Vegan mushroom, chestnut and thyme pithivier recipe
If you need to cater for vegans over the festive season, try Karen's showstopper main course pithivier which is sure to please. Filled with chestnuts, mushrooms and thyme, carnivores will be jealous...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Oven
- Stove
- Skillet
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Blender
- Pastry brush
- Kitchen scale
- Saucepan
Ingredients
- 640g of puff pastry, vegan, ready-rolled
- 400g of mixed seasonal wild mushrooms
- 12 cooked chestnuts
- 4 shallots, peeled and finely diced
- 2 garlic cloves, peeled and minced
- 2 tbsp of thyme leaves, fresh
- 2 tbsp of Madeira, or sherry
- 300g of silken tofu, cut into small cubes
- salt
- black pepper
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