12 recipes for open pies with mushrooms

Home baking is distinguished by a variety of design and the use of methods for working with dough. An open mushroom pie is a simple everyday option. It does not require long preparation and is quickly baked.

You can choose a suitable recipe for an open mushroom pie on this page – 12 cooking options for this dish are offered here. Any dough is suitable as a basis: yeast and yeast-free, puff and shortbread, bulk, etc. Each recipe for an open mushroom pie with a photo clearly illustrates the baking steps and the final result. This will allow even a novice hostess to surprise her household with culinary masterpieces with exquisite taste.

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Open layer cake with mushrooms and green onions

The composition of products for an open layer cake with mushrooms is not tricky:

• 250 g puff pastry
• 500 g boiled mushrooms,
• 300 g of green onions,
• 4 eggs
• 30 g of butter,
• 0,5 tsp. salt.

The preparation is quite simple:

Finely chop the mushrooms. Chop the green onion, fry in a little oil until soft. Do not bring to frying! Add eggs, salt, stir and immediately remove from heat. Eggs should remain semi-liquid.

Roll out the dough, put it in a mold or on a baking sheet covered with oiled parchment, form small sides. Put the onion mass, level it, put the mushrooms on top of the onion (or under the onion). Fold the edges of the dough over the filling. Bake the cake in a preheated oven at a temperature of 200-220 ° C until the dough is brightly browned (25-35 minutes).

Chicken and Mushroom Open Pie Recipe

An open pie with chicken and mushrooms, made from shortcrust pastry with green onions, sour cream, parsley and chives is called Noyon.

•     1 sheet of shortcrust pastry
•     200 g smoked chicken fillet
•     100 g boiled mushrooms
•     3 eggs
•     1 yolk
•     1 cup heavy sour cream
•     1 bunch of green onions
•     1 bunch of chives
•     1 st. spoon of olive oil
•     parsley, pepper and salt – to taste

To make an open chicken and mushroom pie according to this recipe, place the dough in a mold with sides, cutting off the excess. Cover the dough with parchment paper and evenly sprinkle with dry peas (or use a baking weight) to prevent the dough from rising and remaining flat.

[ »wp-content/plugins/include-me/goog-left.php»]Bake in the oven at 15°C for 20-200 minutes until the edges are golden brown. Remove the peas, paper and grease the base of the pie with yolk. Bake for 2-3 more minutes and remove from oven.

Finely chop the green onions, chives and parsley. Cut the skinless chicken fillet into small pieces. Mushrooms should be cut into medium-sized pieces. Heat the olive oil in a skillet over low heat. Add half the amount of green onions, a pinch of salt and fry for about 5 minutes.

Lay the fried onions on the pie base along with the raw green onions. Arrange chicken pieces, mushrooms on top and sprinkle with pepper. Beat 2 eggs with sour cream, add parsley, chives, salt and mix.

Gently pour the mixture over the filling of the pie. Bake in the oven for 20-30 minutes at 180°C. Leave for 10 minutes, then carefully remove the cake from the mold.

Open puff pastry mushroom pie

An open pie with puff pastry mushrooms with canned tuna, mustard, cheese and tomatoes in French is called Lyon quiche.

•     1 sheet of puff pastry
•     200 g of canned tuna in its own juice
•     200 g pickled mushrooms
•     100 g sour cream
•     80 g any grated cheese
•     1 tomato
•     2 eggs
•     mayonnaise, mustard, pepper and salt – to taste

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Open pie with mushrooms and cheese

Composition:

• For the dough:
• 250 g of flour,
• 4 art. l. sour cream
• 100 g of butter,
• a pinch of salt.

For the filling:

• 2-3 tomatoes
• Xnumx Cheese,
• 150 g of suluguni or Adyghe cheese.

To fill:

• 150 g sour cream,
• 2 eggs
• salt
• ground black pepper.

Cooking an open pie with mushrooms and cheese consists in preparing the dough and filling, and baking itself.

To prepare the dough, combine the sifted flour with salt, add the grated frozen butter, grind until crumbs form. Then add chilled sour cream and quickly knead the dough. Roll into a ball, wrap in cling film and refrigerate for at least 30 minutes. Cut tomatoes into thin slices. Grate cheese and suluguni. Boil the mushrooms, put them in a colander and let the water drain. After the water drains from the mushrooms, they must be cut very finely. To prepare the filling, beat sour cream with eggs, add a little salt and pepper. Roll out the dough into a layer, put it in a detachable form with a diameter of 20-22 cm, covered with oiled parchment, form the sides. Spread half of the cheese over the dough. Spread the mushrooms on top, then the tomato slices. Sprinkle with the remaining cheese and pour over the egg-sour cream mixture. Bake the cake in an oven preheated to 200 ° C for about 40-60 minutes.

