How to make dried mushroom stuffing. Mushroom filling: how to prepare? Making mushroom pie with dried mushrooms

Homemade baked goods always turn out tasty and aromatic. You can use products prepared for future use as fillings. Pies with dried mushrooms will remind you of summer during tea parties on long winter evenings. A suitable recipe for a pie with dried mushrooms can be selected on this page, which offers various options for preparing the fillings. See recipes for pies with dried mushrooms with photos of ready-made dishes and choose what you like.

Cooking pies in the oven

You can easily cook pies in the oven. The cooking algorithm is simple, and the dish will turn out very tasty with a crispy crust. First of all, you will need mushrooms. You can take any, and also mix different types to taste. You will need 1 kg of them. It is also worth preparing ingredients such as:

flour - 0.5 kg;
coarse salt - 1 teaspoon;
vegetable oil - 100−120 ml;
dry yeast - 5 g;
2 medium onions;
one egg;
granulated sugar - 20 g.

The cooking process is simple. It is enough to adhere to the following algorithm:

Wash and sort the mushrooms well.
Chop as finely as possible.
Place them on the frying pan. It shouldn't be very hot. This is necessary so that some of the liquid evaporates. Once the moisture is gone, turn off the heat.

The dough is also easy to prepare. Take a large cup and put in it: one egg, salt, sugar, dry yeast. Stir, then pour in 70 ml of sunflower oil and a glass of water. Next, knead the dough in a deep bowl, adding flour to it. After this, we leave it for several hours. At this time, it increases in volume (about twice).

Let's return to the process of preparing mushrooms . You need to do the following:

It's hard to find a person who doesn't like mushrooms. This product has not only a pleasant taste and seductive aroma, but also high nutritional value with low calorie content. It is indispensable for vegetarians and fasting people. Mushroom pies are one of the most traditional dishes of Russian cuisine. Many housewives have their own favorite recipes for this dish. The filling for mushroom pies can be supplemented with potatoes, rice, meat and other products. For juiciness, onions are often added to it. Recently, mushroom filling options for cheese pies have become popular. The variety of filling options for mushroom pies allows you to choose a recipe that suits the gastronomic preferences of almost any person.

Cooking features

There are many recipes for pie fillings with mushrooms. The technology for preparing such fillers may have some differences. But there are several general principles, knowledge of which will help you prepare the mushroom filling for pies correctly, regardless of its specific composition.

Most often, the filling for pies is made from champignons, since they are most accessible, or porcini mushrooms, which are the most tasty and valuable. These mushrooms have another advantage - they do not require long cooking. You can use any other edible mushrooms instead, preparing them according to their category. We are talking about pre-soaking and boiling.
You should not use mushrooms for preparing the filling that you are not sure are edible, or those collected in environmentally unfavorable areas, near highways, or industrial facilities. Mushrooms have the ability to absorb toxins, which is why even those that belong to the first category can become inedible.
Mushrooms cannot be added to the filling without preliminary heat treatment, the only exception being champignons. Other products included in the pie filling are usually also pre-cooked or half-cooked. It doesn’t take much time to bake the pies; the filling made from raw ingredients may not have time to bake.
Before putting the mushroom mince on the dough and forming the pies, the filling should be allowed to cool to room temperature. The hot filling will steam the raw dough, making it wet and slippery; such baked goods will taste like rubber.

The filling for mushroom pies can be prepared according to different recipes, but it always turns out juicy, satisfying and aromatic. You can cook both baked and fried pies with it.

A simple recipe for mushroom pies filling

mushrooms – 0.5 kg;
onions – 0.25 kg;
salt, spices - to taste;
vegetable oil, water - how much will be needed.

Cooking method:

Sort the mushrooms, clean them, soak them if necessary. Boil in clean water until they settle to the bottom of the pan. Place in a colander and let the water drain.
When the mushrooms have cooled, cut them into small cubes.
Peel the onion and cut it into small pieces.
Heat the oil in a deep frying pan, add the onion and fry until golden brown.
Add mushrooms and fry them with onions for 10–15 minutes. 5 minutes before readiness, add salt and season.
Cool the filling and use as intended.

