Wild Mushroom Pithivier

Let’s talk about true culinary decadence–a mushroom Pithivier. And if you’re staying in, it’s the perfect recipe to ring in the New Year. This gorgeous, golden-brown, wild mushroom Pithivier is a mushroom lover’s dream come true. Flaky, puff pastry filled with a wild mushroom and crème fraiche filling that is outrageously addictive. And if you still can’t quite imagine it, think beef Wellington, sans the beef. This is not my recipe, it was created by the incredibly talented Yotam Ottolenghi, my version below has been lightly adapted.

wild mushroom Pithivier


A Pithivier is a traditional French dish hailing from the town of Pithivier, in the Orléans region of France, which dates to the 17th century. A Pithivier is a free-standing, free-form puff pastry “pie” so stunning that it’s as much a centerpiece as it is a dish.

wild mushroom Pithivier

The traditional example, which is not dissimilar to the frangipane-filled galette des rois made to celebrate Epiphany, has a sweet almond center, though these days a Pithivier is just as likely to be savory. The internet is full of recipes for Pithiviers stuffed with fish, fruit, and even tofu and mushrooms.

wild mushroom Pithivier

Who is Ottolenghi?

The creator of this recipe, Yotam Ottolenghi is the chef-patron of the Ottolenghi group. He is the author of several best-selling cookbooks that have garnered numerous awards, including the National Book Award for Ottolenghi SIMPLE, which was also selected as the best book of the year by the New York Times. Ottolenghi has been a weekly columnist for the Saturday Guardian for over fifteen years and is a regular contributor to the New York Times. I have been a Ottolenghi fan for many years, and this delectable dish confirms why, he’s food is so exceptional.

wild mushroom Pithivier

The Pastry

The puff pastry is what ultimately defines a Pithivier – without the pastry, it’s just a pie. The truth is, if you’re willing and able, making your puff pastry is the way to go, and yes, it’s worth it. But that is not for everyone, and I get that. As I’ve said before, make sure to buy well. My go-to for pre-made puff pastry is what I used when I worked in restaurants, Dufour Pastry Kitchen Puff-Pastry. It is an exceptional product with a great buttery taste.

wild mushroom Pithivier

Homemade or not, it’s very important that the pastry and the filling are well chilled before you start construction. I also recommend resting the Pithivier before baking it, once assembled, to prevent the pastry from becoming too soft and compromising its structure. I also like to start the baking on convection. The air that circulates while cooking in this mode helps the puff pastry layer puff up and do its amazing thing.

This iconic dish makes a wonderful vegetarian show-stopper for the New Year but is rustic enough to hold its own at a Sunday brunch with friends just the same, so don’t hold back.

wild mushroom Pithivier

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

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