Step-by-step recipe for making mushroom pie. Cooking an incredibly rich and satisfying mushroom pie How to bake a mushroom pie in the oven

Which pie do you like best? Mushroom for me. I have done it so many times and in so many ways that I could talk about them for a very long time. I made pies with boletus, chanterelles, and champignons, adding fried onions, sour cream and cheese to the filling. I want to show you the simplest and most delicious mushroom pie in the oven. I give a step-by-step recipe with photos so that even beginners can handle the preparation. I filmed everything in such detail that mistakes are simply excluded! Again, the beauty of this mushroom pie is its simplicity. The dough turns out wonderfully crispy, feels flaky, and is kneaded in three minutes and does not require any effort! I couldn't think of a better way to use mushroom filling. I deliberately decided to show how to make the filling from oyster mushrooms - many people are looking at these mushrooms, but sometimes they don’t know how to cook them. And their processing is not much different from champignons. The filling will be very tender - sour cream and egg are added to it.

Ingredients:

• 150 g margarine or butter;
• 200 ml sour cream;
• 500 g oyster mushrooms (or champignons);
• 2 eggs;
• 2 cups of flour;
• 1 teaspoon baking powder;
• 1 tablespoon of salt (used for both dough and filling);
• a pinch of ground pepper;
• 30 ml sunflower oil.

Cooking method

1. Make crispy dough for mushroom pie.

150 g of margarine (or butter) should be cut into cubes. You can grate it on a grater with large cloves, but then the margarine must be very hard, for example, from the freezer.

Place the margarine in a large bowl, add a spoonful of salt and add a glass of flour. Grind the margarine with flour with your hands, resulting in flour crumbs.

Add baking powder and half a portion of sour cream (that is, 100 grams) into the dough. Continue kneading the dough, gradually adding the remaining flour. If the dough does not come together into a ball during kneading, then add two tablespoons of cold water (the colder the better!).

Keep in mind that this dough should not be kneaded thoroughly, but you need to make special efforts to achieve homogeneity, because we don’t need absolutely homogeneous dough. On the contrary, the rougher the dough is prepared, the more flaky it will be as a result of baking.

Roll the finished dough into a ball and put it in the refrigerator. You can put the dough in a bag so that it does not dry out. The time it takes to prepare the filling will be enough.

2. How to prepare mushroom pie filling.

We cut the oyster mushrooms from a solid base (they are usually sold in “bushes”), wash them and chop them coarsely.

Place the frying pan on medium heat, pour a couple of tablespoons of sunflower oil, fry the mushrooms, stirring occasionally. Don't forget to season them with a little salt and pepper. Ready oyster mushrooms will take on a light golden hue.

Place the remaining sour cream in a large bowl. Take two eggs. We beat one whole into the sour cream, divide the second egg into yolk and white and add only the white to the filling (the yolk will be used to grease the pie).

Add mushrooms and mix everything well. This is how the filling turns out.

3. Making a pie.

Let's take the dough out of the refrigerator. Let's divide it into two parts - take one part larger and the second smaller.

Roll out most of it into a round layer and line a pie pan with it (no need to sprinkle the pan with flour). Prick with a fork in several places.

Place the filling on the dough. We also roll out the remaining smaller part of the dough into a layer and cover the pie with it. Carefully seal the edges of the pie and make a cross-shaped cut in the center.

We still have some yolk left. We grease the surface of the pie with it and send the pan to the oven (which should be completely preheated to a temperature of 180 degrees).

Bake the mushroom pie for about 40 minutes. To check its readiness, pierce the dough at the edge, where the layer is thicker, with a toothpick. If it remains dry, the cake is ready.

Ready pie can be easily removed from the mold. The filling has time to set well and does not crumble when you cut the pie into pieces.

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 doughs - 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.

Mushroom pies can be made from different types: puff pastry, yeast or shortbread. With forest mushrooms (ceps, chanterelles, honey mushrooms), the pies are especially aromatic and tasty, but you shouldn’t give up oyster mushrooms and champignons either. Editorial “ Quick Recipes” will introduce you to the selection best recipes mushroom pies.

Pie with mushrooms and onions

Mushroom pie is a good start to the day. This pie is easy to make and quick to eat.

Ingredients:

• Flour - 2 cups
• Sour cream - 150 grams
• Butter - 100 grams
• Egg - 3 pieces
• Sugar - 0.5 teaspoon
• Mushrooms (champignons) - 500 grams
• Onions - 2 pieces
• Vegetable oil - 2 tbsp. spoons
• Salt - to taste

Preparation:

Wash the mushrooms and cut into strips. Boil mushrooms in salted water for 10 minutes. Place in a colander and let dry a little. Peel the onion and cut into half rings. Heat in a frying pan vegetable oil and fry the onion until golden color, then add mushrooms, salt and 2 tbsp. spoons of sour cream, simmer for 6 minutes. Then let the filling cool completely.

Let's make the dough. Beat 2 eggs with sour cream, butter, sugar and salt. Add flour and knead the dough. Place the dough in the refrigerator for 30 minutes, first covering it with film. The dough must be divided into 2 unequal parts. We roll out most of it on a table sprinkled with flour into a thin layer, and the smaller part will be useful for covering the pie.

Grease the mold with butter and sprinkle breadcrumbs. Spread most of the dough and top with the filling. Carefully cover with a second layer of dough, pinching the edges. We make several punctures with a fork to allow steam to escape. You can brush the pie with a lightly beaten egg. Bake in an oven preheated to 180 degrees for 35–40 minutes. Once the pie has browned, it is ready. Bon appetit.

Quick pie with mushrooms

A pie that takes mere minutes to prepare. And it’s simply called “Mushrooms in Camouflage.”

Ingredients:

• Kefir - 1 glass
• Egg - 2 pieces
• Flour - 1.5 cups
• Soda - 0.5 tsp.
• Salt - a pinch
• Mushrooms - 300 grams
• Onion - 1 piece
• Carrots - 1 piece
• Salt - to taste
• Pepper - to taste

Preparation:

Prepare the filling: wash the mushrooms, chop them coarsely and fry them in vegetable oil. Add grated carrots to the mushrooms in the frying pan. Fry for 3-5 minutes until done. Salt and pepper to taste. Prepare the dough: pour kefir into a bowl, add eggs.

Stir well. Add flour, salt and soda. Knead the dough (it should have the consistency of pancakes). Pour half of the dough into a mold greased with vegetable oil, lay out the mushrooms fried with vegetables, pour out the second part of the dough and place in an oven preheated to 200 °C. Bake until done. Tasty and fast!

Open pie with mushrooms and cheese

The dough for the base of this pie is easy to prepare and tastes very good. The champignon filling turns out juicy and tender due to the filling of sour cream and cheese. The pie is delicious warm or chilled. You can use different mushrooms - for example, porcini mushrooms.

Ingredients:

Dough:

• Butter - 180 grams
• Wheat flour - 2 cups
• Sour cream - 150 grams

Filling:

• Onion - 1 piece
• Refined sunflower oil - 30 ml
• Milk - 2 tbsp. l.
• Ground black pepper - 1 pinch
• Sour cream - 200 grams
• Salt - 1 pinch
• Hard cheese - 150 grams
• Fresh champignons - 400 grams
• Chicken eggs - 3 pieces

Preparation:

To prepare, we need sour cream, butter, wheat flour, eggs, salt, ground black pepper, hard cheese, champignons, onions and vegetable oil. Combine softened butter with sour cream. Add flour and knead into a soft, non-stick dough. Line the pan with baking paper, this will make it easier to remove the cake after baking. Distribute the dough into the mold, making sides.

Chop the champignons and onions and fry in oil. To fill, combine eggs with milk, sour cream, salt and mix. Add grated cheese to the filling. Place mushrooms and onions on the dough. Fill with filling. Bake in a preheated oven at 180°C for 30–35 minutes until golden brown, use your oven as a guide. Our pie with champignons and cheese is ready. Bon appetit!

