with mushrooms, chicken, vegetables

How to properly prepare shortbread dough so that after baking it is golden and crumbly? No matter how the recipe changes over time, one rule remains unchanged! Prepare the dough with a lot of butter (margarine) and sugar. It is the oil that gives it its characteristic friability, enveloping the flour, it does not allow its parts
tightly connect and stick together. Butter is always introduced into the dough chilled, cut into small pieces and, as a rule, in the classic version, it is rubbed with flour by hands until a homogeneous grain is obtained.
For airiness, you can add baking powder or soda dissolved in vinegar.

The pie is an ideal snack for any company, ideal for a beer party.

we will need
for test
230 grams flour
110 grams butter
140 grams of medium fat sour cream
1 egg
a pinch of salt
1 tsp baking powder for dough

For filling
360 grams chicken fillet
3 onions
50 grams of hard cheese
salt, ground black pepper

cooking

- add baking powder and salt, butter, cut into small cubes, into the sifted flour. Grind the mixture with your hands until smooth crumbs
- in a separate bowl, beat the sour cream with the egg and add this mixture to the flour and butter, knead the dough with your hands, roll into a ball, cover it with film and put it in the refrigerator for one hour
While the dough is cooling, prepare the filling - boil the chicken fillet in salted water until tender. When cooking, you can add carrots, onions, various seasonings to the broth...
- Peel the onions, wash them and cut them first into half rings, then cut the half rings in half. Fry the prepared onion until golden brown in a small amount of sunflower oil, do not forget to add salt
- finely chop the boiled and chilled chicken meat, add to the prepared onion, add salt and pepper if necessary, mix
- grease the baking dish with oil and distribute the cold shortbread dough in it, going over the sides 3-4 cm, lightly prick the dough with a fork and lay out the filling, adjust the height of the dough sides so that it is nice and neat
- cover the top of the filling with a circle of foil so that it doesn’t dry out during baking (we already have it ready) and place the pan with the pie in a hot oven. Bake at 180-190*C for about 30 minutes. We take the pan with the pie out of the oven, remove the foil and sprinkle the filling with pre-grated cheese, put the pie back in the oven and bake until done
Shortbread chicken pie is good both cold and hot. You can experiment with the filling - add red bell pepper, cherry tomatoes, green beans to the chicken... or come up with your own filling. Whatever the case, the pie will turn out great!
Do you know that open pies made from shortcrust pastry are called TARTES and they were invented by the French? They come in both sweet and snack varieties! They are usually baked in molds with grooved edges. Today, there are hundreds of different tart recipes.

we will need
for test
200 grams butter
2 cups of flour
1 tsp baking powder
4 tbsp mayonnaise
a pinch of salt
For filling
350 grams of fried or frozen mushrooms
1 onion
100 grams of hard cheese
2 eggs
3 tbsp sour cream or mayonnaise

cooking
- add baking powder, salt to the sifted flour, mix, add cold butter cut into cubes and rub with your hands until smooth grains form, add mayonnaise, quickly knead the dough
- grease the baking dish with oil, distribute the dough in it, making sides 3-4 cm, cover with a towel and put in the refrigerator for an hour
- cut the prepared mushrooms and fry in sunflower oil until half cooked, separately fry the finely chopped onion until golden brown, do not forget to add salt, and pepper if desired. Let's cool everything down. Three cheese on a coarse grater and add to the mushrooms. Add fried onions and lightly beaten eggs to them, mix everything and put it on the crust
- bake at 190*C until done, 40-50 minutes

Shortbread pie with vegetables

we will need
for test
3 cups flour
200 grams butter
3 egg yolks
1 tbsp sugar
1/2 tsp baking powder
1 pinch of salt
For filling
2 young zucchini
3 eggplants
2 onions
1 carrot
1 sweet pepper
1 tomato
5 eggs
1/3 tsp salt
100 grams of milk
1 tsp starch

cooking
- add sugar to cold butter, cut into small cubes, and grind until a homogeneous fluffy mass is obtained, then add the yolks, a pinch of salt and beat again
- add baking powder to the sifted flour, mix, make a well and add the whipped butter and quickly knead the dough, roll into a ball and put in the refrigerator for an hour
- Wash and peel the vegetables, remove the skins. - use a vegetable peeler to cut all vegetables into thin slices (except tomatoes)
- grease the baking dish with oil and distribute the chilled dough over it, going over the sides by 3-4 cm
- place the vegetables cut into plates in a circle, placing a tomato in the middle
- beat 5 eggs with salt, starch and milk with a mixer until a homogeneous mass is obtained and pour in the vegetables located in a circle on the cake
- bake vegetable pie on shortcrust pastry at 190* C until ready

