Mushroom and Parmesan pithivier with green goddess sauce – The Irish Times
This is designed to be prepared in advance
Keywords
- magazine
- christmas
- mark-moriarty
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Ingredients
- 400g button mushrooms, blitzed to a fine crumb in a food processor
- 30g grated parmesan
- Sea salt
- black pepper
- 6 small to medium portobello mushrooms
- 1tbs vegetable oil
- 15g butter
- Plain flour, for dusting the worktop
- 1 sheet of pre-rolled puff pastry
- 1 egg yolk, for egg wash
- Handful of fresh parsley
- Handful of fresh mint
- Handful of fresh chives
- 2tbs capers
- 100ml olive oil
- Juice of half a lemon
- 1tbs crème fraîche
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