Mushroom pie: the most delicious recipes. Mega tasty and quick pie with mushrooms Beautiful pie with mushrooms

The ability to cook a delicious 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 of the finished dish depends not only on its filling, but also on the quality of the dough chosen. 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 a soft, juicy, delicious layer pie with chicken and mushrooms in your oven? The easiest way is to take ready-made store-bought dough, defrost it, and prepare a good filling. Absolutely any wild mushrooms are suitable for this dish, but champignons are the most accessible, especially since they cook the fastest. Remember that puff pastry products do not always rise well, so don’t expect a particularly fluffy cake.

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:

Leave the dough to rest while you make the filling.
Cut the mushrooms into small cubes and fry in a frying pan.
Cut the onion into thin rings, add to the prepared mushrooms, fry for another 5 minutes.
Boil the chicken fillet in boiling water for 7-10 minutes, cool, cut into cubes, and fry along with the filling.
Beat the eggs together with cheese and spices, pour this mixture over the cooled filling.
Grease a mold or baking sheet, spread a sheet of dough, forming the sides of the future pie.
Place the filling and cover it with a second sheet of dough on top. Make several cuts to allow air to escape.
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? A jellied pie with mushrooms and potatoes will come to the rescue. 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:

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

Mix yeast powder with sugar in warm milk or water, let it stand for 5-10 minutes, then add salt and flour.
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.
While the dough is preparing, wash and peel the chanterelles, cut them into slices or cubes, add salt, pepper and fry.
Peel the onion, chop finely and add to the chanterelles. Cool the filling.
Divide the dough into two parts, let one be a little smaller. Roll out the sheet and place it in the mold.
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.
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.

The cheese pie with mushrooms, which is sometimes called upside-down, turns out to be very original. 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:

Mix baking powder with flour through a sieve, add kefir and eggs. Add some salt and knead the batter.
Line the pan with parchment and place a thin layer of chopped mushrooms on the bottom.
Sprinkle them with grated cheese, then top with cooked rice.
Carefully place pieces of chicken, tomatoes, and green onions on top of the rice.
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:

Mix yogurt, spices, herbs and eggs.
Cut the pita bread into a baking dish.
Chop the mushrooms into small cubes.
Grate the cheese into large pieces.
Dip the pita bread into the egg mixture and carefully place in the pre-greased pan.
Lay out the filling, sprinkle it with cheese, then another layer of mushrooms and cheese.
Cover the top of the pie with a sheet of pita bread and pour over the remaining egg mixture.
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 a 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:

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.
Chop the mushrooms into thin slices and fry until tender.
Beat eggs with cream, add salt and spices. Add mushrooms to mixture.
Finely chop the bacon, place it in the chilled dough, and fill with the creamy mushroom mixture. Top with grated cheese.
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 you can put whatever your heart desires into a quick pie: 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:

Mix eggs, salt, kefir and sour cream, beat the mixture.
Gradually add flour, knead the batter and pour half into the mold.
Cut the onions, potatoes and mushrooms into thin pieces and place them in the pan on top of the dough.
Pour the remaining dough over the top and garnish with herbs if desired.
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 a surprisingly tasty dish. The unusual combination of products is incredibly healthy, because cottage cheese is a source of calcium and protein, and the porcini mushroom is well known for its high content of useful minerals. This original combination of products will allow you to prepare a truly healthy and tasty dinner that children will especially enjoy.

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:

Mix flour, salt, powdered sugar.
Grind sour cream with egg yolk, add half of the flour mixture, beat.
Add margarine cut into pieces, then the remaining flour, knead the dough well, put it in the refrigerator.
Fry the porcini mushrooms. Add to them the remaining eggs, cottage cheese, chopped herbs, finely grated cheese, and spices.
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:

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.
After the mixture has risen, add the remaining flour, salt, knead the dough, and leave for another half an hour.
Soak the mushrooms in boiled water for 20 minutes, boil until fully cooked, chop finely.
Cut the onion into small pieces, fry with mushrooms, salt and pepper.
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:

Fry finely chopped onion until lightly browned, add chopped mushrooms and cook until done. Add spices to taste.
Beat eggs with salt, kefir and slaked soda, add flour.
Pour ½ of the dough into a silicone mold, spread out the cooled filling, then pour in the dough again.
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:

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.
Fry the mushrooms so that all excess moisture comes out of them; it is of no use in pies.
Do not add too many vegetables to the filling, otherwise the flavor of the mushrooms will be lost.
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.
If you plan to make the dough crumbly, soft and fluffy, add only yolks to it.
Potato starch added to flour will help achieve fluffiness.
To help the dough rise faster, remove the ingredients from the refrigerator in advance to allow them to come to room temperature.
Do not soak yeast in cold or boiling water. A temperature of 30-40 degrees is enough.
Knead the dough with dry hands.
To keep the bottom of the mushroom pie from sticking and dry, sprinkle the pan with a small amount of starch.
To create a beautiful shiny crust on your baked goods, brush it with beaten egg.
If you prepared the pie with shortcrust pastry, be sure to let it rest and cool, then the dish will not crumble.
Never add salt to the dough immediately; first it must rise and brew.
If the pie turns out tall, bake it over low heat. This way the filling will be completely baked and nothing will burn.

Find out other recipes.