Shortbread pie with mushrooms and chicken

we will need
for test
250 grams of flour
150 grams butter
1 yolk
pinch of nutmeg
1/2 tsp salt
For filling
100 grams of cheese
300 grams of champignons
1 onion
300 chicken breast
2 tomatoes
70 ml cream (milk)
5 eggs

cooking
- combine diced butter with salt, nutmeg, yolk, add flour, baking powder and quickly knead the dough, roll into a ball, cover with cling film and put in the refrigerator for an hour
- cut the mushrooms and fry with onions, cube the chicken and fry in another frying pan along with the tomatoes, salt and pepper, then combine everything, cool, add grated cheese, mix


- separate the whites from the yolks. Beat the yolks with cream and salt, pour into the filling, and mix. Beat the egg whites separately and pour over the pie
- bake in the oven at 190* C until done, 40-50 minutes

Shortbread pie with mushrooms and sour cream

we will need
for test
250 grams of flour
150 grams butter
1 yolk
1/2 tsp salt
For filling
200 grams of chanterelles or any wild mushrooms
3 tbsp full-fat sour cream
100 grams of cheese
pepper, salt

cooking
- combine diced butter with salt, yolk, add flour, baking powder and quickly knead the dough, roll into a ball, cover with cling film and put in the refrigerator for an hour
- we sort out the chanterelles, wash, clean and cut them
- mix chanterelles, grated cheese, sour cream, finely chopped onion, salt and pepper
- distribute the chilled dough into the baking pan (grease the pan with butter and sprinkle with flour), going over the sides 4-5 cm, prick the dough with a fork
- place the prepared filling on the crust
- bake at 190* C until done

Look

Tarts, best recipes

If you are thinking about something delicious to please your family or guests, mushroom pie is suitable in both cases. Mushrooms for the filling can be collected in the forest or bought at the supermarket. You will love the mushroom pie prepared according to this recipe due to its simple preparation and hearty, rich mushroom taste.

We suggest baking shortbread pie with mushrooms in the oven using shortbread dough in butter with sour cream and eggs.

For the test:
- flour – 3 cups
- chilled butter – 200 g
- salt – 1 teaspoon
- sour cream – 70 g
- egg – 1 pc.
- egg yolk – 1 pc.

For filling:
- fresh forest mushrooms or champignons – 2 kg
- vegetable oil – 150 g
- salt - to taste
- ground black pepper - to taste

For filling:
- sour cream – 200 ml
- hard cheese – 100 g
- salt - to taste

Additionally:
- butter for greasing the baking sheet – 25-30 g
- egg for greasing the pie - 1 pc.

Cooking shortbread pie with mushrooms

1. Pour flour into a bowl, add cold butter, cut into cubes, and rub with your hands into rich crumbs. You can use a sharp knife (chop) or a blender.

2. Add salt, egg, yolk to the sour cream and lightly beat the mixture, then pour into the flour crumbs. Knead an elastic dough, wrap it in cling film and put it in the refrigerator for 30-40 minutes.

3. Wash the mushrooms and cut into large pieces. Pour vegetable oil into a frying pan and fry the mushrooms in it. Fry for about 7 minutes, stirring, then add salt and pepper to the filling. Place the mushrooms in a frying pan in the oven, heated to 180 degrees, and leave for 15 minutes (without turning off the oven). During this time, the mushrooms will dry out and become crispy.

