Lazy pies with mushrooms and cheese in a frying pan

Encyclopedia "Mushroom-Info" Mushroom dishes Baking with mushrooms: recipes for pies, bread and other products

For lovers of savory baked goods, recipes with mushrooms will come in handy. Delicious pies baked on a baking sheet in the oven; pies fried in oil in a frying pan; fragrant kulebyaki and crumbly biscuits... All these products with mushroom filling are exclusively for those who are not used to fast food and want to surprise loved ones and guests. You can even bake bread and biscuits with mushrooms, the main thing is desire and a fair amount of skill!

How to make mushroom pie: kulebyaki recipe

To begin with, a photo and recipe for baking with mushrooms according to an old Russian recipe.

Kulebyaka with mushrooms in Old Russian style

Ingredients:

• Dough: 1 kg flour, 500 ml milk, 3 eggs +1 yolk, 15 g dry yeast, 2 tbsp. l. butter, 1 tbsp. l. vegetable oil + for greasing, 2 tbsp. l. sugar, salt to taste, 1 tbsp. l. water.
• Filling: 1 kg of mushrooms, 1 onion, a bunch of dill, salt and freshly ground black pepper - to taste, 1 tbsp. l. butter for frying. Sauce: 300 ml mushroom broth, 3 tsp. flour, 3 tbsp. l. fat Optional: cotton towel.

Preparation:

Mix flour, yeast, salt, sugar, milk and eggs. Add butter, knead the dough. Pour in vegetable oil, knead again, and put in a warm place. Wash, dry and peel the mushrooms. Boil for 10 minutes, add fresh water, cook for another 1 hour. Drain in a colander and save the broth. Chop the peeled onion, fry in butter until golden brown, mix with mushrooms and chop. Add chopped dill, salt and pepper, stir. Prepare the sauce: fry flour in fat for 2-3 minutes, pour in broth, boil. Sprinkle mushroom filling with sauce.

Divide the risen dough into 2 equal parts and 1 smaller one (for decoration). Place on a baking sheet greased with vegetable oil, cover with a towel, and let rise. Roll out 2 flatbreads, place minced meat on one, cover with the other and pinch the edges. Leave for 15 minutes, brush with yolk mixed with 1 tablespoon of water and salt. Decorate with the rest of the dough, brush with yolk. Make several punctures to allow steam to escape. According to this recipe, bake the kulebyaka with mushrooms at 180 ᵒ C for 35 minutes.

Mushroom caviar in a slow cooker

Caviar in a slow cooker cooks very quickly and turns out incredibly tasty! You can use overgrown and broken mushrooms for cooking, which are not suitable for pickling and pickling.

Ingredients:

• Honey mushrooms (fresh) – 2 kg
• Carrots – 700g
• Onion - 500 gr
• Ground black pepper - 0.5 tsp.
• Ground white pepper - 0.5 tsp.
• Sugar - 1 tbsp.
• Salt to taste
• Black peppercorns - 5 pcs.
• Vegetable oil

Cooking process:

1. First of all, you need to prepare honey mushrooms - clean them from forest debris, rinse thoroughly in water for 10 minutes, then boil for 25 minutes from the moment of boiling. During the cooking process, foam will appear; it must be removed from time to time with a slotted spoon.

2. Place the mushrooms in a colander to drain all the liquid, give them time to cool a little, and pass through a meat grinder.

3. Peel the onions and carrots, rinse them in water, cut the onions into cubes, grate the carrots on a large grater, and fry them in vegetable oil in a multicooker on the “Frying” mode for 10 minutes.

4. Then pass the fried onions and carrots through a meat grinder and add to the chopped mushrooms and mix thoroughly until smooth and transfer the mushroom mass into the multicooker bowl.

5. Add salt, sugar, a mixture of ground peppers and allspice, mix.

6. Close the multicooker lid and turn on the “Stewing” or “Baking” mode for 30-35 minutes.

7. After the sound signal, add 0.5 tsp to the bowl. citric acid or 3 tbsp. spoons of vinegar, mix and simmer for another 7 minutes.

