home » Decorative » How to make champignon mushroom pie. Mushroom pie with champignons. Yeast pie with champignons and minced meat

How to make champignon mushroom pie. Mushroom pie with champignons. Yeast pie with champignons and minced meat

Pie with mushroom filling is a common dish that requires the simplest ingredients. It is prepared from puff pastry or yeast dough. Champignons do not require additional heat treatment, so the process of preparing the pie is much faster.

Pie with mushroom filling.

Yeast pie with champignons in sour cream sauce is an excellent cold appetizer for the holiday table.

For the baking recipe you need:

3 cups flour;
7 g dry yeast;
70 g butter;
1-2 tsp. salt;
1 tbsp. l. Sahara;
1 glass of milk.

Test preparation:

Sift the flour into a bowl, add salt, sugar and yeast, stir, then add softened butter.

Warm milk is poured into the dough and kneaded until elastic, covered with a towel and left to rise at a temperature of 25-30°C.

Warm milk is poured into the dough and kneaded until elastic.

The dough should rise 3 times.

To prepare the filling, mushrooms (510 g) are peeled, washed with water and cut into cubes. Pour vegetable oil into a frying pan and heat it, then add the champignons to it.

Fry mushrooms and onions (1 piece) until all the liquid has evaporated.

Beat eggs (2 pcs) into sour cream (53 ml), grate cheese (200 g), mix until the ingredients are evenly distributed.

The mushrooms are cooled and combined with sour cream sauce.

Knead the risen dough on the table with your hands, then roll out the cake to a thickness of 0.5 cm.

Grease the mold on all sides with melted butter. The sides and bottom of the mold are covered with a layer and pierced with a fork in several places. Place the filling on top.

The sides of the dough are wrapped, brushed with egg. Preheat the oven to 180°C and bake the pie for 40 minutes.

How to make puff pastry pie with champignons.

It doesn't take much time to prepare a puff pastry pie with champignons. The advantage of the recipe is the preparation of quick puff pastry with butter, which makes the product light and crumbly.

Ingredients for the dough:

500 g flour;
350 g butter or margarine;
1/2 tsp. salt;
175 ml water;
1 egg;
1 tsp. vinegar 9%.

Ingredients for mushroom filling:

1-2 large onions;
500-700 g of fresh champignons;
1/2 tsp. salt;
olive oil;
1 egg.

Preparing the mushroom filling.

Preparation of ingredients:

To prepare the dough, the products are cooled in the refrigerator. Break an egg into a measuring cup, add salt, pour in vinegar, and stir. Then add ice water to 250 ml, stir and refrigerate.

The flour is sifted onto the table. Then grate the frozen butter and mix.

Flour and butter are collected in a mound, a depression is made in the middle, into which water is poured with egg, salt and vinegar.

The flour is collected from the edges to the middle, folded in layers. Without kneading, fold the crumbs into one lump. Do this quickly so that the cake does not heat up and the butter does not melt.

The finished dough in the bag is left in the refrigerator for 2 hours, but better for 10-12 hours.

For the filling, peel the onion, chop finely and fry in olive oil until golden.

The champignons are peeled, washed with cold water and cut into thin slices. Transfer to a frying pan with onions and, stirring, fry until golden brown. At the end add salt and ground black pepper.

Divide the dough into 2 parts, roll out into layers 0.5 cm thick. One layer is transferred to a baking sheet with parchment paper, the filling is distributed over the entire volume on top and covered with a second layer of dough.

The edges of the upper layer are folded under the edges of the lower one. The top layer of the pie is pierced in several places with a fork. The pie is brushed with beaten egg and baked in the oven at 180°C.

How to make a pie with champignons and potatoes

Pie with champignons and potatoes on yeast dough is another version of baked goods with mushroom filling, in which vegetables are laid out in layers raw. As a result, the pie turns out juicy and tasty.

Products needed for the test:

100 ml milk;
7-10 g dry yeast (or 20 g fresh);
0.5 tsp. Sahara;
1 egg;
1 tbsp. spoon of vegetable oil;
200-250 g flour;
salt.

For filling:

300 g mushrooms;
400 g potatoes;
150 g onion;
150 g cheese;
sour cream.

