MUSHROOMS, WILD MUSHROOM & NUT PIE
Recipe from Techniques of Healthy Cooking
Batch yield: two 9-inch / 23-cm pies
• 3/4 oz / 20 g dried cepes
• 3/4 oz / 20 g dried morels
• 7 oz / 200 g whole blanched almonds
• 2 1/2 oz / 70 g cashews
• 1 oz / 30 g butter
• 6 1/2 oz / 185 g diced onion
• 1/2 oz / 14 g minced garlic
• 8 oz / 225 g minced white mushrooms
• 2 tbsp / 30 mL chopped parsley
• 2 tsp /10 mL chopped thyme
• 1 tbsp / 15 mL chopped marjoram
• 1 tsp / 5 mL chopped sage
• 13 oz / 370 g cooked brown rice
• 3 oz / 85 g shredded fontina
• 3 oz / 85 g shredded mozzarella
• 8 oz / 225 g nonfat cottage cheese
• 2 eggs
• Vegetable oil spray, as needed
1. Reconstitute the dried mushrooms in warm water for about 20 minutes. Drain and chop.
2. Roast the nuts in a 300°F / 150°C oven until golden brown. Cool and grind or chop finely.
3. Heat the butter in a large saute pan. Add the onion and garlic and saute until the onions are translucent. Add the fresh mushrooms and cook until their juices have evaporated. Stir in the chopped herbs and remove from the heat.
4. Combine the rice, ground nuts, and cheeses in a large bowl. Add the cooked mushrooms, rehydrated mushrooms, and eggs to the rice mixture. Mix well to incorporate. Spray two 9-in / 23-cm pie tins with vegetable oil. Pack the mushroom mixture into the tins.
5. Bake the pies in a 350°F / 175°C oven until firm and browned, about 1 hour. Allow the pie to rest for 15 minutes before slicing each pie into 8 wedges.
Serve the pie with grilled pineapple, apple, or mango slices or steamed broccoli with lemon zest.
(Nutrition information does not include serving suggestions.)
Portioning information: 4oz / 115g
Nutrition per serving: 229 calories, 15 g fat, 13 g total carbohydrate, 11 g protein, 172 mg sodium, 47 mg cholesterol (not including garnish)