8. Place the caviar in sterilized jars, cover with a nylon lid, cool and store in the refrigerator.

Important! Caviar can be stored in the refrigerator under a nylon lid for no more than 3 months.

Delicious, aromatic caviar is ready!

Bon appetit!

Recipes for making bread with mushrooms

Bread with champignons, dried mushrooms and rosemary

Ingredients:

300 g sifted rye flour, 200 g wheat flour, 350 ml warm water, 100 g champignons, 30 g dried mushrooms, 100 g smoked-boiled brisket, 25 g dry yeast, several sprigs of rosemary, 1/2 tsp. dried thyme, 5 g coriander seeds, 1/2 tsp. salt, 30 ml vegetable oil, 30 g butter for frying.

Preparation:

Sift the wheat flour. Grind the dried mushrooms into dust using a blender or break them with your hands and add to the flour. Add sifted rye flour, salt and dry yeast, rub the mixture thoroughly in your hands. Add rosemary leaves.

Wash, dry and peel the champignons, chop coarsely. Cut the brisket into thin slices. Fry the champignons in hot butter with dried thyme and brisket for 15 minutes.

Add the contents of the frying pan to the flour mixture, add vegetable oil and water. Knead the dough, roll in coriander, leave for 1.5-2 hours to rise. Transfer the bread into a mold greased with vegetable oil and sprinkled with flour. Bake bread with mushrooms according to this recipe in an oven preheated to 200C for 35-40 minutes.

Bread with chanterelles and cheese

Ingredients:

220 g flour, 5 g dry yeast, 4 eggs, 150 g chanterelles, 200 g Dutch cheese, 100 ml dry white wine, 100 ml vegetable oil, salt and freshly ground black pepper - to taste, butter for greasing. Optional: parchment paper.

Preparation:

Wash, dry and peel the mushrooms, cut into pieces if necessary. Place in a saucepan and add cold water until it completely covers them.

Boil the mushrooms for 10 minutes after the liquid boils. Drain the broth, add fresh water, cook over moderate heat for 40 minutes. Drain in a colander.

Grate the cheese on a fine grater. Combine wine and vegetable oil. Mix eggs, salt, freshly ground black pepper, yeast and flour in a separate container, carefully add the mixture of wine and vegetable oil. Add cheese and mushrooms, stir.

Line a baking pan with parchment paper and grease with butter. Place the dough and bake in an oven preheated to 190C for 30 minutes.

Step by step recipe

1. I suggest you make a pie with mushroom caviar and potatoes. My mother makes mushroom caviar, so I don’t know exactly what mushrooms were used in the preparation. I think honey mushrooms or champignons would be perfect. So, for the pie we need dough. I use pre-prepared whey dough, it is yeast-free. First you need to prepare the filling for the pie. The potatoes need to be washed, peeled and finely cut into cubes in this manner.
2. Next, you need to wash the onion and chop it finely.
3. Well, accordingly, we take mushroom caviar out of the jar.
4. Combine potatoes, mushrooms and onions in one container, add salt to taste and mix well.
5. Next, you need to grease the baking sheet with vegetable oil using a silicone brush. Roll out one part of the dough and line the baking sheet, don’t forget to make the sides.
6. Spread the filling onto the dough in an even layer.
7. Roll out the second part of the dough and cover the pie filling, carefully pinch the edges so that there are no holes in the pie. Then you need to make several cuts on the pie and grease the pie with vegetable oil.
8. Preheat the oven to 180 degrees and bake the pie for 30-40 minutes. Then you need to take out the pie and while it is hot, cover it tightly with a cotton cloth, so it will be soft. Bon appetit!

Cold-prepared yeast dough provides a lot of possibilities for curling the dough into different patterns and creating holiday pies. In terms of reducing energy costs, this dough is also wonderful, no long kneading or monitoring so that it doesn’t run away.

Ingredients:

To prepare the dough we will need: 1 cup milk, 0.5 cup sugar, 1 tsp. salt, 2 eggs, 200 g margarine or butter, 1 packet of SAF-moment yeast or other dry fast-acting yeast.

