A real Russian home is always filled with aroma fresh pies, this smell of love, comfort and care. Russian pies recipes are passed down from generation to generation, the most delicious fillings used with different test– yeast, shortbread, bulk, biscuit. Russian national cuisine It’s impossible to imagine without mushrooms, and there are a great many pies with mushrooms, and every housewife tries to bring something of her own, original and memorable, to them.
No one will argue that Forest mushrooms, (boletus, aspen, chanterelle) collected in the autumn forest in October, when the morning dew has just disappeared, are the most delicious, but you should not discount dried mushrooms, as well as champignons and oyster mushrooms - they are perfect for various pies with mushroom filling.
Most often, the base of the pie is made from yeast dough; French dough is baked from shortbread and chopped dough. open pie quiche, and jellied mushroom pies with sour cream are very popular when a crowd of hungry guests suddenly appears on the doorstep, and you urgently need to feed them.
Mushroom pie - food preparation
Most attention will have to be paid to preparing the mushrooms. Fresh mushrooms Sort through, remove spoiled areas, rinse with running water and cut into pieces. Dried mushrooms should be soaked for several hours in cold water. For cooking yeast dough use fresh or dry yeast.
Mushroom pie - preparing dishes
Mushroom pies are baked in ordinary forms or roasting pans; for cooking mushrooms it is recommended to use only enamel dishes, not capable of oxidation. It is better to fry mushrooms in heavy cast iron frying pans with high sides. To prevent the dough from rising to the top, it is best to select containers for the dough that are two to three times larger in volume than the amount of food.
Recipe 1: Pie with mushrooms from yeast dough “Landlord”
To prepare this pie, we will use a recipe for yeast dough. The recipe has come to us from ancient times; landowners loved everything to be done thoroughly and according to the rules, so the dough was made from flour, milk and fresh yeast We’ll put it up in the evening and conscientiously wait for it to come. For the filling we use porcini mushrooms.
Ingredients
For the dough: yeast (30-40 grams), flour 2.5 cups, warm water half a cup.
Main dough: sugar (1 tablespoon), vodka (1 glass, 50 grams), 1 egg, cream (2 tablespoons), butter (200 grams), salt, flour (as much as the dough will absorb).
Filling: 100 grams of cream, eggs (4-5 pieces), porcini mushrooms 500 grams, green onions 400 grams, salt.
Cooking method
Mix yeast, flour and water and leave to ferment for several hours. Then add butter, sugar, one egg, cream and a glass of vodka. Leave again to rise in a warm place. Don't forget to knead the dough several times. Prepare an omelette from eggs and cream, cut it into small pieces. Separately, fry the mushrooms, crush the chopped green onions with salt and mix, add finely chopped dill. This is a wonderful “landowner’s” filling, all so natural, fresh and appetizing.
To form the pie, place part of the dough in a layer on a mold or baking sheet, previously, as always, coated with oil. Place mushrooms on top. Cover with a layer of rolled out dough, pinch and form decorations - braids, flowers and whatever your rustic imagination suggests. Brush the top with egg and place in the oven over medium heat.
Oh, what an appetizing beauty, you yourself will determine when it is ready - a ruddy and fluffy landowner's pie!
Recipe 2: Liquid mushroom pie.
Very tasty pie a quick fix. Guests are on the doorstep - don’t worry, just half an hour of preparation, a few minutes of baking, and a satisfying mushroom dish ready.
Ingredients
For the dough: flour (1.5 cups), sugar (0.5 cups), sour cream (1 cup), soda (1/2 teaspoon), eggs (2 pcs).
For the filling: fresh or frozen champignons 600 grams, onions (2 pcs), boiled rice 200 grams.
Cooking method
Since the pie is quick, let's prepare the filling first. Fry the onion, add the mushrooms and fry until golden brown. Cool, add dill and salt and pepper. Mix with boiled rice. We quickly prepare a dough reminiscent of sour cream - for this we simply mix all the ingredients. Grease the mold with oil and pour out the dough. We spread the filling on top - part of it sinks to the bottom, distributed throughout the dough. Bake for 30 minutes. Once it cools down a little, cut it up and... go ahead, pile on with the whole gang! The slightly sweet dough and salted mushrooms have a very unusual taste.
Recipe 3: Pancake pie with mushrooms
To prepare this pie we use pancakes, and to make them especially tender, we use a secret - we will cook them with the addition of sparkling water.
