Dried mushroom pies. Mushroom pie: recipes with photos

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

Pie with rice and mushrooms

Compound:

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

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

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

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

Kulebyaka with fish and mushrooms

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

To grease the cake and pan:

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

For the filling:

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

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

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

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

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

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

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

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

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

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

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

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

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

Can be served both hot and cold.

Pie with dried mushrooms

Ingredients

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

Dough

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

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

Dough:

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

Pie “Yummy” with dried mushrooms

Ingredients

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

Dough ingredients:

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

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

Prepare the sauce. Fry flour and finely chopped onion in a frying pan with the remaining oil until light golden brown, add broth, pepper, salt, chopped herbs. Pour the sauce into the mushrooms and mix everything well. Prepare the dough:
Sift the flour. Dissolve the yeast in warm milk. Separate 200 g from the butter (margarine) and put it in the refrigerator.

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

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

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

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

Pie with dried mushrooms and potatoes

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

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

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

Bon appetit!

Previously, mushrooms were the most common product for villagers. They were collected and stored for the winter in huge quantities (if the terrain allowed). Today they are strongly associated with celebration, prosperity, and even chic. Therefore, mushroom filling is an excellent option for preparing a wide variety of dishes.

Fresh, pickled, dried mushrooms

This is a unique product that is good in any form. Fresh mushrooms can be boiled or fried. Salted or pickled, they are good on their own. You need to soak it in water for a day and then boil it lightly. Then they can be cooked as fresh. In any case, you will get a wonderful mushroom filling that can decorate any dish.

Tartlets - a delicious snack

The base for the tartlet can be baked from shortbread or potato dough, or simply bought in a store and filled to your liking. Mushroom filling is very suitable for these purposes. The easiest option is to fry fresh mushrooms and onions in butter. You will need 300 g of mushrooms and 1 onion. When the vegetables are fried, add finely chopped whites of three boiled eggs and 100 g of mayonnaise. Mix well, place in tartlets and sprinkle with grated yolk.

You can diversify the taste of the snack with tomatoes and cheese. For this you need mushroom filling (fry 500 g of champignons with one onion). To it should be added 100 g of grated cheese and mayonnaise. This quantity is for 10 tartlets. Apart from this, take 5 cherry tomatoes and cut them in half. Place the filling in each dough mold and add the tomato on top.

Tartlets with mushroom filling can become the main highlight of your table. Try the creamy version as well; your guests will definitely appreciate it. To do this, you need to finely chop 1 kg of champignons and 1 onion. Then fry the ingredients in a frying pan, add salt, basil and cream (100 ml). Boil to a thick cream. Add 200 g of grated cheese. All that remains is to put it in the dough molds and put it in a hot oven for a few minutes.

Julienne is another great option if you want to make tartlets with mushroom filling. To do this, fry 300 g of champignons with one onion. Separately, you need to prepare the Bechamel sauce. To do this, melt a tablespoon of butter, add a tablespoon of flour, pour in 100 ml of milk and bring the mixture to a boil, stirring constantly so that lumps do not form. Next, you can arrange the mushrooms into tartlets, pour over the sauce and sprinkle with grated cheese (70 g). Now all that remains is to brown them in the oven.

Delicious pies

Mushroom filling for pies can be used independently or supplemented with other ingredients. For example, a mixed filling of fried cabbage and honey mushrooms turns out well. For this you will need 400 g of cabbage and 200 g of salted or 400 g of fresh mushrooms. First, fry the onions, add the mushrooms, and then the cabbage. Simmer until done, then open the lid to allow the liquid to evaporate.

But the easiest way is to prepare the classic filling: fry 500 g of any mushrooms and 2 finely chopped onions. Two minutes before readiness, add creamy curry, paprika or other spices. This option is good for open and closed pies made from yeast or butter dough. You can also add potatoes or boiled rice to the mushrooms.

