Shimeji Mushroom and Potato Pie







A recipe allowed in a / / diet.

If you’re like us, the kind of people always ready to try a scrumptious savory pie, then you’ve landed on the right page. The boiled potato layer, topped with gooey Cheddar cheese and shimeji mushrooms, all soaked in a mixture of smoky onion and whisked eggs are going straight into the oven for 30 minutes.

Nutritional Chart

Calories: 313 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 13 g
  • 13 g
  • 36 g

Ingredients Needed for Shimeji Mushroom and Potato Pie

5 medium potatoes
1 tablespoon olive oil
1 large onion, diced
6 eggs
butter for coating
3 ounces of cheddar, cubed
5 ounces of shimeji mushrooms
fresh parsley, chopped (for garnishing)
jalapeno, sliced (for garnishing)

How to Make Shimeji Mushroom and Potato Pie

  1. Fill a pot halfway with water, salt it and heat it.
  2. Add the potatoes and boil for 30 minutes.
  3. Heat the olive oil in a pan over low heat and add the onion. Cook and stir for 6 minutes. Set aside.
  4. Slice the cooked potatoes. Set them aside.
  5. Add the eggs to a bowl and whisk them.
  6. Add the cooked onion and stir it in.
  7. Line a 10-inch springform pan with parchment paper and coat it with butter.
  8. Add the sliced potatoes first, then add the Cheddar and the shimeji mushrooms. Pour the whisked egg mixture over them.
  9. Bake for 30 minutes at 350⁰F/175⁰C.

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