Dry mushroom filling for pies. Cooking pies with mushrooms: options for filling, dough and delicious recipes. How to cook a holiday pie with mushroom filling in the oven

Good afternoon! Oh, how often I remember my grandmother’s pies... The image of my grandmother in a scarf, casting magic in the kitchen, appears before my eyes when I’m about to bake something... Unfortunately, the recipe for her pies has sunk into the centuries, and I already, I thought that I would never be able to repeat my grandmother’s pies, when suddenly chance helped me.

I was scrolling through the Internet, and being determined, I took the first recipe for butter dough that came my way. And what was my surprise when, after cooking, I realized that this dough tasted like grandma’s pies!!! Since then, I have always used this recipe, and there has never been a person who didn’t like my pies!

The point is that the dough turns out to be so tender that it simply melts in your mouth, and if you store these pies in the refrigerator and then heat them up, you will get what looks like a freshly baked pie! So, let's start preparing the dough:

The dough will be spongy. It is important to maintain the proportion of glasses: if you take a large glass, then measure out both milk and flour with the same glasses. I have a 180 gram glass. if you take 200 grams, it’s okay :)

First, I’ll make a dough: the milk needs to be warmed up a little, a little warmer than room temperature, but so that it’s not hot! For the dough we need milk, half of the granulated sugar (3 tablespoons) and yeast

Stir sugar in warm milk and add yeast there

mix a little with a spoon and leave under the towel for literally 10-15 minutes. While the dough is rising, take a large bowl and pour flour and salt (a pinch) into it.

Make a small depression in the middle and knock 3 eggs into it.

Pour the remaining granulated sugar into the flour

Our dough is covered with a cap - that means it’s ready

Now we begin to knead the eggs with flour with our hands, gradually adding the dough. Knead a very soft dough

I warn you that it is very sticky and sticky. Do not add flour under any circumstances (!!!) Kneading such dough is not an easy task, it must be actively kneaded, and in the end, the dough will begin to peel off from the walls. This is where I really envy the owners of dough mixers.

The last thing to be added to the dough is butter. Place the oil in a ladle and heat it.

Let it cool a little so as not to burn your hands, and add it to our dough.

Now, like a crab, mix the melted butter into the dough. It is absorbed into the dough very quickly. Stir the dough a little more after this until it becomes airy and smooth.

Don't worry about it being loose - the yeast will do its job! Leave the dough in a warm place under a towel for 1.5 hours. I do not cover the dough with a lid; I believe that the dough must breathe, otherwise a suffocating smell of yeast appears. And under the towel the dough ferments, but does not give sourness.

Now I have 1.5 hours to prepare the filling. I soaked and boiled the mushrooms in advance (by the way, the mushroom broth made a good vegetarian soup)

I cut the potatoes coarsely and put them in salted water to boil.

I finely chop the mushrooms, this allows me to check the mushrooms once again: what if some unnoticed worm remains :)

I don't cut the onion very finely, but not too large either - it's a matter of taste.

I put the onions in a frying pan with a small amount of sunflower oil.

There is no need to fry it too much, just until golden brown so that the onion remains juicy and sweet.

And now I add chopped mushrooms here

I mix everything, salt and add a little black pepper (for flavor)

As soon as all the moisture is gone, turn off the frying pan. And then the potatoes are ripe! Drain the water, add butter and dry dill (fresh is good too)

I make mashed potatoes

And when the puree is ready, I add fried mushrooms and onions.

Mix everything with a spoon until smooth: the filling is ready!

**Note: if you plan the cooking order correctly, it will take much less time to cook. When time is allocated incorrectly, panic arises and everything falls out of hand :) Punctuality and clarity of actions are the key to success in the kitchen**

But our dough has come up! It has increased at least 2 times.

It's time to start making pies. For this we need free space and flour. We will take the dough with flour, and the table also needs to be well sprinkled, because the dough is very sticky.

Now I take a palm-sized piece of dough and form a flat cake. You can use a rolling pin, just don’t forget to sprinkle it generously with flour.

Place a spoon or two of filling on the flatbread. I usually don’t skimp on the filling; I think there should be more filling than dough.

Close the edges, giving it a boat shape, and turn the pie over, seam side down.

Place the pies on a greased baking sheet. When I finish making the pies, it’s time to grease them. To do this, take one egg and a tablespoon of sunflower oil.

Beat everything with a fork until smooth.

