Vegetarian Mushroom Coulibiac

Instructions

1. 1

   Preheat your oven to 200°C (390°F).

2. 2

   Clean and slice the mixed mushrooms. Finely chop the onion and parsley. Roughly chop the spinach and hard-boiled egg.

3. 3

   Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.

4. 4

   Add the mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and begin to brown.

5. 5

   Add the spinach to the skillet and cook for another 2 minutes until wilted. Season with salt and black pepper to taste. Remove from heat and let the mixture cool slightly.

6. 6

   In a large bowl, combine the cooked mushroom-spinach mixture, cooked white rice, chopped hard-boiled egg, and parsley. Mix well and adjust seasoning if needed.

7. 7

   Roll out the puff pastry on a lightly floured surface into a rectangle (about

8. 8

   5 cm thick).

9. 9

   Place the filling mixture in the center of the pastry, shaping it into a log and leaving a border around the edges.

10. 10

    Fold the pastry over the filling, sealing the edges well. Place the coulibiac seam-side down on a baking tray lined with parchment paper.

11. 11

    Beat the remaining egg and brush it over the pastry to create a golden crust.

12. 12

    Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.

13. 13

    Let the coulibiac cool for a few minutes before slicing. Serve warm and enjoy!