Winter Vegetable Coulibiac with Porcini Mushroom Sauce [vegan]

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]

This Winter Vegetable Coulibiac with Porcini Mushroom Sauce is perfect for entertaining.

4.50 from 2 votes

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Vegan Recipes

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Christmas Recipes, Entertaining

Cuisine French

Servings 6 people

Calories 2680 kcal

Equipment

2 mixing bowl

frying pan

saucepan

oven tray

Lattice Pastry Cutter – optional

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

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

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Instructions

 

• 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.

Nutrition

Serving: 250gCalories: 2680kcalCarbohydrates: 336gProtein: 55gFat: 125gSaturated Fat: 37gPolyunsaturated Fat: 17gMonounsaturated Fat: 64gTrans Fat: 2gCholesterol: 63mgSodium: 2883mgPotassium: 3666mgFiber: 39gSugar: 63gVitamin A: 4774IUVitamin C: 361mgCalcium: 357mgIron: 18mg

Find this recipe online:

Winter Vegetable Coulibiac with Porcini Mushroom Sauce [vegan]

https://theflexitarian.co.uk/recipe-items/winter-vegetable-coulibiac-porcini-mushroom-sauce-vegan/

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