4. Divide the dough that has cooled in the refrigerator in half and roll out 2 equal layers.

5. Grease a baking tray with butter and spread the filling over it, not reaching a few centimeters to the edges. Cover the filling with another layer and tuck the top layer of dough under the bottom one. If you wish, you can pinch the pie around the circumference.

6. Brush the top of the pie with egg and make several long cuts at a distance of 2 cm. Place the pie in the oven for 40 minutes (preheated to 180 degrees earlier).

7. To fill, grate the cheese, mix with sour cream and add salt if necessary. Cheese comes in varying degrees of saltiness, depending on your taste. Carefully spoon the filling into the pie filling through the slits, cover the pie with baking paper or foil and return to the oven for 10 minutes.

8. Shortbread pie with mushrooms is best served warm.

Bon appetit and delicious pie!

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Shortcrust pastry pie with mushrooms is a popular dish on both holiday and everyday menus.

If this is your first time encountering such a recipe, we suggest that you first familiarize yourself with the universal method of preparing shortcrust pastry.

• Butter or margarine (from the freezer) – 220 g;
• Flour (wheat) – 2 tbsp.;
• Chicken eggs – 1 pc.;
• Sugar – 1 tbsp. l.;
• Salt - a pinch;
• Soda – ½ tsp;
• Vinegar – 1 tsp.

Grate the butter on a coarse grater and add to the flour. Then rub the mixture with your hands to make crumbs.

Add soda, slaked with vinegar, sugar and salt.

Beat the egg into the flour mixture and knead the dough for 5-7 minutes.

Roll the resulting dough into a ball, place it in a deep bowl and cover with cling film.

Place in the refrigerator for 1 hour, and in the meantime make the filling.

Below are 4 recipes for shortbread pies with mushrooms, the preparation of which may surprise your family and guests.

Shortbread pie with mushrooms: classic recipe

We invite you to familiarize yourself with the classic recipe for shortbread pie with mushrooms.

• Shortbread dough – 500 g;
• Mushrooms (store-bought or forest) – 400 g;
• Onion – 1 pc.;
• Cream or mayonnaise - 4 tbsp. l.;
• Salt, pepper - to taste;
• Vegetable oil;
• Parsley – 4-5 sprigs.

If you purchased ready-made dough in the store or kneaded it yourself, then it’s time to start filling.

Cut the mushrooms into small pieces and place in a frying pan with vegetable oil. If you are using forest fruit bodies, then boil them in salted water for 15 minutes and let drain.

After frying the mushrooms for 5 minutes, add the onion, chopped into thin half rings.

After another 10-15 minutes, add salt, pepper and cream, stir.

Add finely chopped parsley to the mixture, stir again and let cool, turning off the heat.

Roll out the dough and place it in a baking dish, forming sides. You can bake the crust separately for 15 minutes and then add the filling, or you can do it all at once. In this case, the dish must be baked at 190°C for 40-45 minutes.

Delicious shortbread pie with mushrooms and chicken

Shortbread pie with chicken and mushrooms turns out very tasty and aromatic.

Your men will appreciate it, because mushrooms and meat are one of their favorite combinations.

• Shortbread dough – 600 g;
• – 300 g;
• Chicken fillet (boiled) – 300 g;
• Chicken eggs (boiled) – 3 pcs.;
• Cream – 100 ml;
• Onion – 1 head;
• Carrots – 1 medium piece;
• Salt pepper;
• Vegetable oil.

When you have the shortcrust pastry for the chicken and mushroom pie ready, you can start filling. Let us remind you that you can find the dough recipe at the beginning of our article.

In a small amount of vegetable oil, first fry the fillet, cut into cubes, and then the eggs, crushed in the same way.

Separately, fry the finely chopped onion and carrots, and then add the mushrooms, salt and pepper. It is necessary to fry the mass until the liquid obtained from the mushrooms evaporates.

Now you need to take the dough and roll out the cake, place it on a baking dish and make beautiful sides.

Layer the filling in layers: first the eggs, then the chicken, and then the mushrooms. Pour cream over it all and if there are any pieces of dough left, you can lay them beautifully on top of the filling.

Bake at 190-200°C until golden brown.

Recipe for shortbread pie with mushrooms and cheese

An interesting multifunctional dish that can be safely presented even on holidays.