And now I grease each pie with a silicone brush.

The baking sheet is ready for the oven. The oven must be preheated to 180-200 degrees.

Baking took 30 minutes. but it all depends on the personality of the oven. The pies need to be browned on top and bottom. After the oven

The pies have increased in size, so when placing the pies on a baking sheet, take this into account so that they do not stick together too much.
I made 20 large, hearty pies!

The dough is a little sweet. You can slightly reduce the sugar dose by a couple of spoons for pies with salty filling. But for buns and buns, this dough recipe is just perfect! The dough literally melts in your mouth. The taste of childhood and grandma's pies :)

Bon appetit and see you for more treats!

Cooking time: PT02H30M 2 hours 30 minutes

Irina Kamshilina

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

Content

The ability to cook a delicious and aromatic homemade pie has always been highly valued. But what if you are not gifted with high culinary talents, but want to please your loved ones with fresh baked goods? Take the step-by-step recipe with photos, ingredients and be patient!

How to make mushroom pie

To prepare the right mushroom pie, it is important to clearly define the recipe. In most cases, the taste of the finished dish depends not only on its filling, but also on the quality of the dough chosen. There are many options for open and closed baking, each type is good in its own way, but has its own preparation difficulties. If this is your first time baking pies, then choose the simplest recipes.

Filling

The mushroom filling for pies is of considerable importance. It can be made with champignons, honey mushrooms, white mushrooms and others. For variety, you can combine them with other products. Mushroom pies are very tasty if you add:

meat or chicken;
ground meat;
vegetables, greens;
cottage cheese or cheese.

Dough

The most common and popular dough for mushroom pie is yeast. Live yeast is used to prepare it, but an inexperienced cook will not be able to cope with it. It is much easier to purchase dry yeast at a nearby store, which you only need to dilute with warm water. It’s easy to place the yeast dough, although you will have to wait until it rises, but at this time you can prepare the filling. If you want something unusual, try other test options:

pancake;
sand;
fresh;
puff pastry

Mushroom pie recipe

Sometimes it can be difficult to choose the right mushroom pie recipe that is suitable for any occasion. Unfortunately, there is no universal advice, but the selection will help you quickly find your bearings and prepare a wonderful, delicious pie for your family when they come home from school or work. In the selection you will find recipes not only for a home dinner, but also for a noisy holiday feast.

With Chiken

Cooking time: 90 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 4800 kcal.
Cuisine: Russian.

How to cook a soft, juicy, delicious layer pie with chicken and mushrooms in your oven? The easiest way is to take ready-made store-bought dough, defrost it, and prepare a good filling. Absolutely any wild mushrooms are suitable for this dish, but champignons are the most accessible, especially since they cook the fastest. Remember that puff pastry products do not always rise well, so don’t expect a particularly fluffy cake.

Ingredients:

puff pastry – 2 sheets;
chicken breasts – 600 g;
champignons – 400 g;
red onion – 100 g;
Dutch cheese – 150 g;
egg – 2 pcs.;
sour cream or cream – 100 g;
ground herbs, nutmeg, salt to taste.

Cooking method:

Leave the dough to rest while you make the filling.
Cut the mushrooms into small cubes and fry in a frying pan.
Cut the onion into thin rings, add to the prepared mushrooms, fry for another 5 minutes.
Boil the chicken fillet in boiling water for 7-10 minutes, cool, cut into cubes, and fry along with the filling.
Beat the eggs together with cheese and spices, pour this mixture over the cooled filling.
Grease a mold or baking sheet, spread a sheet of dough, forming the sides of the future pie.
Place the filling and cover it with a second sheet of dough on top. Make several cuts to allow air to escape.
Bake the pie in the oven for 40-45 minutes.

With potato

Number of servings: 7 persons.
Purpose: for lunch, for dinner.
Cuisine: Russian.

Relatives or friends should come to visit in an hour, but there is nothing to treat them with? A jellied pie with mushrooms and potatoes will come to the rescue. It can be easily and quickly baked with fresh or salted mushrooms. Believe me, your friends will be delighted and will definitely ask how to make such a delicious pie. Whether to reveal your secret or not is your own business.

Ingredients:

oyster mushrooms – 500 g;
potatoes – 800 g;
eggs – 3 pcs.;
flour – ¾ cup;
baking powder – 2 tsp;
mayonnaise – ½ cup;
sour cream – ½ cup;
onions – 200 g;
butter – 30 g;
salt, pepper - to taste.