Video recipe for the occasion

This filling can be prepared from any type of mushroom, including assorted mushrooms. If only porcini mushrooms, chanterelles and champignons are used for it, then you can do without pre-boiling them, limiting yourself to frying.

Dried mushroom pies filling

dried porcini mushrooms – 35–40 g;
onions – 75 g;
stale rye bread – 30 g;
milk – 50 ml;
vegetable oil - how much will be needed;
salt, spices - to taste.

Cooking method:

Cover the mushrooms with cool water and leave for at least an hour to swell. Rinse and boil in clean water for 20 minutes after boiling.
Drain the mushrooms in a colander. When the excess liquid has drained, cut the mushrooms into small pieces.
Cut the onion into small cubes, fry and add to the mushrooms.
Soak the bread in warm milk. Add to other ingredients. Stir. If the filling seems too liquid to you, add some crushed crackers to it and wait 5-10 minutes for them to swell.

In a similar way, you can prepare the filling from other dried mushrooms.

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.

Filling for pies with mushrooms and cheese

fresh champignons – 0.4 kg;
cheese (hard or semi-hard) – 150 g;
onions – 100 g;
butter - how much will be needed;
salt, spices - to taste.

Cooking method:

Peel the onion and cut it into small cubes.
Wash the mushrooms, dry with a napkin, cut into strips.
Melt the butter in a deep frying pan. Place onions and mushrooms in the pan. Fry them, stirring, until excess liquid evaporates from the pan.
Grate the cheese.
When the mushrooms have cooled, mix them with the cheese. If you mix cheese with hot mushrooms, it will begin to melt ahead of time.
Add salt, season the filling, stir. You can add finely chopped greens to it.

While the pies are baking in the oven, the cheese will melt, giving the products a unique taste.

With champignons

Cooking time: 40-60 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 3800 kcal.
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.

Filling for pies with mushrooms and chicken

chicken fillet – 0.3 kg;
fresh champignons – 0.25 kg;
carrots – 100 g;
onions – 75 g;
processed cheese – 60 g;
butter – 50 g;
green onions – 50 g;
salt, spices - to taste.

Cooking method:

Grind the raw chicken fillet through a meat grinder with a coarse grill or chop it very finely.
After washing and drying the mushrooms, cut into medium-sized cubes.
Peel the carrots and chop them on a grater with large holes.
Peel and finely chop the onion.
Stir in chicken, mushrooms and chopped vegetables.
Place the resulting mixture in a frying pan with melted butter and fry for 15–20 minutes. Salt, pepper, stir and cool the minced chicken and mushrooms.
Finely chop the green onions.
Grind the processed cheese on a grater.
Add green onions and cheese to the cooled minced meat, stir.

Pies stuffed with chicken and mushrooms are filling, juicy and tasty. Even the most fastidious gourmet will enjoy such baked goods.

With Chiken

Cooking time: 90 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 4800 kcal.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

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.

Filling for pies with mushrooms and potatoes

potatoes – 0.4 kg;
fresh champignons – 0.3 kg;
refined vegetable oil – 50 ml;
butter – 30 g;
salt, spices - to taste;
onions – 150 g.

Cooking method:

Peel the onion and chop it into small pieces.
Cut the mushrooms, previously washed and dried with a napkin, into small cubes.
Peel the potatoes, chop coarsely, add water, add salt and put on fire. After the water boils, reduce the flame intensity and boil the potatoes until soft.
Drain off excess water. Mash the potatoes, add butter to it, mix well.
Fry mushrooms and onions in vegetable oil. Combine with mashed potatoes and stir. If necessary, add salt and pepper to the filling.

The potato and mushroom filling turns out tender and satisfying. Pies prepared with it are unlikely to stay on the table for a long time.

The filling for mushroom pies is relatively easy to prepare. Mushrooms give baked goods a unique taste and tempting aroma. Many people like pies with mushroom filling. They can be made using several recipes, each of which has its own advantages.

Pie with rice and mushrooms

Compound:

yeast dough,
rice – 1 glass,
dried white mushrooms – 40 g,
onions – 3 pcs.,
vegetable oil, salt, pepper.

