Pies with mushrooms. Video
Pies with mushrooms are a traditional Russian food that is loved by everyone, young and old. To delight loved ones, including whimsical little gourmets, make this a win-win dish from fluffy yeast dough or tender curd dough. Stuff the pies with fresh wild mushrooms or aromatic champignon caviar, and they will become the best alternative to meat “brethren”.
Mushroom pies: video recipe
Baked pies with forest mushrooms
Ingredients: – 4,5 tbsp. flour; – 1 chicken egg; – 1 tsp. dry fast-acting yeast; – 1 tbsp. l. Sahara; – 1 tbsp. water; – 0,5 tbsp. vegetable oil + for frying; – 1 kg of fresh forest mushrooms; – 2 large onions; – salt.
Sort, rinse and peel the mushrooms and cut them into small slices. Then put them in heated vegetable oil and cook over low heat until the liquid evaporates for 25-30 minutes, stirring occasionally with a wooden spatula. Transfer the cooked mushrooms to a bowl and set aside.
If the kitchen is cool, place the rising dough pans in a low-temperature oven. Remember that it will double in size, so choose a larger container
Make a safe dough. Combine flour with yeast. Mash eggs with sugar and 1/3 tsp. salt, mix with water and add to the dry mixture along with vegetable oil. Knead the dough, knead it for 10-15 minutes, cover with a clean damp towel or cover loosely and place in a dry warm place for 1,5-2 hours.
Peel the onions, chop them and fry in vegetable oil until golden brown. Add the mushrooms prepared earlier to the onion, mix everything and salt to taste. Knead the dough that has come up and leave for another 20-30 minutes to rise again. Cut it into pieces and roll it into thin juices. Place 1,5-2 tbsp in the center of each. l. filling and pinch the edges.
Moisten a shallow baking sheet with vegetable oil, place the raw mushroom pies on it, seam down. After 10 minutes, brush them with egg yolk using a cooking brush, place in an oven preheated to 200 degrees and bake until browning for 30–35 minutes.
Fried pies with mushroom caviar
Ingredients: – 2 tbsp. flour; – 200 g soft cottage cheese; – 100 g of 20% sour cream; – 1 chicken egg; – 1 tsp. soda slaked with vinegar; – 0,5 tsp Sahara; – 800 g of champignons; – 2 onions; – salt; – vegetable oil.
If you use frozen mushrooms, then take the sliced ones right away, since it is undesirable to defrost them.
Mash cottage cheese with egg, sugar and 1 tsp. salt, put sour cream and soda. Stir in flour in small portions and knead to a non-sticky dough. Wrap it in plastic wrap and refrigerate for half an hour. In the meantime, prepare the filling. Remove the husks from the onions, chop them with a sharp knife and fry in vegetable oil over low heat for 10 minutes. Chop the mushrooms and toss into the skillet with the onions. Remove the cookware from the stove 15–20 minutes after the moisture has evaporated. Cool the roast and pass through a meat grinder or blender.
Cut the dough ball into two equal pieces. Roll each of them into a sausage, cut across into 6-8 pieces and roll out. Fill half of each juicy with mushroom caviar, leaving a 1 cm strip intact, mold like large dumplings and fry in plenty of vegetable oil until a delicious crust forms.