In the filling we will put: 150 g of cheese and 300 g of mushroom caviar (or 400 g of champignons, 1 onion).

Mushroom pie with cheese - recipe

preparations:

The dough is prepared simply: first, whisk salt, sugar and eggs in milk (or cold milk).

Cut the butter or margarine, which has been left at room temperature, into pieces and break it with a blender or mixer until it becomes small grains.

Add yeast to flour and mix. In general, there are different types of yeast, so it’s worth looking at the packaging for how to use it; it can be added to flour or liquid.

Pour the flour and yeast mixture into the milk mass and knead the dough. It should not be steep, as for any yeast. For plasticity, you can add a spoonful of odorless sunflower oil on top and knead a little.

Transfer the dough into a bag, run your palm over the free part of the bag, removing air, and tie the bag. Now we put the dough in the refrigerator. It is most convenient to make the dough in the evening and bake the next day at any time. This dough can be stored in the refrigerator for up to 3 days.

Overnight the bag was filled with the suitable dough, put it on the table, let it warm up for half an hour and knead it. Depending on the flour used, the dough can be absolutely plastic and non-sticky, you can knead it without dusting the table with flour, or you will have to dust it a little, but there is no need to rub it with flour, let it be soft.

Divide the dough into 2 parts - there will be 2 pies or you can bake a large pie and some small pies or buns.

Grate the cheese as for. I prepared the mushroom caviar frozen; it needs to be fried a little to remove the water. You can make caviar from champignons by frying them with onions and grinding them in a meat grinder or food processor.

Mix mushroom caviar and cheese into a total mass.

Cut a piece from the dough, roll it into a ball the size of an apple, then roll it into a thin pancake - this will be the base for the pie. It needs to be placed on the bottom of a round mold (I have a silicone one, it does not require lubrication). Roll out the rest of the dough into a large rectangle (about 30X40), align the edges (you can use a ruler). Spread the filling onto the dough layer and roll it into a roll. We cut off the ends of the roll by 3-4 cm (we will need them later), connect the roll into a ring and place it in the pan on the pancake that we have already placed. Now, using kitchen scissors, we cut the edge of the roll every 3 cm, not reaching the edge of the ring in the center (how the fringe is made).

We take one piece of “fringe” and wrap it in the center, turning it with the cut side up, unfold two “fringes” with the cut side, leaving it in place, and the next one - again in the center. So we lay our cake completely. We complete the composition by placing in the , which we were left with when cutting the edges of the roll. All that remains is to brush with egg and bake.

A simple recipe for a pie with mushroom caviar and potatoes from the author's cuisine, step by step with photos. Easy to prepare at home in up to 1 hour. Contains only 169 kilocalories. Author's recipe of author's cuisine.

• Preparation time: 12 minutes
• Cooking time: up to 1 hour
• Calorie count: 169 kilocalories
• Number of servings: 1 serving

• Difficulty: Easy recipe
• National cuisine: Author's cuisine
• Type of dish: Baking

Recipes for making delicious mushroom filling for pies

Filling for mushroom and pea pies

Ingredients:

To prepare a delicious mushroom filling for the pie, you will need: 500 g of salted mushrooms, 200 g of peas, 2 tbsp. spoons of ghee or vegetable oil, 1 onion, pepper.

Preparation:

Soak the salted mushrooms for 2 hours in cool water, place in a colander or sieve and let the water drain, finely chop the mushrooms and fry in oil. Boil the split peas, drain them in a colander and pass through a meat grinder. Separately, fry finely chopped onion and mix with mushrooms. At the end, you need to add pepper to taste to the filling for mushroom pies.

Dried mushroom filling

Ingredients:

50 g dried mushrooms, 1 cup rice, 2 onions, 2-3 tbsp. spoons of butter, salt, pepper.

Preparation:

To prepare a very tasty filling for pies, dried mushrooms need to be washed in room water, soaked for 2 hours, and cooked in the same water for 2 hours, then drained in a colander, finely chopped and fried. Separately, fry finely chopped onion. Mix everything with boiled rice. At the end, add salt and pepper to the mushroom pie filling prepared according to this recipe.

