Savoury mushroom pie

Difficulty: medium
Rating: 8
Duration: 1 hour 50 minutes

Ingredients

• 20 g dried porcini mushrooms • 100 g butter, cubed • 2 leeks, white parts only, thinly sliced • ½ bunch thyme, leaves picked • 250 g chestnut mushrooms, thinly sliced • 2 garlic cloves, crushed • 2 large sheets of fresh puff pastry or thawed frozen pastry • 5 tbsp crème fraîche • 100 g gruyère cheese, coarsely grated • 1 egg, beaten • 1 tbsp Dijon mustard • 1 tbsp chardonnay vinegar or white wine vinegar • 5 tbsp olive oil • 1 head of chicory, leaves separated • 1 head of radicchio, leaves separated

Instructions

1. Place the dried mushrooms in a bowl and pour over 160 ml of boiling water. Let them soak for about 15 minutes. 2. Meanwhile, heat half of the butter in a large frying pan over medium heat. Add the leeks and thyme, cooking for about 5 minutes, stirring occasionally. Sprinkle with 4 tablespoons of water, cover partially with a lid, and let simmer for about 8 minutes, stirring twice. Avoid browning the leeks. Remove the lid and cook for another 5 minutes until almost all the liquid has evaporated. Transfer to a bowl. 3. Heat the same frying pan over high heat and melt the remaining butter. Add the mushrooms and cook for 4-5 minutes, stirring occasionally until they turn golden brown. Add the garlic, soaked mushrooms, and soaking liquid, and cook for 2-3 minutes, stirring occasionally until almost all the liquid has evaporated. Remove from heat and let cool. 4. Preheat the oven to 200°C. Grease a baking tray and line it with baking paper. From one of the pastry sheets, cut out a 25 cm diameter circle. Keep the other pastry sheet refrigerated until needed. 5. Mix the crème fraîche with the leek mixture. Spread half of this mixture over the pastry circle, leaving a 2 cm border. Sprinkle the gruyère cheese over it, then add the remaining leek mixture. Finally, layer the mushroom mixture on top. 6. Brush the exposed pastry border with beaten egg and cover with the reserved pastry sheet, pressing the edges gently to seal. Trim the edges to form a 25 cm diameter pastry. Score the top of the pastry with the blunt side of a knife, creating lines from the center outward. Brush the entire pastry with the remaining beaten egg and place it in the oven. 7. Bake for 25 minutes until the pastry turns golden brown, then lower the oven temperature to 170°C and bake for another 30 minutes. 8. In a bowl, whisk together the mustard and vinegar, then slowly drizzle in the olive oil while whisking continuously. Toss the chicory and radicchio leaves in the vinaigrette. 9. Slice the pithivier into wedges and serve with the salad.