Pie with mushrooms from yeast dough “Pomeschichiy”

To prepare this pie, we will use the 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 we will put out a dough of flour, milk and fresh yeast in the evening, and conscientiously wait until it comes up. For the filling we use porcini mushrooms.

Ingredients:

For the dough:

• Yeast - (30–40 grams),
• flour - 2.5 cups,
• warm water - half a glass.

Main dough:

• sugar - 1 tablespoon,
• vodka - 1 glass, 50 grams,
• egg - 1 piece,
• cream - 2 tablespoons,
• butter- 200 grams,
• salt,
• flour - how much the dough will absorb.

Filling:

• Cream - 100 grams,
• eggs - 4–5 pieces,
• porcini mushrooms - 500 grams,
• green onions- 400 grams,
• salt.

Preparation:

Mix yeast, flour and water. 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 omelet 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!

Shortbread pie with mushrooms and cheese

This pie is for lovers of crumbly and crispy dough. It looks simply gorgeous, and it tastes just as good.

Ingredients:

For shortbread dough:

• Flour - 200grams
• Cold butter - 100 grams
• Egg – 1 piece
• Salt - ½ tsp.

For filling:

• Fresh champignons - 300 grams
• Shallots - 2 medium pieces
• Young cheese - 100 grams
• Any hard cheese - 50 grams
• Egg – 1 piece
• Rosemary – 1 sprig
• Ground black pepper - a pinch
• Salt - a pinch

Preparation:

For the dough, finely chop the butter. Mix with egg, flour and salt. Knead the dough with your hands or using a mixer. Cover with film and refrigerate for 15–20 minutes. Roll out the chilled dough on a floured surface into a layer no more than 1 cm thick, place it in a mold with high sides, level it along the bottom and sides, put it in an oven preheated to 180 °C for 15–20 minutes.

Cut the onion into thin slices lengthwise, add salt and pepper and mix thoroughly with your hands. Cut the mushrooms into quarters. Mix young cheese with egg. Place the mushrooms on the baked crust, salt, pepper and sprinkle with rosemary leaves. Place a layer of onion on top, then young cheese and egg and place in an oven preheated to 180°C for 30 minutes. Remove the pie, sprinkle with grated hard cheese and return to the oven for another 10 minutes. Serve the pie warm with sour cream sauce.

Onion pie with mushrooms

The pie is very tasty, juicy and filling. Despite the abundant onion component, after baking you can’t feel it at all.

Ingredients:

Dough:

• sunflower oil - 1/2 cup;
• very cold (ice) water - 1/2 cup;
• salt - 0.5 tsp.
• white flour - 2 cups.

Filling:

• Onion - 1000 grams
• Mushrooms - 200 grams
• processed cheese- 300 grams
• eggs - 3–4 pieces
• Salt,
• Spices.

Preparation:

First of all, we send the water to freeze in the refrigerator. Next, peel the onion. Cut into half rings. Wash the mushrooms and cut them into pieces. We send everything to simmer until golden brown. Don't forget to stir so nothing burns. Cook until the liquid evaporates. While the filling is being prepared, we begin preparing the dough. Beat with a blender sunflower oil with cold water until fluffy foam, adding salt. The colder the water, the better the dough will turn out. Pour the liquid into a container with flour and knead the dough.

If it turns out too soft, add flour. If it turns out very cool, knead it. To determine whether it is ready or not, you need to roll it out. If it does not tear, then the dough is ready. Divide the dough into three parts. We roll out most of it and put it in the mold. We will cover our pie with a smaller part when we put the filling in it. Whisk the eggs. Three cheese.

Mix it with eggs. Pour the mixture of eggs and cheese into the cooled onion. Mix. Salt and pepper to taste. We put it all in the form. Cover the top with another layer of dough. Wrap it carefully. Place in an oven preheated to 220 and bake for a total of 45 minutes. The pie can be sprinkled with sesame seeds. Serve slightly cooled.

Mushroom pie in a slow cooker

The dough is made in 3 minutes, you can use whatever filling you like. Let's add potatoes, fried onions to the filling... Pour the dough into the bowl, put the filling, close the lid and forget, and in an hour the delicious aromatic threshold will be ready and you can call everyone for dinner.

Ingredients:

For the test:

• Sour cream – 150 grams
• Mayonnaise – 150 grams
• Eggs – 2 pieces
• Flour – 1 cup
• Soda – 0.5 tsp.
• Salt – 0.5 tsp.

For filling:

• Vegetable oil – 2 tbsp. l.
• Chanterelles – 200 grams
• Potatoes – 1 piece
• Onion – 1 piece
• Salt – 0.5 tsp.
• Butter – 1 tsp. for lubricating the bowl
• Grated cheese and greens for decoration - optional

Preparation:

Heat 2 tablespoons of vegetable oil in a frying pan and add the chanterelles. Peel the onions, chop finely and add to the chanterelles. Fry, stirring, for 10 minutes over medium heat. The chanterelles should have time to defrost and lightly fry. Next we proceed to the test. In a deep bowl, mix mayonnaise and sour cream, add eggs, salt and soda. Mix thoroughly. Gradually add flour. Mix well. The dough should be quite thick (like sour cream).

Wash the potatoes, peel and cut into slices. Grease the multicooker bowl with butter. Pour half the dough into the bowl and level it with a spoon. Spread the fried chanterelles and onions evenly onto the dough. Sprinkle salt on top. Then lay out the potato slices. Fill with the second half of the dough. Gently level with a spoon.

Place the bowl in the multicooker, turn it on to the Baking mode, cooking time is 1 hour. The cake is baked, there is no need to turn it over. When the multicooker finishes its work, take out the bowl and put it on a tray to cool. Let it stand for 10 minutes and you will see how the edges of the pie will come away from the sides of the multicooker bowl.

Transfer the finished pie to a plate. It can be placed on a plate either with the browned part facing up or the top light part, at your discretion. You can sprinkle grated cheese and chopped fresh dill on top. Cut the pie into portions and serve as full lunch. Bon appetit!

Monastic mushroom pie with mushrooms

Monastic dough, it can be prepared easily and quickly. It is light and tasty, you can cook it both during Lent and on holidays. Since ancient times, pies have been prepared in Rus' from monastery dough. Each monastery was famous for its bread, its pies and delicious pies.

Ingredients:

Pie filling:

• Mushrooms - 1 kg
• onions - 4 pieces
• potatoes - ⅗ kg
• salt - 1 tsp.
• ground black pepper - ½ tsp.

Basic:

• wheat flour - 1 kg
• dry yeast - 11 grams
• sunflower oil - 2 tbsp. l.
• Sugar - 3 tbsp. l.
• Salt - 1 pinch
• Vodka - 1 tbsp. l.
• Water - 500 ml
• butter - 30 grams

Preparation:

Prepare the dough. Dissolve yeast in warm water, add salt, sunflower oil, sugar. Mix everything well. Add vodka until the dough fits well. Now you need to gradually add the sifted flour, kneading well. The dough will be ready when it stops sticking to your hands. Leave for 1 hour to proof. This is what it will look like in an hour.

Now we make the filling: chop the mushrooms and fry. Separately fry the onion. Cut the potatoes into columns, add salt and pepper. The onion is fried until transparent. Let's start forming the cake. Roll out the dough and place it in a baking pan. Place the first layer of filling raw potatoes, then fried onions and last layer add mushrooms. Cover the top of the pie with the remaining dough. Prick its surface thickly with a fork and give the cake 15 minutes to rise.

Place in the oven, heated to 180–175*C, for 1 hour, covering the surface of the pie with parchment. After an hour, open the pie, grease the surface with butter and put it back in the oven for 20 minutes, at a temperature of 170*, until it browns. Remove from the oven, cover with a towel to rest for 15–20 minutes. Now our pie is ready, you can serve it to the table.

Basic rules for baking mushroom pies

Mushroom pie is divided into open and closed.

