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Low Carb Crustless Mushroom Pie

Low Carb Crustless Mushroom PieLow Carb Crustless Mushroom PieLow Carb Crustless Mushroom PieLow Carb Crustless Mushroom PieLow Carb Crustless Mushroom Pie.  There is no doubt that I love mushrooms and they are used in many recipes throughout this site but this recipe is over the top and filled with them so if you  like mushrooms, this is for you.  The dried porcini mushrooms and dust that I use are from right here is Oregon at Pistol River Mushrooms and again, I use both is many recipes.  If you have never used porcini dust it a flavor punch like no other and is umami on steroids.

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Crustless Mushroom Pie
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Ingredients
  1. 1 Lb Portobello Mushrooms (About 3)
  2. ½ Lb Button Mushrooms
  3. 2 Oz Dried Porcini Mushrooms***
  4. 2 Oz Dried Trumpet Mushrooms
  5. Hot Water To Hydrate Dried Mushrooms
  6. 4 Oz Squeezed Spinach
  7. 1 Medium Onion
  8. ¼ C Olive Oil
  9. 2 T Butter
  10. 8 Oz Shredded (Grated) Gruyere Cheese
  11. 3 Beaten Eggs
  12. 1½ C 40% Heavy Cream
  13. ½ t Porcini Dust***
  14. 1 T Sherry
  15. 1 t Salt
  16. ½ t Pepper
  17. ½ t Dried Thyme
  18. ½ t Nutmeg
Instructions
  1. Preheat oven to 350°.
  2. Mix dried mushrooms and add just barely enough very hot water to moisten them.
  3. Clean gills out of portobello mushrooms. Slice into very small pieces. Set aside.
  4. Slice button mushrooms, add portobellos and chop vigorously into very small pieces. This can also be done by pulsing in a food processor. You do not want it pulverized but you do want it chopped pretty finely.
  5. Add 3 T olive oil to medium high large pan and cook mushrooms until they just begin to brown. After cooking you should end up with about two cups of mushrooms. You may have to cook these in two batches. Set aside.
  6. Finely chop onion, turn down heat, add 1 T butter to pan and slowly cook onion to just beginning to caramelize.
  7. Grate Cheese.
  8. In medium mixing bowl add beaten eggs, sherry, thyme, porcini dust, salt & pepper, nutmeg, heavy cream, and mix well.
  9. Liberally butter dish glass pie pan with 1 T butter.
  10. Sprinkle onions on bottom, then spinach, ½ cheese, all the mushrooms, ½ cheese again, and slowly pour cream mixture over all.
  11. Put into oven for 15 minutes then turn oven down to 325° and cook additional 20-25 minutes or until pie is finished cooking and has just begun to brown on top.
  12. Put on counter until well cooled. It needs to be cool to cut. If you are in a hurry no problem, but it will begin to run.
  13. 8 Servings
  14. 408 Calories, 12.4g Protein, 36.2g Fat, 4.6g Carbs, 1.6g Fiber, 3.0g Net Carbs
  15. 6 Servings
  16. 545 Calories, 16.5g Protein, 38.6g Fat, 6.1g Carbs, 2.1g Fiber, 4.0g Net Carbs
Notes
  1. The idea of the mushrooms is to end up with 2 full cooked cups. It doesn't really matter what kind you use but of course the different varieties add a more complex overall flavor and the porcinis are a kiss from heaven.
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