Cooking method:

Wash the oyster mushrooms, chop finely, fry, add spices.
Peel the onions and potatoes, cut them into slices.
While the filling is being prepared, mix sour cream, mayonnaise, and eggs in one container. Beat them thoroughly, then add flour and baking powder.
Place potatoes, oyster mushrooms, and onions in layers in a pre-greased form, don’t forget to add salt.
Pour in the batter and shake or tap the pan a little on the counter until the batter evenly covers the entire filling.
Bake in the oven for 40 minutes.

Yeast with cabbage

Number of servings: 6 persons.
Calorie content of the dish: 5200 kcal.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Insanely simple, but no less tasty, Lenten mushroom pie made from yeast dough will suit any housewife. This recipe can easily be used as a base and you can combine the ingredients as you wish, for example, add rice. Similarly, depending on your mood, choose how to prepare the filling: fry or stew. Don't forget about the aromatic spices.

Ingredients:

milk or water – 1.5 cups;
premium flour - 4 cups;
granulated sugar – 1 tsp;
dry yeast – 2.5 tsp;
salt – 1 pinch;
frozen chanterelles – 600 g;
onion – 1 pc.;
salt, pepper - to taste.

Cooking method:

Mix yeast powder with sugar in warm milk or water, let it stand for 5-10 minutes, then add salt and flour.
Knead the dough for 10-15 minutes, cover, let it rest for at least half an hour, then remember it and leave it for another hour.
While the dough is preparing, wash and peel the chanterelles, cut them into slices or cubes, add salt, pepper and fry.
Peel the onion, chop finely and add to the chanterelles. Cool the filling.
Divide the dough into two parts, let one be a little smaller. Roll out the sheet and place it in the mold.
Spread the mushroom filling evenly over the bottom of the pan, then use the second piece of dough to make a pie lid and secure it well. Make 1-2 holes in the center to allow steam to escape freely.
Bake in the oven until done at a temperature of at least 190 degrees.

With cheese

Cooking time: 120 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 4900 kcal.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

The cheese pie with mushrooms, which is sometimes called upside-down, turns out to be very original. The main beauty of this recipe is that you never know exactly what the final result will be. The main thing is that upside-down pies always come out very juicy, aromatic and tasty. You can use several mushrooms to decorate such a dish, or fresh herbs, onion sauce and even crackers.

Ingredients:

eggs – 3 pcs.;
boiled chicken – 300 g;
any mushrooms – 300 g;
kefir – 1 glass;
flour – 1.5 cups;
baking powder – 2 tsp;
hard cheese – 300 g;
boiled rice - 1 cup;
tomato – 2 pcs.;
green onions, salt - to taste.

Cooking method:

Mix baking powder with flour through a sieve, add kefir and eggs. Add some salt and knead the batter.
Line the pan with parchment and place a thin layer of chopped mushrooms on the bottom.
Sprinkle them with grated cheese, then top with cooked rice.
Carefully place pieces of chicken, tomatoes, and green onions on top of the rice.
Pour the dough over the filling and bake for 40-50 minutes at high oven temperature. Let the dish cool and turn it over. Cut into pieces and serve with sauce.

With champignons

Cooking time: 40-60 minutes.
Number of servings: 8 persons.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Often, after a long day at work, there is no desire to tinker with baking dough in the kitchen. In this case, you will love the pie with champignons and lavash cheese. It cooks quickly and does not require special preparation or culinary skills. A worthy healthy replacement for the usual and beloved shawarma!

Ingredients:

thin pita bread – 2 pcs.;
eggs – 2 pcs.;
cheese – 150 g;
fresh mushrooms – 100 g;
ground parsley – 10 g;
natural yogurt – 250 ml;
spices - to taste.

Cooking method:

Mix yogurt, spices, herbs and eggs.
Cut the pita bread into a baking dish.
Chop the mushrooms into small cubes.
Grate the cheese into large pieces.
Dip the pita bread into the egg mixture and carefully place in the pre-greased pan.
Lay out the filling, sprinkle it with cheese, then another layer of mushrooms and cheese.
Cover the top of the pie with a sheet of pita bread and pour over the remaining egg mixture.
Bake in the oven until golden brown.

Open with cheese

Cooking time: 120 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 4600 kcal.
Purpose: for lunch, for dinner.
Cuisine: French.
Difficulty of preparation: medium.