Open ones do this:

A layer of dough is laid out on a baking dish, the filling is placed on it in layers or a homogeneous mass, and everything is generously sprinkled with grated hard cheese on top and sent to an oven preheated to 200° for 30 - 40 minutes.

Closed baking in the oven is done in the same way, and a layer of dough is placed on top, which is fastened with neat tucks on the sides to the bottom layer. For decoration, you can place a mushroom made from leftover dough on top of the pie or sprinkle it with cheese.

You can bake a mushroom pie in a slow cooker: it’s much more convenient, because you don’t need to monitor the cooking and the dish won’t burn.

Mushroom pie in a slow cooker is prepared as follows:

• the bowl is greased with oil, and a portion of dough is placed into it in an even thin layer;
• only the mushroom filling is laid out or with the addition of other components (it is recommended to bake with potatoes in a slow cooker: mashed potatoes will absorb excess mushroom juice and make the filling denser);
• everything is covered with a second dough pancake on top and joined at the edges;
• Now you need to make punctures in several places (without them the cake may become deformed) and turn on the “Baking” mode for an hour.

As you can see, the pie with mushroom and meat filling It’s easy to prepare and even novice cooks can enjoy this dish. There is no need to strictly follow the recipe; the ingredients can be supplemented or replaced with those you like better, and it will still turn out delicious.

The basis of any baking is the dough. It can be yeast and unleavened, jellied, shortbread, puff pastry, curd, etc. You can read about how to prepare the dough for mushroom pie on this page. Here are recipes for dough for mushroom pie: you can choose the layout of ingredients and cooking technology that suits you.

Before making dough for a mushroom pie, you should carefully study the recipe and technology and compare them with your capabilities and skills. Remember that even the simplest mushroom pie dough requires careful execution of all steps culinary technology. Only in this case will you be able to boast of delicious and fluffy homemade baked goods.

Pies with mushrooms, potatoes, rice and other products with savory fillings are baked from this dough.

To prepare unleavened dough for a pie with potatoes and mushrooms, you need to take the following products:

• 4 cups flour
• 100–200 g butter (or margarine)
• 300 g sour cream
• 2 tbsp. spoons of sugar
• 1/2 teaspoon soda
• 1/2 teaspoon salt

Exit finished products– 1000 g.

Sift flour with soda. Mix sour cream, eggs, sugar and salt until the last two ingredients are dissolved.

Beat softened butter or margarine in a bowl with a wooden spatula for 5–8 minutes, gradually adding a mixture of sour cream and eggs, then add flour and quickly (within 20–30 seconds) knead the dough. It cannot be kneaded for a long time: the carbon dioxide formed when sour cream and soda come into contact evaporates, and the dough turns out tough.

Sour cream can be replaced with kefir, yogurt and other fermented milk products.

Yeast dough for mushroom pie

Puff yeast dough for mushroom pie can also be used for baking with fish and potato filling.

• 2 cups wheat flour
• 250 ml milk (or water)
• 20 g yeast
• 1 tbsp. spoon of sugar
• 1/2 teaspoon salt
• 1 egg
• 200–300 g butter

This dough combines the qualities of both yeast and puff pastry. Prepare straight yeast dough. Pour the required amount of warm milk into a bowl, add yeast, eggs and salt, diluted separately in a small amount of milk (or water). Mix the liquid well, add the sifted flour and knead the dough.

At the end of the kneading, you can add melted butter (or vegetable) oil and continue kneading until the butter combines with the dough. Lightly sprinkle the well-kneaded dough with flour, cover the bowl with a napkin and place in a warm place for 3–3.5 hours to rise.

Roll out the risen dough into a rectangular layer 1–1.5 cm thick. Put softened butter or margarine (half of the total amount) in the middle, cover it with part of the layer, on which you also put butter, cover with a third part of the layer (this way you get 3 layers dough and 2 layers of butter). Then sprinkle the dough with flour and roll it out to a thickness of 1-2 cm, sweep off excess flour and fold it in four. Roll out and fold again.

As a result of all operations, a layer with 32 layers of oil will be obtained. When rolling 200–300 g of butter, the dough made from 2 cups of flour must have at least 32 layers of butter, otherwise it will leak out during baking. When rolling 100–200 g of butter, you can make 8–16 layers, that is, when rolling, fold the dough layer not four times, but three times, otherwise the layers will not be noticeable.

The dough should be cut in a cool room at an air temperature no higher than 20 °C. With more high temperature The dough must be cooled from time to time, making sure that the butter does not harden, otherwise it will tear the layers of dough when rolling and leak out during baking.

Simple Mushroom Pie Dough

A simple dough for pies with mushrooms can be prepared as straight yeast dough, which allows you to reduce cooking time.

• 600–700 g flour,
• 30 g fresh yeast,
• 1 egg,
• 70–80 g butter or margarine,
• 250 ml milk or water,
• 100 g sugar,
• 1/3 tsp. salt

Add yeast to warm milk or water and stir until completely dissolved.

Grind the egg with salt and sugar, add to the yeast mixture.

Sift the flour and add it to the dough in several additions.

Melt butter or margarine, cool to room temperature, add to the dough and knead with your hands until it begins to pull away from your hands and the sides of the dish.

The finished dough should be elastic, but not dense. Cover it with a napkin and place in a warm place until the volume doubles.

Then knead and let the dough rise again. Form it into products, leave to proof for 10–15 minutes and bake.

This dough is very suitable for kulebyak, pies with mushrooms and potatoes, pies.

Kefir dough for mushroom pie

To prepare dough for mushroom pie with kefir, you will need the following products:

• 2 cups wheat flour
• 360 g butter
• 1 egg
• 250 ml kefir
• 1/3 teaspoon salt (do not add water or acid)

Knead flour, kefir, eggs and salt into a homogeneous elastic dough and cool it. Lightly knead a piece of butter (do not grind) with a small amount of flour until the mixture becomes elastic and pliable.

Roll out the dough into a square layer, put the prepared butter in the center and wrap it in the form of an envelope. Pinch the edges, being careful not to get any flour into the seam. Roll out the dough into a rectangle, connect opposite sides in the middle and pinch them together. Fold the dough in half again and refrigerate for 30 minutes.

After this, roll out the dough into a rectangle again (every time you roll out the dough after cooling, you need to turn it 90°: then the dough will not tear from tension and will turn out layered), also connect the sides in the middle, sweep away the flour, pinch the seam and again fold it so that it is inside at the bend. Place in the cold for 2 hours. Then turn the layer 90° again, roll it out again and fold it in four. Place in the cold for 20–30 minutes before final cutting.

Suitable for fish and mushroom pie, cabbage pie, potato pie with mushrooms and meat.

Shortcrust pastry for chicken pie with mushrooms

Try cooking shortbread dough for a pie with mushrooms, as well as fish and potato filling - you will certainly be satisfied.

The dough ingredients for chicken pie with mushrooms are as follows:

• 200 gr. flour
• 200 gr. hard salted cheese
• 150 gr. oil drain
• a pinch of salt and sugar
• a pinch of ground pepper
• one egg

Cooking method:

Pour a heaping amount of flour onto a cutting board. Sprinkle salt and sugar on top. Make a well in the middle of the flour and break the egg into it. We grate the cheese on a coarse grater (by the way, don’t forget to cool it first) and distribute it over the surface of the flour. We do the same with pieces of butter. Chop everything with a knife, bring the dough with your hands until ready (as quickly as possible). Roll the finished base for pies into a ball, put it in the cold and take it out as needed.

Delicious pie dough with cabbage and mushrooms

This pie dough with cabbage and mushrooms is also suitable for fish, meat and potato fillings.

To prepare delicious dough for mushroom pie we need:

• 500 g flour,
• 2 glasses of water,
• 1 egg,
• 1/2 cup vegetable oil,
• 1 tsp. salt,
• 1 tbsp. l. Sahara,
• 60 g yeast.

Cooking method.

