Chanterelle Mushroom Pie

Chanterelle Mushroom Pie is a delightful Paleo Indian-inspired dish that brings together the earthy flavors of chanterelles with a crisp, grain-free crust. This nourishing pie is perfect for a cozy dinner, offering a satisfying blend of textures and tastes.

Ingredients

• Chanterelle mushrooms - 200 grams
• Cauliflower - 300 grams
• Almond flour - 100 grams
• Coconut oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Cumin powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Egg - 1 large

Steps

1. Preheat the oven to 200°C (390°F).
2. Steam the cauliflower florets until tender, about 10 minutes, then drain and let cool slightly.
3. In a food processor, combine the steamed cauliflower, almond flour, coconut oil, and egg. Blend until a dough forms.
4. Press the cauliflower dough into a greased 9-inch pie dish evenly across the bottom and up the sides. Bake for 15 minutes or until golden.
5. While the crust is baking, heat 1 tablespoon of coconut oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
6. Add minced garlic, cumin, turmeric, salt, and black pepper to the skillet. Cook for another 2 minutes, stirring frequently.
7. Add the chanterelle mushrooms to the skillet and cook until they are tender and have released their moisture, about 7-10 minutes.
8. Remove the skillet from heat and stir in the chopped parsley.
9. Once the crust is done, remove it from the oven and fill it with the chanterelle mixture, spreading it evenly.
10. Return the pie to the oven and bake for an additional 15-20 minutes until heated through.
11. Let the pie cool for a few minutes before slicing and serving.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 120 mg
• Total Fat: 22 g
• Saturated Fat: 8 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from chanterelle mushrooms, supporting immune health.
• High in fiber from cauliflower, aiding digestion and promoting satiety.

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