Open pie with salted mushrooms

Open pie with salted mushrooms, salmon, cheese, cream, dill, onions and eggs “Kyustendil” is made from curd chopped dough.

For curd chopped dough:

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•     11 / 2 cups flour
•     200 g low-fat cottage cheese
•     1/2 teaspoon of baking soda
•     100 g butter
•     1 pinch of salt

For the filling:

•     400 g salmon fillet or other fish
•     100 g salted mushrooms
•     100 g any grated cheese
•     1 bulb
•     1 glass of cream
•     2 eggs
•     2 st. tablespoons butter
•     dill, pepper and salt – to taste

For curd chopped dough, sift the flour and mix with salt and soda. Add butter and chop everything until crumbly. Then put the cottage cheese and knead the dough with your hands, adding, if necessary, 1-2 tbsp. spoons of water. Shape the dough into a ball, wrap in cling film and place in the refrigerator for 30 minutes.

For the filling, cut the fish fillet into cubes, fry with a little oil, remove from the pan and cool. Chop the mushrooms into strips. Separately, fry the finely chopped onion in butter until translucent, 10 minutes. Mix the fish with mushrooms and onions, add salt, pepper and finely chopped dill. Lightly beat the eggs, mix with cream, cheese, salt and pepper.

Lay the cooled dough in a baking dish, forming the sides. Spread the fish filling with salted mushrooms evenly over the top and pour over everything with a mixture of eggs, cream and cheese. Bake in the oven for about 45 minutes until the top of the pie is golden at 200°C.

Open pie with mushrooms and potatoes from yeast dough

An open yeast dough mushroom pie with fish fillet, fried chopped pike perch or pike, onion and dill turns out to be surprisingly fragrant and satisfying.

•     1 kg yeast dough
•     1 kg zander or pike
•     5 pcs of potatoes
•     100 g pickled mushrooms
•     500–600 g of any fish
•     2 bulbs
•     4 Art. tablespoons vegetable oil
•     dill, pepper and salt – to taste

To prepare an open pie with potatoes and mushrooms, pike perch or pike are free from bones, lightly fried in vegetable oil and finely chopped. Finely chop the onion and fry in the same oil in which the fish was fried. Peel the potatoes, cut into circles, salt lightly and pepper. Chop mushrooms and mix with fish.

Mix fish and onion, add salt, pepper and chopped dill. Mix the resulting mass thoroughly. Roll out the dough, place in a mold with sides and spread half of the mass on top. Put the potatoes on the dough, half of the minced fish and mushrooms on it.

Clean the rest of the fish, wash it, flatten it, remove the bones, sprinkle with pepper and wrap it tightly in a cloth to squeeze out moisture. Then spread it on top of the minced meat and cover with the remaining minced meat. Bake in the oven until done at medium temperature.

Open layer cake with mushrooms

• 250 g puff pastry
• 500 g boiled mushrooms
• 200 ml 15% sour cream
• 150 g hard cream cheese
• 50 g flour
• vegetable oil

To prepare an open puff pastry with mushrooms, cut them into small slices. Separate the whites from the yolks. Mix the yolks with sour cream, beat the whites, add to the sour cream and mix thoroughly until a homogeneous mass is obtained.

Pour a little flour on the table, spread it over the surface. Put the dough on the flour, roll it into a rectangle of 20-30 cm, use a knife to give the edges an even shape.

Grease a baking sheet with vegetable oil, put the dough, mushrooms, pour a mixture of eggs and sour cream, put thin slices of cheese on top. Place the baking sheet in an oven preheated to 180 ° C for 40 minutes.

Recipe for an open pie with salted mushrooms

According to the recipe for an open pie with salted mushrooms, you need to take for the test:

• 1 cup flour
• 1 egg
• 2 egg yolks
• salt

For the filling:

• 8 potatoes
• 200 g salted mushrooms (any)
• 2 bulbs
• 5 teaspoons ground black pepper
• salt

For the sauce:

• 100 g of lard
• 1 / 2 cup sour cream

Preparation of the dough: from flour, eggs, salt, knead a stiff dough. Roll it into a layer and cut into squares measuring 6 × 6 cm.

Preparation of the filling: grate the peeled potatoes on a fine grater and squeeze thoroughly. Peel the onion, chop and fry in a piece of lard. Mushrooms cut into small pieces.