Shortbread pie with mushrooms and cheese is also convenient to take for picnics in the fresh air, because it is very filling, which means it will perfectly satisfy your hunger.

• Shortbread dough – 0.6 kg;
• Champignons or – 0.5 kg;
• Onion – 1 pc.;
• Salt, vegetable oil.

For filling:

• Cheese (hard varieties) – 150 g;
• Chicken eggs – 3 pcs.;
• Cream – 150 ml;
• Fresh herbs (dill, parsley) - 7-10 sprigs;
• Salt, ground black pepper;
• Nutmeg - on the tip of the knife.

After kneading the shortbread dough, put it in the refrigerator for half an hour.

Clean the mushrooms from dirt, rinse in water and cut into thin slices.

Peel the onion and chop into thin half rings.

Pour a couple of tablespoons of vegetable oil into a frying pan and fry the onions and mushrooms in it. Fry the mass until you see that the liquid from the fruiting bodies has evaporated. Add salt, season with ground pepper, stir and turn off the heat to allow the contents of the pan to cool slightly.

To prepare the filling, take raw eggs, beat them into a separate bowl, add salt and pepper, and beat lightly.

Pour in the cream, and then add the grated cheese.

Rinse fresh herbs under water, chop finely and add only half to the filling, stir.

Take the shortbread dough out of the refrigerator, roll it into a pancake and place it beautifully on the form in which you will bake the delicacy. Form sides around the edges of the container and lay out the filling.

In this article I will share the most popular recipes for mushroom and potato pie. These are not only delicious and proven recipes, they are also easy to prepare! In my opinion, a good dish should be prepared not only tasty, but also simple and quick.

Everything is described in detail, step by step, with a photo of the finished dish, and somewhere else with a video.

Taking a closer look at all the recipes, you will understand that they are very versatile, and each of them can be supplemented with new ingredients, somehow changed to suit your taste preferences.

We will prepare these pies both in the oven and in a slow cooker. There are also different types of dough available for them: with yeast, puff pastry, without yeast, shortbread, lean, liquid.

For all the recipes below, you can use any edible mushrooms: fresh, frozen, pickled, canned, any variety. The only difference will be in the pre-processing.

By the way, please pay attention to these equally delicious dishes:

Yeast dough pie with potatoes and mushrooms

A classic closed pie filled with mushrooms, potatoes and onions.

The cake turns out very fluffy and airy. The peculiarity of the filling is that not only mushrooms are fried for it, but also potatoes, due to which a deeper aroma appears.

By the way, this pie can be cooked both in the oven and in a slow cooker.

Ingredients:

• Dry yeast – 1 teaspoon;
• Milk (kefir, water) – 100 ml.
• Vegetable oil (unflavored) – 2 tbsp. spoons;
• Wheat flour – 300 g.
• Chicken egg – 1 pc.
• Potatoes – 3-4 tubers;
• Mushrooms (frozen or canned) – 250 g.
• Onion – 1 head;
• Salt – 1 teaspoon;
• Sugar – 2 teaspoons;

Preparation

1. Stir dry yeast in warm milk, add 1 spoon of sugar and leave for 10-15 minutes until bubbles appear.
2. Separately, beat the egg with a spoon of butter, add 1 spoon of sugar and 0.5 spoon of salt. Pour into milk and mix thoroughly.
3. Pour flour into the liquid mixture and knead into an elastic dough. Cover the dough with a towel and leave in a warm place for 40 minutes.
4. Now let's get to the filling. Peel the potatoes, rinse and cut into small cubes. Wash and chop the mushrooms. Place potatoes with mushrooms in a frying pan, add chopped onion and a spoonful of butter. Fry, stirring occasionally, until the potatoes are half cooked and the onions are soft. At the end add 0.5 teaspoons of salt. The filling is ready!
5. Knead the dough and divide into 2 parts so that one is slightly larger than the other. Roll out a larger piece of dough and distribute it onto a baking sheet, which should first be covered with parchment or greased with any oil.
6. Place the potato and mushroom filling on the dough. Roll out the second piece of dough thinly, place it on top of the filling and pinch the edges tightly. You can do it another way: roll out the dough, cut into thin strips, and then lay them out in the form of a lattice.
7. Preheat the oven to 180 degrees, place a baking sheet in it for 40 minutes until golden brown. If you cook in a slow cooker, turn on the baking mode and wait about 60-65 minutes.

