French open pie with champignons. Mushroom pie with champignons. Open pie with mushrooms and cheese.

Prepared by: Bamby

05/19/2013 Cooking time: 2 hours 30 minutes

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Pamper your loved ones with good homemade baking - bake a pie with champignons; fortunately, preparing it is not as difficult as it might seem at first glance. I am sharing a simple and straightforward recipe.

Description of preparation:

When the breathtaking mushroom aroma floats through the apartment, the whole family will gather at the kitchen door.
Well, how can you sit still when there’s a golden, rosy pie with champignons hiding in the oven? Pour your family a glass of cold milk and give out a piece of pie, have a party! Well, I’ll tell you how to cook this culinary miracle! Read the recipe for champignon pie with photos - and all questions regarding the preparation of this magic will be answered. Purpose: For lunch / For dinner / Family dinner Main ingredient: Mushrooms / Dough / Yeast dough / Champignons Dish: Baking / Pies

Our Recipe. Delicious recipes » Yeast pies with rice and mushrooms

I recently made yeast pies with rice and mushrooms - they turned out incredibly tasty.
I especially liked the recipe for dough for pies - it’s instant yeast dough. Therefore, it arrived unusually quickly. And we took the delicious hot pies with rice and mushrooms, which I baked in the morning, into the countryside and spent a wonderful day off. This portion yields about half a baking sheet of pies. So, if the family is large, the portion can be doubled.

Ingredients:

For the test:

1 tbsp. milk
500 gr. flour
salt on the tip of a knife
40 gr. live yeast (can be replaced with 1 packet - 16 g - dry)
2 tbsp. l. sunflower oil and sunflower oil for greasing the pan
2 eggs
1 tsp. Sahara

For filling:

500-600 gr. mushrooms (I used champignons)
1/2-2/3 tbsp. boiled rice, preferably long grain
salt
ground black pepper
vegetable oil
1 onion

Preparation:

Boil the rice.
We clean the mushrooms, wash them and cut them into medium pieces.
Peel the onion, rinse it, and cut it not too finely.
Salt the mushrooms and fry in sunflower oil for about 10 minutes. Then add onion and black pepper and mix.
Simmer the mushrooms, covering with a lid, over low heat until tender - another 10 minutes.
Mix the prepared mushrooms with rice and taste. If necessary, add black pepper and salt to taste. Let the resulting filling cool.
Sift the flour.
Heat the milk so that it is warm. Add salt, sugar, mix. Knead the yeast and stir with milk. If you are using dry yeast, simply add it to the milk and stir. Leave in a warm place until a foamy cap forms.
Lightly beat 1 egg and 1 white with a fork with vegetable oil.
Mix the remaining yolk separately with 1-2 tbsp. l. water, also beat with a fork and set aside - we will then grease the surface of the pies with it.
Pour the yeast and egg with vegetable oil into the flour and knead the dough, adding flour as needed so that the dough does not stick to your hands. Roll the dough into a ball, place it in a deep bowl, cover with a lid or cling film, and top with a towel. Leave to rise in a warm place.
The dough will be ready when it rises and has increased in volume by 2-3 times. This dough rises much faster than regular yeast dough, so you won’t need to wait long.
As soon as the dough has risen, roll it out to a thickness of approximately 0.4-0.5 mm. and cut out circles using a pie cutter or a half-liter jar. We collect the scraps into a ball and place them in a deep bowl, covering with a lid so that the dough does not dry out. When we have used all the resulting circles, roll out the remaining dough, cut out new circles - and so on until there is a small piece of dough left. We roll it into a bun and roll it out into a circle shape.
We take each circle in our hand, put the filling of rice and mushrooms in the middle with a teaspoon, connect the edges of the circle and pinch it together, as when preparing dumplings. We take the pinched pie by the corners, stretching them. We connect the corners and fasten them under the pinched seam of the pie, as when preparing pies with apples.
Place the pies, seam side down, on a (preferably deep) baking sheet greased with vegetable oil. At the same time, by the time we finish finishing the last pie, the first ones will already be ready. Let the pies rise for another 5-10 minutes.
When all the pies are ready, brush their surface with yolk beaten with water and bake in a hot oven (200-210º) for 20 minutes. The finished pies will acquire a beautiful golden color.
Remove the baking sheet with the finished pies from the oven. Let them cool for 10-15 minutes, then transfer them to a plate.
Yeast pies with rice and mushrooms can be served at home with tea or taken with you to the countryside, and there you can give the hungry family a pie and a glass of hot tea from a thermos.

