Confit Leek & Cannellini Pithivier with Porcini Jus, Parsley Root Cream and Charred Onion Petals

01

Ingredients

• 20 g dried porcini mushrooms
• 500 ml boiling water
• 3 large leeks (about 600 g), white and pale-green parts only, halved, rinsed and thinly sliced
• 3 tbsp extra-virgin olive oil, divided
• 2 garlic cloves, finely grated
• 1 tsp fresh thyme leaves, plus 4 small sprigs for finishing
• 1 can (398 ml) cannellini beans, drained and rinsed
• 2 tbsp nutritional yeast
• 1 tsp Dijon mustard
• 1 tsp white miso
• 1/2 tsp fine sea salt, divided
• 1/4 tsp freshly ground black pepper
• 500 g vegan puff pastry, chilled
• 2 tbsp unsweetened soy milk, for brushing
• 450 g parsley root, peeled and cut into 2 cm pieces
• 250 ml unsweetened oat milk
• 1 tbsp vegan butter
• 1 small red onion, cut through the root into 8 wedges
• 1 tsp maple syrup
• 1 tbsp cornstarch mixed with 1 tbsp cold water
• 1 tsp sherry vinegar
• 2 tbsp finely chopped flat-leaf parsley

02

Prepare the dish

1. Put the porcini in a heatproof bowl, cover with the boiling water and steep for 20 minutes. Lift out the mushrooms, squeeze gently and chop finely. Strain the soaking liquid through a coffee filter or a double layer of damp cheesecloth; reserve 400 ml for the jus.
2. Heat 2 tablespoons olive oil in a wide sauté pan over medium-low heat. Add the leeks and 1/4 teaspoon salt. Cook for 18 to 22 minutes, stirring often, until very soft and lightly golden but not browned. Add the garlic, thyme and chopped porcini; cook for 2 minutes, then cool for 10 minutes.
3. Pat the cannellini beans dry. Mash two-thirds of them with the nutritional yeast, Dijon, miso and black pepper, leaving a little texture. Fold in the remaining whole beans, the leek mixture and chopped parsley. Taste and adjust with the remaining salt only if needed. Chill for 20 minutes so the filling firms.
4. Meanwhile, simmer the parsley root in the oat milk with enough water to barely cover and a pinch of salt for 18 to 22 minutes, until completely tender. Drain, reserving 80 ml of the cooking liquid. Blend the root with the vegan butter and enough reserved liquid to make a smooth, spoonable cream. Pass through a fine sieve, cover and keep warm.
5. Heat the oven to 210°C (190°C fan). Line a tray with parchment. Roll half the pastry to a 24 cm square and cut a 20 cm circle. Mound the chilled filling in the centre, leaving a 3 cm border, and shape it into a neat 13 cm dome.
6. Roll the remaining pastry to a 26 cm square. Brush the exposed border of the base with soy milk, drape the second pastry sheet over the filling and ease it down without stretching. Press firmly around the dome to seal, then trim to a 21 cm circle. Crimp the edge with the back of a knife.
7. Brush the pithivier lightly with soy milk. Score curved lines from the centre to the edge with the tip of a paring knife, taking care not to cut through. Chill for 15 minutes, brush once more and make a small steam hole in the centre.
8. Bake for 20 minutes, reduce the oven to 190°C (170°C fan) and bake for 22 to 28 minutes more, until deeply golden, crisp and well risen. Rest on a rack for 12 minutes before slicing.
9. While the pithivier bakes, heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Sear the onion wedges cut-side down for 3 minutes per side. Add 2 tablespoons water and the maple syrup, cover and cook for 4 minutes. Separate into petals and keep warm.
10. For the jus, bring the reserved porcini liquid to a brisk simmer in a small saucepan and reduce to 250 ml. Whisk in the cornstarch slurry and simmer for 90 seconds until glossy. Remove from the heat, stir in the sherry vinegar and season lightly if needed.
11. Warm the parsley-root cream and porcini jus gently just before plating; do not boil either component. Cut the pithivier into four clean wedges with a serrated knife.