Holiday Mushroom Pie
Servings: 4 People
Ingredients
- 3 9 inch Gluten-Free Tortilla Shells
Potato Mix
- 2 Yellow Potatoes
- 1 Yellow Onion
- 1 Tbsp Ghee or avocado oil
Mushroom Mix
- 2 Lbs Shiitake or Cremini Mushrooms
- 1/2 Cup Mushroom Broth
Peppercorn Sauce
- 1 Tbsp Gluten-free Flour
- 1 Tbsp avocado oil
- 2 Cloves of Crushed Garlic
- 1 Stick Fresh Rosemary
- 1/4 Tbsp Black Peppercorns
- 1 Tsp Black Pepper
Instructions
- Grease a 9 inch pie pan with coconut oil lightly.
- Place the tortilla shells in the base of the pie pan and set aside.
- Chop the onions and potatoes into half-inch bite-size pieces.
- In a large pan add 1 tbsp of ghee/avocado oil, then the potatoes and onions, cook until soft, about 15 min.
- Chop the mushrooms into bite size pieces.
- Steam fry the mushroom with avocado oil for 20 min, adding broth or water if needed.
- Crush the garlic cloves.
- To make the peppercorn sauce, add the broth, peppercorns, rosemary, garlic, avocado oil and flour/starch in a small pot and simmer until thicken.
- Add the potato mix to the mushroom mix and coat with the peppercorn sauce.
- Place the mixture over the tortilla and put in the oven to bake for 15 minutes and broil for 5 minutes.
- Cut into slices and Serve! Enjoy!