Open pie with mushrooms and potatoes

A wonderful pie with potatoes, mushrooms, cheese, cottage cheese and herbs. Just imagine this aroma!

Below is a special yeast-free dough - it is mixed with cottage cheese and kefir. And on top there are mushrooms, mashed potatoes, processed cheese, and aromatic herbs.

Ingredients:

• Potatoes – 700 g.
• Mushrooms – 500 g.
• Onions – 2 pcs.
• Kefir – 350 ml.
• Eggs – 3 pcs.
• Hard cheese – 150-200 g.
• Dill and other fresh herbs – 40 g.
• Wheat flour – 200 g.
• Cottage cheese – 110 g.
• Butter (margarine) – 100 g.
• Baking powder – 0.5 teaspoon;
• Salt – 1 teaspoon;
• Black pepper – 2-3 pinches;

How to cook

Dough

1. First, let's knead a wonderful curd dough; its structure resembles shortbread, that is, it crunches and crumbles pleasantly. Although, what can I say, try it yourself!
2. Grate a piece of cold butter into a cup with loose cottage cheese, add flour (combine it with baking powder). Now you need to mix everything thoroughly, grind until a lot of crumbs form.
3. Pour 100 ml into these crumbs. kefir, add a couple of pinches of salt and mix again until a smooth, soft dough is formed. This dough should be rolled into a ball, wrapped in film and put in the refrigerator for 30 minutes.

Now let's start filling

1. Peel the potatoes, boil and mash them into a puree. Let it cool while we work on the mushrooms.
2. Chop the mushrooms, chop the onions, fry them in a small amount of oil until the onions are ready. At the end add chopped dill, salt and pepper.
3. Mix mashed potatoes with the remaining kefir, raw eggs and grated cheese.
4. Take out the dough, roll it out and place it in a greased pan. Be sure to mold the sides.
5. Place a mushroom layer on the dough. Place a potato layer evenly over the mushrooms. If desired, you can pepper and sprinkle with herbs on top.
6. Preheat the oven to 180 degrees, place the pie in it for 40 minutes. Then take out the cake, carefully cover it with a towel and let it cool gradually. This is necessary so that the mashed potatoes do not crack due to a sudden temperature change.

Pie with potatoes, mushrooms and cheese

And this baking is easier to prepare, since by default we use ready-made (store-bought) dough.

The filling is more juicy and tender, as it is seasoned with sour cream (or mayonnaise). By the way, potatoes are placed inside the pie raw, this is another point in the direction of juiciness.

Ingredients:

• Yeast dough – 400 g.
• Mushrooms – 300 g.
• Potatoes – 400 g.
• Onions – 1-2 pcs.
• Cheese – 120 g.
• Salt and pepper – 2-3 pinches;
• Sour cream (or mayonnaise) – 100 g.

Cooking process

The dough is ready, all that remains is to make the filling and assemble the pie itself.

1. Wash the mushrooms and cut into small pieces; chop the onions in the same way. Mix them and lightly fry them in a frying pan (a couple of tablespoons of oil in there). Mushrooms and onions should just become softer. Add salt and pepper to taste.
2. Peel the potatoes and cut them into thin slices, the thinner the better, so that they are guaranteed to be baked.
3. Knead the dough and divide into 2 parts. Roll out one part and place it on a greased baking sheet.
4. Lightly grease the dough with sour cream, place mushrooms and onions on it. Cover them with chopped potatoes, spread the remaining sour cream on top and grate cheese.
5. Cover with a second layer of dough and seal along the edges. Turn on the oven at 180 degrees. When hot, place the pie in it for 40 minutes until golden.

Puff pastry pie with mushrooms and potatoes

And this is another recipe for lovers of quick mushroom baking. Ready-made puff pastry will not only save time, but also diversify the taste.