For the dough, add yeast, salt and part of the flour to warm milk, kneading the dough as if for pancakes. Then the dough is placed in a warm place (25-30°C).

To make the dough, add yeast, salt and some flour to warm milk.

When the dough is ready, break the eggs into the dough, add sugar and sifted flour, kneading into an elastic cake.

Cover the bowl with the dough with a towel and let it rise in a warm place. The onion is peeled and cut into rings.

Finely chop the peeled and washed mushrooms. The potatoes are peeled and cut into thin slices. To prevent the potatoes from darkening, mix them with 1 tbsp. l. mayonnaise.

The cheese is crushed on a coarse grater.

Roll out the dough to a thickness of 0.5 cm and place it in a greased pan, covering the bottom and sides.

Grease the layer with sour cream. Place the mushrooms in a circle on the bottom, add salt and sprinkle with ground black pepper. Then layer onions and potatoes. Potatoes are salted and peppered and topped with sour cream.

At the end, sprinkle with cheese and place in the oven, preheated to 170°C, for an hour. Cover the pie with foil to prevent the cheese and potatoes from drying out during baking.

The pie will become aromatic and tasty if you add wild mushrooms

Useful tips for pies with champignons and other mushrooms

In order for the mushroom pie to be aromatic, soft and tasty, you need to know some of the subtleties of its preparation:

The pie will become aromatic and tasty if you add wild mushrooms (for example, chanterelles, honey mushrooms, white mushrooms).
With oyster mushrooms and champignons, the pies are easier to digest.
Making puff pastry is a long and labor-intensive process. However, you can use an instant recipe or buy frozen puff pastry.
It is not recommended to use a microwave oven to defrost puff pastry as it will damage the layers.
For juiciness, add onions and a little bread soaked in milk to the minced meat.
You should not add a lot of spices to the mushroom filling, as mushrooms have their own aroma, which is preserved during baking.
Mushrooms go well with any type of cheese.
Wild mushrooms are pre-boiled, and champignons and oyster mushrooms can be put into pies raw or fried in oil.
To ensure that the dough is airy and soft, the pies are placed in a warm oven.
Thin dough is transferred to a baking sheet using a rolling pin. To do this, grease the mold, sprinkle the layer with flour and roll it onto a rolling pin, and then unroll it on a baking sheet.
To prevent the top of the dough from puffing up during baking, pierce it with a fork in several places or make a hole in the center.

Making pies with champignons.

Making pies with champignons

The simplest puff pastry baked goods in cooking are champignon pies.

For the test:

130 g flour;
120 g butter or margarine;
1 yolk;
50 g sour cream;
salt - to taste;
1 egg (for brushing the dough)

For the champignon filling for pies you need:

250 g champignons;
30 g onions;
1 yolk;
35 g fat;
10 g flour;
20 g sour cream;
dill;
ground black pepper and salt to taste.

Butter or margarine is pre-frozen. Then grate it onto the sifted flour, then mix until crumbs form.

Ready pies with champignons.

Then add the egg, yolks, sour cream and a pinch of salt. The ingredients are quickly mixed, kneading the dough. Then put it in the refrigerator for 2-3 hours.

In the meantime, you need to prepare the mushrooms and all the filling. Mushrooms are cleaned and washed under running cold water, after which they are finely chopped. The onion is peeled, washed and finely chopped.

Heat the fat in a frying pan, lightly fry the onions and champignons, then pour in a little water and simmer for 10 minutes.

Dilute the flour with cold water and add to the mushrooms, cook for another 5 minutes. Then add sour cream and raw egg yolk.

At the end, the filling is salted and sprinkled with pepper to taste. Simmer the mushroom filling until thickened, add finely chopped dill and mix.

Roll out the dough 0.3-0.5 cm wide, cut out circles using a glass.

Place the filling in the center of each dough circle and pinch the edges with your fingers.

Place the pies on a baking sheet lined with parchment paper. Brush the top with egg. Bake in a preheated oven at 200°C.

Serve hot with tea.

Pour 670 g of flour into a bowl, add 20 g of salt and mix. Add 135 g of butter and grind into crumbs. Mix 300 ml of water and 20 ml of vinegar, stir. Add the mixture in portions and knead the dough (it should be dense and elastic). Wrap the finished dough in cling film and leave for 15-20 minutes.

