How to cook mushroom pie in a slow cooker: recipes

Being of plant origin, mushrooms can easily replace meat.
For those who are on a diet or fasting for religious reasons, mushrooms with their low calorie content are exactly what they need. I would like to offer some recipes for pies with mushrooms in a slow cooker. Having such kitchen equipment, making mushroom pies at home will never get boring. A treat like mushroom pie in a slow cooker will be appreciated by all home-baking lovers in your family.

Recipe for chicken pie in the Redmond slow cooker

Mushroom pie in the Redmond multicooker will turn out very tasty and satisfying.

Mushrooms combined with chicken fillet are perfect for a hearty lunch for the whole family. However, get ready for war: the battle will be for the last piece of the delicious pie!

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• Chicken fillet – 2 pcs.;
• Champignons – 500 g;
• Onion – 3 pcs.;
• Cheese – 200 g;
• Eggs – (2 for filling, 1 for dough);
• Flour – 250-300 g;
• Water – 4 tbsp. l.;
• Cream – 200 ml;
• Butter – 60 g;
• Salt;
• Ground black pepper – 1 tsp.

The butter is mixed with flour, water and egg, salted, kneaded into a homogeneous mass and sent to the cold.

The fillet is boiled, cooled and cut into medium cubes.

Mushrooms are fried in oil until all the liquid has evaporated.

Add chopped onion and fry everything for 10 minutes.

The dough is rolled out to the size of the Redmond multicooker bowl, and high sides are formed. First you need to grease the entire bowl with butter.

The fillet is laid out, then the onion and mushroom mixture, everything is added to taste and pepper.

The filling is made: cream is whipped with eggs, grated cheese and salt.

Pie with chicken and mushrooms is poured into the multicooker with the prepared filling, and the lid is closed.

The multicooker is set to the “Baking” mode for 60 minutes.

After the signal, the lid is opened and readiness is checked with a toothpick. If the pie is damp, set the “Baking” mode for another 25 minutes.

To ensure that the cake comes out of the bowl easily, let it sit in the slow cooker for 15 minutes.

Recipe for pie with mushrooms and potatoes in a slow cooker

In this version, a pie with mushrooms and potatoes in a slow cooker will turn out to be an excellent dish for an evening meal. Complete it with aromatic garlic sauce or a salad of fresh vegetables.

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• Flour – 300 g;
• Butter – 120 g;
• Cottage cheese – 150 g;
• Kefir – 300 ml;
• Baking powder – 1 tsp. (without top);
• Salt;
• Potatoes – 8 pcs.;
• Champignons – 600 g;
• Cheese – 250 g;
• Eggs – 2 pcs.;
• Onion – 3 pcs.;
• Green dill – 5 sprigs.

A pie with potatoes and mushrooms in a slow cooker is quite simple to prepare, saving your time and effort.

Make mashed potatoes, let cool, beat in eggs, pour in kefir and beat thoroughly with a mixer to form a fluffy mass.

Combine flour with cottage cheese and butter, rub with hands.

Pour in 100 ml of kefir, add salt to taste, add baking powder and knead the dough. Place in a plastic bag for 20 minutes.

Cut the mushrooms into pieces, chop the onion and fry in a multicooker bowl with the addition of oil in the “Frying” or “Baking” mode.

Grate the cheese on a coarse grater, add to the mashed potatoes, stir.

Grease the multicooker bowl with oil, spread the dough with your hands and raise the sides by 8-10 cm.

Place mushrooms and onions on top, then a layer of potato mixture, and then level.

Set the multicooker to the “Baking” mode for 60 minutes and wait for the sound signal.

After the signal, sprinkle the pie with chopped dill.

