A hearty dinner during the mushroom season: tart and quiche with mushrooms, recipes with photos

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Mushrooms are a universal product. They are fried, stewed, baked, salted, pickled, and made into caviar. They use champignons, oyster mushrooms, porcini mushrooms, boletus mushrooms, chanterelles, saffron milk caps, russulas, dried mushrooms (you will have to soak them in milk or water overnight), canned and fresh mushrooms. But it will be faster if you pre-cook them and store them in the freezer. A pie with mushrooms in the oven will take a royal place on the dinner table. The recipes are so simple that even a young and inexperienced housewife will not take much time, and the dish will turn out the first time.

Pie “Loransky” with mushrooms and cheese

Quiche Laurent is another name for a French pie with mushrooms and cheese. This pie uses yeast-free dough. Therefore, it will not be difficult to prepare it using a step-by-step recipe:

1. Grind 250 g of wheat flour, sifted into a large cup, with 130 g of chopped cold butter or spread. Add cold water a tablespoon at a time and mix the base. Wrap in a plastic bag and place in the freezer to cool for 30 minutes.
2. Cut 1 or 2 onions into half rings and fry in a frying pan until golden brown. To avoid crying, you can chew gum while cutting. Continue cooking with already peeled and cut champignons. You will need 500 g of them. As soon as the moisture has evaporated, you need to add a pinch of salt or a mushroom cube, a little pepper, 0.5 tsp. ground walnuts and after a couple of minutes remove from heat. After cooling well, mix with 100 g of cheese, chopped into cubes.
3. Knead the finished dough with your hands or roll it out to a size slightly larger than the baking pan. Generously grease the round pan with spread or butter and arrange the dough so that there are small sides. To prevent the layer from losing its shape and bending, pierce it with a fork in several places and send it to bake in the oven. The cake should be golden brown.
4. Add mushroom filling. Beat 5 eggs with a mixer. Reduce speed, pour in 150 ml of heavy cream and add 150 g of hard cheese, grated on a coarse grater and stir. Pour in the prepared sauce. Set the timer for 30 minutes. Leave in an oven preheated to 180°C until done.

All that remains is to decorate the top with grated cheese, and the French pie is ready for tea.

Mushroom pie in the oven

You can cook a lot of delicious dishes with mushrooms. This product is very versatile, it is added to salads, pancakes, pies, covered for the winter, and gravy is prepared from them.

But in addition to all of the above, mushrooms make an excellent filling for pies.

Therefore, today I want to show you how to cook a mushroom pie in the oven; a step-by-step recipe with photos will help even those who will bake it for the first time to cope with this task.

I like this pie because it is quite simple to prepare - the dough is shortbread, so you don’t need to wait for it to rise. The filling is also prepared without any problems. And the result is an open pie with mushrooms and cheese that is very tasty, my family simply adores it and eats it in one sitting.

I made this pie with honey mushrooms and champignons, I liked both options, but you can experiment with other types of mushrooms, I think it will also be delicious.

Pie with mushrooms and cheese: recipe with photos

Products for the test:

• Flour – 1 glass;
• Butter or margarine – 100 g;
• Egg – 1 piece;
• Salt to taste.

Products for filling:

• Mushrooms (honey mushrooms or champignons) – 150 g;
• Large onion – 1 piece;
• Vegetable oil for frying;
• Salt and black pepper to taste.

Quick recipe

This kefir mushroom pie is quick to prepare and a hit. This is a favorite recipe for housewives when guests are already on the doorstep. The base is so tender that it melts in your mouth.

Filling

First you need to prepare the filling. To do this, you need to wash and peel the vegetables. Cut 1 large carrot into strips, 200 g of any wild mushrooms into strips and 100 g of fresh zucchini into cubes. After salting, simmer with spices until half cooked for about 10 minutes, adding 100 ml of heavy cream. Mix with chopped herbs.

Dough

Prepare the pan immediately by greasing the pan with butter or margarine. Now we need to make the dough. Beat 2 chicken eggs with a mixer with 2 tbsp. sugar and 1/2 tsp. salt. In a separate cup, add 1/2 tsp. soda To do this, just mix it with 2 glasses of kefir or yogurt. Combine the two components and, at low speed, add 300 g of flour and 180 g of softened butter or spread. The mass will turn out like pancakes.

Pour most of the resulting mass into the mold. Then spread the filling in an even layer and pour the rest of the dough on top to cover all the vegetables. Set the timer for an oven preheated to 180°C for 30 minutes. The finished dish can be served immediately.

Mushroom pie, video recipe

August 5, 2020 / gastronomAugust 5, 2020 / gastronom
Pies add pleasant variety to your daily diet and are simply a delight. Bake for Sunday lunch or serve this mushroom pie instead of dinner with a hot cup of tea.

• 500 g of forest mushrooms (chanterelles, honey mushrooms) or champignons
• 2 medium onions
• 2 cloves garlic
• bunch of dill
• olive oil
• salt, freshly ground black pepper

• 3 cups flour
• 1 glass of water
• 2 tbsp. l. Sahara
• 3/4 cup olive oil
• 1 tsp. dry active yeast
• 1/2 tsp. salt

Sift flour with sugar, salt and dry yeast into a bowl. Pour in warm water and start kneading the dough with a wooden spoon. Add the olive oil, stir and knead with your hands until you have a soft, smooth dough. This will take approximately 7-9 minutes.

Roll the dough into a ball, folding the edges down, place in a bowl, lightly sprinkle with flour and cover with a napkin. Leave to rise for 1 hour. Punch down the risen dough, knead a little and put it back in the bowl, it should rise again.

At this time, prepare the filling. Cut the mushrooms into thin slices. Peel the onion and garlic. Cut the onion into cubes, chop the garlic.

Heat a deep frying pan with olive oil and fry the onion and garlic until soft. Add the mushrooms and cook together for 15 minutes until the moisture has completely evaporated and the mushrooms are golden.

Chop the dill and mix with the mushroom filling, add salt and pepper. Remove from heat and cool.

Punch down the risen dough and divide in half. On a floured work surface, roll out the dough into layers 5–7 mm thick. Place the first layer on a baking sheet lined with parchment. Place the mushroom filling on it, smooth it out and cover with a second layer of dough. Carefully pinch the edges of the pie. Cover the cake with a napkin and leave to proof for 20 minutes.

Preheat oven to 170°C. Grease the surface of the pie with butter or strong tea and place in the oven. Bake for 20–25 minutes until golden brown. Remove the finished pie from the oven and cool slightly. Serve warm or completely cool.

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Source: https://www.gastronom.ru/recipe/26825/video-recipe-pirog-s-gribami

air pie

Puff pastry is often used in preparing various dishes, and pies are not the least important. Despite the minimal set of products, housewives like puff pastry for its amazing taste. For mushroom pie, you can use yeast or yeast-free dough. You can buy it in a store or prepare it yourself.

How to cook:

1. Finely chop one large onion and fry well in a heated frying pan, adding 3-4 tbsp. sunflower oil.
2. Wash, peel any wild mushrooms (it is better if they are champignons or oyster mushrooms), and remove the stems from the oyster mushrooms. Cut into thin slices and pour into the pan with the onions. Salt and spices can be easily replaced with a mushroom cube.
3. You can use any puff pastry. If it is from the freezer, then defrost it only at room temperature. In the microwave or under a hot stream, all properties are lost.
4. Cut 500 g of puff pastry into 2 equal parts and use a rolling pin to shape each into a baking container.
5. Place the first part on a greased baking sheet or regular frying pan, stretching the edges a little. Spread the prepared filling and cover with another part of the dough, pinching the edges nicely.
6. Brush the top with beaten egg and pierce with a fork or toothpick.
7. Let the oven preheat to 190-200 degrees and place the future pie.

After just 45 minutes you can serve the dish.

You can also quickly make a hearty pie with meat and mushrooms from puff pastry (81).

Galette with champignons, cheese and onions

A step-by-step recipe for a pie with a delicate dough and a bright appearance will delight everyone who wants to surprise family or guests:

1. The shortbread dough should be prepared first. In order for the flour to be saturated with oxygen, it must be sifted. Mix a little salt, 100 g of wheat flour, 140 g of rye, buckwheat or oatmeal and 100 g of butter, cut into pieces, in a deep bowl. Grind the products into crumbs and begin to gradually add cold water (4 tbsp).
2. When the dough stops sticking to your hands, put it in a bowl and cover it. Cool for an hour.
3. At this time, prepare the filling. Fry 1 head of finely chopped onion and 150 g of mushrooms. You can add bacon and ham. Pour in 2 tbsp. sour cream, salt, pepper and simmer for a couple of minutes. After cooling well, form a biscuit.
4. Roll out the dough and add the filling. Fold the edges into folds. It will look beautiful if you make portioned biscuits. Transfer to a baking sheet lined with parchment paper.
5. Remove from the oven after 15 minutes and crack 4 eggs evenly onto a large biscuit or one into each. Place back and leave until done.

The simplest lavash pie with mushrooms

This version of a simple mushroom pie is also quick and easy to prepare.

• Lavash – 3 pcs.;
• Egg – 1 pc.

Filling:

• Mushrooms – 700 g;
• Onion – 2 pcs.;
• Sour cream – 5 tbsp. l.;
• Vegetable oil;
• Salt pepper.

In our opinion, this is the simplest mushroom pie, because here you only need to make the filling, and the “dough” in the form of pita bread is sold in the store.

Fry mushrooms and onions in vegetable oil until half cooked.

Then add sour cream, salt, pepper and simmer over low heat under an open lid until cooked.

Place one lavash on a greased form (adjust to the size of the bottom of the form, but leave a little edge), and place a thick layer of filling on top, then another lavash.

Thus, lay out the filling and pita bread layer by layer.

Pierce the cake with a toothpick in several places and brush the top with egg.

Bake at 180°C until golden brown.

Pie with champignons and cottage cheese

An interesting combination of flavors will be obtained when baking such a pie. You will need a minimum set of products, and the end result will be an incredibly tasty pie. You will need 0.5 kg of shortcrust pastry without sugar and curd filling. Step by step recipe:

1. Prepare shortbread dough as in the recipes described above. Let stand and roll out into the shape of a frying pan. Grease the mold and lay out a circle with sides, which are pierced with a fork or match. Place in the oven for 15 minutes.
2. Grate 200 g of cheese on a coarse grater and mix with 200 g of cottage cheese. Grind well with a fork, adding 2 chicken eggs, finely chopped green dill, salt on the tip of a knife or a mushroom cube and mushrooms pre-fried in sunflower oil (1 can of canned ones). Carefully spread the filling onto the pre-baked crust and put it back in the oven for half an hour.

Due to the absence of meat products in the recipe, all these pies are suitable for vegetarians. They are low in calories and easy to digest.

Almost any pie is served as a main course or appetizer. Try to approach the process creatively. Decorate the top of the pie with the remaining dough or original sliced ​​mushrooms. Experiment with the filling by adding different products. By using your imagination during the cooking process, achieve a unique result. All friends and relatives will be delighted with the culinary skills of the hostess.

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Quiche with porcini mushrooms and ricotta

For this quiche, I make sure to take out a heavy cast-iron frying pan, choose the most beautiful wild mushrooms and, when the pie is ready, I certainly set the table in the garden.

For the test:

• 350 g flour
• 225 g cold butter
• 2 tbsp. ice water
• a pinch of salt

For filling:

• 200–250 g boiled porcini mushrooms
• 2 sprigs of dill
• 1 tbsp. olive oil
• 2 onions
• 50 g bacon
• salt

For filling:

• 150 ml milk
• 170 ml cream (20%)
• 2 eggs
• 80 g ricotta
• 1 tbsp. flour
• ground nutmeg
• salt

1. Place flour with salt and diced butter in a blender bowl and grind into crumbs using the “pulse” mode. Add ice water and knead the dough.
2. Grease the mold with any fat, spread the dough over it, making sides, and place in the refrigerator.
3. Fry boiled mushrooms with onions and bacon in olive oil. Sprinkle with dill, stir and salt.
4. Preheat the oven to 180°C. Place parchment paper on the dough, sprinkle dry peas on top and bake for about 20 minutes. Then remove the paper with peas from the baked base and return it to the oven for another 10 minutes.
5. To fill, heat the milk and cream and then remove from heat. Let cool.
6. Whisk the eggs together with the cooled milk mixture, flour, ricotta, nutmeg and salt. Place the mushroom filling on the base, pour in the egg-cream mixture and bake for 20-25 minutes.