Let's dust the work surface. Place the dough and roll it into a 40x20 cm rectangle. Pour flour onto the table, put 500 g of butter at room temperature on top and roll it out to 20x20 cm. Transfer the butter to 2/3 of the surface of the dough. Leave one edge without oil.

Fold the part of the dough in half with the butter and cover with the part without the butter. Turn the dough over to the other side and roll it out in one direction. Fold the dough in three times (wrap one part of the dough and cover the second). Wrap the dough in cling film and put it in the freezer for 20 minutes (or in the refrigerator for 2 hours). Repeat rolling and freezing the dough 2 more times. After the third time, you can start working with the dough.

Let's prepare the filling. Peel the onion and cut into half rings. Heat a frying pan with 50 ml of olive oil and 50 g of butter. Place the onion in a frying pan and fry until golden brown. Salt, pepper, add 1 tsp. cane sugar, mix and leave on heat for 1 minute. Then remove from heating.

Heat another frying pan with olive oil. Slice the champignons and place them in a frying pan to fry until the moisture disappears. Grate 200 g of hard cheese.

Mix cheese, onion and champignons. Pepper and mix.

Dust the work surface with flour, lay out the dough, sprinkle with a little flour and roll out. Transfer the dough to the pan, add the filling and distribute evenly. Roll out another layer of dough and transfer it to the pie. Trim off excess dough and seal the edges.

What could be more appetizing than the smell of a rosy pie in the house? This is perhaps the most delicious treat for the whole family. And, despite the fact that there is a huge variety of fillings, champignon pie has always been and remains the most preferred among other types of baked goods. By combining these mushrooms with other ingredients, you can get incredibly tasty fillings that will appeal to even the most demanding family members - children.

Ingredients

For puff pastry

220 g flour
150 g butter
20 g melange
1 g citric acid
110 ml water

For pancakes

40 g flour
¼ egg
100 ml milk
ghee
salt, sugar

For minced meat

500 g half-gutted chickens
20 g cockscombs
50 g rice
140 g fresh champignons
50 g butter
10 g parsley and dill
ground black pepper
salt, melange for lubrication

To prepare a layer pie with champignons, chicken and rice, you need to knead unleavened dough and bake pancakes from it.

Prepare four types of minced meat:

a) from chicken - cut the pulp of boiled chicken into small pieces and season with oil;
b) from rice - season boiled fluffy rice with oil, add ¼ of the norm of chopped eggs;
c) from mushrooms - add boiled cockscombs cut into slices to the boiled and lightly fried mushrooms;
d) from eggs – finely chop hard-boiled eggs and season with oil and herbs.

Roll out the puff pastry into a layer 0.5–0.6 cm thick, cut out two round cakes from it - one of smaller diameter (main), the other of larger diameter (lid); on the smaller one, place pancakes in one layer, then successively minced chicken, rice, mushrooms, eggs, each layer of minced meat is placed with pancakes; Place the minced meat in a cone, cover with pancakes, then with a large flatbread and pinch the edges. Lubricate the joints with melange.

Decorate a layer pie with chicken, rice and champignons with patterns cut out from the dough (stars, diamonds, etc.) and grease with melange, bake in the oven.

Kurnik is prepared weighing at least 500 g and served in portions of 100–150 g.

Simple pie with mushrooms and rice

Ingredients

dough
fresh champignons – 0.5 kg or a handful of dried
boiled rice – 1 cup (or buckwheat)
onion – 1 head
vegetable oil, salt

Boil the mushrooms (pre-soak the dried ones for 2-4 hours in cold water), chop and fry together with the onion in vegetable oil.

Mix with boiled rice or buckwheat.

Form the pie into a closed, rectangular shape.

A simple pie with champignons is prepared very quickly, which is important if you don’t have time to bake, but want to pamper your family with something tasty and satisfying.

