Taste and Creamy Mushrooms Pie 
Nutritional benefits of mushrooms
Mushrooms contain protein, and are rich in B vitamins, such as B2 (riboflavin), B9 (folate), B1 (thiamine), B5 ( pantothenic acid), B3 (niacin), minerals such as, potassium, copper, iron, phosphorus, and antioxidants such as, selenium, vitamin C and choline — which can help with muscle movement, learning and memory.
Cauliflower is a cruciferous vegetable, naturally high in fiber and B-vitamins. It provides antioxidants and phytonutrients that can protect against cancer.
Combining these 2 ingredients you will get a meal full of nutrients and low carb.
Servings =4
Prep. Time = 30 minutes
Cook time = 30 minutes
Ingredients for the Crust :
- 1 purple, orange or white cauliflower
- 2 pastured eggs
- 1/2 cup of almond flour
- a pinch of salt (I prefer Himalayan salt)
- a pinch of turmeric
- some parsley
Pie filling:
- 400 gr of mushrooms
- 1 onion peeled and sliced
- 1 garlic clove, peeled
- cilantro (a handfull)
- spices (thyme, cumin, etc)
- salt
- 200 gr coconut milk or another vegetable milk, or coconut yoghurt .
- 1 tsp of tapioca flour or arrowroot .
- 50g Almond flour
How to make it :
1- Grate the cauliflower and steam for 10 minutes. 
2- place the cauliflower in a bawl and add 2 eggs, salt, turmeric, parsley and the almond flour.
3- Stir well to combine
4- Put the dough in a pan of your choice and shape.
5- place in the oven at 180°c , and bake for 30 minutes.
6- Cut the mushrooms into slices
7- Put in a pan over low heat, with the onion, garlic and cook until soft.
8- Add the spices, cilantro, thyme and salt. Finally add the milk and the tapioca. Stir until it thickens a little.
9- Pour over the crust and bake for 10 minutes.
10- Remove from the oven and add a handful of chopped coriander on the top.
And now it’s ready ! Enjoy!