Rinse the rice in seven waters, boil until it is crumbly, and cool. First soak the porcini mushrooms in cold water, then boil them in the same water, drain in a colander, and rinse. Strain the mushroom broth. Finely chop the mushrooms, fry in oil, combine with separately fried chopped onions, with rice, season with salt and pepper.

Place one part of the dough on a baking sheet pre-greased with vegetable oil. Place the filling on the dough, then place the dough on top of the filling again.

Bake in the oven at 200 degrees for about 30 minutes.

With porcini mushrooms

Cooking time: 45 minutes.
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.

Kulebyaka with fish and mushrooms

1.2–1.5 kg sponge yeast dough, prepared according to the basic recipe
1/2 cup meat broth (can be from a cube) or water

To grease the cake and pan:

1 egg
2–3 tbsp. tablespoons vegetable (or melted butter) oil

For filling:

900 g fish fillet (pike perch, cod or salmon)
120–130 g dried mushrooms
4 eggs
1/2 cup melted butter
1 large onion
3/4 cup rice
2 cups chicken broth
3 tbsp. tablespoons chopped parsley
1/2 teaspoon each chopped chervil and basil (if possible)
1 tbsp. spoon of salt

Preparing the filling:

Wash the dried mushrooms, cover with cold water and leave for 3-4 hours. Then boil them in the same water, adding a bay leaf and a few peas of allspice, until soft, drain in a colander and chop very finely.

Wash the fish fillet, dry it and cut into small pieces. Salt them, roll them in parsley (1 tablespoon) and put them in the refrigerator.

Heat half the amount of oil in a saucepan and fry half of the peeled, washed and finely chopped onion in it. Add well-washed and dried rice and pour in the broth.

Simmer everything over low heat, covered, until done, then cool. Heat the oil in a frying pan, brown the remaining onion in it and cool it too.

Hard boil the eggs, cool, peel and chop very finely.

Mix the prepared rice, onion, remaining parsley, mushrooms and eggs. Season the mixture with salt and pepper to taste. Add a little broth so that the filling is not dry.

Roll out the rested dough into an oval cake 1.5–2 cm thick. Place a third of the rice filling in an even layer in the center and cover it with a layer of fish pieces. Then add another third of the rice filling and also cover it with pieces of fish. Cover them with the remaining rice filling and place the remaining fish on it.

Pour broth (or water) over the food and drizzle with oil. Fold the edges of the cake and pinch tightly, forming a seam in the center.

Make decorations from the remaining dough: flowers, leaves, twigs or flagella. Brush the surface of the pie with beaten egg, decorate with decorations and brush with egg again.

Keep the kulebyak for 15–20 minutes at room temperature. After that, brush the top with a beaten egg (you can beat it with a small amount of sweetened milk) and prick it with a fork in several places.

Place the pie in an oven preheated to 200°C and bake for 20–25 minutes. Then cover it with food foil and bake for another 20-25 minutes.

Remove the finished kulebyaka from the oven and immediately brush with melted butter.

Can be served both hot and cold.

Pie with dried mushrooms

Ingredients

Dried mushrooms – 100 g
Onions – 2 pcs.
Butter – 2 tbsp. spoons
Wheat flour – 1 tbsp. spoon
Egg – 1 pc.
Mushroom decoction – 100 ml
Ground black pepper to taste
Salt to taste

Dough

Wheat flour – 500 g
Warm water or milk – 1 glass
Eggs – 1–2 pcs.
Butter – 50 g
Yeast – 15–20 g
Sugar – 1/2 tbsp. spoons
Salt – 1/2 teaspoon

Rinse the mushrooms, cover with cold water and leave to soak for 2-3 hours. Boil in the same water and drain in a colander to drain. Pass through a meat grinder.
Peel the onion, finely chop and mix with mushrooms.
Melt the butter and add to the mushrooms.
Simmer over low heat for 10–15 minutes, add flour to thicken, pour in mushroom broth. Hard-boil the egg, peel, finely chop and add to the mushrooms. Salt, pepper, mix well.

Dough:

Pour all the flour into the pan.
Dissolve yeast in warm water or milk.
Add yeast, salt, sugar, eggs to the pan with flour. Stir, knead the dough. Knead until it comes away from your hands. At the very end, add melted butter.
Cover the bowl with the dough with a towel and place in a warm place to ferment for 1.5–2 hours.
When the dough has risen, punch it down. Do this procedure three times.
Place some of the dough on the leaf, then the filling and the dough again. Place in the oven for 40 minutes.

