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Mushroom pie. Video recipe
Mushrooms cannot be attributed to simple products: they are quite whimsical in storage and processing. However, housewives all over the world willingly forgive their capriciousness for their excellent taste, which can be seen by making a pie with mushroom filling.
Open mushroom pie with cabbage and egg: recipe
Necessary ingredients:
For the dough:
– 200 milliliters of milk; – 800 grams of wheat flour; – 1 bag of dry yeast; – 2 chicken eggs; – 50 milliliters of vegetable oil; – 50 grams of butter; – ½ teaspoon of granulated sugar; – a pinch of salt.
For the filling:
– 500 grams of white cabbage; – 300 grams of fresh mushrooms; – 1 onion; – 1 chicken egg; – salt; – 50 milliliters of water; – dill – black ground pepper; – 50 milliliters of vegetable oil.
Mushroom cake preparation method
Dissolve the yeast in warm milk. Break 1 egg into a separate bowl, add salt, granulated sugar and mix well. Then pour milk with yeast into the same bowl, add ¼ of sifted flour, add softened butter and vegetable oil. After adding the rest of the flour, knead the dough and leave it for 1,5-2 hours in a warm place. While the pie dough is okay, prepare the filling. Hard boil the egg.
Heat vegetable oil in a frying pan and lightly fry finely diced onions in it. Add the mushrooms cut into small cubes and fry, stirring occasionally, until the excess liquid evaporates. The filling will turn out to be especially tasty and aromatic if for its preparation you take forest mushrooms (chanterelles, boletus, honey agarics, aspen mushrooms, porcini mushrooms), and even better – several types.
Heat treatment of mushrooms should not last more than 1 hour. Otherwise, their taste and useful properties will simply boil down.
Put chopped white cabbage in a pan, season to taste and fry for 5 minutes, then pour in water, add chopped dill, cover, reduce heat and simmer until vegetables are fully cooked.
Chop an egg into ready-made vegetables. Divide the dough into two parts. Roll one of these parts into a layer (approximately 5 millimeters thick) and place it on a baking sheet lined with parchment paper. Put the cooled filling on the dough and gently smooth it over the surface.
In order for the mushroom pie to bake well inside, there should not be too much liquid in the filling, otherwise it will soak the dough.
From the second part, roll out a layer thinner than the first, and cut it into long strips with a diameter of 1,5-2 centimeters. Cover the filling with strips of dough, laying them in the form of a “lattice”. Put the pie in a warm place for 10 minutes. Whisk the raw egg lightly and brush over the cake. Bake for 45 minutes at 180 ° C.
In the same way, you can bake pies with mushrooms and chicken, mushrooms and potatoes and other fillings.