Bon appetit!

See you on the Our Recipe website!

Source: https://NashRecept.com/recept-drozhzhevye-pirozhki-s-risom-i-gribami/

How to cook “Pie with champignons”

Mix flour with 1/4 teaspoon salt, sugar and eggs. Then prepare the dough. To do this, dilute the yeast in warm milk with the addition of 1 tablespoon of flour. When bubbles appear on the surface, add the dough to the flour.

Mix all ingredients thoroughly and knead the dough. Place the dough in a warm place for an hour and a half. After the dough has doubled in size, punch it down and knead thoroughly again.

While the dough is rising, you can prepare the filling. To do this, wash and cut the mushrooms (I used champignons and porcini mushrooms that I had on hand), and then place them in a hot frying pan along with finely chopped onions. Fry the mushrooms in vegetable oil until golden brown.

Divide the finished dough into 2 parts - one part should be slightly larger than the other. Roll out most of it and place in a greased pie pan. Try to leave the sides as high as possible. Cover the pan with a towel and let the dough rest for 10-15 minutes.

Place the prepared and slightly cooled filling onto the dough.

Roll out the second part of the dough and place it on top of the filling. Seal the edges of the cake well, make a small hole in the middle and leave for 15 minutes. For a beautiful golden color, the pie can be brushed with egg yolk. Place the pie in the oven and bake for 30 minutes at 210-240 degrees.

The champignon pie is ready! Bon appetit!

A stunning snack pie with mushrooms, without which not a single feast goes by.

This appetizer pie is prepared with champignons. It is eaten quite quickly, because everyone likes its taste. The pie turns out soft, tender, filling, juicy and incredibly tasty! And he is also beautiful, so he immediately catches your eye.

For the test you will need the following products:

100 g butter;
A third of a teaspoon of baking powder;
300 g flour;
150 g sour cream;
A third of a teaspoon of salt.

For the filling you will need the following products:

Half a kilo of champignons;
Three eggs;
Two onions;
150 g sour cream;
Half a teaspoon of salt;
Black pepper depending on taste;
150 g cheese.

Let's move on to the cooking process:

First of all, you need to prepare the dough. sift the flour into a deep bowl. Coarsely grate the butter and mix with flour.

Add salt, baking powder and sour cream (any fat content can be used). Mix well.

Place the dough on the work surface and gather into a ball. If the dough does not come together well, add a little more sour cream.

Place the dough in the refrigerator for half an hour or an hour, or you can leave it overnight.

At this time you can start filling. Cut the mushrooms into cubes. Do the same with the onion.

Pour a small amount of vegetable oil into a frying pan, heat and fry the onion until translucent.

After this, add the champignons to the onions. Fry until all the moisture is released.

Transfer the prepared mushrooms and onions to a plate and let cool slightly.

Next, beat in the eggs, add sour cream, pepper and add salt. Stir.

Grate the cheese using a large-mesh grater and mix with the mushroom filling. The cheese can be mozzarella or other hard varieties. Reserve a little cheese to sprinkle on top.

Remove the dough from the refrigerator and roll it out into a layer using a rolling pin.

Take a mold that fits. Our pan measures 31x23 cm, and the sides are 4.5 cm high. The pan has a non-stick coating, so the baked goods rise well and no baking paper is needed.

Transfer the dough into the mold and spread it with your hands, form the sides and make the edging.