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.

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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.

Pie “Yummy” with dried mushrooms

Ingredients

Dried mushrooms – 100 g
Onions – 1 pc.
Vegetable oil – 2 tbsp. spoons
Wheat flour – 1 teaspoon
Mushroom broth – 100 ml
Parsley – 3–4 sprigs
Bay leaf – 1 pc.
Ground black pepper to taste
Salt to taste

Dough ingredients:

Wheat flour – 500 g
Yeast – 20 g
Milk – 1 glass
Butter or margarine – 250 g
Sugar – 2–3 tbsp. spoons
Vanillin - on the tip of a knife
Salt – 1/2 teaspoon

Soak dried mushrooms for 2-3 hours in cold water, then boil in the same water with bay leaves. When the mushrooms are cooked, finely chop with a knife or chop with a meat grinder and fry in 1 tbsp. spoon of butter.

Prepare the sauce. Fry flour and finely chopped onion in a frying pan with the remaining oil until light golden brown, add broth, pepper, salt, chopped herbs. Pour the sauce into the mushrooms and mix everything well. Prepare the dough:

Sift the flour. Dissolve the yeast in warm milk. Separate 200 g from the butter (margarine) and put it in the refrigerator.

Mix flour, yeast, sugar, salt, 50 g of butter or margarine, add vanillin and knead into a fairly stiff dough.

Place the butter (margarine) chilled in the refrigerator between 2 sheets of parchment paper and roll it into a rectangular layer with a rolling pin, then put it back in the refrigerator.

Knead the risen dough, roll it into a rectangular layer, and put a cooled layer of butter on top.

Heat the oven to 200 degrees, grease a baking sheet with oil. Roll out the dough, place it on a sheet, put the filling on top, then the dough again. Place the baking sheet in the oven for 30 minutes.

Jellied pie with mushrooms in the oven - step by step recipe

The dough of this pie is kneaded with kefir. Sour milk is also suitable, the more sour the better. Well, and mushrooms, of course, can be not only champignons. If it is possible to use forest ones, this will only benefit the dish.

To prepare we will need:

For the test:

Flour – 350 gr.
Kefir – 150 ml.
Butter – 150 gr.
Salt, soda - 0.5 tsp each.
Sugar – 1 tsp. without top
Yolk – 1 pc.

For filling:

Champignon mushrooms – 400 gr.
Onion – 3 pcs.
Vegetable oil for frying
Salt, pepper - to taste
Cheese – 100 gr.
Cream 10% – 200 gr.
Eggs – 2 pcs.
Dill or other greens
Shape 24 * 17 cm.

You can watch a detailed video of our preparation, as promised at the beginning of the article:

Or read the text version below.

1. Pour kefir into a bowl. Add salt, soda, sugar, yolk.

2. Mix everything and add melted butter here.

3. Sift the flour and add to the liquid ingredients. Mix the dough. It turned out soft and does not stick to your hands. Place it in a bag and put it in the refrigerator for 30 minutes.

4. For the filling, wash the mushrooms, peel them and cut them into not very small pieces.

5. Cut the onion into half rings and brown in vegetable oil. Add mushrooms. Fry everything until cooked and the liquid has completely evaporated. Salt and pepper the filling at the end of frying.

6. Grate the cheese on a fine grater. Finely chop the dill and combine with cheese. To pour, pour cream into a bowl, add eggs and salt. Mix. Add cheese and herbs.

7. Grease the mold with vegetable oil. Roll out the dough to a thickness of 5-7 mm. and put it in the mold, forming high sides. Spread the cooled filling onto the dough.

8. Fill with filling and place in an oven preheated to 180 degrees for 30 minutes.

9. The pie turned out fragrant and rosy. We give it time to cool and cut it.

Bon appetit!

