Mushroom Pie
by Astrid Pfeiffer
Make mushrooms the star of the show in this delicious mushroom pie recipe.


Total Time
30 min
Difficulty
Medium

Simple Tasty Recipes
Ingredients for 5 tartlets Servings
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Pasta
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1½ cupwalnuts (150g)
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2½ tbspsun-dried tomatoes (45g)
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2 tbspgreen banana biomass (40g)
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2 tbspgreen banana biomass (40g)
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¼ cupbrown rice flour (30g)
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1 tbsplinseed (10g)
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¼ tspblack pepper
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¼ tspsalt (2g)
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Filling
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4medium portobello mushrooms (170g)
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½ cuppitted black olive (65g)
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2medium tomatoes (240g)
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½teaspoon of salt (3g)
Time
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Preparation Time10 min
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Cooking Time15 to 20 minutes
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Total Time30 min
Goes Great with
Method
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For the Pasta Hydrate the flaxseed in 2 tablespoons of water and set aside. Then, blend all the ingredidnts in the food processor, except the rice flour.
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When they are well ground, mix the dough with the flour and linseed well hydrated in a bowl. Mix everything and divide into 5 balls for the tartlets.
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Suggestions: *Let the flaxseed moisturize well. *I didn't put oil in the baking pans, because they already have sun-dried tomato oil. Use non-stick or silicone molds to facilitate the removal of the tart.
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For the Filling: Finely chop the mushroom, olive and tomatoes. Then add the salt and mix the filling to be uniform.
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Roll out the pastry dough into individual molds with your hands and shape them according to the size of the pan. Place the filling and place in a preheated oven (220) for 15 to 20 minutes, until the dough is golden.
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Allow it to cool a little to remove the dough from the mold. Serve immediately.
Notes:
NUTRITIONAL ADVISE:
Nuts have anti-inflammatory and antioxidant properties, help control the fat levels in the blood, are rich in fiber and arginine, an amino acid that has vasodilating action and protect against heart diseases.
Source: Astrid Pfeiffer
Nuts have anti-inflammatory and antioxidant properties, help control the fat levels in the blood, are rich in fiber and arginine, an amino acid that has vasodilating action and protect against heart diseases.
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Energy: 303 kcal Protein: 5,8g Total fat: 25,7g Total carbohydrate: 18,2g Dietary fiber: 5,9g |
Tryptophan: 60 mg Threonine: 190 mgI soleucine: 190 mg Leucine: 330 mg Lysine: 200 mg Methionine: 90 mg Cysteine: 70 mg Tyrosine: 130 mg Phenylalanine: 230 mg Valine: 280 mg Histidine: 140 mg |
Saturated fat: 2,38 g Omega-6: 6,78 g Omega-3: 0,78g Calcium: 50 mg Iron: 2,1 mg Zinc: 1,97 mg Vitamin C: 19,5 mg |
Source: Astrid Pfeiffer
Goes Great with