Layered pancake pie with champignons and cheese

Ingredients

10–12 thin (or 7–8 thick, yeast dough) pancakes
1 kg champignons
300 g cheese
300–400 g onions
2 eggs
3 cloves garlic
120 ml vegetable oil
250 g mayonnaise
pepper to taste

Pie with champignons and cheese is always a win-win option when you want delicious homemade baked goods. This recipe is unusual in that the pie consists of pancakes, filled with minced mushrooms and cheese.
Preparation of minced mushroom: chop the champignons and fry with onions in vegetable oil. Remove from heat, add raw eggs, grated garlic, salt, pepper and mix well.
Grease pancakes with mayonnaise and top with minced mushroom and grated cheese in the form of a layer cake (pancake, minced mushroom, grated cheese, pancake). Coat the top of the pie with mayonnaise and sprinkle with grated cheese.
Place the layer pie filled with champignons and cheese in a hot oven for 15 minutes (or in the microwave for 5–7 minutes).
Before serving, garnish with whole boiled, marinated small champignons and herbs.

Pie with champignons and ham

Ingredients

For the test

200 g flour
130 g butter
1 pinch of salt
1 egg yolk

For filling

750 g champignons
3 tbsp. spoons of butter
150 g ham
1 bunch of green onions
150 g sour cream (or mayonnaise)
1 tbsp. spoon of finely chopped parsley
ground white pepper

Knead the dough from these ingredients and put it in the refrigerator for 30 minutes.
Cut the champignons into thick slices. 2 tbsp. Melt tablespoons of butter in a large frying pan and fry the mushrooms in it until all the liquid has evaporated.
Chop the ham into cubes. Wash and finely chop the green onions.
Heat the ham with the remaining oil in a saucepan. Add onion, simmer for 3-4 minutes.
Grease the pan with oil and place two thirds of the dough on the bottom of the pan. Roll out the remaining dough into a thin rope and place along the edge of the mold.
Prick the dough with a fork in several places and bake in the oven for 20–25 minutes (at a temperature of 160–180 °C).
Mix cooled mushrooms and ham with onions with sour cream, season with salt and pepper. Remove the half-finished dough from the oven and spread the mushroom mixture on it. Bake the pie until cooked for 15–20 minutes at the same temperature.
Sprinkle with parsley and serve.
If you sprinkle the mushroom pie with champignons with grated hard cheese 3-5 minutes before it is ready, it will acquire a sharper taste.

Pie with champignons, leeks and cheese

Ingredients

For the test

500 ml water
1 teaspoon salt
1 teaspoon sugar
500 ml wheat flour
3 eggs
100 g butter

For filling

500 g champignons
1 medium sized onion
10 cm leek stem
200 g sour cream
150 ml grated mozzarella (Emmenthal, Gouda)
chopped dill
black pepper

Preparing a pie with champignons, onions and cheese begins with kneading the dough; to do this, pour water into a saucepan, add butter, salt, sugar and bring to a boil. Add flour to boiling water. Reduce heat and beat the dough with a mixer until it turns into a smooth mass and begins to pull away from the sides of the pan. Cool the dough slightly and add the eggs one at a time, whisking continuously.

Finely chop the onion and leek. Fry the vegetables in butter until translucent, add the chopped mushrooms and simmer until the liquid has completely evaporated. Remove mushrooms from heat, add salt and pepper. Add sour cream and chopped herbs. Line a baking sheet with paper. Place the dough on it and smooth it out. Sprinkle the dough with half the cheese and spread the filling evenly. Cover it with the remaining cheese. Place the baking sheet in an oven preheated to 225°C for 20 minutes.

Pie with fresh champignons made from yeast dough

Ingredients

For the test

300 g flour
1 egg
1 tbsp. spoon of sugar
4 tbsp. spoons of margarine
15 g yeast
50 ml water

For filling

500 g fresh mushrooms
1 onion
2 tbsp. spoons of fat
1 tbsp. spoon of flour
pepper
greenery

Pie with champignons made from yeast dough is suitable even for novice cooks, as its recipe is very simple: just knead the dough and prepare the filling and sauce.

Wash the mushrooms, boil and mince. Fry with butter.
Add sauce, salt, pepper and herbs.
Place the cooked mushrooms on one half of the rolled out sponge dough, close the other half, pinch the edges and bake the pie.
Preparation of the sauce: add flour to the fried onions and simmer until lightly browned.

Quick pie with champignons from ready-made dough

Ingredients

500 g ready-made yeast dough
500 g fresh champignons
salt to taste

To bake a quick pie with champignons, you need to take ready-made yeast dough, roll it out on a baking sheet (or plywood), place fresh washed mushrooms on it, add salt and cover with another layer of dough. Bake a pie.

