A coulibiac is a type of Russian pirog or a baked dough with a sweet or savory filling. Typically, coulibiac is stuffed with seafood, eggs, and vegetables, but this version has a seasonal mixture of Brussels sprouts, cranberries, and chestnuts. Then, it's all topped with a savory, gravy-like sauce made from Porcini mushrooms. This recipe makes a lovely dish, perfect for entertaining. It is straightforward and the filling can be made ahead.
Vegetable Coulibiac With Porcini Mushroom Sauce [Vegan]
For the Coulibiac:
- 14 ounces Brussels sprouts
- 2 handfuls of fresh cranberries
- 7 ounces vacuum-packed chestnuts
- 1/3 cup, plus 1 1/2 tablespoons basmati and wild rice
- 3 large banana shallots, finely chopped
- 2 large garlic cloves, crushed
- 2 tablespoons light brown sugar
- 2 tablespoons balsamic vinegar
- 2 large handfuls of chopped parsley leaves
- 1 vegan puff pastry, plus melted vegan butter, to seal
For the Porcini Mushroom Sauce:
- 1.75 ounces dried porcini mushrooms
- 1 small onion, finely chopped
- 1 large garlic clove, crushed
- 2 tablespoons fresh rosemary leaves, chopped
- Scant 2 cups vegetable stock
- 1 cup white wine
- 1 tablespoon vegan butter
- 1 tablespoon plain flour
- 3 tablespoons cashew cream
- Salt and pepper, to taste
- Olive oil
- Put Porcini mushrooms in a bowl and cover with boiling water. Set aside.
- Cook the rice according to 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 banana shallots and the crushed garlic cloves. Fry gently, until golden and soft.
- Clean Brussels sprouts and cut them into thin slices.
- Add Brussels sprouts to frying pan with cranberries, balsamic vinegar, and sugar. Mix well and cook together for 10 minutes.
- Add chopped chestnuts. Cook together for 5-10 minutes, until sprouts and cranberries are cooked. Season to taste.
- Preheat the oven to 400°F.
- Roll out puff pastry to a rectangle of about 13x17-inches. Cut pastry to obtain two rectangles of different widths. One should be about 7 1/2x17-inches and the other 5 1/2x17-inches.
- Cover a baking tray with some parchment paper. Place large piece of pastry on top.
- Blend vegetables and rice together and pile the mixture on top of pastry leaving just over 1-inch of an edge all around. Brush the edges with some melted vegan butter.
- Run a lattice pastry cutter (see notes) in the middle of the smaller piece of pastry leaving an edge of around 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 vegan butter on the lattice and place in the oven for around 20 minutes, 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 Porcini mushrooms with their liquid, vegetable stock and wine. Boil together until liquid has reduced by half.
- Put flour in a bowl and dilute with some of the liquid from the mushroom sauce, making sure there are no lumps.
- Add butter and diluted flour to the mushroom sauce. Whisk regularly and cook over high heat until it has thickened. Blend cream in just before serving. Season to taste.
- Serve coulibiac with Porcini mushroom sauce on the side.
If you do not have a lattice pastry cutter, just cover the top with a regular sheet of pastry, leaving a little hole in the middle so the steam can escape.