Indulge in a truly delightful French-inspired dish with this Asparagus and Mushroom Pithivier recipe. Perfect for a special dinner or a cozy night in, this pithivier features a savory combination of seasonal asparagus, flavorful mushrooms, and fragrant herbs, all encased in golden, flaky puff pastry. The dish is not only visually stunning but also a delicious way to enjoy the rich flavors of French cuisine right in the comfort of your own home.
Asparagus and Mushroom Pithivier
Ingredients:
– 1 sheet of puff pastry, thawed
– 1 bunch of fresh asparagus, tough ends trimmed
– 8 oz of mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 shallots, finely chopped
– 2 cloves of garlic, minced
– 1 tablespoon of fresh thyme leaves
– 1/2 cup of grated Gruyère cheese
– Salt and pepper to taste
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large skillet, heat a drizzle of olive oil over medium heat. Add the shallots and garlic, and sauté until fragrant, about 2–3 minutes.
3. Add the sliced mushrooms to the skillet and cook until they are golden brown and any liquid has evaporated, about 8–10 minutes. Season with salt, pepper, and fresh thyme leaves. Remove from heat and set aside.
4. Bring a pot of salted water to a boil. Blanch the asparagus spears for 1–2 minutes until they are bright green and slightly tender. Drain and set aside.
5. Roll out the puff pastry sheet on a lightly floured surface to about 1/8 inch thickness. Cut out two large circles (about 10 inches in diameter) from the puff pastry.
6. Place one of the puff pastry circles on the prepared baking sheet. Spoon the mushroom mixture onto the center of the pastry, leaving about an inch border around the edge.
7. Arrange the blanched asparagus spears on top of the mushroom mixture. Sprinkle the grated Gruyère cheese over the asparagus.
8. Brush the edges of the puff pastry with the beaten egg. Carefully place the second puff pastry circle on top of the filling, gently pressing down the edges to seal the pithivier.
9. Decorate the top of the pithivier with any extra puff pastry trimmings if desired. Brush the entire pithivier with the remaining beaten egg for a golden finish.
10. Using a sharp knife, make a few small slits on the top of the pastry to allow steam to escape during baking.
11. Bake the pithivier in the preheated oven for 25–30 minutes or until the pastry is puffed and golden brown.
12. Remove from the oven and let it cool slightly before slicing and serving the pithivier warm.
Enjoy this Asparagus and Mushroom Pithivier as a main course for an elegant dinner or a show-stopping dish at your next gathering. The combination of earthy mushrooms, tender asparagus, and buttery puff pastry will surely impress your guests and transport them to the picturesque cafes of France. Serve with a crisp white wine or a side salad for a complete and satisfying meal.