Video

Slavic cuisine has always been famous for its aromatic and fluffy baked goods. 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 with cold water and press them together 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

Delicate and airy cake for 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 long-grain rice in salted water, and separately, two hard-boiled 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 sauce – 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 canned white beans in this oil until golden crisp. 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 the chopped mushrooms and green beans. Simmer for about 5 minutes, then add celery and carrot sticks and pour in 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

A very satisfying pie that completely replaces 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 a dense, homogeneous dough and distribute it over a greased pan 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

Simply an incredibly successful recipe for those who want to please their family members with delicious baked goods, but do not want to spend a lot of time preparing them. 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.
Chop green onions and 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 of breadcrumbs
salt - to taste

How to make 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:

3 cups flour

2 ½ cups warm milk

¼ teaspoon soda

1 teaspoon sugar

½ teaspoon salt

For filling:

1 onion
100 g grated coarsely 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, add some 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.

Shutterstock

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!

Home

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 the yeast in a small amount of 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 tomato sauce and porcini mushrooms on half of the dough, add salt and drizzle with oil. Place mozzarella, fried chanterelles and sausages on the second half.

Bake in the lower part of the oven preheated to 250°C for about 15 minutes.

Quick pizza with mushrooms is ready!

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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, fry the chopped porcini mushrooms first in olive oil and then in butter.

Cut the beef into cubes and fry in olive oil in a well-heated frying pan. Add mashed garlic and thyme.

Add 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 with 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!

The origin of the pie is French (quiche lorraine - Lorraine pie; it is believed that it came from this area).

The recipe for this quiche lauren, in a simple way - a shortcrust pastry pie with cream cheese filling and champignon filling, has taken root in our family due to the fact that this dish is multifunctional. You can prepare it as an accompaniment to first courses and broths, or you can serve it as an independent dish, washed down with tomato juice.

Beautifully served on a platter, a French pie with mushrooms, cheese and onions will decorate a holiday table, and this appetizer is also very convenient to take with you outdoors and satisfy your hunger while the meat is cooking on the grill. Crispy dough and incredibly tender juicy filling will not leave anyone indifferent.

With the help of a step-by-step recipe you can easily prepare this wonderful pie.

Taste Info Savory pies

Ingredients for the dough:

100 g margarine;
150 g wheat flour;
3 tbsp. l. sour cream;
a pinch of salt
For the mushroom filling:
500 g champignons;
1 PC. leeks or white onions;
1 tbsp. l. vegetable oil;
salt, pepper to taste
For filling:
3 eggs;
120 g of hard cheese 50% fat or higher;
200 ml cream 10-15%;
salt, pepper - to taste;
greens (parsley, dill) - a bunch;
nutmeg - on the tip of a knife.

Preparation time: 45 minutes + 30 minutes for baking.

How to cook an open pie with mushrooms in the oven

First, prepare the shortcrust pastry for the champignon pie. Sift the wheat flour through a sieve into a deep bowl and chop the margarine into it. Mash with a fork, your hands, or use a food machine.

Salt margarine and flour, add sour cream and stir.

Knead the shortbread dough. You can knead a lump of dough directly in a bowl; I find it more convenient to put the dough on a flat surface and finish kneading there. Place the dough in a plastic bag and refrigerate for 30 minutes while you prepare the filling and filling.

For the filling, finely chop the onion and fry in vegetable oil until transparent.

Add sliced champignons to the onion, having previously prepared them by washing and peeling them if necessary. Set aside a few slices of mushrooms for decoration.

Fry until the liquid evaporates, at the end salt the mushrooms and add black pepper to taste. Set aside and cool until warm.

To fill, mix eggs with salt and pepper in a small deep bowl.

Add cream, finely grated hard cheese, finely chopped fresh herbs. Stir until smooth.

You can form a pie with fresh mushrooms. Use chilled shortcrust pastry to line the bottom and sides of the pie. It is convenient to do this in a springform form, since it will be easier to take it out later. There is no need to grease; shortcrust pastry already contains fat.

Place the mushroom filling on the dough and fill with the egg-cream filling. Place several slices of fried mushrooms on top.

Bake an open-faced snack pie with mushrooms in the oven, preheated to 180 degrees, for 30-40 minutes. The readiness of baking is determined as follows: if the dough is golden brown and the surface is frozen and springy, then the cake is ready.

Remove the pan from the oven, remove the sides and cool until warm.

Note to the owner:

The main secret of proper shortbread dough is that all ingredients and utensils must be cold when kneading.
If you don’t have time to prepare the dough, you can use ready-made puff pastry without yeast.
To get a truly crispy crust, it’s better to bake it alone for about 15 minutes, and only then add the filling and put it back in the oven.
Quiche is a universal pie; it can be prepared with any filling: smoked brisket or bacon (this quiche is considered a classic), fish, vegetables, herbs and even fruit.
It is important to add cream to the filling, not milk, otherwise you will end up with an omelet instead of a soufflé. If there is no cream, mix milk with sour cream in equal proportions.
In the absence of champignons, an equally tasty quiche will be obtained with fresh forest mushrooms - chanterelles or porcini mushrooms; the latter, by the way, are good both dried and frozen.

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 thoroughly kneaded, but you need to make special efforts to achieve homogeneity, because we do not need a completely 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.

The finished cake is easily removed from the mold. The filling has time to set well and does not crumble when you cut the pie into pieces.