Calorie content of foods possible in the dish

• Jacket potatoes - kcal/100g
• Fried potatoes - 192 kcal/100g
• Ripe potatoes - kcal/100g
• Boiled potatoes - kcal/100g
• Baked potatoes – kcal/100g
• Mashed potatoes – 380 kcal/100g
• Egg white - kcal/100g
• Egg yolk – 352 kcal/100g
• Egg powder – 542 kcal/100g
• Chicken egg - 157 kcal/100g
• Ostrich egg - 118 kcal/100g
• Cottage cheese - 156 kcal/100g
• Cottage cheese 10% fat - 156 kcal/100g
• Cottage cheese 18% fat - 226 kcal/100g
• Cottage cheese 20% fat - 233 kcal/100g
• Cottage cheese 40% fat - 466 kcal/100g
• Cottage cheese “Vitalinia” – kcal/100g
• Cottage cheese "morning" ("danone") without sugar - kcal/100g
• Soft dietary cottage cheese – 170 kcal/100g
• Low-fat cottage cheese - kcal/100g
• Cottage cheese with sour cream – 260 kcal/100g
• Fruit cottage cheese – 147 kcal/100g
• Champignons - kcal/100g
• Flour – 325 kcal/100g
• Fortified whole durum wheat flour – 333 kcal/100g
• All-purpose whole durum wheat flour – 364 kcal/100g
• Coarse flour – 348 kcal/100g
• Kefir 1% fat - kcal/100g
• Kefir 2.5% fat - kcal/100g
• Kefir "Doctor Beefy" 1.8% - fat content - kcal/100g
• Full-fat kefir – kcal/100g
• Low-fat kefir - kcal/100g
• Starch - 320 kcal/100g
• Mayonnaise - 300 kcal/100g
• Mayonnaise “Provencal” – 627 kcal/100g
• Light mayonnaise – 260 kcal/100g
• Salad mayonnaise 50% fat content - 502 kcal/100g
• Table mayonnaise – 627 kcal/100g
• Salt - kcal/100g
• Baking powder - kcal/100g

Calorie content of foods: Eggs, Cottage cheese, Mayonnaise, Flour, Baking powder, Starch, Kefir, Salt, Champignons, Potatoes

How to cook a pie with cabbage and mushrooms in a slow cooker

A pie with cabbage and mushrooms in a slow cooker has an original taste and unique aroma - try it!

• Flour – 1 tbsp;
• Mayonnaise – 50 g;
• Sour cream – 100 ml;
• Eggs – 3 pcs.
• Butter – 3 tbsp. l.;
• Onion – 3 pcs.;
• Baking powder – 1 tsp;
• Cabbage – 400 g;
• Champignons – 400 g;
• Salt and ground pepper.

Shred the cabbage and rub it with your hands to soften it so that the juice releases.

Chop the peeled onion and cut the mushrooms into cubes, put 1 tbsp into the multicooker bowl. l. butter and add chopped products.

Set the multicooker to the “Frying” mode and fry the food for 15 minutes, stirring.

Add cabbage to the mushrooms and onions, salt and pepper to taste and set the “Fry” mode for another 30 minutes.

Beat the eggs and sour cream with a mixer until fluffy, add mayonnaise, baking powder and flour, beat again until the thick sour cream thickens.

Remove the cabbage with mushrooms and onions from the bowl, rinse, grease with oil and fill with half the dough.

Place the pie filling and pour in the second part of the batter.

Set the multicooker to the “Baking” mode for 60 minutes. After the signal, turn the cake over and bake for another 20-25 minutes.

Ingredients

We will make the dough from the following products: 150 grams of sour cream and mayonnaise, two eggs, a glass of wheat flour, half a teaspoon of soda and salt. For the filling we will use 200 grams of mushrooms, vegetable oil - a couple of tablespoons, potatoes and onions - one each. We also need a little butter to grease the multicooker pan. If you wish, you can also decorate the finished mushroom pie with grated cheese and parsley, dill or other fresh herbs.

Recipe for pie with meat and mushrooms in a slow cooker

The recipe for mushroom pie is prepared in a Redmond multicooker, which makes the dish especially tasty and nutritious, especially if it is combined with meat.

• Flour – 1.5-2 tbsp;
• Baking powder – 12 g;
• Sunflower oil – 40 ml;
• Eggs – 3 pcs.;
• Honey mushrooms – 500 g;
• Pork (can be replaced with ham) – 400 g;
• Cheese – 200 g;
• Milk – 150 ml;
• Salt and pepper to taste;
• Garlic – 3 cloves;
• Parsley – 1 bunch.

Cooking a pie with meat and mushrooms in a slow cooker will give you great pleasure, as it will not take much time, but the dish will turn out excellent.

The pork is cut and boiled for 40 minutes in salted water. Allow to cool and then cut into small cubes.

Beat the eggs with a whisk, add flour mixed with baking powder in parts, and beat again.

Pour in warm milk, vegetable oil, grated cheese, salt and mix.

Mushrooms are cut into cubes, fried in a multicooker bowl in the “Baking” mode for 15 minutes, pieces of pork are added and continue to fry for another 15 minutes.

Add chopped garlic and chopped herbs, combine all the products, mix, remove from the bowl and let cool.

The multicooker is washed, dried, greased with oil, the pie filling is mixed with the dough and poured into the bowl.

Close the lid and set to “Baking” mode for 60 minutes.

