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MISO MUSHROOM PITHIVIER

Ingredients:

Base:

• 300g mixed mushrooms (shiitake is a great choice)
• 鈦�2 shallots
• 1 tsp cinnamon
• 1 tsp paprika
• 鈦�1 tsp fennel seeds鈦� 鈦�2 tbsp tomato paste
• 1 tbsp balsamic vinegar
• 3 tbsp soy sauce

Portobellos:

• 鈦�2-3 Portobello mushrooms (or large cup mushrooms)
• 鈦�1 sprig fresh rosemary
• 1 tsp red miso paste
• 2 garlic cloves
• 2 tbsp olive oil

Spinachy Leeky Top:

• 100g baby spinach
• 1/2 leek
• 鈦�2 tsp Dijon mustard
• 鈦燡uice of 1/2 lemon
• 鈦�1 tbsp vegan crème fraîche (or plant-based cream)
• 鈦�2 x ready-rolled puff pastry sheets
• 25ml (1 shot) soy milk
• 1 tbsp maple syrup
• 1 tbsp extra virgin olive oil

METHOD:

1. Our first bit is going to involve your oven preheating at 200°C. So crank it on, then in a small roasting tray, place your Portobello mushrooms. Peel and grate the garlic cloves. In a small bowl, mix the garlic, olive oil, and miso paste together. Strip the leaves from the rosemary sprig and chop them finely, then mix with the garlic-miso mixture. Brush the mushrooms (gill side up) with the mixture, season, and roast for 30 minutes.
2. Prepare the mixed mushrooms and shallots. Slice the mushrooms and peel and slice the shallots. In a large frying pan, heat a drizzle of oil over medium heat and fry the mushrooms and shallots until softened, seasoning as you go. Once softened, add the cinnamon, paprika, fennel seeds, and tomato paste. Stir well, then pour in the soy sauce and balsamic vinegar. Let the mixture cook until well coated and all the flavours have melded. Transfer to a small bowl and set aside.
3. Fry the spinach and leek. Clean the frying pan, then slice the leek into thin strips. Fry the leek in a little oil until golden. Add the spinach and cook until wilted. Stir in the crème fraîche, Dijon mustard, and lemon juice. Season to your taste preference.
4. 鈦燗ssemble the Pithivier. Roll out one sheet of puff pastry. Using a dinner plate as a guide, cut out a round of pastry. Use the scraps for decoration. Poke a few small holes in the centre of the disc with a fork.
5. 鈦燣ayer the filling. Spoon the mixed mushroom and shallot base into the centre of the pastry, leaving about a 3cm border around the edge. Layer the roasted Portobello mushrooms on top, followed by the spinach and leek mixture. Season with salt and pepper.
6. 鈦燬eal and decorate. Roll out the second sheet of puff pastry and cut a disc the same size as the first. Place this over the filling, then press the edges down to seal. Roll the edges towards you and crimp them with a fork (like you would for an apple pie). Poke a couple of holes in the top to allow steam to escape, then decorate the top with any remaining pastry scraps if desired.
7. 鈦燘rush and bake. Mix the olive oil, soy milk, and maple syrup together, then brush it over the top of the pastry (this acts as your egg wash). Now you can either: Bake the pithivier for 45 minutes in the preheated oven until golden and crispy.
8. OR. If you'd like to make this ahead, don't brush the pastry and let it cool. Refrigerate uncooked for up to 3 days or freeze for longer storage in an airtight container. When you're ready to bake, brush with the oil-maple mixture and bake for 50-55 minutes if frozen.
9. Serve and enjoy. Once baked, serve with a Christmas feast

Notes:

•鈦� 鈦燭he soy milk and maple syrup mixture is a great alternative to egg wash, making this dish vegan-friendly.

•鈦� 鈦營f you're making this ahead, be sure to brush it with the oil and soy milk mixture just before baking for a beautiful golden finish.