Also, many will like the mushroom filling for pies, prepared as follows. Onions (1 pc.) and mushrooms (600 g) should be fried, add 0.5 cups of sour cream and 1 tablespoon of flour. Stir and add to baked goods.

You can use not only fresh mushrooms, but also salted ones. To do this, you need to wash them and, if they are too salty, then soak them. Then cook as usual. Their dried mushrooms also make an excellent pie filling. They just need to be soaked in water overnight, boiled, and then stewed with onions.

Mushroom filling for pies

The basis, as usual, is mushrooms fried with onions. But various additives are often used. This could be mashed potatoes, fried cabbage, buckwheat porridge, boiled eggs. The pies themselves, as a rule, are made from classic yeast dough. Whatever option you choose for filling with mushrooms, you will be pleased with the result.

Cutlets and rolls

Such a seemingly everyday dish can appear in a completely different light. Cutlets with mushroom filling come out very well from minced chicken. To do this, take 700 g of minced meat, add salt, bread soaked in milk, and spices. You can prepare the filling at the same time. To do this, cut the mushrooms and one onion into pieces, fry in a frying pan until tender. Now divide the minced meat into small balls, add a spoonful of mushrooms inside, gently pinch and roll in breadcrumbs. Fry in sunflower oil.

If you don't like meat or avoid foods fried in oil, there are other options for preparing cutlets. So, instead of chicken, you can use minced potatoes. It is done as follows: boil the potatoes, mash them into a puree, add butter and milk. Form small balls from this mass, knead them into a flat cake, put fried mushrooms inside and pinch. Then roll them in breadcrumbs and fry in oil. You can also bake the cutlets in the oven.

Another great dish with mushroom filling can be meat rolls. Let's figure out how to prepare them. First you need to take a whole chicken and remove the skin from it. Then separate the meat from the bones and make minced meat. Separately, fry the onion in a frying pan, add the mushrooms and simmer until tender. Assembling the roll: lay the skin on the table, spread the meat over it in an even layer, and the prepared mushrooms on top. If desired, you can add spices. Wrap it in a roll, secure with thread and bake in the oven until golden brown.

Pancakes with mushrooms

Mushroom filling also goes well with delicate baked goods. Oyster mushrooms and chanterelles are best suited for pancakes. Bake the pancakes in advance, and then get to the filling. To do this, fry the onion in a frying pan and add mushrooms. Simmer until done. Now place a spoonful of mushrooms in each pancake, sprinkle with grated cheese and wrap in an envelope. Before eating, the pancake is fried in a frying pan with butter on both sides.

Stuffed cabbage rolls with mushrooms

This dish is somewhat unusual, but tasty. Mushroom filling goes very well with cabbage. Any mushrooms that are available will do. They need to be fried together with smoked bacon. At the end of cooking, add 1-2 tablespoons of tomato paste and half a glass of crumbly rice porridge. Then the dish is prepared as usual. 8-10 cabbage leaves are lightly boiled, and a hard core is cut out from the middle. The filling is laid out on the leaves and each of them is wrapped tightly. Now the cabbage rolls need to be fried in oil, then transferred to a saucepan and simmered. Before the end of stewing, you can add 3-4 tablespoons of sour cream.

Let's sum it up

The mushroom filling is a real lifesaver. It can improve almost any dish, become a great addition in a duet with meat or vegetables, and also play a wonderful solo, becoming the full-fledged core of aromatic pies, the most delicate pancakes and exquisite tartlets. Surely you can come up with other options where the mushroom filling will show itself worthy. Don’t be afraid to get creative, and your kitchen will always have varied and delicious dishes.

Pies are a delicious delicacy that many people love. You can choose a mushroom filling for the pies. It is prepared very simply, and the dish turns out aromatic and incredibly tasty. There are many recipes for mushroom pies, and each of them is interesting in its own way. The mushroom filling can be used in its pure form or combined with other ingredients, for example, onions or rice.

Cooking pies in the oven

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

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

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

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

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

Returning to the process of preparing mushrooms . You need to do the following:

"! 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 them.

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