Now transfer the filling onto the dough, smooth it out and sprinkle with the remaining cheese. Press the cheese into the filling to prevent it from turning into a crust too quickly.

Pre-turn on the oven and heat to 180°. Baking time is approximately 40 minutes. But look at your oven. I was baked at the lowest level on lower heat.

Let the finished cake cool first, and then remove it from the mold. Cut into portions and serve.

Pie 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.

Open pie with mushrooms and 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.

Pie 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.

How to make mushroom pie?

Are you here

dry yeast: 0.5 small packet;
water: 1 glass;
butter: 100 g;
sugar: 2 tbsp. l.;
onions: 2 pcs.;
flour: 2.5 tbsp. l.;
mayonnaise: 4 tbsp. l.;
vegetable oil: 5 tbsp. l.;
champignons: approximately 600 g;
salt and pepper to taste;
cognac: 1 tbsp. l.;
sour cream: 2 tbsp. l.

Mushroom pie is an excellent delicacy for every family member, regardless of age. Products with mushroom filling are prepared in different ways: in the oven, in a frying pan, from puff pastry or yeast dough. Mushrooms can be fried, used fresh, salted or dried. The filling will always turn out very tasty.

How to prepare dough for mushroom pie?

How to make a pie with mushroom filling? The main condition is a successful dough. The difficulty lies in the huge number of recipes for both closed and open baking. Each type has its own advantages.

Or maybe there is a unique family recipe that is passed down from generation to generation. Regardless of this, preparing some types of pie requires certain features and difficulties.

If you are preparing such a dish for the first time, you should pay attention to simple recipes that do not require special skills.

Crispy puff pastry. It requires a few ingredients:

300 grams of butter or margarine;
400 ml sour cream;
1 tsp. baking powder;
2 pcs. eggs;
0.5 tbsp. l. salt.

Cut the butter (or margarine) into cubes, add flour and grind until crumbly. Next, add baking powder and 200 ml of sour cream (half a portion). 2 tbsp won't hurt. l. cold water, they will help roll the dough into a ball.

To make it flaky, you don’t need to thoroughly mix the ingredients and achieve homogeneity. At the end of kneading, roll it into a ball and put it in the refrigerator, covering it with film to prevent airing.

There is no need to keep it in the cold for a long time; immediately after preparing the filling, take it out and start preparing the pie.

Yeast dough. You can use any mushrooms to bake this dough. Compound:

milk or water (0.5 liters);
fresh or dry yeast (50 and 15 grams, respectively);
salt (1.5 tsp);
vegetable oil (30 grams);
sugar (2 tablespoons);
sifted flour (4-5 glasses).

Mushroom pie

Slavic cuisine has always been famous for its aromatic and fluffy baked goods. Baking played an important role in the life of our ancestors. For every important holiday, something special was baked - Easter and funeral cakes, wedding pies, carol bagels and pies, and much more.

Pies were baked very often in Rus', filling them with any available products - berries and jam, eggs, garlic and onions, fish, poultry and meat, mushrooms. Mushroom pies were made from fresh and dried mushrooms, complementing forest gifts with aromatic herbs, garlic and lard, cheese and cottage cheese.

The dough for them was made from coarse flour based on sour milk leaven. Nowadays they use yeast, unleavened, puff pastry or puff pastry for pies. There are also potato and rice pies with mushrooms.

Open pie with mushrooms

Mushrooms for the pie are suitable both fresh and dried. If dried mushrooms are used, they must be washed and soaked overnight in low-fat milk or water.

Ingredients:

Assorted mushrooms – 300 g.
Onions – 3 pcs.
Butter – 200g.
Wheat flour – 3.5 tbsp.
Chicken egg – 3 pcs.
Fresh yeast – 30 g (one third of a pack).
Milk or water – 1.5 tbsp.
Sugar – 80 g.
Black pepper.
Salt.