Ingredients
Pancakes: eggs (3 pcs.), milk (1 glass), sugar (1/2 tsp), sparkling water (half a glass), flour, melted butter(¼ cup each).
Filling: forest mushrooms (or champignons) 500 grams, chicken bouillon(1 cup), butter (3 tbsp.), dry vermouth (2 tbsp.), onion (2 pcs.), garlic cloves, salt, pepper, cream (quarter cup), sour cream (1 cup) , grated cheese, dill, breadcrumbs (three spoons), butter (2 spoons).
Cooking method
Mix the ingredients for making pancakes and fry the pancakes, stack them. For the filling, cut the peeled mushrooms and fry them together with the onion and garlic until the onion is soft. Pour in vermouth and simmer for another 2 minutes, season with salt, pepper, add sour cream, cream and half the cheese, simmer over medium heat for another 5 minutes. It should turn out very thick sauce.
We form the pie by alternating pancakes and filling. There should be a pancake on top. Grease it with the remaining mixture and sprinkle with cheese and dill, breadcrumbs and place pieces on top of everything butter. Place in the oven for 15 minutes at 200 degrees.
It's not just delicious - it melts in your mouth!
— In order for greenhouse champignons to preserve and enhance the smell of mushrooms, you need to be very careful when frying the onions. The fried onions should be juicy and not squeak on your teeth; soft, moist and slightly golden onions will highlight the real smell of mushrooms.
— Dried mushrooms that require pre-boiling are perfect for mushroom fillings. Do not rush to get rid of the water in which the mushrooms were boiled - a little tender broth can be added to the filling, because it has a huge concentration useful substances from dissolved particles dried mushrooms.
Mushroom pie- This hearty dish Russian cuisine. It can be quite varied, since it can be prepared from potato, puff pastry or yeast dough, as well as with the addition of other products to the filling: tomatoes, meat, eggs, vegetables, etc.
Mushroom pie recipe
You will need:Flour, mayonnaise - 3 tablespoons each
- starch, vodka – 3 teaspoons each
- salt – 3 g
- baking powder – 3 g
- testicle – 3 pcs.
- sour cream – 3.2 tablespoons
For filling:
Forest mushrooms – 190 g
- hard cheese – 95 g
- a teaspoon of salt
- testicle – 2 pcs.
- dill
- cream – 45 ml
- green and onion
- vegetable oil
- black pepper
Cooking steps:
Prepare the filling for the pie: chop the onion into cubes, fry it until transparent. Add mushrooms. They must first be boiled. Fry them until golden brown. Prepare an omelette: beat salt, cream, eggs, fry on vegetable oil. Mix the fried omelet with the fried mushroom mixture. Finely chop the green onions and grind them with salt. Mix with chopped dill and stir. Prepare the dough: beat salt with eggs, add mayonnaise, sour cream, beat. Pour in vodka. Add baking powder, starch and flour, stir. Take silicone mold, pour out the dough. Place warm filling on top. Sprinkle with hard cheese and place in the oven for half an hour.
Consider variations too.
Mushroom pie - recipe with photo
You will need:Sour cream – 295 g
- one and a half glasses wheat flour
- champignons – 290 g
- chicken fillet– 390 g
- chicken egg – 3 pcs.
- baking powder for dough - 2 small spoons
- onion
- hard cheese – 145 g
- a bunch of greenery
- salt with a mixture of peppers
Cooking steps:
The first step is to make the dough: lightly beat the eggs, sprinkle with pepper and salt, pour in sour cream, stir. Sift the flour, mix with baking powder, add the sour cream and egg mixture. You can start preparing the filling: chop the champignons, mix with chopped onions. Boil or fry the chicken, cut into pieces and add salt. Grate hard cheese. As soon as the dough starts to bubble, it means it is ready. Prepare a mold with sides, line its bottom and sides with baking paper, lightly grease with butter, pour in ¾ of the dough, distribute the filling, pour in the rest of the dough. Sprinkle the top with a layer of cheese. Place the dish in a hot oven. In 20 minutes the cake will rise and become covered with tubercles.
What do you think?
Recipe with pita bread and minced meat
Required Products:
Champignons – 300 g
- package thin pita bread
- onion
- egg – 3 pcs.
