Wild rice + cremini mushrooms + flaky crust = showstopping vegan main course. This would be perfect for serving non-vegan guests not only because it’s gorgeous, but also because it tastes rich, complex and decadent. Though it looks kinda difficult to put together, it isn’t – you could even make it and store it in the refrigerator (unbaked) overnight. Pair it with a savory gravy (recipe below) and roasted butternut squash or a steamed green beans with slivered almonds – candles and a vase of fresh flowers would be nice, too.
Mushroom & Wild Rice Brioche
1 cup whole wheat pastry flour
1 cup all-purpose flour
1 packet regular yeast
pinch of salt
3 tbsp. soy milk
2 tbsp. egg replacer + 6 tbsp. water (whisk until frothy, then set aside for a minute)
1/2 cup vegan shortening, softened
1/2 cup wild rice/brown rice blend
1/4 cup vegetable broth
1 tbsp. Bragg Liquid Aminos
4 shallots, chopped
6 cups cremini mushrooms, chopped
3 tbsp. fresh parsley, chopped
salt & pepper to taste
2 cups vegetable stock
2 1/2 tbsp. soy sauce
1 tsp. dried thyme
salt and pepper to taste
2 tbsp. cornstarch dissolved in3 tbsp. water
1/4 cup soy milk
Make the gravy:
In a small saucepan, combine the broth, soy sauce, thyme, salt and pepper and bring to a boil. Turn the heat to low and whisk in the cornstarch/water mixture and return to a boil. Whisk until the sauce is thickened, about 1 minute. Slowly whisk in the milk, but do not allow the mixture to boil. Taste to adjust seasonings. You can make this ahead of time and store in the refrigerator until ready to use. Just gently reheat in microwave.
Make the dough:
Place the flour, yeast and salt in the bowl of a food processor and pulse a few times to mix. Add the soy milk and the egg replacer and pulse again to evenly combine ingredients. Beat in the butter until a dough forms and comes together, then transfer to a clean bowl and cover with plastic wrap. Let the dough rest at room temperature for 1 1/2 hours.
Punch down the dough and return it to the bowl and refrigerate overnight.
Make the filling:
Cook the rice according to package directions (usually takes about 30-40 minutes) and drain if necessary. Meanwhile, in a large skillet heat the vegetable broth and Liquid Aminos and saute the shallots until soft. Add the mushrooms and cook for about 10 minutes. Remove from the heat and stir in the parsley, salt and pepper. Stir in the cooked rice and allow the mixture to cool completely before assembling the brioche.
Preheat the oven to 400F.
Roll out the dough on a lightly floured surface – your aim is to create a rectangle almost as large as a half sheet pan. Transfer the rectangle to a baking sheet that has been lined with parchment paper.
Spoon the mushroom and rice mixture into the center of the rectangle, leaving space around the edges of the dough. Moisten the edges of the dough. Now fold in the two long edges – you should have some overlap. Trim the edge that will show if you like (just to neaten it up). Press gently to seal. Press the edges at either end – again, trimming if necessary to create a clean line. Using the tines of a fork, gently press into the dough to seal. Make a few diagonal cuts along the top both for ventilation and decoration.
Brush the dough with soy milk, if desired, and bake for 30-35 minutes or until the top is crisp and golden. Allow to cool for a few minutes before cutting and serving.
Serve alongside plenty of gravy.