The potatoes will be mashed, and the mushrooms will be fried with onions. Simple, but not primitive, it's a classic!

Ingredients:

• Puff pastry (yeast or yeast-free) – 500 g.
• Mushrooms – 500 g.
• Potatoes – 3 pcs.
• Onions – 1 pc.
• Oil for frying – 1-2 tablespoons;
• Salt and pepper to taste;
• Chicken egg for greasing;

How to bake

Lenten pie with mushrooms and potatoes

This recipe can be used, for example, during Lent, since it does not contain “meat” products. The pie will also be appreciated by vegetarians and vegans.

The filling consists of boiled potatoes (mashed potatoes) and boiled mushrooms. For taste and aroma, we’ll also add onions.

Ingredients:

For the dough:

• Wheat flour – 300 g.
• Water – 120 ml.
• Vegetable oil – 1-3 tbsp. spoons;
• Salt to taste;

• Boiled potatoes – 750 g.
• Boiled mushrooms – 250 g.
• Onions – 1-2 heads;
• Vegetable oil – 50 ml.
• Salt, pepper and other spices at your discretion.

Cooking step by step

I won’t describe the process of cooking potatoes and mushrooms - let’s imagine that you already have this.

1. Let's start with the test. Pour flour into warm water and add a couple of tablespoons of oil. Knead the dough until smooth and elastic. Despite the fact that it is prepared without yeast, I advise you to let it sit for 20-30 minutes. It will become softer and more pliable.
2. Crush the potatoes into a puree, add mushrooms and chopped onions. Pour in oil (50 ml) and mix well.
3. Divide the dough into 2 parts in a ratio of 2/3 and 1/3. Roll out a larger piece. Grease the mold with vegetable oil, place the dough in it, forming the sides. Place the filling. Roll out the remaining dough, cover the filling with it and pinch the edges.
4. The cake should also be greased with oil before going into the oven. Cover in an oven preheated to 190 degrees for 30-40 minutes until crispy and golden brown.

Pie with mushrooms and potatoes in a slow cooker

And this recipe is given specifically for a slow cooker. In principle, there are no differences in cooking technology.

The peculiarity of this pie is that the dough for it is made on the basis of mayonnaise, eggs and cottage cheese.

Ingredients:

• Cottage cheese – 5-6 s. spoon;
• Mayonnaise – 5 tbsp. spoon;
• Flour – 250 g.
• Baking powder – 1 teaspoon;
• Starch – 50 g.
• Salt – 2 pinches;
• Chicken eggs – 4 pcs.
• Onions – 1 pc.
• Potatoes – 2 pcs.
• Mushrooms – 400 g.

Preparation

1. Peel the potatoes, cut into cubes. Grind mushrooms with onions. Place everything in the multicooker bowl, add a couple of tablespoons of oil, and turn on the simmer mode for 20 minutes.
2. For now let's do the test. Mix cottage cheese, 3 eggs, mayonnaise, flour, baking powder and starch. Mix thoroughly and knead into a homogeneous dough.
3. Place the stewed filling from the multicooker and add salt. When cool, beat in the eggs and mix well.
4. Wipe the multicooker bowl from excess moisture, then grease it with oil. Divide the dough into 2 parts, place one of them on the bottom of the bowl. The dough is filled with potatoes and mushrooms. Cover the top with the remaining dough.
5. Turn on the multicooker in baking mode for 80 minutes.

Sand pie with mushrooms and potatoes

And this is a crispy shortcrust pastry pie with a filling that includes cheese, potatoes, onions and mushrooms.

Ingredients:

• Wheat flour - 1.5 cups;
• Butter – 110 g.
• Sour cream – 4 tbsp. spoons;
• Soda – 2 pinches;
• Salt – 1 teaspoon;
• Potatoes – 2-3 pcs.
• Mushrooms – 150-200 g.
• Onion – 50 g.
• Cheese – 50 g.
• Garlic – 1 clove;
• Sunflower oil – 2 teaspoons;

Preparation

1. Chop the mushrooms and onions and fry in a small amount of sunflower oil. At the end add grated garlic and a couple of pinches of salt.
2. Wash the potatoes, peel them, cut them into very thin slices. Add salt.
3. For the dough, you need to mix flour with butter (grate it), soda and sour cream. This also includes 1-3 pinches of salt.
4. Divide the dough into 2 pieces of equal weight. Grease a baking dish with any oil and distribute one part of the dough in it.
5. First place mushrooms on the dough, then potatoes, sprinkle cheese on top. Roll out the second piece of dough thinly and cover the filling with it.
6. Bake in a preheated oven at 190 degrees for about 30 minutes.