After the signal, let the cake stand in the slow cooker for 15 minutes.

Mushroom Pie Recipe - Allrecipes.com

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Pie with mushrooms, onions and cheese in a slow cooker

If you want to make a pie with mushrooms and cheese in a slow cooker, this recipe is exactly what you need, because you don’t need to bother with the dough.

• Mushrooms (forest) – 500 g;
• Onion – 2 pcs.;
• Cheese – 100 g;
• Eggs – 4 pcs.;
• Salt;
• Baking powder – 1 tsp;
• Flour – 1.5 tbsp;
• Butter;
• Sesame – 2 tsp.

Cut the onion into cubes, pour into the multicooker bowl, add butter and leave in the “Frying” or “Baking” mode for 15 minutes.

Boil the mushrooms for 30 minutes, chop and add to the onion, fry in a slow cooker for 20 minutes, add salt.

Transfer from the multicooker to a bowl and let cool, wash the bowl.

Beat the eggs with a mixer, combine the flour with baking powder and add it to the eggs, beat until foam forms.

Add grated cheese, mix and start assembling the pie.

Grease the multicooker bowl with oil, sprinkle with sesame seeds and pour half of the dough.

Place the filling, pour in the other half of the dough and smooth it out.

Select the “Baking” program on the equipment and turn it on for 60 minutes.

After the signal, do not remove the pie, but let it cool slightly.

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Step-by-step recipe description

1. Combine kefir, mayonnaise and eggs. Mix.

2. Add sifted flour with baking powder. The amount of flour may differ from that indicated in the recipe. The consistency of the dough should be like pancakes.

3. Mix thoroughly.

4. Finely chop the mushrooms and fry in a frying pan until the liquid has completely evaporated.

5. Boil potatoes in their skins, peel and cut into slices.

6. Grease the multicooker bowl with vegetable oil and pour half of the dough.

7. Place potatoes and mushrooms on the dough.

8. Fill with the remaining dough.

9. Bake in the Baking mode for 60 minutes.

10. Then, using a steaming tray, turn the pie over and bake for another 10-15 minutes until browned.

Advice

If you are happy with the top of the pie not being golden brown, then you don’t have to turn it over.

11. Leave the finished pie in the slow cooker for 20-30 minutes and then remove. Bon appetit!

Pie with salted mushrooms in the Polaris multicooker

Mushroom pie in the Polaris multicooker is a very tasty and satisfying homemade dish. It has a lot of juicy, savory filling combined with a delicate dough consistency.

• Flour – 1 tbsp;
• Kefir – 200 ml;
• Eggs – 3 pcs.;
• Soda – 0.5 tsp;
• Salted oyster mushrooms – 400 g;
• Onions – 4 pcs.;
• Ground black pepper – 1 tsp;
• Sunflower oil;
• Dill greens.

Pie with salted mushrooms in a slow cooker is perfect for a light lunch snack, or even breakfast.

Wash the salted oyster mushrooms well in water, cut into pieces and fry in hot oil for 20-25 minutes.

Peel the onion, chop with a knife and add to the oyster mushrooms, fry for 15 minutes, pepper, add chopped herbs and stir.

Combine kefir, eggs and soda, beat well and add flour, beat again.

Set the multicooker to the “Baking” program for 40 minutes. After the signal, turn the cake over and bake for 20 minutes.

Category: Unsweetened pies

Dough:

• Flour – 2 tbsp.
• Water – 150 ml
• Vegetable oil – 30 ml
• Sugar – 2 tbsp.
• Salt – 0.5 tsp.
• Dry yeast – 1 tsp.

Filling:

• Honey mushrooms – 250 g
• Potatoes – 4-5 pcs. (400 g)
• Onion – 1 pc.
• Salt

Step by step photos of the recipe:

Let's prepare the dough first, as it needs to rise.

Let's check if the yeast is working. Pour slightly warm water into a deep container, add 2 tbsp. flour, yeast, sugar and salt.

Stir the yeast until it is completely dissolved and leave in a warm place for 15-30 minutes, depending on the freshness of the yeast and its activity.

After 15-30 minutes they should start to foam and come up, which means they are working.

Pour in the vegetable oil and add the remaining flour and knead into a soft elastic dough. It should not be very tight, otherwise the baked goods will turn out hard and not airy.

Cover with a lid or film and again leave in a warm place for about 30-45 minutes until it rises and doubles in size.

In the meantime, prepare the filling.

Peel the potatoes, cut into cubes and boil until fully cooked. You can cook it with the addition of 2-3 bay leaves, this will give the filling a special aroma and taste.

