Name: Pithivier of potato, portobello mushroom and Gruyère, braised leeks and mushroom bisque
Total time: 3 h
Ingredients: 1kg button mushrooms, thinly sliced; 125g of butter; 200ml of whipping cream; salt; 1 lemon, juiced; 2 large potatoes, red ones, sliced into 4, 1cm thick slices; 125g of butter; 400g of spinach, large leaf is possible; salt; finely ground black pepper; 8 portobello mushrooms, peeled and de-stalked; 2 garlic cloves, finely chopped; 5g of thyme leaves; 16 slices of Gruyère, cut into 6cm rounds with the pastry cutter; all butter puff pastry, 8 x 120mm discs; 3 egg yolks; 25g of butter; 3 medium leeks, cut into 3cm rounds; 1 sprig of thyme; 2 garlic cloves; salt

Pithivier of potato, portobello mushroom and Gruyère, braised leeks and mushroom bisque

by Tony Fleming

Ingredients

Fruit & Vegetables

1kg button mushrooms, thinly sliced
1 lemon, juiced
2 large potatoes, red ones, sliced into 4, 1cm thick slices
400g of spinach, large leaf is possible
8 portobello mushrooms, peeled and de-stalked
2 garlic cloves, finely chopped
3 medium leeks, cut into 3cm rounds
2 garlic cloves

Dairy

125g of butter
200ml of whipping cream
125g of butter
25g of butter

Store Cupboard

salt
salt
3 egg yolks
salt

Spices & Dried Herbs

finely ground black pepper

Salad & Fresh Herbs

5g of thyme leaves
1 sprig of thyme

Cheese

16 slices of Gruyère, cut into 6cm rounds with the pastry cutter

Bakery

all butter puff pastry, 8 x 120mm discs