Filling for mushroom pies

Ingredients:

• 400 g fresh or 100 g dried mushrooms, 1 tbsp. spoon of fat.
• For the sauce: 1 onion, 1 teaspoon of wheat flour, 1 tbsp. a spoonful of fat, salt, pepper, herbs to taste, 1/2 cup broth or water, bay leaf.

Preparation:

To prepare this filling for pies, the mushrooms need to be washed, peeled and boiled in salted water until tender. Pre-soak dried mushrooms for 3 hours in cold water, drain the water, add fresh water, and boil the mushrooms in it. Boiled mushrooms pass through a meat grinder or finely chop and fry in 1 tbsp. spoon of fat.

Preparing the sauce. Heat the fat until the foam disappears and the sizzling stops, add finely chopped onion and, stirring, fry it until evenly golden brown.

Add flour, fry it until light brown, dilute with broth or water to the consistency of thick sour cream and, stirring, cook for 10 minutes, then add pepper, bay leaf, herbs, salt and, if desired, sour cream. Mix the finished sauce with mushrooms.

Puff pastry pies with honey mushrooms and chicken

In this recipe, honey mushroom pies made from puff pastry are complemented with chicken. This pastry is perfect for a lunch break.

• Puff pastry – 500 g;
• Honey mushrooms – 400 g;
• Onion – 2 pcs.;
• Eggs – 5 pcs.;
• Chicken meat – 300 g;
• Sunflower oil;
• Salt and ground black pepper - to taste.

Honey mushroom pies made from puff pastry with chicken meat are so tasty that they can be served on a festive table.

Honey mushrooms are boiled for 20 minutes in salted water, allowed to drain, and fried in oil until golden brown.

Peel the onion, cut into cubes and add to the mushrooms, fry until the onion is soft.

Chicken meat is boiled until cooked, cut into cubes and fried separately for 15 minutes.

The eggs are hard boiled, peeled and cut into cubes.

Mix all ingredients, add salt and pepper to taste.

Roll out the dough into a thin layer, cut into squares, put the filling in the middle and connect the two corners, pressing the edges.

Grease the sheet with oil, lay out the pies and let them brew for 15 minutes.

Place in a preheated oven for 30-35 minutes and bake at 180°C.

Recipes for buns stuffed with mushrooms (with photos)

Fresh mushrooms baked in buns

Ingredients:

16 buns, butter, mushroom fricassee.

Preparation:

Cut off the tops of the buns, remove the pulp, grease them inside and on the sides with butter. Then fill with mushroom fricassee (see below), place on a greased sheet. For this recipe, buns with mushrooms need to be left in the oven until browned.

Mushroom “Tumboks” in jelly with Provencal sauce

Ingredients:

• 50 g dried porcini mushrooms, 1 city bread, 1 glass of milk, 5 eggs, 200 g salted gherkins, 100 g shallots, 1 tbsp. spoon of butter, cheese, salt.
• For jelly: 9 g gelatin, 3 cups of mushroom broth, salt, sauce.

Preparation:

Prepare the mixture as for mushroom pudding (see above), fill greased “bedside” molds with it. Place on a sheet and brown in the oven. Place on a deep dish and let cool. Pour the mushroom broth over the gelatin, add salt and heat until completely dissolved. Pour over the “bedside tables” and, after cooling, put in the refrigerator. Serve with Provencal sauce.

Morels baked in buns

Ingredients:

12-15 buns, 200 g morels, 1 cup cream (milk), 1 egg, Swiss cheese, 1 cup sour cream, 3 tbsp. spoons of butter, salt.

Preparation:

Prepare the buns, remove the pulp and lightly brown.

Preparation of minced meat. Chop the mushrooms, add salt and fry in oil.

To season buns stuffed with mushrooms, prepare a mixture of cream or milk with the addition of sour cream and cheese mixed with an egg.

Champignons in a bun

Ingredients:

• 300 g champignons, vegetable oil, 1 loaf, 3 egg yolks, cream, lemon juice.
• For the sauce: 50 g butter, 2 onions, 1 cup broth, salt, pepper.

