Winter Vegetable Coulibiac with Porcini Mushroom Sauce [vegan]
This Winter Vegetable Coulibiac with Porcini Mushroom Sauce is perfect for entertaining.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
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
Instructions
- Put the porcini mushrooms in a bowl and cover them with boiling water. Set aside.50 g dried porcini mushrooms
- Cook the rice according to the packet instructions. It should still have a bit of a bite. Drain and set aside.75 g basmati & wild rice
- 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.3 large banana shallots (finely chopped), olive oil, 2 large garlic cloves - crushed
- Clean the Brussels sprouts. Cut them in thin slices.400 g Brussels sprouts
- Add the Brussels sprouts to the frying pan with the cranberries, balsamic vinegar and sugar. Mix well and cook together for 10 mins.2 handfuls fresh cranberries, 2 Tbsp balsamic vinegar, 2 Tbsp light brown sugar
- Add the chopped chestnuts and parsley. Cook together for 5-10 mins until sprouts and cranberries are cooked. Season to taste.200 g vacuum packed chestnuts , 2 large handfuls of chopped parsley leaves
- 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).1 vegan puff pastry - I used Jus Rol + melted dairy free butter to seal
- 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.1 Tbsp 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.1 small onion - finely chopped, 1 large garlic clove - crushed, 2 Tbsp fresh rosemary leaves - chopped
- Add the porcini mushrooms with their liquid, vegetable stock and wine. Boil together until liquid has reduced by half.500 ml vegetable stock, 125 ml vegan white wine
- Put the flour in a bowl and dilute with some of the liquid from the mushroom sauce, making sure there are no lumps.1 Tbsp plain flour
- 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.3 Tbsp dairy free cream, salt & pepper
- Serve the coulibiac with porcini mushroom sauce on the side.
Nutrition
Serving: 1servingCalories: 456kcalCarbohydrates: 58gProtein: 9gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 9mgSodium: 479mgPotassium: 635mgFiber: 7gSugar: 11gVitamin A: 795IUVitamin C: 60mgCalcium: 60mgIron: 3mg