Pie with green onions, champignons and boiled egg

Ingredients

400 g yeast dough
2 cups chopped champignons
2 cups chopped green onions
2 eggs
4 tbsp. spoons of vegetable oil
pepper

If we briefly describe the recipe for a pie with champignons and eggs, it will sound like this: put minced meat on a very juicy yeast dough, cover it with the other half of the juicy dough and bake.

Preparation of minced meat: mix chopped green onions, chopped boiled eggs and finely chopped salted champignons. Season with vegetable oil, salt and pepper.

Yeast pie with champignons and minced meat

Ingredients

For the test

3–3.5 cups flour
5 eggs
200 g butter
14 g dry yeast
1/3 cup milk
zest of 1/2 orange
20 g salt
3 tbsp. spoons of sugar

For filling

400 g champignons
400 g minced meat
1 white onion
2 cloves garlic
2 tbsp. spoons of ghee
pepper

At first glance, a pie with mushrooms and champignons seems complicated, but the recipe with photos, described in great detail below, will help you understand all the intricacies of this pastry.

Preparation of the dough: mix the yeast. 1 tbsp. a spoonful of sugar and 1/2 glass of warm water (28–30 °C). Leave the mixture for 10 minutes. Then add 2/3 cup of flour and quickly mix the dough. Make a cross-shaped cut on its surface, cover with a towel and leave in a warm place for 1 hour.

Mix salt, remaining, warm milk, add sugar and let it dissolve. Place 3 eggs in a food processor (or blender) and beat them lightly. Add sweet milk and beat the mixture into foam.

In the bowl of the combine, without turning off the motor, add (alternately, each time whipping the mass until smooth): 1/2 cup of flour, remaining eggs, 1/2 cup of flour and 50 g of softened butter (in pieces). Then add the remaining flour.

Beat everything together for 1 minute. After this, add the yeast mass to the dough, mix with a spatula and beat for 5-7 minutes. Finally, add the chopped zest, the remaining softened butter in pieces and beat everything thoroughly again.

Place the dough in a greased bowl, sprinkle with flour, cover with a towel and allow time to rise (2-3 hours). Then knead the dough, cover the bowl with film and put it in the refrigerator for 12–18 hours (after 1 hour, knead it again).

Preparing the filling: Peel the mushrooms and cut into thin slices. Peel and chop the garlic too.

First you need to fry the minced meat for 5 - 7 minutes in vegetable oil. Finely chop the peeled onion, combine with the minced meat and fry it in melted butter for another 5 minutes. Add mushrooms, garlic to the pan and fry everything together until tender (10 minutes). Season the filling with salt and pepper and cool.

Line a cake pan with oiled parchment. Roll out the chilled dough on a floured surface into a rectangle measuring 15x30 cm. Place the prepared filling on the dough and roll it into a loose roll. Transfer it to the mold, cover with a damp towel and leave to proof for 40 minutes.

Bake the yeast pie with minced meat and champignons in an oven preheated to 190 °C for 40 minutes, then turn it off and let it brew for another 15 minutes.

Pie with champignons, carrots and potatoes

Ingredients

For the test

2 cups of flour
1 packet of dry yeast
3/4 cup warm milk
4 tbsp. spoons of sugar
1 cup sour cream

For filling

500 g champignons
2 large potatoes
2 medium carrots
1 onion
1 medium bunch of dill
pepper

For frying

vegetable oil

For lubrication

1 egg

A pie with champignons, carrots, onions and potatoes will delight the whole family with its amazing taste.

Preparation of the dough: from the indicated products, knead a sponge yeast dough and let it rise.
Preparing the filling: Peel the champignons very thoroughly, rinse and dry.
Peel and chop the onion, peel and chop the carrots and potatoes into thin strips.
Fry mushrooms in vegetable oil for 5 minutes. Then add onions and carrots; fry everything together for another 4-5 minutes.
In a separate frying pan, fry the potatoes in oil over medium heat (6 minutes).
Mix the contents of both pans. Add dill, salt and pepper to the filling. Cool it slightly.
Roll out the risen dough into 2 thin layers. Line the pan first and place the filling on it.
Make holes in the second using a small cookie cutter. Place the cut pieces of dough back onto the dough “lid”. Cover the pie with it and seal the edges.
Leave the pie with potatoes, champignons, carrots and onions to proof (for 20 minutes), and then brush it with beaten egg.
Bake at 180°C for 30–40 minutes.

