French chef Stephane Reynaud has created a delicious winter warmer: a Chanterelle Mushroom Pie. From Stephane's book 365 Good Reasons to Sit Down to Eat (published by Murdoch Books), we're delighted to share this dish with you thanks to our friends at Eatlove. 

Making "what shall we have for dinner?" redundant, this pie is weekend perfection, and it doesn't require you to make your own pastry. So sit down. Eat.

Ingredients
6 garlic cloves
6 French shallots
olive oil
400 g (14 oz) rice
salt and pepper
3 eggs
300 ml (10½ fl oz) pouring (whipping) cream
2 sheets store-bought butter puff pastry
400 g (14 oz) fresh chanterelle mushrooms
1 egg yolk

Preparation
Preheat the oven to 180ºC (350ºF/Gas 4).

Chop the garlic and shallots, sauté them over high heat in olive oil, combine with the rice, season. Combine the eggs and cream, then add to the rice. Lay one sheet of pastry in a pie tin, fill with the mushrooms and add the rice mixture, then moisten the edges of the pie with water. Cover with the other sheet of pastry and seal the edges. Make a hole in the top and use a knife to score the pastry in a crescent pattern, brush with the egg yolk then bake for 30 minutes.

See more at eatlove.com.au where you can follow your favourite chefs, share their recipes and buy their books.