Mushroom pies have a delicious filling. Filling for mushroom and pea pies

Previously, mushrooms were the most regular product. 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, the mushroom filling is great option for preparing a wide variety of dishes.

Fresh, pickled, dried mushrooms

This unique product, which 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 with 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). Add 100 g to it 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 also creamy option, 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 until thick cream. Add 200 g of grated cheese. All that remains is to put it in dough molds and put it in hot oven for a few minutes.

Julien is another one 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 cabbage or 400 g 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 to prepare 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 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 It also makes an excellent filling for pies. 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 they are often used various additives. It could be mashed potatoes, fried cabbage, buckwheat, 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, carefully 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 them inside fried mushrooms and pinch. Then roll them in breadcrumbs and fry in oil. You can also bake the cutlets in the oven.

One more great dish meat rolls can be filled with mushroom filling. 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 a thread and bake in the oven until golden brown.

Pancakes with mushrooms

WITH delicate pastries Mushroom filling also goes well. 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 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 a full-fledged core fragrant pies, the most delicate pancakes and delicious 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.

Looking at the list of ingredients and the rather short description of the cooking process, it may seem that the recipe is a bit complicated. I assure you, this first impression is deceiving! Prepare these delicious pies with mushrooms and potatoes in the oven is very simple. And mine step by step recipe with photos - visual proof of this! The dough here is wonderful, you will love working with it. It is yeast-based, but its main feature is the addition of sour cream. It rolls out as thinly as you wish without any problems, and at the same time rises great when baking. The filling includes potatoes, a little onion and mushrooms (I used frozen honey mushrooms today, but it turns out just as tasty, for example, with champignons). In general, the pies come out simply wonderful: tender thin dough and lots and lots of filling! Be sure to try it!

Dough ingredients:

sour cream (I used 15%) – 1 jar 315 g,
water – 150 ml,
yolk – 2 pcs.,
sugar – 1 tbsp. l.,
salt – 1 tsp,
yeast – 20 g compressed or a bag of dry,
flour – 500 g,
vegetable oil– 5 tbsp. l.

mushrooms (I have honey mushrooms, thawed) – 300 g,
potatoes – 500 g,
onion – 1 head (about 120 g),
salt (pepper, seasonings) - to taste,
vegetable oil – 5 tbsp. l.
+ 1 egg – to give the pies a glossy shine.

How to cook pies with mushrooms and potatoes in the oven

First let's put the dough. To make the dough, slightly heat the water, dissolve sugar and yeast in it. Add 100 g of flour, knead the yeast mixture until the lumps disappear, then set the bowl aside for 10-15 minutes. During this time, the dough should grow at least twice.

When the dough has grown, pour it into the bowl with the sour cream mixture and bring the mixture until smooth.

Sift the remaining flour into the dough. It is better to do this in 2-3 approaches, so as not to make a mistake with the quantity, because sour cream always comes in different thicknesses (even though it is indicated on the label that it is 15%). This means that the amount of flour will also change. As you notice when kneading, soft dough It no longer sticks to your hands - you no longer need to add more flour.

The dough turns out soft and elastic. Cover it with something and let it come up twice. After the first rise, we knead and leave again, after the second, we knead and begin to form the pies. The dough rises quickly; on average, both approaches take about an hour.

During this time, the filling has time to prepare and even cool a little. You can use any mushrooms for the filling. This time I got honey mushrooms, boiled and frozen immediately after collection (we collected them ourselves just a few weeks ago). I defrosted them, squeezed them out of the liquid, and only then weighed them. To make the filling, mushrooms need to be finely chopped or ground into minced meat with a meat grinder or blender. Add a finely diced onion to the chopped mushrooms and fry in oil.

Peel the potatoes, boil until tender, drain the liquid and mash them into a puree.

Next, mix the puree with mushrooms, add salt to taste, add seasonings and spices (I used ready-made mixtures of seasonings for mushrooms and for potato dishes). Mix and the filling is ready. Let it cool a little and start making pies.

Pinch off small balls of dough, dust them with flour, roll them out thin flatbread. Place the filling on the flatbread: a heaping tablespoon.

Cover the filling with dough, forming a pie, then place the molded pies on a baking sheet (oiled or lined with baking paper) seam side down.

Preheat the oven to 180-200 degrees. During this time, let the pies rise, then brush them with beaten egg and send them for baking.

As soon as the pies are browned enough, take them out and serve. Mushroom and potato pies are delicious both hot and cold. It is better to store them covered so as not to dry out.

Before describing the recipe, I would like to talk a little about yeast, or more precisely about dry yeast.
You can find several types on sale, most often instant yeast and simple granular ones.
Instant yeast can be immediately mixed with flour and it immediately begins to “work”. But simple, granular ones, for example, from Dr. Oetker, are advised to be activated first. Therefore, in any recipe using dry yeast, you need to focus on its characteristics when kneading the dough.
I like Dr. Oetker's products and that's why I use this dry yeast in my recipes.