Pie with champignons and sour cream from puff pastry

Ingredients

1 kg puff pastry
1.5 kg champignons
550 g butter
400 g flour
250 g sour cream
juice of 1/2 lemon

A pie with champignons made from puff pastry turns out soft, crumbly and literally melts in your mouth, so when thinking about what kind of pastry to prepare and not go wrong, you can opt for this recipe.
Preparing the filling: clean and rinse the champignons. Melt the butter in a deep pan. Place mushrooms in it, salt them and fry until they are completely dry.
Divide the dough in half and roll each half into a layer up to 1.5 cm thick. Place the cooled filling on one of the layers, leaving the edges free. Cover the filling with the second layer and press the edges of the dough. Brush the pie with egg, being careful not to touch the edges, and place it in a hot oven for 10-15 minutes.
When the dough has risen well and browned, reduce the heat and bake the pie for 30 minutes.
After this, separate the top layer with a knife and pour salted sour cream mixed with flour over the filling, cover again with the “lid” and place the pie in the oven again - so that the mushrooms absorb the sour cream.
Serve this pie hot.

Pie with potatoes and champignons, cooked in the oven

Ingredients

For the test

1 kg potatoes
5 eggs

For filling

1 kg fresh champignons
60 g flour
200 g onions
100 g sour cream
50 g butter
5 eggs
100 g breadcrumbs

Preparing the filling: Peel, wash and finely chop fresh mushrooms. Peel the onion too and fry in vegetable oil. Mix onions with mushrooms, salt and pepper.

Simmer the whole mass over low heat with constant stirring. When the mushrooms release their juice, add sour cream and flour. Cool.

Preparation of the dough: Peel the potatoes, rinse, boil in lightly salted water, drain in a colander and, while hot, rub through a sieve (or mince). Pour whisked eggs into mashed potatoes and stir thoroughly.

Divide the entire mass into 2 parts. Place one in a greased form. Place minced mushrooms on top and sprinkle with breadcrumbs. Make flagella from the second part of the potato and place them on the filling in the form of a lattice. Brush the surface of the pie with egg.

Place the pie with potatoes and champignons in a preheated oven for 30 minutes, setting the timer to the required time so that the dough does not burn.

Meat pie with minced meat, mushrooms and canned tomatoes

Ingredients

500 g minced meat (lamb or beef)
450 g canned tomatoes
6–7 mushrooms (champignons)
5–6 potatoes
finely chopped carrots
garlic
milk for puree
oregano (or sage)
1 teaspoon Worcestershire sauce
spices
pepper to taste

Meat pie with champignons turns out very tasty and satisfying, so this recipe will help feed the whole family, and will also help out if guests are planning to visit.
Fry the minced meat until brown; add onions, carrots and garlic. Stirring, fry everything together. If the tomatoes are canned whole, either finely chop them, or mince them and add them to the meat mixture. Pour in a little broth, add sauce, salt, pepper and herbs. Cover the dish with a lid and simmer for 30 minutes.
Boil the potatoes, add milk, mash them and beat them well. Place the mixture into a pastry bag.
Add mushrooms to the stewed meat mixture.
Place the pie with minced meat and champignons in a heat-resistant form, squeeze the puree on top - in zigzags, circles or in the form of any fancy pattern. Place the pan in the oven, preheated to 220°C, for 30 minutes.

Cheese pie with champignons in a slow cooker

Ingredients

1/2 cup flour
300 g champignons
1 packet of baking powder
1 clove of garlic
2 eggs
10 g parsley
60 ml vegetable oil
125 ml milk
100 g hard cheese
salt, ground black pepper

Mix flour with baking powder, beat in eggs, and whisk. While beating, gradually add butter, heated milk, grated cheese, salt and pepper into the dough.
Peel the mushrooms, wash them, cut them into large slices and fry them in a frying pan with some oil. Peel the garlic and finely chop it with a knife. Wash the parsley and chop finely.
Add everything to the dough and mix until smooth.
Place the dough in a greased multicooker bowl and cook in the “Baking” mode for 1 hour.
Leave the finished cheese pie with champignons in the slow cooker for 10–15 minutes, then place it on a dish, cut and serve.

