Jenny’s Gluten-Free Mushroom Pie

Jenny's Gluten-Free Mushroom Pie

Oh, I am having a hard time getting back into the swing of life after the holidays so please forgive me for my lack of posts.  But, I am back.  Two of the three kids are back in school, my meal calendars are back in action and all of our holiday decorations are boxed up and back in the garage.  So, now is the time to share with you a recipe from Jenny McCarthy, funny actress and GFCF diet advocate.

If you don’t know, Jenny’s son Evan was diagnosed with autism at the age of two.  She used a gluten-free and casein free diet as a big part of his recovery.  You can read more about her journey in the December/January 2010 issue of Living Without magazine.  She shared her recipe for Gluten-Free Mushroom Pie and I tried it.  I used Jules’ All-Purpose gluten-free flour and found the crust to be a bit chewy for my taste.  Next time, I will look for another gluten-free all purpose flour to try.  This pie reminds me of a vegan stroganoff and was pretty yummy.  If you try it, let me know how you like it.  Enjoy!

Jenny’s Mushroom Pie

Ingredients:

Crust:

2 1/2 cups Gluten-Free All-Purpose Flour

2 teaspoons baking powder

1 teaspoon salt

1 Cup Earth Balance or dairy free butter replacement of choice, chilled

1 cup vegan sour cream

1.  Whisk first 3 ingredients in large bowl to blend. Slice butter replacement into chunks and cut them into the flour mixture with a fork or your hands until mixture forms a course meal.  Add sour cream and stir until dough forms.

2.  Divide dough in two (make one much larger than the other) and form into rounds.  Place rounds between parchment paper and chill for at least 30 minutes or up to one day.

3.  Roll out the larger round and place it in a 10-inch pie plate.  Roll out the smaller round and cut it into thin strips to make a lattice top for the pie.

Filling:

3 Tablespoons Earth Balance or dairy free butter replacement

2 1/2 Cups chopped onion

8 Cups chopped crimini mushrooms (about 1 1/2 pounds)

2 Tablespoons chopped thyme

1 (8 oz.) package vegan cream cheese replacement

1.  Melt butter replacement in a large skillet over medium heat.  Add onions and saute until soft and golden.  Add mushrooms and thyme.  Saute until mushrooms are tender, about 6 minutes.  Gently stir in cream cheese replacement.

2.  Preheat oven to 400 degrees.  Spoon filling into uncooked pie crust and top with dough strips formed in a lattice pattern.  Work fast doing the lattice.  Crimp edges together.

3.  Place pie in preheated oven and bake 45 minutes or until crust is crispy and golden brown.

Serves 8

Each slice contains 571 calories, 37g total fat, 15g saturated fat, 0g trans fat, 0mg cholesterol, 1050mg sodium, 54g carbs, 2g fiber, 6g protein.

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