Quiche, or a simple open pie with mushrooms, has long been loved by Russian housewives. This unusual dish came to us from the Duchy of Lorraine, once located in northeastern France. Hence the name Laurent Pie. For the filling, French chefs used chicken, ham, fish and any vegetables, and we present to your attention a mushroom quiche.

Ingredients:

flour – 250 g;
margarine – 125 g;
boiled water - 4 tbsp. l.;
salt - 0.5 tsp;
fresh mushrooms – 500 g;
heavy cream – 250 ml;
grated cheese – 200 g;
eggs - 6 pcs.;
bacon (or ham) - 100 g;
salt, black pepper - to taste;

Cooking method:

Grate frozen margarine and mix with flour and salt. Pour warm water into the mixture, knead the dough and spread it, completely covering the bottom and edges of the mold. Place the dough in the refrigerator for half an hour.
Chop the mushrooms into thin slices and fry until tender.
Beat eggs with cream, add salt and spices. Add mushrooms to mixture.
Finely chop the bacon, place it in the chilled dough, and fill with the creamy mushroom mixture. Top with grated cheese.
Bake in the oven for 45 minutes. Slice when chilled.

Fast

Cooking time: 40 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 3800 kcal.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Sometimes you have to quickly prepare dinner to have a healthy and tasty snack. In this case, a quick mushroom pie will come to the rescue, because making it couldn’t be easier, it takes a minimum of time, and the taste is simply amazing. And the products needed for cooking can always be found in your refrigerator, because you can put whatever your heart desires into a quick pie: Korean carrots, cheese, chicken and even cottage cheese!

Ingredients:

kefir – 1 glass;
fat sour cream – 40 g;
wheat flour – 2.5 cups;
eggs – 2 pcs.;
salt – ¼ tsp;
soda – ½ tsp;
mushrooms – 300 g;
onion – 1 pc.;
potatoes – 2 pcs.

Cooking method:

Mix eggs, salt, kefir and sour cream, beat the mixture.
Gradually add flour, knead the batter and pour half into the mold.
Cut the onions, potatoes and mushrooms into thin pieces and place them in the pan on top of the dough.
Pour the remaining dough over the top and garnish with herbs if desired.
Bake for 20-25 minutes at maximum temperature.

With porcini mushrooms

Number of servings: 10 persons.
Calorie content of the dish: 4600 kcal.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

A pie with porcini mushrooms and cottage cheese can be called somewhat unusual, however, it is a surprisingly tasty dish. The unusual combination of products is incredibly healthy, because cottage cheese is a source of calcium and protein, and the porcini mushroom is well known for its high content of useful minerals. This original combination of products will allow you to prepare a truly healthy and tasty dinner that children will especially enjoy.

Ingredients:

wheat flour – 300 g;
sour cream – 130 g;
powdered sugar – ½ tsp;
margarine – 150 g;
porcini mushrooms – 300 g;
greens – 100 g;
chicken egg – 2 pcs.;
cottage cheese – 400 g;
spices – 1 tsp;
salt – 1 tsp;
cheese – 150 g.

Cooking method:

Mix flour, salt, powdered sugar.
Grind sour cream with egg yolk, add half of the flour mixture, beat.
Add margarine cut into pieces, then the remaining flour, knead the dough well, put it in the refrigerator.
Fry the porcini mushrooms. Add to them the remaining eggs, cottage cheese, chopped herbs, finely grated cheese, and spices.
Roll out the dough to the desired size, spread out the filling, and bake for about 30 minutes.

With dried mushrooms

Cooking time: 60 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 5100 kcal.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Winter aromatic pie with dried mushrooms is an excellent solution for the holiday table. Naturally, it is much easier and tastier to prepare a dish from fresh mushrooms, but you can use those that you have dried for the winter. The main thing is to pre-soak them in boiled water to restore volume, softness and shape.

Ingredients:

wheat flour – 850 g;
dry yeast – 8 g;
dried porcini mushrooms – 200 g;
onion – 1 pc.;
salt, pepper - to taste.

Cooking method:

Sift part of the flour (about 600 g), mix with powdered yeast, pour in 400 ml of heated water. Stir and leave to rise in a dark place.
After the mixture has risen, add the remaining flour, salt, knead the dough, and leave for another half an hour.
Soak the mushrooms in boiled water for 20 minutes, boil until fully cooked, chop finely.
Cut the onion into small pieces, fry with mushrooms, salt and pepper.
Grease the pan, line it with dough, add the filling, and decorate with herbs. Bake for 30-35 minutes.