- tomatoes – 90 g
- hard cheese – 115 g
- butter – 20 g
- chopped meat– ½ kg
- a bunch of greenery
- sour cream - three large spoons
- spices with salt
Preparation:
First boil fresh mushrooms and chop them. If you took salted or pickled ones, rinse them with running water. Cut them into pieces, mix with tomatoes and chopped herbs. Place chopped onion in the minced meat, sprinkle with spices and a little salt. Stir well. Split form coat with butter. Cut the lavash sheet into 2 parts. Place the filling on the edge and roll it up. Place them in the mold, trim off the excess. They can be used in the next ring. Make rolls with mushroom filling. Place all the rolls in a ring, filling the entire form. Prepare the filling: combine sour cream, cheese, eggs. Pour into the dish, filling all the spaces between the rings. Bake in the oven at 200 degrees.
Do and.
Potato recipe
Ingredients:
Sour cream – 4 tbsp. spoons
- soda, salt - 0.5 tsp each.
- nutmeg - half a small spoon
- medium potato – 2 pcs.
- one and a half cups of flour
- butter – 90 g
- hard cheese – 90 g
- oyster mushrooms – 7 tablespoons
How to cook:
Rub the butter, combine with flour, pour in sour cream, salt and soda, knead the dough. Stew the chopped mushrooms and onions, let cool. Peel the potatoes and cut into slices. Grate the cheese. Divide the dough into 2 parts. The first part should be larger. Place the dough in the mold, form the sides. First layer – mushrooms, chopped potatoes, sprinkle nutmeg and salt. Cover the filling with a smaller part, seal the edges, bake at a low temperature - 180 degrees.
Option with tomatoes
Required Products:
Flour – 195 g
- potatoes – 190 g
- chicken egg – 4 pieces
- butter – 45 g
- onion
- salt
- mushrooms
- tomatoes – 3 pieces
- hard cheese
- a bunch of greenery
- half a glass of cream
Cooking steps:
Chop the mushrooms into pieces and the onions into thin rings. Fry the onion, mix with mushrooms until golden brown. Pepper and sprinkle with salt. Additionally, you can season with nutmeg. Leave the filling to cool. Peel the tomatoes, cut into slices, and boil the eggs. Finely chop the greens. Finely chop the peeled potatoes, boil them in salted water, drain the liquid, dry and mash. Add the egg and butter, mix. Sift the flour and combine with mashed potatoes. Knead into a soft, pliable dough. Grease the mold vegetable fat. Place the dough in it, spread it evenly over the bottom, prick it with a fork, and place it in the refrigerator. Put mushroom filling, rub on top boiled eggs, distribute the tomato slices, sprinkle with grated cheese. Place the dish in the oven to cook.
Bake and .
Snack Pie"Happy Evening"
You will need:
Garlic clove – 6 pcs.
- salt with a mixture of peppers
- red beans – 1 cup
- fresh champignons, hard cheese – 300 g each
- chicken egg – 3 pieces
- tomato – a couple of pieces
- onion
Cooking steps:
Soak red beans in two glasses of water for a couple of hours. If you have time, it is better to leave it for 4-5 hours. Pour three cups of boiling water over the swollen beans and cook for half an hour. Heat the oven to 180 degrees. Grind the cooled beans in a blender. Chop the tomatoes here too. This will be the base of the sauce. Fry the mushrooms and onions separately. The food must first be chopped into cubes. Grate the cheese and chop the garlic with a knife. Prepare the mold, grease with refined sunflower oil, sprinkle with breadcrumbs. Remove excess breadcrumbs and turn the pan over.
Break eggs into a plate, sprinkle with spices and salt. Beat the egg mixture with a fork and pour in tomato puree. In a deep bowl, mix beans, garlic, grated cheese, mushrooms and onions. Combine with tomato-egg sauce and stir. Pour the prepared mixture into the mold, sprinkle with grated cheese. To bake, place the dish in a casserole dish.
Enjoy and...
Puff mushroom pie with vegetables
Ingredients:
Puff pastry– 490 g
- butter – 20 g
- White cabbage– 195 g
- large potatoes- 2 pieces
- hard cheese – 90 g
- champignons – 190 g
- milk – 65 g
- soy sauce - tablespoon
- dried basil
- vegetable oil
- seasonings and salt
Preparation:
Chop the cabbage, salt, season with pepper and fry in hot vegetable oil. Cut the mushrooms into small slices, mix with basil and fry. Pour in soy sauce, warm up for a couple more minutes. Boil the potatoes, pour in hot milk, add butter. Do mashed potatoes. Mix champignons with cabbage, add mashed potatoes, sprinkle with 50 g of cheese, stir. Heat the oven to 210 degrees, bake the cakes. It will take approximately 13 minutes to bake the cakes. Cool the cakes slightly, add the filling and cover with the second cake. Sprinkle the top with the remaining cheese and bake for three minutes.