1. Dissolve the yeast in warm water.
2. Pour the diluted yeast, egg, salt, sugar into a large saucepan. Add flour and knead the dough.
3. At the end of kneading, add vegetable oil.
4. Place the dough in a warm place to ferment for 3-4 hours.

Pie dough with chicken and mushrooms

This dough is prepared for preparing kurnik with potatoes, chicken and mushrooms. This is a simpler version of the recipe, but nevertheless very tasty.

The dough for chicken and mushroom pie consists of the following products:

• butter or margarine – 1 pack;
• kefir – 1 glass;
• salt – 0.5 tsp;
• soda – 0.5 tsp.

Preparation of the dough:

Melt the margarine on the stove and let it cool slightly. Let's extinguish the soda with kefir. Pour everything into a large bowl and mix. We begin to add flour in portions and knead it. The dough should not be tight! Cover with film and set aside to rest for 1.5 hours.

After an hour and a half, you can safely cook the chicken.

Liquid aspic dough for mushroom pie

Kefir is ideal for preparing such baked goods, which turn out fluffy, soft and literally melt in your mouth. You can use this recipe for fish, meat, mushroom filling and for sweet pastries. To prepare batter for mushroom pie, you need to take the following set of products:

• 1 tbsp. medium fat kefir,
• 2 eggs,
• 1 teaspoon salt,
• 0,5 dessert spoon soda,
• 4.5 tbsp. spoons of sifted flour,
• 80 g butter and 70 g hard cheese.

The jellied dough for mushroom pie should be prepared as follows:

1. First remove the kefir from the refrigerator to warm it up. Add baking soda to it and mix well at a fast pace to start the reaction.
2. After the foam goes away, add the eggs, which must be thoroughly beaten with a whisk. You should end up with a yellowish mass;
3. Melt the butter in a steam bath, cool it, and then pour it into the other ingredients in a thin stream, after adding more salt.
4. After this, add finely chopped cheese, and then flour in portions.
5. Stir until a homogeneous and viscous mass is obtained.

Use the kefir option for your chosen pie.

Homemade pie dough with potatoes and mushrooms

For the test:

• 2.5–3 cups flour,
• 5–7 g dry yeast,
• 250 ml water,
• 1.5 tbsp. l. Sahara,
• 1.5 tsp. salt.

Preparing dough for a pie with potatoes and mushrooms at home is as follows:

1. To prepare the dough, dissolve the yeast in warm water and add a little sugar.
2. Leave until fluffy foam forms.
3. Sift the flour, mix with salt and remaining sugar. Pour in the prepared dough and knead the dough.
4. Knead until soft, adding flour if necessary.
5. Cover the dough with a napkin and place in a warm place to rise (its volume should increase by 1.5–2 times).

Dough without yeast for mushroom pie

Ingredients:

• kefir – 0.5l,
• flour - 3 cups,
• 2 tbsp. mayonnaise,
• a pinch of salt,
• 2 eggs,
• soda – 1 tsp,
• sugar - tablespoon.

The method of preparing dough without yeast for mushroom pie is quite simple and does not take much time.

Mix kefir with soda, add mayonnaise, sugar, salt, beaten eggs. Add flour and knead into a soft dough. It should be similar in consistency to thick sour cream, that is, liquid. There is no need to knead it with your hands, everything turns out quickly and easily. Then part of the mass is simply poured into a mold or frying pan, any filling is placed on top, then the remaining aspic dough is added again and baked like a regular pie. TO batter You can prepare mushroom, meat, potato, liver filling.

Unleavened dough for pies and pies with mushroom, meat, fish, cabbage filling.

This dough is prepared from flour, butter or margarine, sour cream, eggs, sugar, salt and water. Note - no yeast, no soda. The main ingredients are flour and butter, their ratio is as follows – butter is 4 times less than flour. Butter requires a special approach: before preparing the dough, you need to cut it into small pieces and knead it with a wet rolling pin. It must remain cold enough, otherwise the dough will be greasy to the touch. Sour cream - 2 times less than butter.

For 1 kg of flour:

• Eggs – 4–5 pcs.
• Sugar – 1/2 cup.
• Salt – 1 teaspoon.
• Sour cream – 125 g.
• Butter – 250 g.
• Water - the same amount as oil.

The dough needs to be prepared quickly (it cannot be kneaded for a long time, otherwise the dough will turn out “dragged”, products made from such dough are not crumbly enough), preferably in a mixer - first mix the flour and butter, then add all the remaining ingredients. Before using, the dough should be kept in the refrigerator for at least 1 hour - chilled dough rolls out easier without sticking to the table. Recommended baking temperature 180 °C.

Pie dough with mushrooms and rice

Yeast-free dough for pie with mushrooms and rice - best idea for the situation of “guests on the doorstep”, or if you like to cook quick meals. You can also use any interesting fillings - vegetables, meat, sweet fillings and others. Interesting ideas for you!

Ingredients:

• flour (500 grams),
• butter (250 grams),
• salt (0.5 teaspoon),
• egg (1 pc.),
• a glass of water or milk.

Cooking method.

Sift the flour and salt, mix with butter from the refrigerator, and chop into fine crumbs with a sharp knife. Beat the egg, add water and beat again. Pour in the dough and mix well. This dough is perfect for baking filled pies. Roll it out and keep it in the cold for 15-20 minutes. Spread the filling and bake in the oven.

Yeast dough for pies with rice, mushroom, buckwheat and potato fillings.

You will need:

• 900 g flour,
• 500 ml milk,
• 20–30 g yeast,
• 2 tbsp. spoons of sugar,
• 150 g margarine,
• salt.

Let's cook like this.

Dissolve the yeast in a small amount of slightly warmed milk, combine with sugar, add the remaining warm milk and add half the flour. Place the dough in a warm place for fermentation for 2-3 hours. As soon as the volume of the dough increases by 1.5-2 times and it begins to fall off, add dissolved salt, the remaining flour and stir thoroughly. Before finishing kneading, add softened margarine. Knead the dough until it stops sticking to your hands. Then sprinkle it with flour and put it in a warm place for 3 hours.

Probably not a single person will say that they don’t like mushroom pies. In Rus', this pastry was the main attribute on the festive table. Today we have “helpers” in the kitchen that can not only save us time, but also energy - these are the oven and the slow cooker. The housewife only needs to decide on the recipe: choose the type of dough and filling for the pie.

The most delicious mushroom pies can be made from several types of dough: puff pastry, aspic, shortbread or yeast. And here mushroom filling can be combined with various foods, for example, cabbage, meat, fish, liver, pumpkin, onions, carrots and potatoes.

We invite you to familiarize yourself with recipes that will help you learn how to bake mushroom pies using different types dough and filling.

For the daily menu you can cook hearty pie with mushrooms without yeast. The baked goods are not only original, but also incredibly tasty. For the recipe for mushroom pie without yeast, you need the following products:

• Butter – 40 g;
• Ground black pepper – ½ tsp;
• Salt – a pinch.

Filling:

• – 500 g;
• Onion – 3 pcs.;
• Spinach – 2 bunches;
• Yeast-free puff pastry– 400 g.

Melt the butter in a frying pan and fry the chopped champignons until golden.

Wash the spinach and dry it on a kitchen towel.

Place the spinach in a frying pan and fry for 4-6 minutes. Add salt to taste and freshly pepper ground pepper.

Roll out the dough into a thin layer, lay out the filling (mushrooms with spinach) and tuck the edges of the layer so that the filling does not leak out.

Bake in the oven for 20 minutes at a preset temperature of 180°C.

Let the pie cool slightly, slice and serve.

How to make a simple lavash pie with mushrooms

Lavash pie with mushrooms is so easy to prepare that you can cook it every day.

• Lavash – 2 sheets;
• Mushrooms – 600 g;
• Onions – 4 pcs.;
• Cheese – 200 g;
• Kefir – 300 ml;
• Butter – 3 tbsp. l.;
• Eggs – 2 pcs.;
• Salt and ground black pepper - to taste;
• Onion and dill greens - several branches each.

