Mushroom and Chestnuts Pie (Gluten-Free)

• Wide saucepan
• Wide container
• Bread loaf pan
• Oven
• Cutting board
• Knife

Ingredients:

Rice paper shell:

• 1/3 cup non-dairy milk (85 ml)
• 1 tbsp of raw tahini
• 2 rice papers
• Olive oil for spraying

Mushrooms and chestnut filling:

• 1 tbsp olive oil
• 1 yellow onion, chopped
• 1 pack of portabella mushrooms (8 oz)
• 1 pack of peeled chestnut (150 g), crushed or chopped
• 2/3 cup non-dairy milk (170 ml)
• 1.5 tsp of garlic powder
• 1 tsp of Himalayan salt
• 1/2 tsp of black pepper
• 1/2 tsp ground nutmeg 
• Fresh rosemary

1. Prepare the rice paper shell:
2. Preheat the oven to 400 F and line your bread pan with a cut-to-size baking paper, spray oil on the baking paper (essential to prevent the rice paper from sticking).
3. Pour the milk to the wide container, add the tahini and mix well.
4. Soak the rice paper for 30 seconds in the milk and place into the pan. Use the first rich paper to cover 2/3 of the pan's bottom, fold the edges of the rich paper on themselves to create a flat looking side.
5. Soak the other rice paper and use to cover 2/3 of the pan's bottom from the other side. repeat the same process as in the last step. Both rice paper should create a rectangle shaped shell.
6. Spray the oil on the top of the shell. Bake for 15-20 minutes, the shell should be golden and hard (It will soften with the filling so don't worry if it feels stiff).
7. Set aside to cool a little.
8. Remove the shell from the baking paper when it is cooled a little bit but not cold completely. Set aside to cool down completely on the counter after removing the paper.
9. Prepare the filling:
10. Heat the saucepan with the olive oil, add the onions and saute until transparent and fragrant, about 5 minutes.
11. Add the chopped mushrooms and cook for another 2-3 minutes.
12. Add the crushed chestnut (chopped by a knife/ crushed with a fork), cook for another 2 minutes.
13. Add the milk and the spices, cook on low for 10 more minutes.
14. Taste and fix seasoning according to your preference.
15. The chestnut mixture should be soft, the milk should mostly evaporate.
16. Pour into the prepared rice paper shell.
17. Serve freshly prepared. * (see notes)
18. Enjoy!

 Notes:

* The crust is very hard when it comes out of the oven, don't worry the filling will soften it. For that reason, I recommend serving the dish as fresh as can be. If you want to prepare the dish in advance, make the crust and the filling but keep them separate until right before serving.