This recipe makes a lovely dish, perfect for entertaining. It is straightforward and the filling can be made ahead.
The only piece of equipment you need for the top is a Lattice Pastry Cutter. If you do not have one just cover the top with a regular sheet of pastry leaving a little hole in the middle so the steam can escape.
Don’t skip the porcini mushroom sauce, it gives an extra touch of deliciousness.
Winter Vegetable Coulibiac with Porcini Mushroom Sauce [vegan]
- 2 mixing bowls
- Frying pan
- baking tray
- Lattice Pastry Cutter – optional
FOR THE COULIBIAC:
- 400 g Brussels sprouts
- 2 handfuls fresh cranberries
- 200 g vacuum packed chestnuts
- 75 g basmati & wild rice
- 3 large banana shallots (finely chopped)
- 2 large garlic cloves – crushed
- 2 Tbsp light brown sugar
- 2 Tbsp balsamic vinegar
- 2 large handfuls of chopped parsley leaves
- 1 vegan puff pastry – I used Jus Rol + melted dairy free butter to seal
FOR THE PORCINI MUSHROOM SAUCE:
- 50 g dried porcini mushrooms
- 1 small onion – finely chopped
- 1 large garlic clove – crushed
- 2 Tbsp fresh rosemary leaves – chopped
- 500 ml vegetable stock
- 125 ml vegan white wine
- 1 Tbsp dairy free butter
- 1 Tbsp plain flour
- 3 Tbsp dairy free cream
- salt & pepper
- olive oil
- Put the porcini mushrooms in a bowl and cover them with boiling water. Set aside.
- Cook the rice according to the packet instructions. It should still have a bit of a bite. Drain and set aside.
- In the meantime, heat some olive oil in a large frying pan. Add the banana shallots and 2 crushed garlic cloves. Fry gently until golden and soft.
- Clean the Brussels sprouts. Cut them in thin slices.
- Add the Brussels sprouts to the frying pan with the cranberries, balsamic vinegar and sugar. Mix well and cook together for 10 mins.
- Add the chopped chestnuts. Cook together for 5-10 mins until sprouts and cranberries are cooked. Season to taste.
- Preheat the oven to 200°C/400°F/Gas 6.
- Roll out the puff pastry to a rectangle of about 33 x 44 cm (13 x 17 inches). Cut the pastry to obtain two rectangles of different widths. One should be about 19 x 44 cm (7.5 x 17 inches) and the other 14 x 44 cm (5.5 x 17 inches).
- Cover a baking tray with some parchment paper. Please large piece of pastry on top.
- Blend the vegetables and rice together and pile the mixture on top of pastry leaving a 3 cm (just over 1 inch) edge all around. Brush the edges with some melted dairy free butter.
- Run the lattice pastry cutter in the middle of the smaller piece of pastry leaving an edge of around 3 cm (just over 1 inch). Carefully place on top of the vegetable/ rice mixture. The lattice will open as it goes over the filling. Press edges together to seal, folding pastry if necessary.
- Brush melted dairy free butter on the lattice and place in the oven for around 20 mins until golden.
- In the meantime make the porcini mushroom sauce. Heat some olive oil in a saucepan. Fry onion, garlic and rosemary until soft.
- Add the porcini mushrooms with their liquid, vegetable stock and wine. Boil together until liquid has reduced by half.
- Put the flour in a bowl and dilute with some of the liquid from the mushroom sauce, making sure there are no lumps.
- Add the butter and diluted flour to the mushroom sauce. Whisk regularly and cook under high heat until it has thickened. Blend cream in just before serving. Season to taste.
- Serve the coulibiac with porcini mushroom sauce on the side.
I cannot wait to see your posts!