Pies with mushrooms
Recipe with liver and chanterellesIngredients:
Butter – 95 g
- flour – 1.6 tbsp.
- a tablespoon of sour cream
- testicle
- fresh chanterelles– ½ kg
- chicken liver– 390 g
- butter – 45 g
- onion
- onion
For filling:
Salt
- greenery
- sour cream – 245 g
- egg
Preparation:
Cut the frozen butter into cubes and chop together with the flour until crumbly. Beat the eggs, combine them with salt and sour cream, stir in the crumbs, knead elastic dough, wrap in film and refrigerate for 40 minutes. Prepare the liver: fry it in a frying pan with sunflower oil. The inside of the liver should remain raw, so there is no need to fry it until golden brown. Chop the mushrooms into slices and fry separately. They should decrease by 2 times. Add the liver, stir and remove from the stove. To fill, combine salt with eggs, stir with sour cream. Roll out the dough into a sheet and place in a greased pan. Make the sides and bake in the oven at 200 degrees. Place the filling in an even layer on the dough, pour in the filling, and bake for 40 minutes.
Try also.
How to make mushroom pies
Required Products:Flour – 1 kg
- butter – 90 g
- chicken egg – 2 pcs.
- a packet of yeast
- granulated sugar – 3 large spoons
- cheese – 245 g
- onion – 3 pcs.
- vegetable oil
- mushrooms – 700 g
- salt - half a teaspoon
- spices
Cooking steps:
Pour the yeast with warm milk, add a large spoonful of sugar and the same amount of flour. Stir and leave for a few minutes to rise the dough. Mix the dough with the remaining milk, melted butter, remaining sugar and salt. Beat the chicken eggs, mix both masses until smooth. Gradually add sifted flour, knead the dough until it is elastic. Cover it with a towel and leave it in a warm place until it expands in volume. Punch it down and leave it for a while again. Fry the onion, cut into half rings, mix with prepared mushrooms (they must first be boiled or soaked). Fry the total mass, season, add grated cheese, stir, add any spices, form into pies, fry in a frying pan with heated oil.
Fall recipes continue! What else is autumn rich in, besides fruits, vegetables and bright colors? Of course, mushrooms. As my friend said: “Autumn is the time for photographs of mushrooms in all the gadgets of the country.” And if in the next weekend you picked milk mushrooms, honey mushrooms, aspen mushrooms, and maybe even boletus mushrooms, washed a whole bath of forest gifts, salted and marinated everything you could, and had a little more left, then you have come to the right place. Let's prepare mushroom pie according to the recipe with photo. But even if you don’t have forest delicacies, but want a pie, buy frozen or fresh champignons, or maybe even oyster mushrooms and it will be in the bag.
Mushroom pie recipe
Ingredients for the dough:
- Butter - 150 g.
- Wheat flour - 310 g (two full glasses of 250 ml.)
- Sour cream 20% fat - 3 tbsp. spoons
Filling ingredients:
- Boiled potatoes - 3 pcs. (large size)
- Butter (for making mashed potatoes) - 30 g.
- Champignons (can be replaced with other mushrooms) - 250-300 g.
- Onions - 1 pc.
- Vegetable oil for frying - 4 tbsp. spoons
- Salt, spices to taste
How to cook mushroom pie (step-by-step recipe with photos)
Grate cold butter (150 g) into sifted flour.
The butter should be very cold. You can leave the oil in for a few minutes freezer so that it rubs easily.
Using your hands, rub the butter and flour until it becomes crumbly.
Add 3 tbsp. spoons of sour cream. Mix first with a spoon, then put the spoon aside and knead the dough with your hands.
The dough should be soft. Roll it into a ball, wrap it in film and put it in the refrigerator for 20 minutes.
While the dough is resting in the refrigerator, prepare the pie filling.
Filling for a pie with mushrooms in the oven
Mushrooms (champignons in this recipe, you can use others), wash and cut into large pieces.
The most popular mushrooms - champignons - are good because they are available. They can be bought at any time of the year in any supermarket, so please your family with this delicious pie you can do it all year round!
Finely chop a large onion.
