Asian-Style Chanterelle Mushroom Pie
recipe

A delicious pie that combines local chanterelle mushrooms with Asian flavors in a tofu base. Perfect for brunch or celebrations!
Preparation Time: 45 minutes
Serving Size: 6 servings
Ingredients:
- 200 g gluten-free flour blend
- 100 g butter or margarine
- 3 tablespoons cold water
- 300 g chanterelle mushrooms
- 200 g tofu
- 2 tablespoons light soy sauce
- 2 tablespoons hoisin sauce
- 1 onion
- 2 garlic cloves
- 1 tablespoon oil
- Black pepper to taste
- (Salt to taste, but be cautious)
Instructions:
1. Prepare the crust: In a bowl, mix the gluten-free flour blend and cold butter/margarine. Add the water and knead the dough until smooth. Press the dough into the bottom and sides of a pie dish. Pre-bake for 10 minutes at 200°C (392°F).
2. Peel and chop the onion and garlic. Heat the oil in a pan and sauté the onions until soft.
3. Add the chanterelle mushrooms and crumbled tofu to the pan. Cook the mixture for about 5-7 minutes.
4. Stir in the light soy sauce and hoisin sauce. Mix well and season with black pepper. Let the mixture cool slightly.
5. Pour the mushroom mixture onto the pre-baked crust and level the surface.
6. Bake the pie in the oven for an additional 20-25 minutes, until the top is beautifully golden brown.
7. Allow to cool slightly before serving. Enjoy as is or with a salad!
Nutritional Information (per serving):
- Energy: 280 kcal
- Protein: 8 g
- Carbohydrates: 30 g
- Fat: 14 g
- Fiber: 3 g

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