Maple-Miso Mushroom Crumble Pie
Rich, savory mushrooms and hearty green lentils are topped with a golden, crunchy crumble of gluten-free oats, almond flour and pumpkin seeds, with a subtle touch of maple and miso bringing everything together.
Ingredients:
For the Mushroom Filling
- 400 g mushrooms, finely chopped
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup cooked green or brown lentils
- 2 tbsp walnuts, finely chopped
- 1½ tbsp miso paste
- 1 tbsp pure maple syrup
- 1 tbsp gluten-free tamari
- ½ tsp dried thyme
- ½ tsp freshly ground black pepper
- 1 tbsp olive oil
- ½ cup vegetable stock
For the Crumble Topping
- ½ cup gluten-free rolled oats
- ¼ cup almond flour
- 2 tbsp pumpkin seeds
- 1 tbsp olive oil
- 1 tsp pure maple syrup
- Pinch of salt
Optional Cranberry-Maple Relish
- ½ cup fresh cranberries
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 2 tbsp water
- Pinch of salt
Preparation Steps:
- Heat the olive oil in a large pan over medium heat. Add the onion and cook for 3-4 minutes until softened. Add the garlic and mushrooms and cook for 8–10 minutes until the mushrooms are well browned and most of their moisture has evaporated. Add the cooked lentils and chopped walnuts, followed by the miso, maple syrup, tamari, thyme, black pepper and vegetable stock. Cook for another 4–5 minutes until thick and well combined.
- In a bowl, combine the gluten-free oats, almond flour, pumpkin seeds, olive oil, maple syrup and salt. Mix until evenly coated and crumbly.
- Preheat the oven to 200°C / 400°F. Transfer the mushroom and lentil filling to a small baking dish and scatter the crumble evenly over the top.
- Bake for 18–22 minutes, until the topping is golden and crisp. Allow to cool for 5 minutes before serving.
- Optional Cranberry-Maple Relish: Combine cranberries, maple syrup, apple cider vinegar, water and a pinch of salt in a small saucepan. Simmer for 5–7 minutes until the cranberries soften and the mixture becomes slightly jammy. Serve alongside the warm pie.