A step-by-step recipe with a photo of mushroom pie in pita bread includes several stages.

Cut the champignons into slices, fry in oil until tender, add salt and pepper to taste.

Add chopped onion and fry with mushrooms for 10 minutes over medium heat.

Chop the onion and dill, mix with mushrooms and onions.

Grease the baking surface with oil, place 1 sheet of lavash so that the edges hang over the pan.

Place the 2nd sheet of lavash across the first layer.

Beat eggs with kefir, mix with grated cheese and pour one part over the laid out layers of lavash.

Place part of the filling, fold the edges of the top lavash and lay out the second part of the filling.

Cover with the edges of the bottom pita bread and pour the rest of the mixture of eggs, kefir and cheese on top.

Place the lavash pie in the oven preheated to 180°C for 30 minutes.

Recipe for a delicious pie with pickled mushrooms

The recipe for a delicious pie with pickled mushrooms will please all your family and invited guests. In this option, pickled honey mushrooms will be used, which will give the baked goods an amazing taste.

Pie with pickled mushrooms is not only tasty, but also beautiful from an aesthetic point of view. And besides, it won’t take you much time to prepare it.

• Puff pastry – 2 layers (packaging).

Filling:

• – 700 g;
• Onions – 4 pcs.;
• Olive oil;
• Sour cream – 150 ml;
• Cheese – 200 g.

If the honey mushrooms for the pie seem large to you, they can be cut into pieces. It is important to soak the pickled fruit bodies for 35-40 minutes in water before cooking. cold water.

So, chop the onion into cubes, fry in butter until soft and add sour cream.

Simmer for 10 minutes and combine with pickled honey mushrooms, allow to cool.

Roll out two layers in a baking dish. Place one on a greased baking dish, spread the filling of honey mushrooms and onions on top, and then sprinkle with grated cheese.

Cover with a second layer and pinch the edges to create a beautiful pattern.

Pierce the surface of the pie several times with a fork and place in the oven for 35-40 minutes.

Bake at 180°C until golden brown.

Mushroom pie made from batter

Liquid mushroom pie can be prepared quickly, since most of the time is spent on baking. The pie looks very original and is eaten quite quickly.

• Kefir – 300 ml;
• Butter – 70 g;
• Eggs – 2 pcs.;
• Flour – 7 tbsp. l.;
• Soda – ½ tsp;
• Salt – a pinch.

Filling:

• Champignons – 600 g;
• Salt - a pinch;
• Butter;
• Cheese – 200 g.

The champignons are cut into slices and fried in oil until light brown. Add some salt and mix with grated cheese.

The eggs are beaten, kefir is poured in, soda and salt are added, and then the mass is beaten again.

Melted butter is poured in, whisked and flour is poured in parts.

The dough is stirred until smooth and one part is poured onto a greased baking sheet.

The filling is laid out, leveled with a spoon and filled with the second part of the dough.

The poured pie with mushrooms is placed in the oven for 30-40 minutes and baked at 180°C.

How to make fish and mushroom pie

We offer a step-by-step recipe with photos of a pie with mushrooms and fish that will amaze you with its taste.

This combination - great option even for a big one festive table. A pie with fish and mushrooms is baked in yeast-free dough.

• Flour – 1.5 tbsp;
• Butter – 80 g;
• Eggs – 2 pcs.;
• Salt – 0.5 tsp.

Filling:

• Champignons – 400 g;
• Fish (to taste) – 500 g;
• Onion – 4 heads;
• Sunflower oil;
• Cheese – 200 g;
• Salt – ½ tsp;
• Freshly ground black pepper – 1 tsp.

Melt the butter, combine with salt, beat in the eggs and beat with a whisk or mixer.

Add flour little by little and continue whisking continuously. When all the flour is already in the dough, then you need to move on to hand kneading. The dough is brought to an elastic state and allowed to stand while the filling is prepared.

Boneless fish is passed through a meat grinder, salted and peppered, and mixed.

Mushrooms and onions are cut into cubes and fried in oil, then mixed with fish.

The dough is rolled out to a thickness of about 1 cm and placed on a greased baking sheet. This is done so that the rolled out dough extends slightly beyond the mold in the form of sides.

Place the filling on the pie, level it out and sprinkle grated cheese on top.

Bake in the oven at 190°C for approximately 30-35 minutes.

Pie with mushrooms and cream puff pastry

Pie with mushrooms and cream definitely deserves your attention. The mushrooms themselves are very valuable product, which contains useful material. Mushrooms are especially tasty in a pie, and when combined with cream it simply becomes a masterpiece.

We invite you to watch a video on how to prepare a pie with mushrooms and cream:

• Puff pastry – 500 g.

Filling:

• Champignons – 700 g;
• Onion – 3 pcs.;
• Butter;
• Cream – 200 g;
• Cheese – 150 g;
• Flour – 2 tbsp. l.;
• Salt – ½ tsp;
• Mixture of ground peppers – 1 tsp;
• Mushroom seasoning – 1 tsp;
• Eggs – 1 pc.

Cut the champignons and fry in oil until half cooked.

Cut the onion into cubes and add to the mushrooms, fry for 10 minutes.

Add mushroom seasoning, add a little salt and pepper, stir and remove from the stove.

Prepare the filling: combine the cream with flour, stir until smooth, add salt to taste.

Add finely grated cheese and mix well.

Roll out a sheet of puff pastry and place on a greased baking sheet, making edges.

Distribute the filling, level it with a spoon and pour the filling on top.

Roll out the second layer and cover the filling, pinch the edges with your fingers.

Make cuts with a knife and brush the surface of the pie with beaten egg.

Place in the oven for 30-40 minutes and bake at 190°C.

After baking, leave the cake in the oven for about 7-10 minutes.

Fresh wild mushroom pie with chicken

Pie with wild mushrooms and chicken turns out incredibly tasty. The aroma of fruiting bodies and chicken meat fit perfectly and complement each other.

• Butter or margarine – 250 g;
• Sour cream – 1.5 tbsp;
• Flour – 3.5 tbsp;
• Baking powder – 1 tsp;
• Salt – a pinch.

Filling:

• Forest mushrooms (to taste) – 500 g;
• Chicken meat – 300 g;
• Onion – 2 pcs.;
• Cheese – 200 g;
• Mayonnaise – 3 tbsp. l.;
• Eggs – 1 pc.;
• Vegetable oil;
• Salt - to taste;
• Dill greens – 1 bunch.

First things first for the pie fresh mushrooms the filling is being prepared.

Meat (any part) is boiled in salted water with spices, cooled and cut into pieces.

Wild mushrooms are peeled, washed and boiled for 20 minutes, cut into slices.

Fry in oil until golden brown, add chopped onion and fry with mushrooms for another 5-7 minutes.

Cut the butter into pieces and place in a bowl. Add salt and 2 tbsp. flour, then mix well until it becomes a moist crumb, and then sour cream and baking powder are added.

The dough is kneaded and the remaining flour is added, kneaded again until elastic.

The dough is placed in the refrigerator and the preparation of the filling begins.

The meat, onions and mushrooms are combined, mayonnaise, chopped herbs and salt are added and mixed.

The baking dish is greased with oil and lined with parchment paper.

The dough is divided into two parts: the first is distributed with your hands along the bottom of the mold and its walls.

The filling is laid out around the perimeter of the dough, distributed with a spoon and covered with a second layer.

Brush with beaten egg, make punctures with the tines of a fork, and place the pan in the oven.

Pie with wild mushrooms and meat is baked for 35-40 minutes at 180°C.

Pie with fried mushrooms whipped up in a slow cooker

Making a pie with mushrooms a quick fix in a slow cooker - it's very simple! The baked goods taste great and are also aromatic.

• Margarine – 300 g;
• Flour – 2.5 tbsp;
• Kefir – 8 tbsp. l.;
• Baking powder – 1 tsp;
• Salt – pinches.