Pour oil (2-3 tablespoons) into a frying pan and heat it up. Add the mushrooms and fry until golden and delicious. Then add finely chopped onion, fry a little more until the onion is ready. Remember that you need to add salt and pepper to taste.
Boil the potatoes until tender, mash, salt, pepper, add a piece of butter (30 g.)
Line a baking pan (I have a round one, 24 cm in diameter) with parchment.
Roll out the chilled dough on a floured surface. Lean the pan in which you will bake the cake, press down lightly to get an outline imprint. Trim off excess dough. Ready cake transfer to the mold (for convenience, you can wrap the dough on a rolling pin).
Pierce the entire surface of the dough with a fork so that the dough does not puff up during baking. Place a layer of potatoes and distribute evenly.
I use mashed potatoes in this recipe. But there are options for preparing this pie when raw potatoes cut into rings and placed in the first layer under the mushrooms. You can try to do both).
The next layer is mushrooms and onions.
The final step will be to grease the filling with sour cream (you will need 2-3 tablespoons). Thanks to sour cream, the surface of the pie will be appetizing and juicy, without a dried out hard crust.
Place the pie in a preheated oven at 180 C. Baking time is 30 minutes. The readiness of the pie is determined by the ruddy appearance dough and crust. Remember that the filling is almost ready.
Pie with mushrooms and potatoes is ready to go to the table! Nourishing, aromatic, truly autumnal! Mushroom pie can be served instead of bread with soups or replace a regular meal with hot tea.
Bon appetit!
I will be glad to answer any questions you may have about this recipe. Share comments and photos!
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Slavic cuisine has always been famous for its aromatic and lush pastries. Baking played an important role in the life of our ancestors. For every important holiday, something special was baked - Easter and funeral cakes, wedding pies, carol bagels and pies, and much more.
Pies were baked very often in Rus', filling them with any available products - berries and jam, eggs, garlic and onions, fish, poultry and meat, mushrooms. Mushroom pies were made from fresh and dried mushrooms, complementing forest gifts with aromatic herbs, garlic and lard, cheese and cottage cheese.
The dough for them was made from coarse flour based on sour milk leaven. Nowadays they use yeast, unleavened, puff pastry or puff pastry for pies. There are also potato and rice pies with mushrooms.
Open pie with mushrooms
Mushrooms for the pie are suitable both fresh and dried. If dried mushrooms are used, they must be washed and soaked overnight in low-fat milk or water.
Ingredients:
- Assorted mushrooms – 300 g.
- Onions – 3 pcs.
- Butter – 200g.
- Wheat flour – 3.5 tbsp.
- Chicken egg – 3 pcs.
- Fresh yeast – 30 g (one third of a pack).
- Milk or water – 1.5 tbsp.
- Sugar – 80 g.
- Black pepper.
- Salt.
Preparation:
- Gently heat a glass of milk until it is barely warm. Dilute a piece of fresh yeast, sugar and 2-3 tbsp. spoons of flour. Let the resulting slurry brew in a warm place for about 15-20 minutes.
- When the mass begins to foam intensively and rise, add two chicken eggs, the remaining flour, and salt to it. Knead the dough without lumps and then gradually add soft butter. For ease of use, it is not advisable to heat it to a liquid state. This oil makes the dough tough when baking.
- Knead the dough thoroughly on a table lightly sprinkled with flour. When the lump stops sticking to the table and hands, and becomes glossy, return it to the pan and cover with a lid or linen towel.
- Prepare the filling. Sort and chop the mushrooms into large strips. Cut the onion into thick half rings. Fry the mushrooms and onions separately in a small amount of butter, salting them and seasoning to taste.
- Divide the risen yeast dough into two unequal-sized parts.
- Roll out most of it to the shape and size of the prepared baking pan. The dough should have sides.
- Lightly grease the bottom layer with soft butter. If desired, sprinkle with fresh or dried herbs. Place a layer of mushrooms, then onions.
- Roll out the remaining piece of dough into a thin sheet and cut into small strips.
- Weave them into a net and cover the filling. Moisten the edges of the bottom layer and strips cold water and press against each other so that they are well connected to each other.
- Allow the assembled pie to rise for 20 minutes and place it in the oven. Cook at 180 or 190 degrees for 40-50 minutes.
- 5 minutes before ready, brush the entire surface of the pie with beaten egg to form an appetizing glossy crust.
Closed mushroom pie made from puff pastry
Tender and air cake on every day. Since store-bought dough is used, it is prepared in literally half an hour.