Pie with meat and pickled champignons in a slow cooker

Ingredients

For filling

2 onions
200 g boiled beef
100 g marinated champignons
vegetable oil for frying
butter for baking

For the test

2/3 cup wheat flour
2 tsp. baking powder
250 g sour cream
2 eggs
salt, pepper - to taste

A pie with meat and champignons can be prepared in a hurry, with a minimum of effort, using a multicooker.

Finely chop the onion and fry in the “Baking” mode until golden brown. Turn off the multicooker.
Place the onion in a bowl. Cut the beef and mushrooms into small pieces, add to the fried onions, mix the filling.
Beat eggs with salt, add sour cream, mix, continue beating.
Sift flour with baking powder, add to eggs with sour cream. Continue whisking until a thick, flowing, homogeneous mixture is formed. Let the dough rest for 20 minutes.
Grease the multicooker bowl with butter. Pour in about 2/3 of the batter. Carefully distribute the filling and pour in the remaining dough.
Set the “Baking” mode timer for 60 minutes.
After the signal, open the multicooker lid and let the cake cool slightly.

Jellied pie with champignons, potatoes and onions: recipe with photo

Ingredients

For the test

2/3 cup flour
3 eggs
1/2 teaspoon baking powder
1 teaspoon sugar
pepper - to taste
1/2 teaspoon salt

For filling

250 g champignons
4–5 potatoes
2 onions
vegetable oil and salt - to taste

To make the jellied pie with champignons a success, below is a recipe with a photo.

Cut the potatoes into small cubes and cook in salted water until half cooked (about 5 minutes). Drain the water and cool the potatoes slightly.
Finely chop the onion and fry until lightly browned. Place finely chopped mushrooms in a frying pan with onions and fry, stirring, until the moisture evaporates and a crust begins to form.
For the dough, beat eggs with salt, sugar, pepper and add flour with baking powder. Place baking paper in the pan, arrange the potatoes and mushrooms and pour the dough evenly over everything. Bake the jellied pie with champignons in the oven for 20–25 minutes until browned at a temperature of 200–220 °C.

Open puff pastry pie with champignons, zucchini and cheese

Ingredients

200 g puff pastry
2 medium sized zucchini (or zucchini)
1/2 cup finely chopped mushrooms
1/2 cup finely chopped onion
1/2 cup hard grated cheese
1 cup sour cream
2 tbsp. spoons of breadcrumbs
1/4 teaspoon salt
vegetable oil - to taste

To bake an open pie with champignons, zucchini, onions and cheese, you first need to roll out the dough into a layer and place it in a low corrugated pan with a diameter of 25–26 cm, greased with vegetable oil and sprinkled with water. Carefully press the dough to the bottom and sides of the pan and make a few pricks with a fork. Bake in the oven for 10 minutes at 200°C.

Cut the zucchini into circles, place in one layer on the prepared pie base, add salt and sprinkle with breadcrumbs. Finely chop the onion, fry in vegetable oil, add mushrooms, add salt and still fry a little.

Place mushrooms and onions on top of the zucchini. Grate the cheese on a coarse grater, mix with sour cream and place on top of the mushrooms. Bake an open pie with champignons, zucchini, onions and cheese in the oven for 20–25 minutes at medium temperature.

Making a pie with chicken, champignons, eggs and cheese

Ingredients

For the test

250 g flour
1 tbsp. spoon of sugar
125 g butter
1 beaten egg
a pinch of salt

For filling:

400 g chicken breasts
2 onions
150 g champignons
100 g cheese
4 hard-boiled eggs
pepper

Pie with chicken, champignons, eggs and cheese turns out tasty and satisfying and is suitable to feed even a large family.
Preparation of the dough: quickly chop the butter with a knife. Add sugar, salt, egg, 2 tbsp. spoons of cold water and quickly mix the products with flour. Roll the dough into a ball and put it in the refrigerator for 1 hour.
Preparation of the filling: chicken breasts - cut into pieces and fried until golden brown, onions - chopped and fried in oil, chopped mushrooms, hard-boiled and chopped eggs, mix. Add salt and pepper to taste.
Grease the edges of the baking dish with butter. Place the rolled out dough on it (leave some to cover the pie), moisten the entire surface with water. Place the prepared filling (it should fill the mold about 2/3) and pour in the juice left over from frying the breasts.
Cover the filling with a layer of the remaining dough. Pinch the edges, brush the surface with beaten egg, and make a small hole in the center. Place the pie in a hot oven (190°C) for 1.5 hours.
Before serving, pour a little more frying juice into the hole.