Drain all the water and make puree. Be sure to drain all the water so that the filling is not too heavy.

Fry the onion in a frying pan until transparent.

And then add honey mushrooms and fry everything together for another 5 minutes.

If the mushrooms are fresh, then they need to be peeled and boiled, but frozen ones can be immediately placed in the pan without defrosting.

Add to mashed potatoes and stir. Salt to taste, but keep in mind that you need to add a little more salt, since the dough will be practically unsalted.

The dough has already risen and needs to be kneaded.

Divide into two parts so that one is a little larger.

Roll out most of it and place it in a greased baking dish. We form the sides.

And cover the top with the remaining dough, which needs to be rolled out into a layer.

We pinch the edges and make a hole in the middle to allow steam to escape.

If you want to get a beautiful crust, brush the top with egg.

Place in an oven preheated to 180 C and bake for 30-40 minutes until golden brown.

Remove from the oven and let cool for 5 minutes before removing from the pan.

Required:

For the dough: - 350 g flour - 100 g butter - 100 g sour cream - 1 egg - 0.5 teaspoon. l.salt - 0.5 teaspoon. l. soda - 1 table. l. Sahara

For the filling: - 350 g of fresh honey mushrooms (in winter you can take fried or pickled ones) - 2 medium potatoes - 100 g of sour cream - 100 g of milk - 1 tbsp. l. without top flour—100 g cheese—1 red onion—1 clove garlic—50 g butter—salt and pepper to taste

Preparation: 1. Knead the dough, wrap it in cling film and put it in the refrigerator for 1 hour.2. Soak the mushrooms for half an hour, rinse thoroughly. 3. Blanch the mushrooms in boiling water along with the onion for 5 minutes. This is not only a cooking process, but also a test for the quality of mushrooms. Blanching will help you understand whether your honey mushrooms are false or real. If the mushrooms are not poisonous, the onions will not change color and the mushrooms can be eaten. 4. Drain the water, cool the mushrooms and cut them.5. Peel the potatoes and cut into very thin strips. Cut the onion into feathers. Finely chop the garlic.6. Melt 1 tbsp in a frying pan. l. oil and fry the potatoes in it until golden brown. Lightly salt and transfer from the pan to a plate. In the same pan, fry the onion. Transfer the onion to another plate.7. Melt the remaining butter and fry the mushrooms over high heat until all the liquid has evaporated. Lightly salt the fried mushrooms and mix with onions.8. Gently add 1 tablespoon of flour. l. add sour cream and mix thoroughly so that there are no lumps. Dilute the resulting mixture with milk and put on fire. Stirring constantly, bring to a boil and immediately remove from heat. Add garlic, salt and pepper to taste, but it’s better to add a little less salt.9. Roll half of the dough into a circle and line the baking dish with it, forming the sides.10. Place potatoes in the first layer, then mushrooms and onions, pour in milk and sour cream filling. Spread the grated cheese evenly over the last layer.

Bake in the oven at 200 degrees for 25-30 minutes. Serve hot.

Recipe for pie with minced meat and mushrooms in a slow cooker

This recipe for pie with minced meat and mushrooms in a slow cooker is useful for beginner cooks, as it is easy and simple to prepare. And the baked goods turn out airy and delicate in taste.

It is better to buy puff pastry for this version of the pie in the store. However, before using it, it is better to keep it in the refrigerator for 2-3 hours.

• Champignons – 500 g;
• Onion – 3 pcs.;
• Minced pork – 300 g;
• Vegetable oil;
• Salt;
• Sesame – 1 tsp;
• Mixture of ground peppers – 1 tsp;
• Puff pastry – 500 g.

Place the minced meat in the multicooker bowl and fry for 20 minutes in the “Fry” mode. Take it into a bowl and leave to cool.

Chop the mushrooms and onions into cubes, put them in a bowl, pour in a little oil and fry in the “Fry” mode for 20 minutes.

Combine the minced meat with mushrooms and onions, add salt, sprinkle with a mixture of ground peppers, sesame seeds and mix well.

Roll out one part of the dough, place it in the multicooker bowl, and distribute the filling.

Place a thin layer of the second half of the rolled dough on top and seal the edges.

Poke a few holes with a fork or thin knife to allow steam to escape.

Turn on the multicooker in the “Baking” mode for 60 minutes. After the signal, allow the cake to cool slightly in the kitchen equipment.

With minced meat

• Cooking time: 1.5 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 219 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: easy.