Filling:

• Champignons – 700 g;
• Onion – 300 g;
• Sunflower oil;
• Salt;
• Ground black pepper – 1 tsp.

Pie with fried mushrooms in a slow cooker it is prepared in several stages.

Let's prepare the dough: take the margarine out of the refrigerator and grate it on a coarse grater.

Add sifted flour, baking powder and kefir to it. Knead well until it sticks to your hands, pack it in a bag and put it in the refrigerator for 30 minutes.

In the meantime, we are preparing the filling: we clean the mushrooms, cut them into pieces, combine them with chopped onion cubes and place them in the multicooker bowl.

Pour in 3-4 tbsp. l. oil, turn on the multicooker in the “Frying” or “Baking” mode and fry the mushrooms and onions for 20 minutes.

Add the mixture, add ground pepper, mix and fry for another 5 minutes.

Place the filling from the bowl into a plate and wash the multicooker.

Grease with oil and place one part of the dough on the bottom, spread it with your hands along the bottom of the bowl, making an overlap of 8 cm.

We spread the filling, distribute it over the surface of the dough and cover with the rolled out second half. If there is a lot of dough, leave some and put it in the freezer.

We pinch the edges of the pie with our fingers and pierce it 3-4 times with a knife so that the pie does not deform during baking.

Set it to “Baking” mode for 40 minutes and wait for the signal. Then carefully turn over and bake for another 30 minutes. If your multicooker has 3D heating, there is no need to turn the cake over.

Pie with fried mushrooms can be served along with sour cream sauce, which will make the baked goods more juicy.

Diet pie with mushrooms and cabbage

We offer a step-by-step recipe with photos diet pie with mushrooms.

• Kefir – 400 g;
• Vegetable oil – 30 ml;
• Corn starch – 2 tbsp. l.;
• Eggs – 3 pcs.;
• Salt – 2 pinches;
• Flour - how much it will take.
• Baking powder – 1 tsp;

Filling:

• Cabbage – 300 g;
• Mushrooms – 500 g;
• Carrots – 1 pc.;
• Salt;
• Vegetable oil;
• Onion – 2 pcs.;
• Red bell pepper – 1 pc.

Dietary mushroom pie can be prepared using jellied dough, which will save time in the kitchen.

Vegetables are peeled, chopped in any small way, placed in a saucepan, salted, covered with a lid and simmered for 20 minutes over medium heat.

The mushrooms are cut into slices, fried in a frying pan until golden and added to the prepared vegetables.

Combine kefir and eggs, beat with a whisk, add butter, starch, baking powder and salt.

The liquid is whisked, and then flour is added to it in portions. The dough should have the consistency of liquid sour cream.

Part of the dough is poured into a greased mold, the filling is placed on top and the second part is poured.

The oven is heated to 200°C, the pan with the pie is placed in the oven and baked for 10-15 minutes. Then the temperature is set to 180°C and the cake is baked for 30 minutes.

Snack pie with mushrooms, chicken and melted cheese

Cooking a mushroom pie according to this recipe can become your “calling card”, especially if guests unexpectedly come. Snack Pie with mushrooms it turns out very satisfying, tasty and aromatic. And in combination with chicken, this pastry will be your favorite. Mushroom pie slices are great for snacking at school or work.

• Margarine – 150 g;
• Water – 300 ml;
• Eggs – 3 pcs.;
• Salt;
• Flour – 1.2-2 tbsp.

Filling:

• Champignons – 600 g;
• Chicken fillet – 300 g;
• Processed cheese – 3 pcs.;
• Dill and parsley – 1 bunch.

Boil water with margarine, add flour, stir quickly and immediately remove from heat.

After cooling, add the eggs and beat with a mixer into a homogeneous mass, and leave on the table after the procedure.

Cut the mushrooms into pieces of any shape, fry in oil until golden brown.

Boil the fillet for 20 minutes, cut into cubes and fry until golden, combine with mushrooms, add salt and let cool.

Chop the greens, grate the cheese and combine everything with the cooled filling.

Mix the dough with the filling, mix well, place in a greased pan.

Bake at 190°C for 35-40 minutes.

Recipe for a quick pie with pumpkin and mushrooms

Recipe for a pie with pumpkin and mushrooms from the “quick” series. Its spicy taste and aroma will not leave anyone indifferent.

• Eggs – 3 pcs.;
• Milk – 200 ml;
• Olive oil – 4 tbsp. l.;
• Flour – 200 g;
• Baking powder – 1 tsp;
• Grated cheese – 200 g.

Filling:

• Champignons – 400 g;
• Pumpkin – 500 g;
• Butter – 70 g;
• Oregano and parsley - to taste;
• Garlic – 4 cloves;
• Salt.

How to make a pie with mushrooms and pumpkin to surprise your guests and delight your family?

Peel the pumpkin, cut into 1x1 cubes, combine with sliced ​​mushrooms and place in a greased form.

Bake for 15-17 minutes until light brown. Immediately add chopped garlic, herbs and salt, stir, let cool.

Mix all ingredients for the dough in a blender, add salt and pour into a pre-greased mold.

Place the mushroom and pumpkin filling on top, smooth it out and bake for 30 minutes at 190°C.

Once you try the pie, you will be surprised how delicious baked goods can be.

How to cook a pie with frozen mushrooms in the oven

Everyone knows that pies can be made with fresh mushrooms, salted and pickled. However, many people ask, is it possible to make a pie with frozen mushrooms?

• Puff pastry – 500 g.

Filling:

• (any) – 500 g;
• Onions – 4 pcs.;
• Vegetable oil;
• Salt and ground black pepper - to taste.

Defrost the mushrooms, cut large specimens into pieces.

Fry in a dry frying pan until the liquid evaporates, then pour in 2-3 tbsp. l. oil and continue frying for 10 minutes.

Peel the onion, cut into half rings and fry separately in oil until golden.

Mix onions (without oil) and mushrooms, add salt, pepper and stir.

Roll out the dough into shape and make small sides.

Spread the filling over the pan, level with a spoon and place in the oven for baking.

The temperature when baking the pie should be 180°C, bake for 25-30 minutes.

Pie with mushrooms and potatoes in a slow cooker

The recipe for making mushroom pie in a slow cooker is quite simple.

Yeast-free dough:

• Flour – 300 g;
• Baking powder – 10 g;
• Sour cream – 300 ml;
• Kefir – 100 ml;
• Eggs – 2 pcs.;
• Butter – 200 g.

Melt the butter and let cool slightly. Beat it with sour cream, kefir and eggs.

Add flour along with baking powder and stir everything until smooth.

Filling:

• Potatoes – 5 pcs.;
• Mushrooms – 400 g;
• Onion – 1 pc.;
• Salt and pepper - to taste;
• Butter.

How to cook a mushroom pie in a slow cooker, spending a minimum of your time and effort?

Boil the potatoes in their skins, peel and grate on a coarse grater.

Peel the mushrooms and onions, cut into cubes and place in the multicooker bowl.

Add 1 tbsp. l. butter and fry for 15 minutes in the “Fry” mode. Add salt, season with ground pepper, stir and place on a plate to cool.

Grease the multicooker bowl with oil, pour in the dough and add the filling.

Let stand for a few minutes, close the lid and put the multicooker in the “Baking” mode for 35-40 minutes.

After the beep, check the cake for doneness. If there is dough left on the toothpick, continue the “Baking” mode for another 20 minutes.

Easy recipe for mushroom pie in the oven

We offer easy recipe Mushroom pie in the oven. The yeast-free dough for this option is kneaded in a few minutes, and there is no need to wait for it to rise. This will greatly speed up the cooking process, and the pie itself will be an excellent hearty dinner.

• Flour – 4 tbsp;
• Kefir – 350 ml;
• Eggs – 3 pcs.;
• Vegetable oil – 30 ml;
• Baking powder – 2 tsp.

Filling:

• Champignons – 400 g;
• Onion – 3 pcs.;
• Parsley and dill – 1 bunch;
• Freshly ground salt and pepper - to taste.