On kefir

Cooking time: 45 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 4650 kcal.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

An easy-to-follow recipe - mushroom pie with kefir. It can be prepared when there is very little time, because the process does not require much effort from you. This dish is suitable for housewives who have just begun to learn the basics of cooking and are not yet comfortable with yeast, shortbread or puff pastry. The resulting baked goods are very fluffy, aromatic and tasty.

Ingredients:

mushrooms – 500 g;
kefir – 0.5 l;
onion – 200 g;
flour – 400 g;
vegetable oil – 80 ml;
eggs – 2 pcs.;
soda – 1 tsp;
salt - to taste.

Cooking method:

Fry finely chopped onion until lightly browned, add chopped mushrooms and cook until done. Add spices to taste.
Beat eggs with salt, kefir and slaked soda, add flour.
Pour ½ of the dough into a silicone mold, spread out the cooled filling, then pour in the dough again.
Bake in a preheated oven until fully cooked at a temperature of 180-190 degrees.

Mushroom pie - cooking secrets

To ensure that your mushroom pies always turn out tasty, juicy and soft, it is important not only to follow the recipe, but also to follow some tricks:

Always preheat the oven to the desired temperature in advance, then the dough will not have time to settle and the baked goods will be high and fluffy.
Fry the mushrooms so that all excess moisture comes out of them; it is of no use in pies.
Do not add too many vegetables to the filling, otherwise the flavor of the mushrooms will be lost.
Make sure that the expiration date is correct. The yeast must be fresh, otherwise the dough will not rise and the dish will be spoiled.
If you plan to make the dough crumbly, soft and fluffy, add only yolks to it.
Potato starch added to flour will help achieve fluffiness.
To help the dough rise faster, remove the ingredients from the refrigerator in advance to allow them to come to room temperature.
Do not soak yeast in cold or boiling water. A temperature of 30-40 degrees is enough.
Knead the dough with dry hands.
To keep the bottom of the mushroom pie from sticking and dry, sprinkle the pan with a small amount of starch.
To create a beautiful shiny crust on your baked goods, brush it with beaten egg.
If you prepared the pie with shortcrust pastry, be sure to let it rest and cool, then the dish will not crumble.

Mushroom pie: recipes with photos

"! 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 stuff in the freezer. 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, who wants to make the dough themselves, 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.

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.

Mushroom pie stuffed with dried mushrooms

As in the previous case, I used ready-made puff yeast dough. Since my previous experience was a success, I did not experiment.

Filling ingredients:

Dried porcini mushrooms
1 large onion
2 eggs
Butter or vegetable oil
Salt
Ground black pepper
100 g cheese

Making mushroom pie with dried mushrooms

The first part regarding the dough remains the same as in the case of mushroom pie with salted mushrooms.

I'll tell you how to cook dried mushroom filling .

Dried mushrooms need to be soaked for 15 minutes, and then boiled in the same water, adding salt, for 15-20 minutes. By the way, you can make soup from mushroom broth.

Hard-boil the eggs, peel them and either grate them on a coarse grater or finely chop them.

When the mushrooms are cooked, remove them from the broth and cut into small pieces. After that, simmer them over low heat in a frying pan with butter or vegetable oil. Add salt to taste.

Peel the onion, chop it, add to the mushrooms and simmer some more. Pepper it.

When you turn off the heat, add the chopped eggs to the pan and mix everything together.

Place the finished mushroom filling in an even layer on the dough and pinch the edges.

Sprinkle the top of the mushroom pie with grated cheese.

Bake in a preheated oven.

I can tell you that not only my son, but also we really liked the mushroom pie with dried mushrooms, and even more than with salted mushrooms. It was clearly not enough even for three of us. The pie was eaten in literally 2 minutes! Therefore, I HIGHLY RECOMMEND it to anyone who has dried mushrooms in stock!

As you can see, it's quite easy to make a delicious mushroom pie with salted or dried mushrooms! It is much more difficult to collect, pickle or dry these mushrooms. But if you have them prepared, then it would be a sin not to try these mushroom pies!

If you have dried mushrooms, I also advise you to cook from them.

And don’t be lazy at all, take a look at. I am sure you will definitely find something that interests you there!

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)

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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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.

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.

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.

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.