Ingredients:
- Packaging of puff pastry dough – 500 g.
- Cumin – 1 tsp.
- Oyster mushrooms -150 g.
- Champignons – 150 g.
- Chicken egg – 3 pcs.
- Long grain rice – 50 g.
- Onions – 2 pcs.
- Butter – 150 g.
- Coarse crystalline salt.
- Other spices of your choice.
Preparation:
- Chop oyster mushrooms into strips and champignons into pieces. Fry them in butter. Remove with a slotted spoon and set aside in a bowl to mix the filling.
- Chop the onion into cubes and fry in the oil remaining after the mushrooms.
- Boil in salted water long grain rice, separately - two hard-boiled chicken eggs.
- Mix all filling ingredients in a bowl. If desired, add salt and pepper to the filling.
- Divide the finished dough into two equal layers.
- Heat the baking dish slightly, grease it with oil and place one layer of dough into it.
- Spread the filling mixture over it in a layer no more than 1 cm thick. Place a second layer of dough on top. Moisten the edges of both boards with cold water and pinch.
- Score the top of the pie crosswise so that the top layer does not rise too much during baking.
- Garnish the surface of the cake with whole cumin seeds and coarse salt.
- Bake at 200-220 degrees for 25-35 minutes.
- 5 minutes before ready, brush the surface of the mushroom pie with beaten egg to create a beautiful glossy crust.
Mushroom pie with garlic on sour cream dough
It will require a small, tall form made of thin steel.
Ingredients:
- Sparkling mineral water – 1.5 tbsp.
- Sour cream – 5 tbsp. l.
- Wheat flour – 3.5 tbsp.
- Soda – 0.5 tsp.
- Salt.
- Sugar – 30 g.
- White garlic Sause– 100 ml.
- Fresh mushrooms – 300 g.
- Green beans – 100 g.
- Canned white beans – 100 g.
- Leek – 1 pc.
- Celery root – 1 pc.
- Carrots – 1 pc.
- Butter – 150 g.
- Clove of garlic.
- Chicken egg – 3 pcs.
- Cheese – 50 g.
Preparation:
- Chop the mushrooms into strips, onions into cubes, and pass the carrots and celery through a Korean carrot grater.
- Mix together two chicken eggs, 100 g of soft butter, sour cream, wheat flour, mineral water and soda. Knead into a thick and flexible dough.
- Divide the lump into two parts. The part intended for the bottom layer should be slightly larger than the top. Roll out both pieces of dough into layers about 1 cm thick. Place the bottom layer in a greased pan so that there are sides.
- Melt the butter in a frying pan and crush a clove of garlic into it. Fry white meat in this oil until golden and crispy canned beans. Remove it with a slotted spoon and place it in a bowl to mix the filling.
- Sauté the onions next. Also remove with a slotted spoon and set aside with the beans.
- Next, add more oil to the pan and add chopped mushrooms and green beans. Simmer for about 5 minutes, then add straws celery root and carrots, pour white sauce. Simmer until half cooked, adding salt and seasoning to your taste.
- Combine all the filling ingredients in a bowl and place it on the bottom layer of dough. Place the second layer on top and press it tightly to the first. Moisten the edges with water for better gluing.
- Bake the mushroom pie at 180-190 degrees for 35 or 45 minutes.
- 5 minutes before ready, sprinkle the surface of the pie with coarsely grated cheese and salt crystals. Return to oven.
Open pie with mushrooms on a potato base
Very hearty pie, completely replacing the second course. It is very convenient to take it with you on a picnic, work or on a long trip.
Ingredients:
- Potatoes – 500 g.
- Butter – 100 g.
- Onions – 2 pcs.
- Fresh tomatoes – 3 pcs.
- Fresh dill – 50 g.
- Fresh mushrooms – 300 g.
- Any cheese – 250 g.
- Red paprika – 1 pod.
- Wheat flour – 1 tbsp.
- Chicken egg 2-3 pcs.
- Soda – 0.5 – 1 tsp. no slide.
- Sour cream – 150 g.
- Salt.
- Black pepper.
- Ground cumin.
Preparation:
- Boil the potatoes until fully cooked. Mash into a puree and let cool, mix with wheat flour, chicken eggs, salt, ground cumin and black pepper, soda and sour cream. Knead thick homogeneous dough and distribute it over a greased form so that you get small sides one or one and a half centimeters high.
