Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, mushroom coulibiac. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
This vegetarian version of the classic Russian coulibiac fills puff pastry parcels with wild mushrooms in the best creamy sauce. PREPARING COULIBIAC: Line rimmed baking sheet with parchment paper. Classic Coulibiac of Salmon, tender salmon fillets layered with rice and mushrooms, wrapped in puffed pastry.
Mushroom Coulibiac is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Mushroom Coulibiac is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook mushroom coulibiac using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Mushroom Coulibiac:
- Get 1 cup basmati rice
- Get 5 ml salt
- Prepare 2 cups water
- Take 5 small leeks or 2 big leeks, sliced
- Make ready 10 g butter
- Make ready 300 g mushroom
- Get To taste salt
- Prepare To taste pepper
- Take 50 g butter
- Get 400 g puff pastry
- Make ready 1 egg
Salmon Spinach Mushroom Coulibiac: With Sour Cream Dill Sauce. Originally a Russian fish which was brought back to France by a French chef. Traditionally it would be stuffed with rice or eggs. Coulibiac (kulebyaka) in the collection of dishes of Russian cuisine.
Steps to make Mushroom Coulibiac:
- 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.
Description of the recipe with step by step cooking instructions. 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. Coulibiac has a delicious flavour, rich from the rare salmon, laced with hard-boiled eggs, mushrooms and dill, underscored by the rice, and all seasoning the brioche.
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