Preparation:

Preparing the sauce. Dissolve the butter in a saucepan, fry finely chopped onion in it, add salt, pepper and dilute everything, stirring quickly, with hot broth.

Then put on low heat and let the broth boil by half.

Separately, boil the champignons in water with vegetable oil, pour in the prepared sauce and let it simmer a little over low heat. Then take a round loaf, cut off the bottom crust, take out the crumb to form a depression. Dry the bun, grease with butter and place on a plate with the indentation facing up. Add the yolks, a little cream, lemon juice and vegetable oil to the mushrooms. Mix everything, quickly put it in a bun and serve.

Here you can see photos for recipes for homemade mushroom buns:

Mushrooms in dough with ham

Ingredients:

500 g fresh mushrooms, 1/2 cup flour, 1 egg, 100 g ham, 1/2 cup milk, 2 tbsp. spoons of vegetable oil, 1 teaspoon of sugar, salt.

Preparation:

Peel the mushrooms, cut off the stems, wash the caps and boil in a small amount of water, remove from the broth and dry.

Use the decoction and stems of mushrooms to prepare other dishes. Pour flour into a bowl, add egg, chopped ham, salt, a little sugar, pour in milk and stir well.

Pour vegetable oil into a deep frying pan (or deep fryer) and heat it well over high heat.

When the oil is hot, reduce the heat to low.

Dip the boiled mushroom caps into the dough and place in boiling oil. Place the fried mushrooms in a plate and let the oil drain.

Before frying mushrooms, you need to check whether the oil is hot enough.

Fried pies with potatoes and milk mushrooms

These fried pies with potatoes and milk mushrooms have a short preparation time and are a real lifesaver at the moment when “guests are on the doorstep”.

For the test:

• 1 kg potatoes
• 3 eggs
• 4 tbsp. spoons of sour cream
• 4 tbsp. spoons of flour
• 50 g vegetable oil salt

For minced meat:

• 30 g dried milk mushrooms
• 2 onions
• 100 g white bread
• 2 tbsp. spoons of vegetable oil
• 1 tbsp. spoon of parsley
• Salt
• pepper

Wash the potatoes with a brush under running water, boil, peel, mince, add eggs, sour cream, flour, vegetable oil, salt. Quickly knead the dough, roll it out into 2 long strips 4 fingers wide and on one of them place the minced meat in piles at a distance of 3 cm from one another. Cover the minced meat with another strip of dough and cut into pies with a knife, brush with egg and bake in a heated oven.

Preparation of minced meat. Pour the milk mushrooms, washed well in running water, with cold water and leave for 5–7 hours, then cook until soft in the same water. Soak white bread in milk, add chopped onion and fry in vegetable oil. Boiled mushrooms, fried onions, squeezed bread through a meat grinder, stir thoroughly, adding pepper and finely chopped parsley.

How to make pies with mushrooms fried in a frying pan: recipes with photos

Potato pies with mushroom filling

Ingredients:

• For fried mushroom pies you will need: 500 g of potatoes, 1 egg, breadcrumbs and salt - to taste, vegetable oil for frying.
• Filling: 150 g of forest mushrooms (moss mushrooms, chanterelles, honey mushrooms), 2 onions, 100 g of hard cheese, salt and freshly ground pepper - to taste, vegetable oil for frying.

Preparation:

Wash, dry and peel the mushrooms, cut into pieces. Place in a saucepan and add cold water until it completely covers them. Boil for 10 minutes after the liquid boils. Drain the broth, add fresh water, cook over moderate heat for 40-50 minutes. Drain in a colander.

Cut the peeled onion into thin half rings, fry in heated vegetable oil for 10-15 minutes until tender. Add mushrooms and fry over moderate heat for 15 minutes. Grind everything with a blender until smooth, add finely grated cheese, salt and pepper.

Boil the peeled potatoes in salted boiling water for 30 minutes, cool, and grate. Add egg, mix. Form pies from the potato mixture, filling them with the resulting mixture. Roll in breadcrumbs, fry in hot vegetable oil on both sides over moderate heat until golden brown. Serve the mushroom pies, fried in a frying pan, hot.

