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Preheat oven to 200°C fan | Line 2 baking trays | Large frying pan | Food processor | Pastry brush
Roast the portobellos: Place mushrooms gill-side up on a lined tray. Drizzle with oil, season, scatter over half the garlic and herbs. Roast for 20 mins, then set aside.
Cook the filling base: Heat oil in a pan. Fry onion for 10 mins until soft. Add sugar, remaining garlic and herbs, cook 1 min. Add chestnut mushrooms, cook 5–7 mins until dry. Pour in wine and reduce. Cool slightly.
Make the nut mix: Blitz chestnuts, pecans and bread to coarse crumbs. Stir into the mushroom mixture.
Assemble the pithivier: Cut a 23cm circle from one pastry sheet. Spoon half the filling into the centre. Add portobellos (stems up), cover with remaining filling and shape into a mound. Brush edges with glaze.
Seal: Lay second pastry sheet over the top. Press out air, seal and crimp edges. Score curved lines, glaze all over and cut a small steam hole. Chill 30 mins if you can.
Bake: Bake for 30–40 mins until deeply golden. Rest briefly, slice and serve.