Preparation:

Gently heat a glass of milk until it is barely warm. Dilute a piece of fresh yeast, sugar and 2-3 tbsp. spoons of flour. Let the resulting slurry brew in a warm place for about 15-20 minutes.
When the mass begins to foam intensively and rise, add two chicken eggs, the remaining flour, and salt to it. Knead the dough without lumps and then gradually add soft butter. For ease of use, it is not advisable to heat it to a liquid state. This oil makes the dough tough when baking.
Knead the dough thoroughly on a table lightly sprinkled with flour. When the lump stops sticking to the table and hands, and becomes glossy, return it to the pan and cover with a lid or linen towel.
Prepare the filling. Sort and chop the mushrooms into large strips. Cut the onion into thick half rings. Fry the mushrooms and onions separately in a small amount of butter, salting them and seasoning to taste.
Divide the risen yeast dough into two unequal-sized parts.
Roll out most of it to the shape and size of the prepared baking pan. The dough should have sides.
Lightly grease the bottom layer with soft butter. If desired, sprinkle with fresh or dried herbs. Place a layer of mushrooms, then onions.
Roll out the remaining piece of dough into a thin sheet and cut into small strips.
Weave them into a net and cover the filling. Moisten the edges of the bottom layer and strips with cold water and press them together so that they are well connected to each other.
Allow the assembled pie to rise for 20 minutes and place it in the oven. Cook at 180 or 190 degrees for 40-50 minutes.
5 minutes before ready, brush the entire surface of the pie with beaten egg to form an appetizing glossy crust.

Closed mushroom pie made from puff pastry

Delicate and airy cake for every day. Since store-bought dough is used, it is prepared in literally half an hour.

Ingredients:

Packaging of puff pastry dough – 500 g.
Cumin – 1 tsp.
Oyster mushrooms -150 g.
Champignons – 150 g.
Chicken egg – 3 pcs.
Long grain rice – 50 g.
Onions – 2 pcs.
Butter – 150 g.
Coarse crystalline salt.
Other spices of your choice.

Preparation:

Chop oyster mushrooms into strips and champignons into pieces. Fry them in butter. Remove with a slotted spoon and set aside in a bowl to mix the filling.
Chop the onion into cubes and fry in the oil remaining after the mushrooms.
Boil long-grain rice in salted water, and separately, two hard-boiled eggs.
Mix all filling ingredients in a bowl. If desired, add salt and pepper to the filling.
Divide the finished dough into two equal layers.
Heat the baking dish slightly, grease it with oil and place one layer of dough into it.
Spread the filling mixture over it in a layer no more than 1 cm thick. Place a second layer of dough on top. Moisten the edges of both boards with cold water and pinch.
Score the top of the pie crosswise so that the top layer does not rise too much during baking.
Garnish the surface of the cake with whole cumin seeds and coarse salt.
Bake at 200-220 degrees for 25-35 minutes.
5 minutes before ready, brush the surface of the mushroom pie with beaten egg to create a beautiful glossy crust.

Mushroom pies - recipes, cooking tips

Mushroom pies, popular all over the world, can be prepared with a huge number of fillings. Pies such as pie with mushrooms and meat, pie with mushrooms and cheese, pie with chicken and mushrooms are loved by everyone. Housewives love this pastry. It is good because in any mushroom pie recipe you can use all types of edible forest products. From russula to boletus.

Mushroom pies are a very good help during fasting. Those who observe church fasts are required to keep several versions of recipes for such baked goods in their personal cookbooks. These can be simple pies with mushrooms, or they can have more complex fillings, such as pies with mushrooms and cabbage or pies with potatoes and mushrooms.

How to make delicious mushroom pies at home

Mushroom pies can be prepared in the oven, convection oven, bread maker or slow cooker. In each of the options, the pie will turn out very tasty. With the help of a multicooker, mushroom pies, like baked goods in general, are prepared faster, they turn out evenly baked and there is no need to monitor the progress of the baking process. You just need to hear when the signal that your product is ready sounds.

Hearty pie with rice and mushrooms

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Source: https://ah-vkusno.ru/pirog/sytnyj-pirog-s-risom-i-gribami