Pie with sauerkraut and champignons

Ingredients

800 g ready-made lean yeast dough
2 cups sauerkraut
300 g champignons
2 onions
1/2 cup vegetable oil
ground black pepper

Chop the onion and fry until golden brown in a frying pan with vegetable oil. Add cabbage, pepper, cover and simmer over low heat until cabbage is soft. Peel the mushrooms, boil them, then fry them in vegetable oil. Place a cooled layer of cabbage and onions on the bottom layer of the pie, then a cooled layer of mushrooms. Cover the prepared pie with cabbage and champignons with the top layer, let it settle and place in the oven.

Delicious jellied pie with chicken and champignons

Ingredients

wheat flour – 250 g
mayonnaise – 3 tbsp. spoons
sour cream – 3 tbsp. spoons
chicken egg – 4 pcs.
hard cheese – 100 g
salt - to taste
soda – 0.5 teaspoon
minced meat – 250 g
white onion – 1 pc.
champignons – 200 g
vegetable oil – 50 g
vinegar – 1 teaspoon

Jellied pie with chicken and champignons is good because it helps to prepare delicious, juicy pastries in a few minutes, which is a great help for modern housewives.
The first step is to beat the eggs well using a fork. Grate the cheese on a coarse grater, combine with the eggs, and mix. Add mayonnaise, sour cream, sifted wheat flour, mix. Also put a little soda here, quenched with lemon juice or vinegar. Mix everything again until smooth.
Cut the onions into small cubes, throw them into a frying pan with well-heated vegetable oil and fry for 5 minutes.
Cut the champignons into thin slices, add to the pan where the onions are fried, fry for another 5 - 7 minutes. Then add minced meat, salt and pepper. Fry this mass for 7 minutes, stirring and breaking up the minced meat with a spatula so that it does not form lumps.
Grease the mold with vegetable oil, pour about 2/3 of the dough into it, and place the filling on top. Then pour in the remaining dough.
Place the pan in an oven preheated to 180 - 200 degrees. Bake for 30 minutes.

Upside-down pie with champignons, minced meat, vegetables and rice

For the cake layers:

champignons – 0.5 kg
any cheese – 300 g
rice – 1 tbsp.
minced meat – 0.5 kg
onions – 2 pcs.
frozen vegetables (assorted) – 300 g
salt - to taste
pepper - to taste
vegetable oil - for frying

For the test

Chicken eggs – 5 pcs.
Salt – 1 teaspoon
Sugar – 1 teaspoon
Vegetable oil – 50 g
Kefir – 0.5 l
Soda – 0.5 teaspoon
Baking powder – 2 teaspoons
Flour – 300-350 g

To prepare an upside-down pie with champignons and minced meat, you need to wash the mushrooms, cut into thin slices and fry in vegetable oil until the liquid has completely evaporated.
Peel the onion, rinse, finely chop, mix with minced meat and fry in a frying pan with vegetable oil for 7 minutes, do not forget to add salt and pepper.
Grate the cheese on a coarse grater.
Boil the rice until half cooked in lightly salted water.
Beat eggs with salt and sugar for 1-2 minutes until light foam. Add vegetable oil, mix. Add kefir and 0.5 teaspoon of soda, mix again. Sift the flour with baking powder, add to the remaining ingredients, mix until smooth.
Evenly distribute each layer of filling along the bottom of the pan: mushrooms, cheese, rice, minced meat, frozen vegetables.
Pour in the dough, shake a little and place in a preheated oven to bake. At 170-180 degrees it will take approximately 50-60 minutes. Remove when browned or bake until a wooden skewer is dry.

Irina Kamshilina

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

Content

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.