Mushroom Bourguignon Pithivier Recipe

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent.

Add the mushrooms, carrot, and celery to the skillet and cook until the mushrooms have released their liquid and are browned.

Stir in the red wine, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper. Simmer for 10 minutes until the liquid has reduced slightly.

Preheat the oven to 375°F (190°C).

Roll out the puff pastry into a large circle. Place the mushroom mixture in the center of the pastry, leaving a border around the edge.

Fold the edges of the pastry over the filling, creating a rustic, free-form pie.

Brush the pastry with the beaten egg wash.

Bake for 30-35 minutes, or until the pastry is golden brown and crisp.

Serve the mushroom bourguignon pithivier hot and enjoy!