Potatoes with mushrooms and minced meat in a slow cooker, prepared using any meat component, will be aromatic. It is good to use pork, beef, chicken or turkey, or a mixture of them. The dish is distinguished by the fact that it is both a side dish and a main dish. When serving, it is better to decorate it with fresh chopped herbs, season with sour cream sauce and add croutons.

Ingredients:

• potatoes – 7 pcs.;
• onion – 1 pc.;
• champignons – 0.2 kg;
• Homemade minced meat – 0.25 kg;
• butter – 40 g;
• sour cream – 40 ml;
• bay leaf – 2 pcs.;
• parsley - a bunch.

Cooking method:

1. Cut the champignons into slices and chop the onion. Heat the oil, fry the mixture for 10 minutes, add the minced meat.
2. After 10 minutes, add potato slices, season with spices and salt.
3. After 15 minutes, pour in sour cream diluted with water and keep on the baking function for 45 minutes.
4. Garnish with fresh parsley.

How to cook jellied pie with mushrooms in a slow cooker

How to cook jellied pie with mushrooms in a slow cooker so that it is a special dish? We suggest you follow our recipe and you will succeed.

• Champignons – 400 g;
• Eggs for filling – 5 pcs.;
• Onion – 3 pcs.;
• Soy sauce – 2 tbsp. l.;
• Olive oil – for frying;
• Flour – 1.5 tbsp;
• Mayonnaise – 150 ml;
• Sour cream – 4 tbsp. l.;
• Eggs – 3 pcs.;
• Baking powder – 2 tsp;
• Salt – ½ tsp.

A jellied pie with mushrooms in a slow cooker will turn out very tasty, as mayonnaise with eggs will make the dough tender, fluffy and aromatic.

Mix mayonnaise with sour cream, eggs, baking powder, salt and beat well with a mixer. Add flour little by little, continuing to beat until foamy.

Rinse the champignons, drain and cut into small pieces. Place in a multicooker bowl with oil and fry for 20 minutes until golden brown in the “Fry” mode.

Peel the onion, cut into half rings and add to the mushrooms, fry for 15 minutes until soft.

Boil the eggs hard, peel and cut into cubes.

Combine with mushrooms, add salt, add soy sauce and stir well.

Grease the bowl with oil, pour out most of the jellied dough and lay out the filling.

Pour the second portion of dough on top, level with a spoon and turn on the “Baking” mode for 40 minutes.

After the signal, open the lid and check with a toothpick for readiness. If the pie is damp, turn on the multicooker for another 20 minutes in the “Baking” mode.

This jellied pie with mushrooms in a slow cooker will go perfectly on the table with a vegetable salad.

Cooking method

1. Prepare everything you need for shortcrust pastry. Take the butter and egg straight from the refrigerator.
2. Pour flour into a bowl or onto the table, add salt and butter.
3. First chop the mixture with a knife, then rub with your fingers until fine crumbs form. Try to minimize contact of your hands with the dough so that the butter does not start to melt from their heat. In this case, the dough will be sticky and you will need to add additional flour, which is undesirable.
4. Break an egg.
5. Mix it into the dough using a fork or spatula, and then quickly bring everything together with your hands and knead a little. The dough should be soft and buttery. Place it in a plastic bag or cling film and refrigerate for at least 30 minutes, preferably overnight.
6. Prepare the ingredients for the filling of the future mushroom pie. You can take any mushrooms; if they are fresh, it is better to boil them, drain the water several times, and strain. It is also advisable to squeeze out as much liquid as possible from frozen ones.
7. Set the multicooker to “Frying” mode, pour in vegetable oil. Cut the boletus into small pieces, place in a bowl and fry, stirring, for several minutes. Then add a quarter ring of onion and keep in the slow cooker for some more time until it is soft.
8. Turn off the miracle saucepan, season the mushrooms and onions to taste with salt and spices, add chopped green onions, stir. Remove contents to a plate. The bowl does not need to be washed.
9. Take two thirds of the shortbread dough out of the refrigerator and roll it out to the size of the mold with a small margin to make sides. Place all the filling and smooth it out.
10. Rub the remaining dough over the mushrooms. Bake in a multicooker for 40 minutes on the “Baking” mode. If you want to brown the top of the pie, you need to carefully remove it from the bowl, turn it over and set the timer for another 10 minutes.
11. This is what a finished pie with boletus mushrooms looks like in a slow cooker.

Eating mushroom pie is delicious both warm and cold, but in a cooled appetizer the taste and aroma of mushrooms is greatly enhanced. In addition, you can offer any sauce, sour cream, fresh herbs, vegetables.