Mushroom & shiitake mushroom pie

I just love different kinds of mushrooms. Especially shiitake mushroom. Did you know that it's super healthy?It's almost like a medicine - it prevents the development of tumors, helps cure allergies and viruses, helps to lower the cholesterol and contains a lot of vitamin D. Great for vegans and vegetarians! And for everyone else.

This pie contains almost all of my favourite ingredients. It tastes unquestionably good, it's good for your health - what else do you need? I added oatbran to the crust, and the crust is made of wholewheat flour only, so it contains a great deal of fiber. And I love the texture. You might wonder about the spices - I assure you it's a lovely combination. I think Indian spices are really one of the best ones. Especially I love cumin. And the smell of these spices is just stunning. I think food would be nothing without spices, and without garlic and fresh herbs. They just create something magnificent and superior. Try it!

Ingredients:

For the crust:

1 dl water

1 dl rape oil

1 dl oatbran

3 dl wholewheat flour

For the filling:

2 onions

4 garlic cloves

100g shiitake mushrooms

400g common mushrooms

1/4 eggplant

olive oil for frying

2 tsp himalaya salt

plenty of black pepper

1/2 tsp cumin (or a bit more if you're into spices!)

1/2 tsp paprika

1/2 tsp ginger

a pinch of garam masala

1 handful fresh coriander, chopped

1 handful fresh parsley, chopped

2 eggs

2 dl milk

70g tomato puree

1 dl grated cheese

1. Heat the oven to 200°C. Butter a big pie mould with rape oil.

2. To make the dough, pour water and oil into a big bowl, add all the other ingredients, beat with hands into a even crust batter. Pat with hands the batter into the pie mould, cover the sides too.

3. Slice the onions, crush the garlic and slice the eggplant into small pieces. Fry them in a pan in some olive oil for 3-4 minutes. Remove, put into a big bowl.

4. Wash all the mushrooms, cut the ends away. Cut into small cubes. Fry in the same pan in some olive oil for 3-4 minutes. Put into the same bowl with the onions. Mix together.

5. Then add all the spices into the mushroom-onion mixture. Mix well.

6. Spread the onion-mushroom mixture over the crust.

7. Mix together using a whisk the eggs, milk and tomato puree. Pour over the pie. Sprinkle the grated cheese over, then bake in the oven for 30-35 minutes.

8. Remove and enjoy!

Red pepper and mushroom pie

I wanted to make an easy vegetarian pie with mushrooms and vegetables. I found the recipe for the base in the internet, and then just used some imagination to create the filling. It was really quick and tasted good and exuberant. The sun dried tomatoes gave a nice flavor and on the whole I was very satisfied. 

Red pepper and mushroom pie

The base:

4 dl graham flour

2 dl wheat flour

1 dl olive oil

1 dl water

0,5 tsp salt

The filling:

1 red pepper chopped into small pieces

1 shallot chopped

1 red onion chopped in circles

3 pressed garlic gloves 

about 150 g mushrooms

3 small tomatoes chopped

4 sun dried tomatoes sliced

handful of fresh basilica, chopped

grated cheese on the top

alpro soya milk on the top

2 tsp paprika

1 tsp curry

2 tsp chervil

0,5 tsp black pepper

a dash of herbamare or ordinary salt

1 dl tomato pure

To make the base:

1. Mix the dry ingredients, then add the water and oil. 

2. Press the dough into a casserole, and put in to 220°C degrees oven for ten minutes. 

To make the filling:

1. Pour some olive oil into a stewpan and sauté the shallot with the red pepper and garlic. Then add the mushrooms, fry for a while and add the chopped tomatoes.  Add the tomato pure, chopped basilica and the other spices. Mix well and take the pan off the stove. 

2. Put the filling on the base evenly, then set the sliced sun dried tomatoes and red onion circles on it. Pour alpro soya milk into the casserole, almost to the top. Sprinkle the cheese on the filling, and put into the 220°C oven for 20 to 25 minutes. 

3. Serve with green salad.