Well, let's start by activating the yeast, i.e. Let's get them into working order.
To do this, add sugar and yeast to warm water (about 37 degrees). Mix thoroughly with a whisk until the sugar is completely dissolved. Cover with a towel (yeast likes the dark) and leave for 10 minutes.

After the allotted time, an abundant foam cap forms on the surface - the yeast has “come to life” and is ready to prepare the dough.
Now you can safely add salt and vegetable oil, mix everything together a little for homogeneity.
Now stir in the flour, be sure to sift it.
First, add half the norm and mix - the dough looks like a sticky, watery mass.
Then gradually add the rest.

When (in your opinion) you can knead with your hands, place the dough on the work surface and continue kneading, adding a little flour if necessary. By the way, all the flour may not go away (at least this happened to me), just watch the condition of your dough - it should turn out to be quite plastic, but not sticking to your hands and the surface.

Then transfer it to a large bowl for rising, while covering it with a thick towel (lid).

The dough will rise for about 1-1.5 hours, it should increase in size by at least twice.

In the meantime, the dough reaches the desired condition, we work further - prepare the mushroom filling.
This is probably the most simple filling for pies - onions and mushrooms.

You can take absolutely any mushrooms - champignons, for example, are sold nowadays all year round. This time I have forest ones - from summer preparations. They were carefully sorted, boiled a little and frozen. All I had to do was just take them out of the freezer first to thaw.

Now everything is quite simple: peel the onion and chop it, if possible, finely.

Also chop the mushrooms into small pieces.
Next, in a well-heated frying pan, first fry the onion until softened and lightly golden.
And then add the mushrooms and fry until the liquid has completely evaporated. Season with salt and pepper to taste. The filling should be as dry as possible so that when baking the dough does not remain, as they say, gloopy.
Transfer the mushrooms fried with onions to a bowl until completely cooled.

But when it cools down, you can add a handful of chopped dill (this way it won’t darken, but will retain its color) and mix.

Now that the filling has cooled and the dough has risen, it’s time to form the pies.
Can in the usual way, i.e. Divide the dough into equal portions, flatten it a little, place the filling in the center and then pinch the edges.
But it can be done differently, which I’ll show you now.
Roll out the dough into a flat layer, not thin, about 0.5 centimeters thick.
Using a sharp knife, cut into 12 equal sections. In each, in the middle (sharp) part, make several cuts. By the way, to prevent the dough from creasing, it is very convenient to do this with a pizza cutting wheel.

It's rare that a person will refuse to try mushroom pies. In addition to the main ingredient, vegetables, cereals, herbs, chopped eggs or meat are added to the filling for such baked goods; it all depends on the owner’s imagination. And as a base they use yeast, yeast-free, puff pastry, curd and even potato dough.

The dish can be prepared either in the oven or in a frying pan. Let's consider different ways preparing pies with mushroom filling.

Fried pies with mushrooms in a frying pan

Fried pies with mushrooms are prepared on a yeast or yeast-free basis. This recipe shows the first method.

For preparation you will need:

a glass of milk;
egg;
2-2.5 cups flour;
15-17 g powdered baking powder;
15-18 g granulated sugar;
a little salt;
0.65 kg of mushrooms;
spices.

Sequence of work:

Dissolve yeast and sugar in milk and wait until the dough rises.
Beat eggs with salt, combine flour with baking powder.
Combine the prepared ingredients, knead into a loose dough and leave to rise in a warm place.
Peel the onion, simmer in a frying pan, add chopped mushrooms and fry until tender, sprinkle with salt and spices.
Knead the risen dough again, cut and shape into portions.
Fry pies in large quantities vegetable fat until golden brown.

Advice. After frying, place the pies on a tray lined with paper napkins, and when the fat is absorbed, transfer to a dish or deep plate.

We supplement the recipe with cabbage

If you combine mushrooms with cabbage, carrots and bell peppers, you get a delicious filling for pies. They can be made on a yeast-free basis and baked in the oven or fried in a frying pan.

You will need:

one and a half glasses of kefir;
egg;
20 ml lean fat;
4 cups flour;
salt;
soda;
0.25 kg cabbage;
0.25 kg of mushrooms;
3 onions;
2 carrots;
sweet bell pepper;
spices.

Cooking sequence:

Chop the cabbage and fry.
Chop the onion, carrot, mushrooms and bell pepper, and when the cabbage becomes soft, add the prepared ingredients to the pan, sprinkling with spices.
Place the finished filling in a colander to drain the fat and juice.
Beat the egg with salt, dilute with kefir, add vegetable oil, soda, mix thoroughly.
Pour in the required amount of flour, knead the base, let it sit for a quarter of an hour, and then cut and mold the pies.

