Mushroom Pithiver


1st May 2013 – Mushroom Pithiver


I got a phone call from David Stewart at the Fresh Market, he said “Belinda, I’ve got big one, come and have a look”……….well……… there really is nothing a girl can say to that, so  off I went to see what was lurking in the back of the shop.

David wasn’t wrong when he said he had a big one, and he presented be with a half kilo mushroom, yes, 500 grams, the same size as a block of butter.  Delighted with that challenge of coming up with a recipe for this monster, but also worried about the suspension in the car with that extra weight!

Naturally mushrooms don’t grow like this all the time, so don’t fear this week’s recipe although created for ‘the big yin’ will also work with large portabella mushrooms.  All the principals are the same just made smaller.

Similar to a Beef Wellington, this is the vegetarian version. Creamy risotto studded with melting blue cheese, lightly roasted mushrooms all wrapped in puff pastry.  There is a little fiddling around, but so worth it for the end result. With winter on the way, I will team up with David and create some recipes for those winter vegetables, especially those Brussels sprouts!!

Happy cooking and see you next week.

Mushroom Pithier
2 sheets of puff pastry – I used Edmonds
4 large mushrooms
1 c Arborio rice
50 ml red wine
half small onion – finely diced
2 -2 ½ cups stock (use the dried mushroom liquor)
2 tbsp.  dried mushroom – porcini – soak first
1 tbsp. olive oil
GF butter
blue cheese – break off 4 pieces/or use brie

1 egg – lightly beaten – for glaze


Pre heat oven 180’.  Place mushroom on baking tray and drizzle with a little olive oil, salt, pepper and pinch of  thyme. Roast for 5-7 minutes depending on size. They don’t have to be cooked through.  Take out of oven and place on some handy towels to drain off any liquid.

Place olive oil in pan and add onion, cook until translpent about 5 minutes, add rice, stir, add mushrooms and red wine add stock in a cup at a time, until absorbed into rice, and rice is cooked. About 15 minutes.  Finish with butter folded into mixture. (You will have more rissotto than you need, but good for lunch the next day)  Place in a bowl, cover and cool till ready to use.

Place pastry on table and cut into 4 squares. Place a spoonful of rice in middle, top with a piece of blue cheese and top with mushroom.  Brush egg around the outside. Cover mushroom with another piece of puff pastry and shape into a dome.  Fork around the edges to seal, and then using a pastry cutter, cut out a round shape. Place on a lined baking tray, either place in fridge till ready to cook, or cook for 25 minutes until pastry is golden brown.  Serve with some greens.

Belinda Lombard, owner Lemongrass Catering,