Mushroom Coulibiac. This vegetarian version of the classic Russian coulibiac fills puff pastry parcels with wild mushrooms in the best creamy sauce. Serve this mushroom and beetroot coulibiac with dollop of sour cream for the ultimate vegetarian Process mushroom mixture, burghul and half each of the parsley and dill in a food processor until a. A coulibiac is a type of Russian pirog or a baked dough with a sweet or savory filling.

Classic Coulibiac of Salmon, tender salmon fillets layered with rice and mushrooms, wrapped in puffed pastry. He introduced us to Coulibiac of Salmon (kool-ee-bee-ack) at a local wine dinner. Coulibiac is a Russian puff pastry dish that can have a variety of fillings. You can cook Mushroom Coulibiac using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Mushroom Coulibiac

Prepare 1 cup of basmati rice.
It's 5 ml of salt.
You need 2 cups of water.
It's 5 of small leeks or 2 big leeks, sliced.
Prepare 10 g of butter.
Prepare 300 g of mushroom.
You need To taste of salt.
It's To taste of pepper.
Prepare 50 g of butter.
Prepare 400 g of puff pastry.
Prepare 1 of egg.

Our recipe has salmon, rice, leeks, mushrooms, celery, and dill. Coulibiac of Salmon Recipe, tender salmon fillets layered with rice and mushrooms, wrapped in puffed pastry. A traditional Russian dish for the holidays. A coulibiac is a savory Russian dish baked in a pastry crust often shaped in a loaf form and filled with fish (traditionally salmon), vegetables, hard-boiled eggs, mushrooms and dill.

Mushroom Coulibiac instructions

In a pot bring the water and salt to a boil.
Add the rice, cover and cook for 20 minutes or until the water is absorbed..
In another pot add 10g butter and sliced leeks. On a low heat simmer until soft. Remove from pot and add to rice to cool.
Chop mushrooms roughly, I used different mushrooms (shittake, kin oyster and shimeji). In a pot with 50g butter fry until brown. Season with salt and pepper. Mix with rice and let cool.
Roll puff pastry in a rectangle on a floured surface. Add rice mixture in a line in the middle. Roll close and refrigerate for 30 minutes..
Preheat oven to 200'C. Brush with beaten egg. Bake for 30 to 40 minutes until golden..

This is one of the best fish pies ever invented. It's perfect for entertaining as it can all be made well in advance. Provided everything is cooled thoroughly first. It is straightforward and the filling can be made ahead. Don't skip the porcini mushroom sauce, it Don't skip the porcini mushroom sauce, it gives an extra touch of deliciousness.