LEEK, CHEESE & MUSH­ROOM

PITHIVIER

Sunday Herald Sun - Stellar - - Delicious on Sunday -

SERVES 4- 6

20g dried porcini mush­rooms 100g un­salted but­ter, chopped 2 leeks (white part only), thinly sliced ½ bunch thyme, leaves picked 250g Swiss brown mush­rooms, sliced 2 gar­lic cloves, crushed 2 sheets puff pas­try, thawed cup (80g) creme fraiche 100g gruyere, coarsely grated 1 egg, lightly beaten 1 tbs each Di­jon mus­tard and chardon­nay vine­gar (or white wine vine­gar) cup (80ml) olive oil 1 wit­lof (or other let­tuce), leaves sep­a­rated 1 radic­chio (or other let­tuce), leaves sep­a­rated

2/ 3 cup (160ml) boil­ing Soak wa­ter medi­um­stir­ringleeks wa­ter,or Un­cov­eris re­main­ing mush­rooms­for gone.Hea­tun­til4-5 the have­for cover min­utes oc­ca­sion­ally,leek­shalf Trans­ferand heat. porcini15 but­ter. soft­ened.the and min­utes­loosel­yare cook Add un­til but­terin cook,to ten­derAdd5 leeksa and browned.for min­ute­sor Add bowlin Swiss stir­ringun­til5 but cooka and min­utes¼ large­and not cup soft­ened.brownor thyme.for oc­ca­sion­ally,Addset un­til coloured.fry­pan (60ml)8 or aside. min­utes­gar­lic, liq­uidun­til Cook, over Place fry­pan over high heat and melt porcin­ior from bak­ing mix­ture. Pre­heatStir un­til1 creme pas­try­tray.and liq­uid Spread­oven porciniKeep fraichesheet.is gone.to half re­main­ing200°C. liq­uid. Place throughover Set the Cut Cookasideon sheet cooleda pas­trya pa­per-lined25cmto 2-3 cool. chilled. min­utes­round,leek round leav­ingthen cooled­with pas­try beaten re­main­ing­sheet, mush­rooma 2cm egg press­ing­bor­der.leek and mix. mix­ture.top Top edges Brush with with Fin­ish to­geth­er­pas­try re­main­ing­gruyere, with bor­derto seal. round­lines Trim from and, ex­cess­the us­ing cen­tre pas­try­the of back theto for­mof pas­trya knife,a 25cmto the score out­side golden.Bake for edge. Re­duce25 min­utesBrush tem­per­a­ture­top or with un­til beat­ento pas­try 170°C top egg. an­dis bake Place 30 mus­tard­min­utes or and un­til vine­gar bot­tomin a is bowl golden. and slow­lyToss wit­lof add andthe oil, radic­chio whisk­ingin dressin­gun­til com­bined.and serve with slices of the warm pithivier.

NUTRI­TION• 3G SUG­ARS• 14G• 430MG PRO­TEIN SODIUM• 24G • SAT610 CALFAT • (2545KJ)23G CARB

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