithivier.
Assembly and Baking of the Pithivier
Lay the smaller pastry circle on baking paper and score a 15mm border. Arrange half of the roasted celeriac slices inside the border, followed by half of the mushroom puree, then half of the chilled parsley mushrooms. Repeat layers with remaining celeriac, puree, and mushrooms. Brush egg white around the border, then cover with the larger pastry circle, pressing firmly to seal. Chill for 15 minutes, then trim into a neat circle using a tart ring or cake tin as a guide.
For baking, preheat the oven to 220C (200C fan)/425F/gas 7. Brush the pithivier with egg yolk, chill for 10 minutes, and repeat glazing. Score a small central dot and create a sunburst pattern with curved lines from base to centre. Bake for 10 minutes at 220C, then reduce heat to 200C (180C fan)/390F/gas 6 and bake another 10 minutes until deep golden. Serve immediately with the warm celeriac miso cream sauce, ensuring each slice contains a balanced layer of roasted celeriac, mushroom puree, and parsley mushrooms.
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This pithivier combines earthy flavors with buttery, flaky pastry and a creamy, umami-rich sauce. It is suitable for a festive main or a special vegetarian dinner, and leftovers can be reheated while maintaining the dish’s texture and flavor. The layering technique, careful roasting, and sauce preparation create a complex yet harmonious dish that showcases seasonal ingredients beautifully.