- Finely chop the onion, red paprika and mushrooms. Chop the dill. If the tomatoes have hard skin, peel it. Cut the tomatoes into large slices.
- Fry the filling components in butter, add salt and season to taste. Cook the mushrooms first, then the remaining ingredients.
- Spread the filling over the potato bed and place in the preheated oven.
- Bake at 180 degrees for 40 minutes to one hour. 10-15 minutes before being ready, remove the pie and generously sprinkle the surface of the pie with grated cheese. Return the pie to the oven.
- Serve with sour cream, ketchup, mayonnaise or any other sauce.
Lazy mushroom pie
Just unbelieveble good recipe for those who want to please their family members delicious pastries, but at the same time does not want to spend a lot of time preparing it. This pie won't take more than an hour.
Ingredients:
- Ready-made unsweetened yeast dough – 500 g.
- Fresh mushrooms – 200 g.
- Cheese – 200 g.
- Fresh parsley – 50 g.
- Green onion with feathers – 100 g.
- Butter – 100 g.
- Chicken egg – 1 pc.
- Salt.
- Black pepper.
Preparation:
- Chop the mushrooms into strips and fry in butter until fully cooked, adding salt and seasoning to your taste.
- Green onions and chop the parsley. Grate the cheese.
- Divide the dough into two equal parts and roll out to the size of the baking dish.
- Warm the baking dish slightly and grease it with butter.
- Place one layer of dough into it with a margin (sides).
- Let the fried mushrooms cool and mix them with grated cheese, chopped herbs and onions. Place on the bottom layer of dough. Cover the top with a second board and pinch the edges nicely. To prevent them from falling apart during baking, they need to be moistened with water.
- Let the cake rise for 15-20 minutes and bake it at 180 degrees for 30-50 minutes. Five minutes before it’s ready, brush the surface of the pie with beaten egg to form a golden, glossy crust.
- Serve hot.
Ingredients:
- 150 g sour cream
- 2 cups wheat flour
- 100 g butter
- 2 eggs for the dough, one for brushing the pie
- ½ teaspoon sugar
- 2 tbsp. spoons of vegetable oil
- 1 medium onion
- 500 g fresh mushrooms
- 1.5 tbsp. spoons breadcrumbs
- salt - to taste
How to cook sour cream pie with mushrooms:
- Start by preparing the filling. To do this, wash the mushrooms well. If you are lucky enough to pick or buy boletus, remove the thin skin on the cap and then rinse it.If you are using champignons, chop them into slices. Small wild mushrooms can be cut in half, into 4 parts or boiled whole. From large specimens you need to cut off the stem and divide it crosswise into 3-4 pieces.
- Boil the champignons for 10 minutes, let the wild mushrooms simmer for 30–40. Place them in a colander and leave them in this form for a while to allow the water to drain. During this time, you will have time to finely chop the peeled onion and fry it until golden brown in a frying pan with vegetable oil. After this, add the mushrooms, fry them for 10 minutes, stirring. Then add 2 tbsp. spoons of sour cream and simmer for 5 minutes. Leave the filling to cool and start preparing the dough.
- Place the butter in the microwave for a minute on full power until it softens. You can remove it from the refrigerator 1 hour before cooking to make it more pliable. Add sour cream, 2 eggs, salt, sugar to the butter and lightly beat the mass until it becomes homogeneous. Add flour, knead the dough, it should become homogeneous. Place it in the refrigerator for half an hour.
- Divide the dough into 2 parts, the first should be slightly larger than the second. Roll the first one into a layer so that its diameter is 3 cm larger than your form in which baking will take place. Grease it with oil and sprinkle with breadcrumbs.
- Place the layer in the prepared pan, fold its edges up, and place the filling on it. Roll out the second layer of dough and cover the filling with it. Beat the egg, brush the surface of the pie, and place it in the oven, preheated to 180°C, bake at this temperature for 35-40 minutes. After that, you can take it out and taste it.
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Ingredients:
For pancakes:
-
¼ teaspoon soda
1 teaspoon sugar
½ teaspoon salt
3 cups flour
2 ½ cups warm milk
For filling:
- 1 onion
- 100 g coarsely grated hard cheese
- 300 g champignons
- mayonnaise, salt - to taste
How to make pancake pie with mushrooms:
- Heat the milk until slightly warm, pour it into the sifted flour, add sugar, salt, soda and eggs, beat with a mixer until smooth. Bake thin pancakes from this dough in a frying pan in vegetable oil.
