Mushroom Bourguignon Pithivier: A Savory and Elegant Entree

Introduction

Mushroom Bourguignon Pithivier is a classic French dish that combines the rich flavors of mushrooms, red wine, and flaky pastry. It's a perfect dish for special occasions or a cozy dinner party.

Ingredients

For the Mushroom Bourguignon filling: - 1 pound cremini mushrooms, sliced - 1 pound button mushrooms, sliced - 1 onion, chopped - 2 cloves garlic, minced - 1/4 cup all-purpose flour - 1 bottle (750 ml) dry red Burgundy wine - 2 cups beef broth - 1 tablespoon tomato paste - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste For the Pithivier dough: - 2 cups all-purpose flour, plus more for dusting - 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces - 1/2 cup cold water - 1 egg, beaten

Instructions

For the Mushroom Bourguignon filling: 1. Heat a large skillet over medium heat. Add the mushrooms and cook until they release their liquid and start to brown. 2. Add the onion and garlic to the skillet and cook until softened. 3. Stir in the flour and cook for 1 minute. 4. Gradually whisk in the red wine, beef broth, tomato paste, thyme, oregano, salt, and pepper. 5. Bring to a boil, then reduce heat and simmer for 1 hour, or until the liquid has reduced by half and the sauce has thickened. For the Pithivier dough: 1. In a large bowl, whisk together the flour and salt. 2. Add the butter and use your fingers to work it into the flour until it resembles coarse crumbs. 3. Add the water and stir until the dough just comes together. Do not overmix. 4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. To assemble the Pithivier: 1. Preheat oven to 375°F (190°C). 2. On a lightly floured surface, roll out the dough into a 12-inch circle. 3. Spread the mushroom bourguignon filling evenly over one half of the dough. 4. Brush the edges of the dough with the beaten egg. 5. Fold the other half of the dough over the filling and seal the edges by pressing them together with a fork. 6. Trim the excess dough and brush the top of the pithivier with the remaining beaten egg. 7. Bake for 45-50 minutes, or until the crust is golden brown.

Serving Suggestions

Mushroom Bourguignon Pithivier can be served as a main course or as part of a buffet. Accompany it with a green salad and a glass of red wine for a truly elegant dining experience.

Tips

- For a richer flavor, use a more robust red wine, such as a Cabernet Sauvignon or a Merlot. - If you don't have red Burgundy wine, you can substitute another dry red wine, such as a Pinot Noir or a Chianti. - You can prepare the mushroom bourguignon filling ahead of time and reheat it when ready to assemble the pithivier. - To make a vegetarian version of this dish, simply omit the beef broth and use vegetable broth instead.