Mix the potato mass with fried onions and lard; salt and pepper it.

Put the dough on a baking sheet, spread out first part of the potato mass, then the mushrooms and again the potato mass. Send the baking sheet to the oven for 40 minutes.

Serve with melted lard sauce with cracklings and sour cream.

Open pie with potatoes and mushrooms

An open pie with potatoes and mushrooms has a delicate, balanced taste and will delight lovers of homemade cakes.

For the dough:

• 1 kg 200 g flour
• 40 g yeast
• 2 cup warm water
• 3 / 4 glass of vegetable oil
• 1 h. Spoon of salt
• For the filling:
• Xnumx g boiled potatoes
• 200 g boiled champignons
• 5 bulbs
• 2 Art. tablespoons flour
• vegetable oil and salt – to taste

For the dough, dissolve the yeast in warm water and let it rise. Then knead the dough and let it rise in a warm place. Roll out the finished dough into a layer. Salt potatoes, pepper. Lay the dough on a baking sheet, on it half the norm of sliced ​​uXNUMXbuXNUMXbpotatoes.

Then evenly spread out half of the norm of onion cut into very thin rings. Lay the fried mushrooms on top of the onion, then the remaining onion and a layer of the rest of the potatoes. From above, you can spread the potatoes with sour cream or mayonnaise. Bake in the oven until done at medium temperature.

Open pie with mushrooms and minced meat

In order to prepare an open pie with mushrooms and minced meat, you will need approximately 800 g of yeast-free dough.

For the filling:

• 500 g fresh (or 1 handful dried) mushrooms
• 400 g ground beef
• 1 bulb
• cream
• vegetable oil
• salt

Roll out the dough into a square 0,8–1 cm thick.

Preparation of the filling: boil the mushrooms (pre-soak dried mushrooms for 2-4 hours in cold water) and cut. Peel and chop the onion. Fry it, along with mushrooms, in vegetable oil. Fry minced meat separately from mushrooms in vegetable oil, salt and pepper.

Spread the prepared filling on the dough in an even layer, pour sour cream on top. Bake an open pie in a moderately hot oven until done.

Open cabbage pie with mushrooms

For the dough:

• 200 d curd,
• 2 eggs
• 4 st. l. vegetable oil,
• 1 hours. L. Razrыhlitelya,
• 4 tsp Sahara,
• 400 g wheat flour,
• salt.

For the filling:

• 200 g mushrooms,
• 4 pcs potatoes,
• 1 head onion,
• 1 carrots,
• 400 g cabbage
• greens of dill,
• parsley.

To fill:

• 1 egg,
• 100 g sour cream,
• a mixture of peppers.

In order to cook an open cabbage pie with mushrooms, you need to do the following culinary operations.

1. Beat cottage cheese with eggs, butter, salt and sugar.
2. Knead the dough, gradually adding flour along with baking powder, until smooth. Roll out the dough into a circle about 1/2 cm thick.
3. Line the multicooker bowl with parchment and grease it with vegetable oil. Put the dough into the bowl, making a small rim.
4. Finely chop the onion, and grate the carrots. Cut the potatoes into slices, fry the mushrooms. Simmer the cabbage a little in a pan. Put potatoes and vegetables on the dough, mushrooms and cabbage on top. Sprinkle with chopped herbs, pour over the filling. For filling, beat the egg with sour cream and pepper.
5. Select the “Baking” program. Set the cooking time to 1 hour 20 minutes. Prepare until the end of the program. Without opening the lid, cool the cake in a slow cooker.

Open yeast-free mushroom pie

For the dough:

• 450 g flour
• 300 g butter
• 300 g sour cream
• soda
• salt

For the filling:

• 1 kg of cabbage
• 400 g of vešenek
• 150 g onions
• mayonnaise
• 4 eggs
• salt
• pepper

Preparation of the dough: chop the flour and butter with a knife in a deep bowl. Add sour cream, soda and salt.

Preparation of the filling: peel the cabbage from the top leaves and chop. Then fry it in pork fat. Add browned onions, hard-boiled, peeled and finely chopped eggs, salt and pepper. Mushrooms fry in vegetable oil, mix with cabbage.

Before you cook an open pie with mushrooms from yeast-free dough, you need to mix everything thoroughly.

Put the yeast-free dough in the refrigerator for (4-6 hours). Then roll out the dough into a circle according to the size of the baking dish, put it on the bottom of the form. Spread the filling on top of it. Top with mayonnaise.

Bake the cake in a moderately heated oven until done.