The carrot and mushroom savory pie is a unique dish but also a tasty appetizer, and it can be enjoyed both hot, freshly prepared, and at room temperature.
We made it a few days ago to take to a picnic, and it was really appreciated by everyone. A tip? If you want to serve it as an appetizer, you can make it in a square or rectangular mold so you can cut it into square pieces!!
If you like recipes with carrots, here are some other tempting ideas to try, and then right after the photo, as always, discover how to prepare this carrot and mushroom savory pie!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the carrot savory pie
- 1 lb 1 oz oz carrots
- 1 egg (large)
- 1/3 cup cup chickpea flour
- 3 1/2 oz oz pumpkin (or sweet potatoes)
- 1/2 cup cup water (to hydrate the chickpea flour)
- to taste salt
- 1 pinch black pepper
- 3 eggs
- 3 1/2 oz bread crumbs
- 1 lb 1 oz oz mushrooms (also frozen, mixed)
- 1 onion
- 2 cloves garlic
- 2 tablespoons extra virgin olive oil
- 2 pinches salt
- 1/2 cup cup fresh liquid cream
- 1 oz oz potato starch
- 1 3/4 oz oz grated Parmesan
Tools
- 1 Grater
- 1 Mold 9.5 inches
- 1 Bowl
Preparation of carrot and mushroom savory pie
To prepare the carrot savory pie, first grate the carrots and pumpkin or sweet potato.
Squeeze them very well with a clean cloth to remove as much water as possible; this way, the vegetables will remain more golden.
If using chickpea flour, hydrate it with the water in a bowl for a couple of minutes, then add it to the pumpkin mixture along with the egg.
Mix well to combine everything, add salt and pepper.
Preheat the oven to 428°F, line a round or rectangular 9.5-inch mold with parchment paper.
Spread the dough, which will be soft, and flatten it with the back of a spoon, even along the edges.
Now bake the carrot savory pie appetizer on the middle rack of the oven for 20 minutes.
If you don’t want to use chickpea flour, you can replace it with 2 more eggs, and obviously without water, so grate the vegetables, squeeze them, and add the eggs, salt, and pepper, and proceed as indicated above.
To prepare the filling, peel the onion and garlic cloves and finely chop everything.
Clean the mushrooms if they are fresh by removing the roots and dirt if present, then cut them into not-too-small pieces.
If you are using frozen mushrooms, you don’t need to thaw or cut them.
Then sauté the onion and garlic cloves in a pan with a little olive oil, and after a few minutes, add the mushrooms.
Cook for at least 10 minutes or until the mushroom liquid has evaporated.
Mix the cream with the potato starch, add salt and pepper, and off the heat, add the mixture to the mushrooms in the pan, mixing very well.
When the base for the carrot and mushroom savory pie is cooked, remove it from the oven, fill it with the mushroom mixture, and bake again for at least 15 minutes.
Once golden on the surface and well dried, the carrot savory pie is ready. Remove from the oven and let it rest for a few minutes before serving.
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How to store the carrot savory pie
You can store it in the refrigerator, well closed in an airtight container, for 3 days.
If you prefer, you can freeze it already divided into portions.
Other recipes
If you want to see other types of recipes, you can return to HOME.
