Mushroom Coulibiac with Creamy Soup

Mushroom Coulibiac with Creamy Soup

This vege dish is the ultimate comfort meal on a cooler night. 

Serves 6


Wholemeal Puff Pastry

2 cups wholemeal flour

1/2 tsp salt

250g butter, chilled, cubed



25g unsalted butter

3 spring onions, chopped

375g portobello mushrooms, roughly chopped

1 cup cooked quinoa, drained, cooled

125g haloumi, cut into cubes

1/2 cup walnuts, roughly chopped

75g sour cream

2 tbsp fresh dill, chopped

1 egg yolk, mixed with 1 tbsp milk, to glaze


Place flour and salt in food processor and pulse to combine. Add one-third of the butter and pulse until the butter is in small crumbs. Add remaining butter and pulse 3 or 4 times, leaving visible pieces of butter. Add small amounts of iced water and pulse until dough begins to form.

Turn dough onto a lightly floured work surface and shape it into a rectangle. Lightly flour a rolling pin and top of dough, then roll rectangle to twice the size. Fold the two shorter edges into the centre of the dough so they meet. Sprinkle with flour and roll to twice the size. Repeat folding and rolling twice more, then roll pastry up in plastic wrap. Refrigerate for at least 1 hour.

For the filling, heat butter in a frying pan over a medium heat. Fry onions and mushrooms until the mushrooms have given off their juice and it has evaporated, about 15 minutes. Season to taste and leave to cool. Combine the quinoa, haloumi, walnuts with the sour cream and dill. Season to taste.

Preheat oven to 200°C. Cut the chilled pastry into 2 pieces. One piece needs to be slightly larger. This will be the top. Roll out smaller piece of pastry on a flat floured surface (about 30cm x 20cm). Brush with egg wash.

Evenly place six piles of quinoa mixture on pastry and top each with mushrooms. Roll out remaining pastry so that it is slightly larger than the bottom piece. Lay the remaining sheet of pastry on top, press down around the pockets of filling to seal and then cut out the six pockets of pastry and filling. Press together the edges.

Lightly score the top of pastry, then brush with egg wash. Bake in oven for 30-35 minutes or until crisp and golden. Serve hot with soup.


Simple Creamy Mushroom Soup

Serves 6


3 tbsp butter

1 onion, peeled, chopped

500g Swiss brown mushrooms, sliced, plus extra, to serve

3 tbsp plain flour

2 cups milk

1 cup chicken stock

1 tsp lemon juice

2 tbsp chopped chives


Melt butter in a saucepan. Add onion and mushrooms. Cook until onion is clear. Stir in the flour. Cook, stirring, for 1 minute.

Gradually add milk and stock, stirring constantly. Bring to the boil.

Cook for 5 minutes or until soup thickens slightly. Season to taste with salt, pepper and lemon juice. Stir through chives. Serve with extra sautéed mushrooms.


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