- In another frying pan, fry finely chopped onion for 3 minutes, add chopped champignons to it. Fry, stirring, for another 10 minutes.
- Grease a baking dish with oil, place the first pancake, cover it with a thin layer of mayonnaise, place some of the mushrooms and grated cheese. Cover with a second pancake.
- Decorate the entire pancake pie with mushrooms like this, bake in the oven preheated to 180°C for 10 minutes.
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Ingredients:
- 700 g salmon fillet (or other red fish)
- 400 g puff pastry
- 1 egg
- 70 g butter
- 1 lemon
- 1 bunch of greens (parsley, dill, spinach)
- 6–7 champignons
- salt, pepper, spices - to taste
How to make salmon and mushroom pie:
Preheat the oven to 200 degrees.
Marinate the fish: rub the fillet with salt and spices, squeeze the juice of half a lemon. Grate the zest from the other half of the lemon.
Soften the butter at room temperature. Finely chop the greens. Combine the oil with lemon zest and chopped herbs.
Cut the mushrooms into thin slices and lightly fry.
Divide the puff pastry into 2 parts and roll out so that the entire salmon fillet fits on one of the parts. Place the fish on the dough, brush with a sauce of butter and herbs, and place fried mushrooms on top. Cover the top with the second half of the dough.
Beat the egg, brush the edges of the pie and pinch them to prevent them from falling apart, and also brush the top of the pie with the egg to make it golden brown and glossy.
Place the pie in the preheated oven, making 3 small pricks on top with a fork. Bake in a preheated oven for 25-30 minutes until golden brown.
Pie with salmon and mushrooms is ready!
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Ingredients:
- 500 g flour
- 250–280 g water
- 7 g dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tbsp. spoon of olive oil
- 250 g porcini mushrooms
- 200 g thick tomato sauce
- 250 g chanterelles
- 200 g raw pork sausages
- 200 g mozzarella
- olive oil
How to make quick pizza with mushrooms:
- If the mushrooms are frozen, defrost them, dry them and fry them in a small amount of oil.
Dissolve yeast in small quantities warm water with added sugar, leave for a few minutes until the yeast begins to foam.
Place the flour on a board in the form of a slide with a depression, pour water with yeast into the middle and begin kneading, gradually adding the remaining water. Finally, add salt and oil and knead the pizza for a few more minutes. Roll into a ball, place in a floured bowl and cover with a towel.
The dough can be refrigerated overnight or from morning until evening, and take it out 30-60 minutes before baking, let it warm up a little and roll it out on a large baking sheet (or two smaller ones). Or simply put the kneaded dough in a warm place for 1.5–2 hours.
While the dough is rising or warming, prepare the filling.
Clean the mushrooms. Fry the chanterelles in 2 tablespoons of oil, add salt, remove from heat and crumble the raw sausages into them.
Cut the mozzarella into thin slices and dry on napkins.
Cut the porcini mushrooms into thin slices.
Place on half of the dough tomato sauce and porcini mushrooms, salt and sprinkle with oil. Place mozzarella on the second half, fried chanterelles and sausages.
Bake in the lower part of the oven preheated to 250°C for about 15 minutes.
Fast pizza ready with mushrooms!
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Ingredients:
- 500 g shortcrust pastry
- 150 g beef
- 100 g frozen white mushrooms
- 2 tbsp. spoons of sour cream 40%
- ½ pcs. onions
- 5 g green onions
- 5 sprigs parsley
- 4 sprigs fresh thyme
- 60 g butter
- 40 ml olive oil
- pink peppercorns
- salt, pepper - to taste
How to cook a pie with meat and porcini mushrooms:
- Mash the shortbread dough along the bottom of the baking dish. Then pierce the dough in several places with a fork so that it does not burn on the bottom, air passes through and the pie bakes evenly.
To prepare the filling, first fry the chopped porcini mushrooms on olive oil, and then on creamy.
Cut the beef into cubes and fry in olive oil in a well-heated frying pan. Add mashed garlic and thyme.
Enter a small amount of butter. Add the onion, cut into half rings, cook for a few minutes, and then add the fried mushrooms to the meat and onions.
Add sour cream. Season with salt and pepper and simmer for a few minutes.
Finely chop the green onions and parsley and add to the pan. Place the resulting mass on the dough, season pink pepper and place in the oven for 15 minutes at 200°C.
The pie with meat and porcini mushrooms turns out very fragrant - you can’t stop eating it!