How to cook a mushroom pie in the oven using this list of products?

Cut the champignons into slices, fry in oil until golden brown, add salt.

Fry separately chopped onion until soft and combine with mushrooms.

Chop the greens and mix with mushrooms, pepper and salt to your taste.

Mix kefir, baking powder, egg, a pinch of salt and beat a little with a whisk.

Add flour in portions and knead into a soft elastic dough.

Separate 1/5 of the dough and leave it for the mesh on the pie.

Place the rest of the dough in the mold, roll it out and form sides.

Pour in the cooled filling and spread evenly over the layer.

Roll out the remaining dough into a thin layer, cut into strips and make a lattice out of them on the filling.

Put in hot oven and bake for 30 minutes at 180°C.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Ability to cook tasty and aromatic homemade pie has always been highly valued. But what if you are not gifted with high culinary talents, but want to please your loved ones with fresh baked goods? Take the step-by-step recipe with photos, ingredients and be patient!

How to make mushroom pie

To prepare the right mushroom pie, it is important to clearly define the recipe. In most cases the taste ready-made dish depends not only on its filling, but also on the quality of the chosen dough. There are many options for open and closed baking, each type is good in its own way, but has its own preparation difficulties. If this is your first time baking pies, then choose the simplest recipes.

Filling

The mushroom filling for pies is of considerable importance. It can be made with champignons, honey mushrooms, white mushrooms and others. For variety, you can combine them with other products. Mushroom pies are very tasty if you add:

• meat or chicken;
• ground meat;
• vegetables, greens;
• cottage cheese or cheese.

Dough

The most common and popular dough for mushroom pie is yeast. Live yeast is used to prepare it, but an inexperienced cook will not be able to cope with it. It is much easier to purchase dry yeast at a nearby store, which you only need to dilute with warm water. It’s easy to place the yeast dough, although you will have to wait until it rises, but at this time you can prepare the filling. If you want something unusual, try other test options:

• pancake;
• sand;
• fresh;
• puff pastry

Mushroom pie recipe

Sometimes it can be difficult to choose the right mushroom pie recipe that is suitable for any occasion. Unfortunately, there is no universal advice, but the selection will help you quickly find your bearings and prepare a wonderful, delicious pie for your family when they come home from school or work. In the selection you will find recipes not only for a home dinner, but also for a noisy holiday feast.

With Chiken

• Cooking time: 90 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 4800 kcal.
• Cuisine: Russian.

How to cook soft, juicy, appetizing layered cake with chicken and mushrooms in your oven? The easiest way is to take ready-made store-bought dough, defrost it, cook it good filling. Absolutely any food is suitable for this dish. Forest mushrooms, but champignons are the most accessible of all, especially since they cook the fastest. Remember that puff pastry products do not always rise well, so be especially careful lush pie do not wait.

Ingredients:

• puff pastry – 2 sheets;
• chicken breasts– 600 g;
• champignons – 400 g;
• red onion – 100 g;
• Dutch cheese– 150 g;
• egg – 2 pcs.;
• sour cream or cream – 100 g;
• ground herbs, nutmeg, salt to taste.

Cooking method:

1. Leave the dough to rest while you make the filling.
2. Cut the mushrooms into small cubes and fry in a frying pan.
3. Cut the onion into thin rings, add to the prepared mushrooms, fry for another 5 minutes.
4. Chicken fillet Boil in boiling water for 7-10 minutes, cool, cut into cubes, fry along with the filling.
5. Beat the eggs together with cheese and spices, pour this mixture over the cooled filling.
6. Grease a mold or baking sheet, spread a sheet of dough, forming the sides of the future pie.
7. Place the filling and cover it with a second sheet of dough on top. Make several cuts to allow air to escape.
8. Bake the pie in the oven for 40-45 minutes.

With potato

• Number of servings: 7 persons.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.

Relatives or friends should come to visit in an hour, but there is nothing to treat them with? will come to the rescue jellied pie with mushrooms and potatoes. It can be easily and quickly baked with fresh or salted mushrooms. Believe me, your friends will be delighted and will definitely ask how to make such a delicious pie. Whether to reveal your secret or not is your own business.

Ingredients:

• oyster mushrooms – 500 g;
• potatoes – 800 g;
• eggs – 3 pcs.;
• flour – ¾ cup;
• baking powder – 2 tsp;
• mayonnaise – ½ cup;
• sour cream – ½ cup;
• onions – 200 g;
• butter – 30 g;
• salt, pepper - to taste.

Cooking method:

1. Wash the oyster mushrooms, chop finely, fry, add spices.
2. Peel the onions and potatoes, cut them into slices.
3. While the filling is being prepared, mix sour cream, mayonnaise, and eggs in one container. Beat them thoroughly, then add flour and baking powder.
4. Place potatoes, oyster mushrooms, and onions in layers in a pre-greased form, don’t forget to add salt.
5. Pour in the batter and shake or tap the pan a little on the counter until the batter evenly covers the entire filling.
6. Bake in the oven for 40 minutes.

Yeast with cabbage

• Number of servings: 6 persons.
• Calorie content of the dish: 5200 kcal.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Insanely simple, but no less tasty, Lenten mushroom pie made from yeast dough will suit any housewife. This recipe can easily be used as a base and you can combine the ingredients as you wish, for example, add rice. Similarly, depending on your mood, choose how to prepare the filling: fry or stew. Don't forget about the aromatic spices.

Ingredients:

• milk or water – 1.5 cups;
• premium flour - 4 cups;
• granulated sugar– 1 tsp;
• dry yeast – 2.5 tsp;
• salt – 1 pinch;
• frozen chanterelles – 600 g;
• onion – 1 pc.;
• salt, pepper - to taste.

Cooking method:

1. Mix yeast powder with sugar in warm milk or water, let it stand for 5-10 minutes, then add salt and flour.
2. Knead the dough for 10-15 minutes, cover, let it rest for at least half an hour, then remember it and leave it for another hour.
3. While the dough is preparing, wash and peel the chanterelles, cut them into slices or cubes, add salt, pepper and fry.
4. Peel the onion, chop finely and add to the chanterelles. Cool the filling.
5. Divide the dough into two parts, let one be a little smaller. Roll out the sheet and place it in the mold.
6. Spread the mushroom filling evenly over the bottom of the pan, then use the second piece of dough to make a pie lid and secure it well. Make 1-2 holes in the center to allow steam to escape freely.
7. Bake in the oven until done at a temperature of at least 190 degrees.

With cheese

• Cooking time: 120 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 4900 kcal.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Looks very original cheese pie with mushrooms, which is sometimes called upside-down. The main beauty of this recipe is that you never know exactly what the final result will be. The main thing is that upside-down pies always come out very juicy, aromatic and tasty. You can use several mushrooms to decorate such a dish or fresh herbs, onion sauce and even crackers.

Ingredients:

• eggs – 3 pcs.;
• boiled chicken – 300 g;
• any mushrooms – 300 g;
• kefir – 1 glass;
• flour – 1.5 cups;
• baking powder – 2 tsp;
• hard cheese– 300 g;
• boiled rice - 1 cup;
• tomato – 2 pcs.;
• green onions, salt - to taste.

Cooking method:

1. Mix baking powder with flour through a sieve, add kefir and eggs. Add some salt and knead the batter.
2. Line the pan with parchment and place a thin layer of chopped mushrooms on the bottom.
3. Sprinkle them with grated cheese, then top with cooked rice.
4. Carefully place pieces of chicken, tomatoes, and green onions on top of the rice.
5. Pour the dough over the filling and bake for 40-50 minutes at high oven temperature. Let the dish cool and turn it over. Cut into pieces and serve with sauce.

With champignons

• Cooking time: 40-60 minutes.
• Number of servings: 8 persons.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Often, after a long day at work, there is no desire to tinker with baking dough in the kitchen. In this case, you will love the pie with champignons and lavash cheese. It cooks quickly and does not require special preparation or culinary skills. A worthy healthy replacement for the usual and beloved shawarma!