Pie with dried mushrooms and potatoes

Dried mushrooms - 350 g
Potatoes - 350 g
Milk – 200 ml
Cream (any) - 140 ml
Garlic - 1 tooth.
Butter - 50 g
Hard cheese - 100 g
Puff pastry – 250 g
Spices (salt, ground black pepper, nutmeg - to taste)

You can bake a pie with dried mushrooms and potatoes quickly only if you prepare some ingredients in advance. I had dried mushrooms, which I soaked in water, left overnight, and then cooked for about an hour.

Now the mushrooms need to be fried in butter until cooked. Add salt, pepper, and nutmeg to taste.
Cut the potatoes into thin slices and chop the garlic.
Mix milk with cream and put on fire.
Add garlic and potatoes to the boiling milk mixture and cook for 10-15 minutes until the potatoes are cooked.
Add salt and nutmeg. Cool in milk. The potatoes will absorb almost all the liquid, and the pie will be very tasty.
Lay out the potatoes.
Mushrooms for potatoes.
On top is cheese.
Place the pie in the preheated oven for 20 minutes.

Bon appetit!

Mushrooms are great for making delicious pies. There are various filling options, differing in shades of taste. You can choose the right recipe for each situation: it could be a quick bake or a holiday pie.

Mushrooms are great for making delicious pies

The filling determines what kind of taste the pies will have.

Therefore, attention should be paid to its correct manufacture. The combination of different ingredients produces unique flavors.

What products are combined with mushrooms to prepare the filling?

Mushrooms are a fairly versatile product. The main thing is that the remaining ingredients of the filling are in harmony with their taste and combine with their smell. Therefore, the second component for cooking can be potatoes, rice, chicken and even tender ham. The product also harmonizes with cheese.

But traditionally they are fried in a frying pan with finely chopped onions or cut into neat half rings. Salt is also required. To add hot or spicy notes, use garlic cloves, freshly ground black pepper or fresh herbs. To add richness to the taste, you can take “mushroom” spices: nutmeg, rosemary, oregano and fragrant thyme.

Mushrooms are a fairly versatile product.

Recipe for a simple mushroom filling for pies

Preparing the filling for pies is quick and easy. Despite this, it turns out juicy and tasty. This requires very few ingredients:

300 g of boiled mushrooms or champignons;
bulb;
2 tbsp. spoons of oil (sunflower);
a little ground pepper;
half a spoon of (tea) table salt.

A simple filling is prepared in a few steps:

First, peel and chop the onions into small pieces.
It is sent to fry until golden brown in a frying pan with poured vegetable oil.
Chop the mushrooms and combine with the onions when they are browned.
Approximate frying time is 10 minutes. At the end, pepper and salt are added to the mass, after which it is mixed well.
If desired, place the resulting filling in a blender and grind to a porridge.

After this, the filling is ready and you can start making pies or other types of baked goods.

How to cook pies with mushrooms (video)

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.

Baking dough recipes with mushrooms

The final result also depends on the quality of the test. It plays the role of “packaging” for the filling, so this component is no less significant. If desired, you can prepare fluffy yeast or yeast-free dough.

Recipe for yeast dough for pies with mushrooms

When preparing yeast dough, be sure to knead it thoroughly, otherwise it will not rise. The yeast should be evenly distributed in it. The standard recipe calls for the following ingredients:

600 g flour;
1.5 glasses of milk;
10 g of “fast” dry yeast or 45 g of regular yeast in a briquette;
4 eggs (chicken);
1 tbsp. spoons of granulated sugar;
1 medium pinch of salt;
2.5 tbsp. tablespoons (100 g) sunflower oil (you can take the same amount of butter or margarine).

Prepare the dough like this:

Dissolve yeast in warm (but not hot!) milk, add 1 tbsp liquid. spoon of sugar.
Add a little flour to the liquid, stirring it. The consistency should be liquid, approximately the same as pancake batter.
Leave in a warm place (for example, a radiator will do) for 30 minutes.
At this time, grind the eggs with a spoon of sand.
Pour the sugar-egg mixture into the dough, stirring constantly and gradually adding the remaining amount of flour.
Pour in the butter (margarine and butter are melted first).
The dough must be kneaded thoroughly until smooth.
Place in a warm corner for another 2-4 hours until it rises thoroughly. Some housewives advise to “knead” it a couple of times.

The yeast dough is now ready for further baking.