If the baked goods are cooked in the oven, the portions will need to be greased egg yolk, and for frying in a frying pan you need a large number of refined fat.

Baked delicacy in the oven

Fasting or a strict diet for health reasons is not at all a reason to refuse delicious dishes. You can bake pies in the oven without using dairy products or eggs.

Required:

a glass of water or potato broth;
25 g granulated sugar;
18-20 g baking powder;
7-8 g salt;
25 ml vegetable fat;
4.5-5 glasses of flour;
0.58-0.6 kg of mushrooms;
several onion heads;
spices.

Actions:

Pour into a deep bowl warm water or potato broth, add sugar, salt, lean fat and dry yeast, mix thoroughly.
Pour flour into the dough, knead and leave the base to rise. This will take no more than 45-50 minutes.
Fry mushrooms with onions and seasonings, cool.
Cut the risen dough and shape into pies, then place them on a baking sheet lined with oiled tracing paper and place in the oven.

Advice. Pies baked without egg yolk basting may seem unappealing. To correct the situation, you can apply ready-made baked goods a small amount of vegetable fat using a pastry brush.

Potato pies with mushrooms

Many people use the phrase “ potato pies with mushrooms" is associated with baked goods filled with these products. But you can make it using potatoes tender dough, and add carrots and onions to the filling.

To prepare pies with mushrooms and potatoes you will need the following products:

0.65 kg potatoes;
3 eggs;
55 g butter;
a little salt;
one and a half cups of flour;
0.6 kg of mushrooms;
several onion heads;
2 carrots;
a bunch of greenery;
seasonings

Cooking sequence:

Chop the onions and carrots and simmer in lean fat until soft.
Add finely chopped mushrooms, spices and fry until tender.
Cool the filling and mix with chopped herbs.
Boil the potatoes, drain the liquid and let cool.
Grind the tubers in a meat grinder, add eggs, salt, melted butter and stir.
Add enough flour to the dough until it becomes the right consistency, did not fall apart and did not stick to your hands.
Form into portions and fry until light golden brown in a frying pan.

Ready potato pies are served with full fat sour cream, warm or cold.

How to bake with egg

If you mix mushrooms with chopped eggs, the filling will not flow, and you can prepare baked goods with a curd base.

For cooking you need:

0.48-0.5 kg of fatty cottage cheese;
5 eggs;
12 g soda;
a glass of flour;
salt;
0.45 kg of mushrooms;
green onions;
spices.

Sequence of work:

Grind the cottage cheese through a sieve or grind with a meat grinder.
Add egg, soda and salt, stir until smooth.
Add flour in small portions and let the base stand in a warm place.
Boil the remaining eggs, remove the shells and grate them, finely chop the green onions.
Fry the mushrooms, drain the oil and cool.
Mix the filling ingredients, add salt and seasonings.
Form the pies and place in the oven, brushing with the yolk of a raw egg.

This dish can also be prepared in a frying pan by frying portions over low heat until deep golden brown.

From puff pastry

Pies from puff pastry will turn out tender, soft and crumbly. Cook in the oven.

For baking you will need the following products:

a pack of puff base;
egg yolk;
2-3 potatoes;
0.38-0.4 kg of mushrooms;
bulb;
some greenery;
salt and seasonings;
sesame seeds.

Operating procedure:

Unpack the dough and leave to defrost.
Fry mushrooms with chopped onions until done.
Boil the potatoes, crush them into puree and mix with fried mushrooms and chopped herbs.
Roll puff pastry, divide into squares, fill each of them with filling and form “triangles”.
Place the pies in the oven, placing them on a baking sheet lined with oiled tracing paper.

Before you pull it out ready-made pies, they will need to be coated with egg yolk, sprinkled sesame seeds and send it back to the oven.

Pies with mushrooms and rice

If you don’t have milk, yogurt or kefir at home, you can make butter dough on water, and add boiled rice to the mushroom filling.

For cooking you need:

glass of water;
18-20 g yeast;
30 ml odorless fat;
egg;
25 g granulated sugar;
a little salt;
3-3.5 cups flour;
0.4 kg of mushrooms;
60-70 g rice;
green onions;
spices.

Sequencing:

Dissolve yeast and sand in water, wait until foam appears.

Required:

half a liter package of kefir;
egg;
a piece of butter;
4.5-5 glasses of flour;
25-30 g granulated sugar;
soda;
salt;
0.35 kg of mushrooms;
2 pieces chicken breast boneless;
seasonings

Procedure:

In a large bowl, beat the egg with sugar, salt and soda, and then dilute with warm kefir.
Add melted butter, add flour, knead the base and leave warm.
Boil the chicken, cool and grind in a meat grinder.
Fry mushrooms with onions, combine with meat, season and add salt.
Divide the dough, shape into pies and fry in a frying pan.

Pies - tasty treat which 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. Mushroom filling can be used in pure form or combine with other ingredients, for example, onions, 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 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 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: