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Mushroom pie

Mushroom pie


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  • It took:
  • 500 gr flour
  • 330 ml of milk
  • 1 guarantee envelope for leavened dough
  • 3 tablespoons oil
  • salt
  • Filling:
  • 2 boxes of mushrooms
  • 1 onion
  • 1 pepper
  • salt, pepper, paprika
  • 3 eggs
  • dill
  • Topping:
  • 1 or
  • 1 glass of yogurt

Servings: 12

Preparation time: less than 60 minutes

RECIPE PREPARATION Mushroom Pie:

Knead the dough and leave it to rise.
Meanwhile, prepare the filling. Cook the onion, add the chopped pepper, then the mushrooms. Season and add chopped dill. Allow to cool then add beaten eggs.
Divide the dough into three and roll out thin rectangular sheets. Place the filling in half and cover with the other half. It is placed in the tray, on baking paper, wrinkling a little to fit all three. Pour the yoghurt mixed with the egg on top and bake for about 45 minutes.
Allow to cool then cut into squares. Goes super well with yogurt;)


1 kg fresh mushrooms

1 pack of pie sheets (approx. 12-14 pcs)

5 eggs (only egg yolks, egg whites can be kept in a jar with a screw cap, in the refrigerator and used for dumplings with semolina, cake, etc ..)

100 g pitted black olives

1oo g hard cheese

1 whole egg + 2 tablespoons sour cream (for greased pie sheets before baking)

1-2 tablespoons poppy seeds (sprinkled on the pie before baking)

50 ml vegetable oil (for greasing the sheets together)

5 tablespoons vegetable oil (for sauteing vegetables)


Vegan Strudel Mushroom Ingredients:

  • 500 grams of fresh mushrooms (whatever you like, I used a mixture of mushroom, brown and pleurotus)
  • 1 large potato
  • 1 medium onion
  • 1 clove of garlic
  • hot peppers (to taste)
  • 6 thin sheets of pie (no puff pastry!)
  • 2 tablespoons olive oil
  • 50 ml. vegetable oil
  • 50 ml. of carbonated mineral water
  • 1/2 teaspoon dried oregano (or thyme, or whatever you like)
  • 1 bunch of green parsley and pepper
  • for serving, salad leaves to taste (I used arugula), dressing of 1 clove of garlic, 2 teaspoons of mustard with whole grains, 1 tablespoon of red wine vinegar, 1/2 teaspoon of honey and 2 tablespoons of olive oil olive
  • optional: a sauce of your choice (I used an emulsion of olive oil with pomegranate reduction)

Method of preparation

We are preparing the filling.

We clean the vegetables, wash them and chop them finely.
Put the oil in a bowl on the fire, and heat the vegetables in it for 5-6 minutes, stirring so that they do not stick,
Add the chopped and drained mushrooms, but not at all. We leave them a little juicy to help stifle the vegetables, so they are not just fried.
After 5-6 minutes of preparing the ingredients on the fire, add the minced meat and sprinkle with salt and spices. Stir a few times and cover the bowl with a lid, letting them simmer well, stirring occasionally.
Leave everything on the fire until the meat is ready, then turn off the heat and put the ingredients in a sieve to drain the accumulated fat and liquid. We leave them in a sieve until they cool down definitively, after which we add an egg and chopped parsley over them.

Assembly and baking Pie with minced meat and mushrooms

We will grease the pie sheets with a little fat drained from the mixture of ingredients.
In my package there were 18 sheets that we divide into three.
We also divide the filling into three.
Spread the sheets on the foil with which they are wrapped and roll six at a time. We put the first two rolls aside.

In the third group of sheets, roll only 5 sheets, grease the remaining sheet with fat, roll over the other sheets, then roll 4 sheets, leaving it over the bottom sheet, grease it with grease, roll the other sheets and so on until last.

We resort to this method in order not to break the sheets.
Over the last sheet we spread a third of the composition with minced meat, then roll the sheets tightening them at the ends.

We do the same with the other rolls, we grease a heat-resistant form, also with the fat drained from the ingredients and we place the rolls in it.

Mix the three eggs with sour cream and ketchup, add a little salt and pour the mixture over the rolls.

Put the pie in the oven for 40 minutes at 180 degrees.
Serve with sweet or spicy ketchup, according to your preferences.

And don't forget that anymore you can also follow my recipes on the page Facebook, but I am waiting for you with culinary surprises and on Instagram and on Pinterest or Twitter.


Vegan Strudel Mushroom Ingredients:

  • 500 grams of fresh mushrooms (whatever you like, I used a mixture of mushroom, brown and pleurotus)
  • 1 large potato
  • 1 medium onion
  • 1 clove of garlic
  • hot peppers (to taste)
  • 6 thin sheets of pie (no puff pastry!)
  • 2 tablespoons olive oil
  • 50 ml. vegetable oil
  • 50 ml. of carbonated mineral water
  • 1/2 teaspoon dried oregano (or thyme, or whatever you like)
  • 1 bunch of green parsley and pepper
  • for serving, salad leaves to taste (I used arugula), dressing of 1 clove of garlic, 2 teaspoons of mustard with whole grains, 1 tablespoon of red wine vinegar, 1/2 teaspoon of honey and 2 tablespoons of olive oil olive
  • optional: a sauce of your choice (I used an emulsion of olive oil with pomegranate reduction)

Preparing Vegan Strudel With Mushrooms:

1. The mushrooms are cleaned well and chopped into not very small pieces. Peel a squash, grate it and squeeze the juice. Cut the onion into small pieces, crush the garlic and finely chop the hot pepper (if you use it). Turn on the oven and set it at 190 degrees Celsius.

2. Heat a large skillet on the fire and add 2 tablespoons of olive oil. Add onion, garlic and hot pepper together with a pinch of salt. Saute over medium heat until onions begin to soften. 3. After the onion has softened, add the grated potato to the grater. Mix and cook everything together for 3-4 minutes, if necessary adding a few tablespoons of hot water (potatoes should soften a little).
4. After the potatoes have softened, add the sliced ​​mushrooms to the pan and increase the heat. Saute everything until the mushrooms drop and the water they leave evaporates (the composition should not be watery). 5. Finally, add dried oregano, salt and pepper to taste (pepper with courage, strudel is better if spicy) and sprinkle with chopped green parsley. Stir until smooth and allow to cool.
6. Put carbonated mineral water and sunflower oil in a jar with a lid and shake well. Lay a clean towel on the table and place the pie sheets in turn, which are greased with the mixture of mineral water and oil (shake the jar after each sheet). 7. After the last sheet has been greased, place the cooled mushroom composition on top (as much as possible during the rest period), leaving the free edges around. Note: instead of commercial pie sheets, you can use homemade sheets, as we showed in the recipe for stretched pie.
8. Using the towel, roll the pie on the longest side, with the filling inside, and stuff the ends inside. 9. Sprinkle on the surface with mineral water mixed with remaining oil and, optionally, sprinkle with seeds (whatever you like).

10. Carefully transfer the strudel to a tray lined with baking paper and place in the preheated oven at 190 degrees Celsius. After 10 minutes, the temperature is reduced to 180 degrees and continue to bake, if necessary covering it with a sheet of moistened baking paper or aluminum foil, to be exactly the right amount of brown but also to bake the dough. from inside. A good part of the oil used to grease the sheets will drip into the tray during baking, which is normal and very good, it did its job, the puff pastry effect occurred but we don't even want a too greasy pie. Let the baked strudel cool for 5-6 minutes before serving and if you want it to be softer, you can cover it with a clean towel as soon as you take it out of the oven. I like it crispier. :)

To portion it, it is good to use a knife with a serrated blade. You can serve this hot or cold strudel as an appetizer, or, if you put a salad with a good dressing, it can be a delicious vegan lunch.

For the salad, while the strudel has cooled a bit, I crushed 1 clove of garlic with a little salt in a mortar, I added mustard, honey, wine vinegar and 2 tablespoons of extra virgin olive oil. I adjusted the taste of salt and pepper and seasoned the salad with this sauce just before placing it on the plate, to avoid withering the leaves.

Depending on your preference, you can add a sauce on the plate, you can add a few slices of Parmesan cheese (I hardly refrained from doing so), you can sprinkle nuts or straw seeds. Everything remains delicious.

Finally, I tempt you with a section of my vegan mushroom strudel and I wish you good luck! If you eat it because it is fasting or simply because it is very tasty, you decide :). :)


Mushroom pie

Anyone who knows me knows that I like dough, to make it and to eat it. We like hearty, hearty food, as Grandma used to say, which is why there are many tarts, pies and dishes on our menu that include dough.

Today I want to present you a crazy, crunchy, tender, tasty pie.

Mix all the ingredients and put the resulting dough in the fridge while the filling is ready.

  • 300 gr mushrooms, fresh
  • 1 onion
  • 1 carrot
  • 2 tablespoons oil
  • Green parsley
  • Pepper
  • 50 gr mozzarella

Cut the onion into scales with oil and 60 ml of water in a saucepan on the fire. When the onion has softened, add the diced mushrooms and grated carrots. Leave on the fire until the liquid drops. At the end, mix with the chopped parsley, pepper and fill the pie.


The dough is spread in a round sheet, about 35 cm in diameter, then placed on paper in the tray. The filling is not placed on the whole sheet, a margin is left that will cover the filling.

Place in the preheated oven at 200 gr for about 35-40 minutes, until the dough is nicely browned. Before stopping the fire, for 10 minutes, grate the mozzarella on top (not from the beginning because it burns in 35-50 minutes).


Mushroom pie and homemade dough, the perfect fasting recipe. The ingredient that makes it delicious

FANATIK presents you a perfect fasting recipe that you can make in your kitchen, the mushroom pie and homemade dough, perfect at any time of the day, whether it is an entree or a table itself.

Lent started a few days ago and is the perfect opportunity to try other dishes than meat or cheese. The mushroom pie is not difficult to make and contains many healthy ingredients, enough to satisfy your appetite.

The mushroom pie is also ideal for those who are not going to fast and successfully replace a meal composed of animal products.


Pie stuffed with meat and mushrooms, packed

We have total enthusiasm for this recipe, we also seasoned the meat well, and on top we sprinkled cumin seeds, which go very well with the rest of the ingredients, and a hot mixture of large crushed spices brand Jamie Oliver, once received from Paprika TV. The taste of the tender dough is happily combined with the mixture of minced meat inside, onion added in generous quantities, mushrooms, cheese cubes, eggs, sour cream and well seasoned, make it a delicious dish. I didn't have the patience to decorate it with more great cutouts, I let the braid read. Next time I promise to wrap it more nicely in the dough, I accidentally put too many mushrooms and there was a lot of filling, I could stop it, in the end it was nothing serious, we have a delicious dish on the Christmas table, and decorative You can also prepare after this recipe for Easter, as a fake drob.
It is the second dish I cook for this Christmas according to a recipe from Savori Urbane blog (click for source). We also cooked and appreciate the good taste of tender croissants with borscht (click for recipe).

Refrigerate for 30 minutes

Total time 1 hour 55 minutes

Ingredients

For the tender dough

  • 100 g of soft butter (min 80%) soft, at room temperature
  • 200 g fatty sour cream (fermented)
  • 1 whole egg
  • 400 g flour
  • ½ teaspoon salt
  • a handful of flour for sprinkling the worktop

For the filling

  • 600 g minced pork or mixture with beef or chicken, turkey - in this case 2 tablespoons of oil are needed
  • 400 g onion cut scales
  • 3 cloves of garlic
  • 400 g fresh mushrooms (or a 300 g can)
  • salt, ground black pepper
  • a teaspoon of cumin seeds (optional)
  • 2 raw eggs, whole
  • 200 g fatty sour cream (fermented)
  • a small bunch of parsley leaves
  • 150 g diced cheese with a side of 1 cm

For greased the pie on top

  • 1 whole beaten egg
  • 1 teaspoon cold milk
  • has, a knife tip paprika, cumin seeds for sprinkling


FRAGED DOUBLE PREPARATION & # 8211 Finnish meat and mushroom pie
1. In a large bowl sift the flour, form a nest and put the rest of the dough ingredients in the middle.

2. Knead a dough only until you gather it to give it the shape of a ball and it becomes pleasant, it does not stick to your hands. It takes about 5-10 minutes.

3. Refrigerate the dough for 30 minutes, covered on the surface of the ball with a foil so that it does not crust.
4. As long as the dough stays in the refrigerator, you will prepare the filling. Cook the meat in a tablespoon of butter (if it is not lard, I prepared it with beef) for about 20 minutes, until the juice it leaves decreases. Do not add water. The vessel must be non-stick, the ones with stone cover are wonderful.
5. Meanwhile, cut the onion scales and slice the garlic and mix them regularly with the meat. You will harden them while you chop the mushrooms.
6. Wash the mushrooms and chop them into cubes. Add them to the meat, they will leave juice, stir them in the mixture for about 15 minutes, season with salt and a lot of freshly ground pepper.

7. Cut the cheese into 1 cm cubes.

8. Allow the mixture to cool until you spread the sheet, more winds with a spoon to cool the meat mixture a little.
9. On the floured countertop, spread a sheet and cut a rectangle about 30 x 40 cm long (I measured with a ruler) and the thickness will be 5-7 mm. Then, very importantly, roll the sheet on a rolling pin and transfer it to a baking sheet prepared in advance, otherwise you will not be able to transfer the pie to the tray, and you will not be able to assemble it in the tray unless it is very wide.

10. After the mixture has cooled a bit, add eggs, sour cream, chopped parsley and homogenizing cheese.
11. Now turn on the oven at 180 degrees. In the middle of the dough sheet, place the filling that you are modeling with the palette, leaving about 4 cm at the ends, the filling occupying 1/3 of the width of the cut sheet, the narrower the strip of meat I had to model:

12. With the pizza roll or the blade of a sharp knife cut left, right ribbons 1.5 cm wide and long until close to the filling.

13. Fold the dough to the ends:

14. Bring the ribbons obliquely like this:

15. Bring the empty tray to the edge of the table, and draw the baking paper with the pie on it. From the remaining dough you can cut shapes for decoration, I waved some rings because I was lazy to take out the shapes for cutting. Beat the mixture for greasing and brush the pie, apply the dough ornament, brush again, then sprinkle cumin seeds and optionally crushed pepper. Next to it, I braided a baguette from the dough left over from the cut.

16. Put the tray in the oven heated to 180 degrees and bake for 30 minutes, then if necessary turn the tray and bake for another 25 minutes, this in modern ovens. For old ovens with doors that do not close tightly, it still takes about 15 minutes, maybe you look at it being nicely browned.

Such a treat? The battle was on the ends with a lot of dough and brown, I ate from it hot. How good it looks on the Christmas or Easter table, or a Sunday spent with relatives or friends!
Liv (e) it!


Mushroom pie

Anyone who knows me knows that I like dough, to make it and to eat it. We like hearty, hearty food, as Grandma used to say, which is why there are many tarts, pies and dishes on our menu that include dough.

Today I want to present you a crazy, crunchy, tender, tasty pie.

Mix all the ingredients and put the resulting dough in the fridge while the filling is ready.

  • 300 gr mushrooms, fresh
  • 1 onion
  • 1 carrot
  • 2 tablespoons oil
  • Green parsley
  • Pepper
  • 50 gr mozzarella

Cut the onion into scales with oil and 60 ml of water in a saucepan on the fire. When the onion has softened, add the diced mushrooms and grated carrots. Leave on the fire until the liquid drops. At the end, mix with the chopped parsley, pepper and fill the pie.


The dough is spread in a round sheet, about 35 cm in diameter, then placed on paper in the tray. The filling is not placed on the whole sheet, a margin is left that will cover the filling.

Place in the preheated oven at 200 gr for about 35-40 minutes, until the dough is nicely browned. Before stopping the fire, for 10 minutes, grate the mozzarella on top (not from the beginning because it burns in 35-50 minutes).


Leek pie and mushrooms: ingredients, preparation

Ingredients for 2 pie rolls:

  • a pack of thin sheets of pie (400 grams)
  • 1 kilogram of white or brown or mixed mushroom mushrooms
  • 4-5 leeks
  • 2 white or red onions
  • 200 grams of cheddar or cheese
  • 4-5 cloves of garlic
  • 100 grams of butter
  • 6 tablespoons oil (sunflower oil or olive oil)
  • a bunch of fresh parsley (optional)
  • salt and pepper to taste

Method of preparation:

Peel a squash, grate it and wash it well under cold running water. Put them in a blender and mix for a few seconds to grind them.

Peel the onion, leek and garlic and chop finely. Put the cheddar cheese or cheese on the large grater.

In a large wok, melt half the amount of butter over medium heat. Add 2 tablespoons of oil and pour in the wok the garlic, onion and a pinch of salt.

Saute them for 2-3 minutes, then add the finely chopped leeks. Leave on the fire for 10-15 minutes. After the time has elapsed, remove the leek, onion and garlic mixture from the wok and place it in a bowl.

In the same wok, melt the rest of the butter, then 2 tablespoons of oil. Pour the chopped mushrooms into the wok, leave on the fire for 1-2 minutes, then add the leeks. Leave on the fire for about 10 minutes or until the liquid has almost completely evaporated.

Remove the leek mixture with mushrooms in a bowl, add the grated cheese, chopped parsley, season with salt and pepper and mix well.

Divide the pie sheets in half (usually 10-12 sheets). The leek filling with mushrooms is enough for 2 rolls, so divide the leaves in two. Or you can put the filling on the entire surface of the sheets, without making a roll. It depends on how you like it and how easy it is for you.

In a large baking tray lined with parchment paper, place 3 thin sheets of pie, grease them with a little oil, then put on top of them the other 3 sheets. In the middle put half the amount of stuffing with leeks and mushrooms. Roll well and put another drop of oil (or melted butter) on top.

Do the same with the other sheets and the rest of the filling.

The pie with leeks and mushrooms is put in the preheated oven for 15-20 minutes, at a temperature of 170 degrees Celsius.

Below, the video version of the SoDelicious leek and mushroom pie recipe, to which boiled eggs are added.


Video: Νηστίσιμη Μανιταρόπιτα!!