Mushroom and époisses pithiviers recipe | delicious. magazine

Name: Mushroom and époisses pithiviers recipe | delicious. magazine
Ingredients: Drizzle of olive oil; 2 large, flat mushrooms (about 70g each), stalks trimmed; 30g butter; 150g mixed mushrooms, such as chestnut, flat, button or portobello, very finely chopped; 1 large banana shallot (or 2 round shallots), very finely chopped; 1 fat garlic clove, crushed; 70ml madeira; 1 tsp sherry vinegar; 5-6 fresh sage leaves, shredded; 100g époisses, half cut into small chunks, half sliced (see Know-how); Flour to dust; 500g block all-butter puff pastry; 1 free-range egg, beaten, to glaze; Frozen green beans, blanched, to serve

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These beautiful puff-pastry parcels filled with époisses cheese and mushrooms are irresistible. Serve them as a vegetarian Valentine's meal.

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Ingredients

Drizzle of olive oil
2 large, flat mushrooms (about 70g each), stalks trimmed
30g butter
150g mixed mushrooms, such as chestnut, flat, button or portobello, very finely chopped
1 large banana shallot (or 2 round shallots), very finely chopped
1 fat garlic clove, crushed
70ml madeira
1 tsp sherry vinegar
5-6 fresh sage leaves, shredded
100g époisses, half cut into small chunks, half sliced (see Know-how)
Flour to dust
500g block all-butter puff pastry
1 free-range egg, beaten, to glaze
Frozen green beans, blanched, to serve