Ingredients:

• thin pita bread – 2 pcs.;
• eggs – 2 pcs.;
• cheese – 150 g;
• fresh mushrooms– 100 g;
• ground parsley – 10 g;
• natural yogurt– 250 ml;
• spices - to taste.

Cooking method:

1. Mix yogurt, spices, herbs and eggs.
2. Cut the pita bread into a baking dish.
3. Chop the mushrooms into small cubes.
4. Grate the cheese into large pieces.
5. Dip the pita bread into the egg mixture and carefully place in the pre-greased pan.
6. Lay out the filling, sprinkle it with cheese, then another layer of mushrooms and cheese.
7. Cover the top of the pie with a sheet of pita bread and pour over the remaining egg mixture.
8. Bake in the oven until golden brown.

Open with cheese

• Cooking time: 120 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 4600 kcal.
• Purpose: for lunch, for dinner.
• Cuisine: French.
• Difficulty of preparation: medium.

Quiche, or simple open pie with mushrooms, has long been loved by Russian housewives. This unusual dish came to us from the Duchy of Lorraine, once located in northeastern France. Hence the name Laurent Pie. For the filling, French chefs used chicken, ham, fish and any vegetables, and we present to your attention a mushroom quiche.

Ingredients:

• flour – 250 g;
• margarine – 125 g;
• boiled water - 4 tbsp. l.;
• salt - 0.5 tsp;
• fresh mushrooms – 500 g;
• heavy cream – 250 ml;
• grated cheese – 200 g;
• eggs - 6 pcs.;
• bacon (or ham) - 100 g;
• salt, black pepper - to taste;

Cooking method:

1. Grate frozen margarine and mix with flour and salt. Pour warm water into the mixture, knead the dough and spread it, completely covering the bottom and edges of the mold. Place the dough in the refrigerator for half an hour.
2. Chop the mushrooms into thin slices and fry until tender.
3. Beat eggs with cream, add salt and spices. Add mushrooms to mixture.
4. Finely chop the bacon, place it in the chilled dough, and fill with the creamy mushroom mixture. Top with grated cheese.
5. Bake in the oven for 45 minutes. Slice when chilled.

Fast

• Cooking time: 40 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 3800 kcal.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Sometimes you have to quickly prepare dinner to have a healthy and tasty snack. In this case, a quick mushroom pie will come to the rescue, because making it couldn’t be easier, it takes a minimum of time, and the taste is simply amazing. And the products needed for cooking can always be found in your refrigerator, because in quick pie You can put whatever you want: Korean carrots, cheese, chicken and even cottage cheese!

Ingredients:

• kefir – 1 glass;
• fat sour cream – 40 g;
• wheat flour – 2.5 cups;
• eggs – 2 pcs.;
• salt – ¼ tsp;
• soda – ½ tsp;
• mushrooms – 300 g;
• onion – 1 pc.;
• potatoes – 2 pcs.

Cooking method:

1. Mix eggs, salt, kefir and sour cream, beat the mixture.
2. Gradually add flour, knead the batter and pour half into the mold.
3. Cut the onions, potatoes and mushrooms into thin pieces and place them in the pan on top of the dough.
4. Pour the remaining dough over the top and garnish with herbs if desired.
5. Bake for 20-25 minutes at maximum temperature.

With porcini mushrooms

• Number of servings: 10 persons.
• Calorie content of the dish: 4600 kcal.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

A pie with porcini mushrooms and cottage cheese can be called somewhat unusual, however, it is surprising tasty dish. This unusual combination of products is incredibly healthy, because cottage cheese is a source of calcium and protein, and White mushroom well known for its high content of beneficial minerals. Such an original combination of products will allow you to prepare a truly healthy and delicious dinner, which children will especially like.

Ingredients:

• wheat flour – 300 g;
• sour cream – 130 g;
• powdered sugar – ½ tsp;
• margarine – 150 g;
• porcini mushrooms – 300 g;
• greens – 100 g;
• chicken egg – 2 pcs.;
• cottage cheese – 400 g;
• spices – 1 tsp;
• salt – 1 tsp;
• cheese – 150 g.

Cooking method:

1. Mix flour, salt, powdered sugar.
2. Grind the sour cream with egg yolk, add half of the flour mixture, beat.
3. Add margarine cut into pieces, then the remaining flour, knead the dough well, put it in the refrigerator.
4. Fry the porcini mushrooms. Add to them the remaining eggs, cottage cheese, chopped herbs, finely grated cheese, and spices.
5. Roll out the dough to the desired size, spread out the filling, and bake for about 30 minutes.

With dried mushrooms

• Cooking time: 60 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 5100 kcal.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Winter aromatic pie with dried mushrooms is an excellent solution for the holiday table. Naturally, it is much easier and tastier to prepare a dish from fresh mushrooms, but you can use those that you have dried for the winter. The main thing is to pre-soak them in boiled water to restore volume, softness and shape.

Ingredients:

• wheat flour – 850 g;
• dry yeast – 8 g;
• dried porcini mushrooms – 200 g;
• onion – 1 pc.;
• salt, pepper - to taste.

Cooking method:

1. Sift part of the flour (about 600 g), mix with powdered yeast, pour in 400 ml of heated water. Stir and leave to rise in a dark place.
2. After the mixture has risen, add the remaining flour, salt, knead the dough, and leave for another half an hour.
3. Soak the mushrooms in boiled water for 20 minutes, boil until fully cooked, chop finely.
4. Cut the onion into small pieces, fry with mushrooms, salt and pepper.
5. Grease the pan, line it with dough, add the filling, and decorate with herbs. Bake for 30-35 minutes.

On kefir

• Cooking time: 45 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 4650 kcal.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

An easy-to-follow recipe - mushroom pie with kefir. It can be prepared when there is very little time, because the process does not require much effort from you. This dish is suitable for housewives who have just begun to learn the basics of cooking and are not yet comfortable with yeast, shortbread or puff pastry. The resulting baked goods are very fluffy, aromatic and tasty.

Ingredients:

• mushrooms – 500 g;
• kefir – 0.5 l;
• onion – 200 g;
• flour – 400 g;
• vegetable oil – 80 ml;
• eggs – 2 pcs.;
• soda – 1 tsp;
• salt - to taste.

Cooking method:

1. Fry finely chopped onion until lightly browned, add chopped mushrooms and cook until done. Add spices to taste.
2. Beat eggs with salt, kefir and slaked soda, add flour.
3. Pour ½ of the dough into silicone mold, spread out the cooled filling, then pour the dough again.
4. Bake in a preheated oven until fully cooked at a temperature of 180-190 degrees.

Mushroom pie - cooking secrets

To ensure that your mushroom pies always turn out tasty, juicy and soft, it is important not only to follow the recipe, but also to follow some tricks:

1. Always preheat the oven to the desired temperature in advance, then the dough will not have time to settle and the baked goods will be high and fluffy.
2. Fry the mushrooms so that all excess moisture comes out of them; it is of no use in pies.
3. Do not add too many vegetables to the filling, otherwise the flavor of the mushrooms will be lost.
4. Make sure that the expiration date is correct. The yeast must be fresh, otherwise the dough will not rise and the dish will be spoiled.
5. If you plan to make the dough crumbly, soft and fluffy, add only yolks to it.
6. Will help you achieve pomp potato starch added to flour.
7. To help the dough rise faster, remove the ingredients from the refrigerator in advance to allow them to come to room temperature.
8. Do not soak yeast in cold or boiling water. A temperature of 30-40 degrees is enough.
9. Knead the dough with dry hands.
10. To keep the bottom of the mushroom pie from sticking and dry, sprinkle the pan with a small amount of starch.
11. To create a beautiful shiny crust on your baked goods, brush it with beaten egg.
12. If you cooked the pie on shortcrust pastry, be sure to let it rest and cool, then the dish will not crumble.

Mushroom pie: recipes with photos