Wonderful pie with mushrooms and cheese - crispy dough and incredibly tender filling! Pie with fresh mushrooms from shortcrust pastry Shortbread pie with mushrooms and onions.

Thinking about what to prepare for your home tea party? Bake a delicious and satisfying pie with mushrooms and cheese. You can make this pie from different types of dough and with any mushrooms that suit your taste best. These can be porcini mushrooms, boletus mushrooms, chanterelles, champignons or oyster mushrooms.

So let's get started...

Let's prepare the products according to the list.

Let's start preparing the dough. In a bowl, mix flour and salt. Add grated butter. Periodically mix the butter with flour.

Then grind the flour and butter into crumbs. Gradually add water and quickly form the dough into a ball.

Sprinkle the table a little with flour and roll out the dough into a circle with a diameter of 25-26 cm. Using a rolling pin, transfer the rolled dough into the mold, form sides about 4 cm high. Prick the dough piece with a fork and put it in the refrigerator for half an hour.

Let's start preparing the filling.

Cut the onion into small cubes and place in a frying pan with heated oil. Fry over moderate heat until the onion is soft, do not forget to stir from time to time.

While the onions are frying, cut the mushrooms into thin plastic pieces.

Add some of the mushrooms to the fried onions, mix gently and fry for 1-2 minutes. Place some of the mushrooms again, etc.

Fry the mushrooms and onions until the liquid has completely evaporated. Add salt and pepper to taste to the finished filling.

Preparing the filling. To do this, mix the egg, sour cream and salt in a small container.

Place the mold with the dough base in an oven preheated to 200 degrees for 15-20 minutes, until the bottom is lightly browned. Then place half of the mushrooms on the dough. Place thinly sliced ​​mozzarella cheese on top.

Place the rest of the mushrooms on top.

Pour the filling evenly.

Sprinkle with finely grated cheese and put back in the oven. Continue baking the pie with mushrooms and cheese at 200 degrees for about 30-40 minutes.

Let the finished pie cool slightly, cut and serve.

For the test:
2.5 cups flour
100 g butter or margarine
100 g mayonnaise
1 egg
1 tsp. Sahara
1 tsp. salt
2 tsp. baking powder
2-3 tbsp. l. cold water
1 yolk for greasing the cake
Filling:
1 kg fresh mushrooms
1 large onion
1 processed cheese
salt
vegetable oil

On a beautiful autumn day, we went to the forest to “get some air” and, without trying too hard, we collected a basket of mushrooms: boletus, boletus, Polish and some others :)) And for some reason I really wanted to bake a pie with fresh mushrooms, but so that the dough it was quick, not yeasty, not wet and not dry, but crumbly, and the mushrooms were well-fried, but did not fall out of the pie when eaten, as often happens with a dryish filling.
The pie turned out wonderful, with the smell of real wild mushrooms and a delicious dough that melts in your mouth.
1. Peel the mushrooms, soak in cold salted water for 15 minutes, then rinse 2-3 more times.
Place in a saucepan, fill with cold water, as soon as the mushrooms boil and foam rises, drain the water, fill with cold water again and cook the mushrooms for 10 minutes, drain the mushrooms through a colander and leave to drain.
2. Heat a little vegetable oil in a frying pan. Cut the mushrooms into small pieces and place in heated vegetable oil.
When all the liquid in the mushrooms has evaporated and the mushrooms begin to crackle, add the diced onions and fry until the onions and mushrooms acquire a beautiful light brown color and an appetizing smell of fried onions and mushrooms.
Then add the processed cheese cut into pieces to the mushrooms and mix it well with the mushrooms. The cheese should be natural with high fat content. If the mixture seems dry to you, add 1 tbsp. a spoonful of mayonnaise or sour cream.
3. Butter, mayonnaise, egg, salt, sugar, 2 tbsp. l. cold water, stir with a fork in a large bowl, add sifted flour, baking powder and knead the dough. Knead the dough for a short time, if it turns out to be tight, add another spoon of cold water and knead until it begins to stick to your hands, let it stand until the mushrooms are fried and cool a little.
4. Preheat the oven to 200°C, grease the baking dish with vegetable oil. Separate 2/3 of the dough and roll out a circle 5 cm larger than the diameter of the mold, then place it in the mold so that the bottom and sides are covered with dough. Run a rolling pin over the top and cut off any excess dough, then roll out the remaining ½ of the dough and line the pan, bringing the edges together.
Add 1 teaspoon of water to the yolk, stir and brush the top of the pie, bake in the oven for 20-25 minutes at 200°C. Serve the pie with fresh mushrooms for tea or with sauces

Today I have quiche with potatoes and mushrooms. The bottom layer of the pie and its base is soft and crumbly shortbread dough, inside there is a filling that is covered with a filling based on eggs and cream or sour cream. In the classic version, there is no cheese on top, but I so wanted such a bright cheese taste that I sprinkled it on top.

Quiche is usually served warm or hot. This is a great option for a hearty snack, lunch or dinner. In addition, this shortbread pie with potatoes and mushrooms is convenient to take with you to work or outdoors.

FOR SAND DOUGH Butter 120 g. Egg 1 pc. A pinch of salt Water 2-3 tbsp. Flour 250 g.

FOR FILLING Potatoes 250 g. Mushrooms 200 g. Onions 1 pc. Salt Ground black pepper Vegetable oil

FOR FILLING Sour cream 200 ml. Egg 1 pc. Hard cheese 50 g.

Pour flour into a bowl, add salt and butter. Rub with your hands.

Add egg and water, knead the dough.

Spread the dough over the bottom of the pan, forming sides. I have a mold with a diameter of 24 cm.

Lightly beat the sour cream with the egg, add salt and pepper. Mix everything.

Finely chop the mushrooms (I used champignons) and fry them along with the onions. If wild mushrooms are used, they must first be boiled. Boil the potatoes and cut into cubes. Place in sour cream filling.

Place the filling in the sand base. Rub grated cheese on top.

Place in an oven preheated to 180 degrees and bake for about 35-40 minutes. Serve the finished pie with potatoes and mushrooms.

Bon appetit!

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!

Looked 2352 once

Pie with mushrooms and cheese made from shortcrust pastry is a traditional autumn dish that is appetizing due to its extraordinary aroma. It won't take much time to prepare it. And the combination of mushrooms and cheese is always a win-win option, especially with sour cream! The dough is simply brilliant! A minimum of products that can be found in every home; with a modest set of products - delicious taste; working with dough is very pleasant and incredibly convenient; The dough is low-calorie and cholesterol-free. You can use any filling: salty, sweet, fruits, berries, mushrooms, cottage cheese, cheese, vegetables (potatoes, pumpkin)…

Ingredients:

For the test:

• 2 - 2.5 tbsp. flour
• 1 tbsp. l. baking powder
• 0.5 tbsp. vegetable oil
• 0.5 tbsp. boiling water
• a pinch of salt

For filling:

• mushrooms – 500 gr.
• Onions – 200 gr.
• Vegetable oil for frying
• Salt - to taste

For filling:

• Eggs – 2 pcs.
• Sour cream – 300 gr.
• Hard cheese – 250 gr.
• Parsley, dill or other greens - to taste
• Salt - to taste
• Ground black pepper - to taste
• Ground red pepper - to taste
• Paprika – 1 tsp.

Preparation:

Dough:

Mix flour with salt and baking powder. Pour in the oil and boiling water, knead the dough and leave to rest for half an hour.

Working with the dough is very pleasant (I'm talking about tactile sensations) and incredibly convenient (it is plastic, obedient, and does not tear). If there is a lot of flour, that is, about 2.5 cups, then the dough turns out to be quite stiff, and you have to knead it with some effort. But after proofing, it becomes elastic, rolls out well into a large thin layer, and holds its shape perfectly. If you knead soft dough with less flour (say, 1.5-2 cups), then it practically does not roll out, but stretches, very much like strudel. And baked goods from such dough turn out soft, tender, but fragile or something.

Filling

Cut the mushrooms into strips. Finely chop the onion. For the filling, fry chopped onions in vegetable (or butter) oil. Add chopped mushrooms, salt, pepper, mix. Cover with a lid and fry until soft. The champignons are ready very quickly - literally in 5 minutes. Wild mushrooms need to be stewed longer (I had slightly boiled and then frozen porcini mushrooms - I stewed them until the liquid evaporated, about 20 minutes).

Fill

Grate the cheese on a medium grater. Chop dill, parsley and basil. To fill, beat sour cream with eggs. Add grated cheese. Add chopped herbs, salt, black pepper, red pepper, paprika. Mix the filling.

filling, dough and filling

Assembling the Pie

Place the shortbread dough in a mold lined with baking paper, or greased with vegetable oil, or silicone, and form sides. I have a silicone mold 26*19 cm. Spread the mushroom filling over the dough. Pour the prepared sour cream and cheese filling over the filling.

Bake the shortcrust pastry pie in a preheated oven for 40-50 minutes at a temperature of 180-200 degrees Celsius.

Pie with mushrooms and cheese can be served both as an appetizer and as a main course.

Pie with mushrooms and cheese made from shortcrust pastry is ready. Bon appetit!