Chicken and mushroom Pithiviers recipe by Philippa Sibley

Name: Chicken and mushroom Pithiviers recipe by Philippa Sibley
Ingredients: 700 gm puff pastry; For dusting: plain flour; 2 egg yolks, beaten, for eggwash; Herb crepes; 60 gm plain flour, sifted; 1 egg; 200 ml milk; 2 tsp each finely chopped chives and parsley; 1 tbsp melted butter; Chicken mousse; 1 chicken breast, skin and sinew removed, well chilled (375 gm); 60 gm eggwhite (about 2), chilled; 150 ml pouring cream, chilled; To taste: cayenne pepper; Mushroom duxelles; 1½ tbsp olive oil; 3 large golden shallots, thinly sliced; 2 garlic cloves, coarsely chopped; 1 sprig thyme; 1 bay leaf; 200 gm button mushrooms, sliced; 3 king brown mushrooms, sliced (200 gm); 150 gm oyster mushroom, coarsely torn; 20 gm dried porcini or morels or combination of both, soaked in ½ cup hot water for 1 hour (½ cup); ¼ cup finely chopped fine herbs, such as chives, tarragon, parsley and chervil

www.gourmettraveller.com.au

Australian Gourmet Traveller recipe for chicken and mushroom Pithiviers by Philippa Sibley.

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Ingredients

700 gm puff pastry
For dusting: plain flour
2 egg yolks, beaten, for eggwash
Herb crepes
60 gm plain flour, sifted
1 egg
200 ml milk
2 tsp each finely chopped chives and parsley
1 tbsp melted butter
Chicken mousse
1 chicken breast, skin and sinew removed, well chilled (375 gm)
60 gm eggwhite (about 2), chilled
150 ml pouring cream, chilled
To taste: cayenne pepper
Mushroom duxelles
1½ tbsp olive oil
3 large golden shallots, thinly sliced
2 garlic cloves, coarsely chopped
1 sprig thyme
1 bay leaf
200 gm button mushrooms, sliced
3 king brown mushrooms, sliced (200 gm)
150 gm oyster mushroom, coarsely torn
20 gm dried porcini or morels or combination of both, soaked in ½ cup hot water for 1 hour (½ cup)
¼ cup finely chopped fine herbs, such as chives, tarragon, parsley and chervil