When preparing yeast dough, be sure to knead it thoroughly, otherwise one will not rise

Preparing yeast-free baking dough with mushroom filling

It is much easier and faster to prepare the dough without yeast. To do this you need:

3 cups sifted flour;
50 ml vegetable oil;
1 yolk;
250 ml kefir;
half a spoon of (tea) quicklime soda;
1 tbsp. spoon of granulated sugar;
2 pinches of salt.

The cooking process itself:

Pour the butter and yolk into the kefir, not forgetting the salt and sugar.
Add exactly half of the flour, and then soda.
Knead the dough thoroughly.
Add the remaining flour, knead again and form into a ball.

The dough should be allowed to sit for a quarter of an hour. Then you can roll it out.

The best baking recipes with mushrooms

Mushrooms are suitable as a filling for various types of baked goods. Here are some of them that will surely come in handy.

It is much easier and faster to prepare the dough without yeast.

Quick recipe for pies with mushrooms

Using a simple recipe, you can save time. You will need:

dough;
1 kg of mushrooms;
100 ml vegetable oil;
2 small onions or 1 large head;

You can make the dough yourself at home or buy it ready-made in the store.

It is cut into small pieces, which are rolled out into an oval. Separately, according to the recipe described above, prepare the filling, which is wrapped in dough. The molded pies are either sent to the oven for half an hour, coating the surface with beaten egg, or fried in a frying pan in vegetable oil.

Fried pies with potatoes and mushrooms (video)

Pies with champignons and cheese filling are very tasty and tender. You will need to take:

dough;
250 g champignons;
2 medium onions;
30 g butter;
100 g cheese;
salt;
pepper.

This version differs from the simple pie recipe in the features of the filling. They do it like this:

Fry chopped onions until golden brown;
Add chopped mushrooms, salt and pepper.
Fry for about 10 minutes.
Add cheese, grated on a coarse grater.

After this, they begin to make ordinary pies. At the stage of frying the mushrooms, you can pour in 250 ml of cream and simmer for 15 minutes, covering with a lid.

Pies stuffed with champignons and cheese

How to cook a holiday pie with mushroom filling in the oven

If a celebration is planned, then mushroom pie will take its rightful place on the festive table. It is prepared from yeast-free dough and filling with mushrooms and ham:

0.5 kg of mushrooms;
300 g ham;
2 onion heads;
200 g cheese;
3 tablespoons of mayonnaise;
1 chicken egg;
3 tbsp. spoons of vegetable oil;
1 bunch of young greens;
salt;
pepper;
“mushroom” seasonings: for example, thyme.

Despite the festive “purpose of the pie,” it is not difficult to prepare:

First you need to make a standard frying of mushrooms and onions.
Then chopped ham is added to it.
Mayonnaise, cheese, pepper, spices and chopped herbs are mixed with the filling.
The dough is divided into 2 parts: one is placed on the bottom of the baking dish, making high sides.
Spread the filling evenly over its surface.
Cover the pie with the rolled out second part of the dough, securing its edges to the sides.
Brush the top with beaten egg.

The appetizing pie will be ready after 30–45 minutes in the oven at 180°C.

Pie with mushroom filling

Recipe for delicious kulebyaki with mushrooms

Kulebyaka is a traditional dish of Russian cuisine. This is a closed pie with various filling options: meat, eggs, buckwheat and, of course, mushrooms. To prepare you will need:

yeast dough;
1 kg of mushrooms;
1 bunch of freshly cut dill;
salt;
pepper;
300 ml of water or broth from boiling mushrooms;
1 onion;
3 teaspoons flour;
3 tbsp. spoons of fat.

Cooking kulebyaki will require some time, but the result is worth it:

First, prepare the usual mushroom filling by frying the “forest meat” and onions.
Then add finely chopped dill to the mixture.
Prepare the sauce: fry the flour in melted fat for 3 minutes, add water, or better yet, mushroom broth, and bring the liquid to a boil, then immediately turn off the heat.
Thin the filling with sauce.
Divide the dough into 2 equal halves and roll them into flat cakes.
Place the first one in a greased baking dish.
Place the filling;
Cover the pie with a second cake and pinch the edges.
Brush the surface of the kulebyaki with beaten egg and make several punctures on it so that steam can escape freely.

