VF - Flaky Mushroom Roll

[Guest guest]

* Exported from MasterCook *

 

Flaky Mushroom Roll

 

Recipe By :Rose Elliot

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 onion -- chopped

2 tablespoons vegan margarine

8 ounces mushrooms -- washed and chopped

2 tablespoons chopped fresh parsley

2 garlic cloves -- crushed (minced)

4 ounces brown rice -- (raw weight) cooked

sea salt

freshly ground black pepper

12 ounces frozen puff pastry -- defrosted (flaky pastry)

soy milk -- for glazing

 

Preheat the oven to 450F.

 

Fry the onion in the margarine in a large saucepan for 10 minutes.

 

Add the mushrooms and fry for 15-20 minutes, until all the liquid is gone.

Remove from the hheat, add the parsley, garlic, rice, and plenty of seasoning.

Leave to cool.

 

Roll the pastry out and make 2 strips, the first measuring about 6 by 12-inches,

the second 8-9 by 12-inches.

 

Put the first, narrower strip on a baking sheet which you've brushed with cold

water. Spoon the mushroom mixture onto the pastry, keeping 1/2 inch clear all

round the edges, piling it up well along the center to form a nice loaf-like

shape. Brush the edges of the pastry with cold water, then lay thhe second

piece of pastry over the top of the mixture, aligning the edges, then press down

lightly along the edges to seal. Trim the edges. Cut the trimmings into

decorative shapes if you wish and stick them on top of the pastry with water.

Make a few small steam holes with a fork or skewer, then brush all over with soy

milk to glaze, if you wish to.

 

Bake in the preheated oven for 10 minutes, then reduce the temperature to 400F

and bake for a further 20-25 minutes, or until the pastry is golden brown, crisp

and flaky. Serve at once.

 

Source:

" Vegan Feasts "

Copyright:

" Rose Elliot 1997 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 86 Calories; 1g Fat (7.0% calories from

fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0 Fat.

 

NOTES : A favorite recipe, based on the Russian dish, coulibiac. It's good

served with a sauce made by adding chopped fresh dill to Mustard Cream Dressing

and cooked vegetables.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0