Mushroom Pie

This recipe is inspired by/adapted from Finnish Mushroom Pie from the great Sundays at Moosewood Cookbook. My brilliant husband adapted it for our gluten-free diet, and I think the walnut crust is even better than the traditional flour crust.

Crust:
4 C ground walnuts (or your choice of unsalted nuts)*
3 T rice flour
1/2 C softened butter


Filling:
1/2 an onion, chopped
3 cloves garlic, minced
8 C chopped mushrooms
1 T soy sauce (gluten-free tamari. If you're not sugar-free, substitute Worcestershire sauce)
salt & pepper to taste (heavy on the pepper)
2 slices prosciutto, chopped (optional)
8 oz cream cheese
2 eggs

Crust is simple: 4 cups ground walnut (your choice of I salted nuts) stir in 3 T rice flour, then mix in 1/2 cup butter. Shape this into the bottom and sides of a pie pan. 

Filling: Sauté onion and garlic. When they've softened, add mushrooms. When mushrooms are cooked and releasing their juice, stir in soy, salt, pepper, and prosciutto. Add cream cheese and remove from heat, stirring until melted. Let it cool a bit (just enough so it won't cook the eggs when you add them.) Fill the pie crust with 4/5 of the filling. Mix the remaining 1/5 with two eggs, really well and top the filling with this. 

Bake at 450 until brown on top.

Next time, we'll try a dusting of freshly grated parmesan cheese on top.

*we grind them ourselves in a food processor, a cup at a time, until they're crumbles but not starting to soften into nut butter