Jellied pie with potatoes and mushrooms

An easy-to-make pie made from batter with mushrooms, potatoes and onions. The dough is mixed with mayonnaise and sour cream; if desired, they can be replaced with kefir, milk, etc.

In this example, we will bake in the oven, but without any problems, all this can be done in a slow cooker. The principle is the same.

Required Products:

• Eggs – 3 pcs.
• Mayonnaise – 140 ml.
• Sour cream – 140 ml.
• Eggs – 3 pcs.
• Baking powder – 1 teaspoon;
• Salt – 0.5 teaspoon;
• Wheat flour – 9-10 tbsp. spoon;
• Mushrooms (fresh or canned) – 400 g.
• Potatoes – 3-4 pcs.
• Onions – 2 heads;
• Butter – 1 tbsp. frying spoon;

Preparation

Since the dough cooks quickly, let’s first take a little time to fill the pie.

1. Wash the mushrooms and chop thinly. Place in a frying pan. Finely chop the onion here. Fry it all in a small piece of butter. The onion should be nicely browned.
2. Peel the potatoes, slice thinly and rinse with water to remove excess starch.
3. Now let's move on to the test. Beat mayonnaise, sour cream, eggs, salt and flour mixed with baking powder. You should get a typical pourable dough.
4. Grease the mold with oil and pour in half the amount of dough. First put a layer of potatoes, then put mushrooms on it. Pour in the remaining dough.
5. Place the pan with the dough in the oven and bake at 180 degrees for 40 minutes.

With salted mushrooms

So, it’s clear with fresh mushrooms, but how to cook if you have salted mushrooms? The essence of the recipes does not change - choose any of the above. Here we just need to add one more point.

Salted (pickled) mushrooms should be pre-washed and infused in clean, cool water. Filled with water, left for 15-30 minutes, washed again - that’s it, you can further process it and put it in the pie.

The point here is to remove excess salt and acids from the mushrooms.

• Firstly, any mushrooms must first undergo heat treatment (cooking, stewing, frying). This is especially important when fresh wild mushrooms are used.
• The mushroom filling does not have to be fried in one oil. Someone puts a spoonful of mustard, a little cream, mayonnaise, tomato paste, sour cream here. In general, add any favorite sauces, it will greatly diversify the taste of baked goods.
• Fresh dill, green onions, cilantro. parsley, garlic - all this will not only have a positive effect on the taste and aroma, but the inside of the pie will be more beautiful and appetizing.
• No one forbids adding other vegetables besides potatoes: cabbage, zucchini, green beans, stewed carrots, etc.

I advise you to watch a video on the topic

6 votes

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

Salt margarine and flour, add sour cream and stir.

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

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

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

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

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

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

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

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

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

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

Note to the owner:

• 
  The main secret of proper shortbread dough is that all ingredients and utensils must be cold when kneading.


• 
  If you don’t have time to prepare the dough, you can use ready-made puff pastry without yeast.


• 
  To get a truly crispy crust, it’s better to bake it alone for about 15 minutes, and only then add the filling and put it back in the oven.


• 
  Quiche is a universal pie; it can be prepared with any filling: smoked brisket or bacon (this quiche is considered a classic), fish, vegetables, herbs and even fruit.


• 
  It is important to add cream to the filling, not milk, otherwise you will end up with an omelet instead of a soufflé. If there is no cream, mix milk with sour cream in equal proportions.


• 
  In the absence of champignons, an equally tasty quiche will be obtained with fresh forest mushrooms - chanterelles or porcini mushrooms; the latter, by the way, are good both dried and frozen.