For baking in the oven at 180°C, 35 minutes is enough.

Kulebyaka with mushrooms

Pies with dried forest mushrooms

In winter, you can make fragrant pies filled with dried mushrooms. Have to take:

yeast dough;
1 cup thoroughly washed rice;
40 g dried mushrooms (preferably porcini and boletus mushrooms);
3 small onions;
2 tbsp. spoons of vegetable oil;
salt;
pepper.

This option differs from the recipe for simple pies in that the mushrooms should be soaked for at least 1 hour. The rice is boiled separately, then fried with mushrooms and onions in oil for 15 minutes. Then you can start shaping the baked goods.

Kefir pie with mushrooms (video)

How to make fried pies with mushrooms and potatoes

Hearty pies are made with the addition of potatoes. For frying, use a large amount of vegetable oil. All you need:

yeast dough;
700 g potatoes;
300 g mushrooms;
2 onions;
salt;
pepper.

Cooking process:

Make mushroom fry with onions.
Boil the potatoes and mash until pureed.
Combine it with the rest of the filling and mix everything thoroughly.
Start forming the pies.
Fry in a large volume of vegetable oil, devoting 3 minutes to each side.

Although baked goods fried in oil cannot be called dietary, they have an excellent taste.

Mushrooms are widely used for baking. For satiety and original taste, potatoes, rice, cheese and other ingredients are also added to the filling. Such dishes can be prepared from either homemade dough or store-bought dough, which will save a lot of time.

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"! Today I want to tell you how to prepare a mushroom pie with two different fillings - salted mushrooms and dried mushrooms. The pie will not be quite ordinary - it will be open and with cheese. However, first things first.

How to make mushroom pie

Recently, while looking through my preparations, I discovered that I still had a jar of salted mushrooms. I thought about how to make something delicious out of them, read the recipes, and found it! Mushroom pie with cheese! I found the recipe unusual and interesting. Of course, I decided to bring it to life.

I made the filling for the mushroom pie according to the recipe, but didn’t bother with the dough. I had store-bought puff pastry dough

, I used it for the pie. It turned out great! But just in case, I’ll give you the recipe for making the dough. Maybe someone will want to cook it exactly as written in the recipe.

So, if you want to make the dough yourself, knead it from the following products:

2.5 cups flour
Half a glass of milk
15 g yeast
2 eggs
40 g butter or margarine
A little salt

And I, as I already wrote to you above, took a layer of puff pastry dough out of the freezer and defrosted it at room temperature for about half an hour until it became soft. And then, sprinkled with flour, she carefully rolled out this dough.

I took a baking dish, greased it a little with vegetable oil and put a rolled out layer of dough into it. Since my shape is round, I trimmed the ends of the dough, giving it a round shape too. I left the dough to prove, covering it with film so as not to dry out, and in the meantime I started preparing the salted mushroom filling.

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 how to cook delicious oyster mushrooms using other recipes.

Preparing the salted mushroom filling

Ingredients:

Salted mushrooms
1 large onion
Butter or vegetable oil for frying
2 teaspoons flour
Ground black pepper
100 g cheese

Preparation:

Wash the salted mushrooms, chop finely and fry in a frying pan with butter or vegetable oil.

Peel the onions, chop finely, add to the mushrooms, stir, and fry some more. After this, pepper, and at the very end add flour, stir and after 2-3 minutes remove from heat.

Grate the cheese on a coarse grater.

Spread the prepared salted mushroom filling over the entire surface of the dough, pinch the edges of our mushroom pie, and sprinkle with grated cheese on top.

Bake the mushroom pie in the preheated oven until the cheese and dough are golden brown. My pie baked in 15 minutes.

Remove from oven. You can serve it directly in the form, or you can put it out of it.

My husband and I love salted mushrooms, so we really liked this mushroom pie. But my son doesn’t like salted mushrooms, but loves dried ones, and the filling for this mushroom pie can be prepared from both salted and dried mushrooms. Therefore, to please my son (and myself, of course), the next day I prepared a mushroom pie filled with dried mushrooms. I changed the recipe a little. I'll tell you how I did it.