Potato pies with mushrooms

Ingredients:

1 kg of potatoes, 150 g of dried mushrooms, 2 onions, 2 eggs, 1/2 cup crushed crackers, 4 tbsp. spoons of butter, 1 tbsp. spoon of wheat flour, salt, pepper, 1 cup of sour cream sauce.

Preparation:

Boil the peeled potatoes, drain the water, and leave the potatoes for 7-10 minutes. Without letting the potatoes cool, mash them with a wooden pestle. Add 1 tbsp to the resulting puree. a spoonful of butter, egg yolks, mix thoroughly.

Preparation of minced meat. Wash the dried mushrooms, cook, finely chop and fry in oil, then add finely chopped fried onions, salt, pepper and mix.

Form large cakes from the prepared potato mass, put minced mushroom in the middle of each of them, connect the edges of the cakes, giving the pies a crescent shape. Moisten the pies with egg, roll in breadcrumbs and fry in a frying pan heated with oil. Serve sour cream sauce separately for fried mushroom pies prepared according to this recipe.

Pancake pies with mushrooms

Ingredients:

• For this recipe for fried mushroom pies you will need: 250 g of mushrooms, 40 g of onions, 20 g of butter, 30 g of stale bread, 20 g of crackers, 1 bunch of parsley, ground black pepper and salt to taste.
• For the dough: 150 g flour, 30 g butter, 1 egg, 200 ml milk and water.

Preparation:

Rinse the mushrooms, boil in a small amount of salted water, drain and pass through a meat grinder together with the soaked and squeezed bread. Finely chop the onion, fry in butter, combine with the mushroom mixture, add oil, salt, pepper and mix everything well. Mix equal parts of milk and salted water, beat in a raw egg and, adding flour little by little, knead the dough. Pour a few tablespoons into a separate bowl. Bake 9-12 thin pancakes from the dough and, while they are hot, spread with a layer of prepared filling.

Roll each pancake into a tube and slightly stretch it into a spiral.

Bend the outer tip inward, dip the shaped pies in the batter, sprinkle with ground breadcrumbs, fry in oil, place on a plate in the shape of a pyramid.

As you can see in the photo, fried mushroom pies according to this recipe need to be sprinkled with chopped parsley before serving:

Pies fried with honey mushroom caviar

Pies fried with honey mushrooms, or rather, with honey mushroom caviar, are perfect for snacking. You can take them with you outdoors.

• Honey mushroom caviar – 300 g;
• Yeast puff pastry – 500 g.

Roll out the dough, cut out circles with a glass and place the caviar in the middle of the flatbread.

Shape into a pie, place in a hot frying pan with vegetable oil and fry in oil on both sides until golden brown.

Pies with honey mushroom caviar can be served hot - “piping hot,” or you can wait until they cool down.

Recipes for making yeast pies with mushrooms

How to make pies with mushrooms from yeast dough?

Pies with mushrooms “Gubniki”

Ingredients:

• To prepare these mushroom pies you will need: 40 g flour, 1 g yeast, 15 g water, 2.5 g sugar, 2 g melted butter.
• For minced meat: 19 g dried mushrooms, 15 g onions, 1 egg, dill, salt to taste, 10 g melted butter.

Preparation:

Before preparing these pies, fresh mushrooms need to be carefully sorted, washed (soak the dried ones for 3-4 hours), boiled, minced, mixed with finely chopped onions, added salt and fried in a frying pan hot with oil. Add dill to the minced meat.

Roll out the sponge dough into round cakes. Place minced meat on each, fold the edges and pinch with a “string”, let them get upset, grease with leison, bake in the oven. Serve warm mushroom pies prepared according to this recipe.

Pies with mushrooms and onions

Ingredients:

40 g flour, 1 g yeast, 15 g water, 2.5 g sugar, 2 g butter, salt to taste, 15 g onions, 8 g dried mushrooms, 1 egg, 10 g sour cream.

Preparation:

Roll out the sponge dough into round flat cakes, fold the edges, put minced fried finely chopped mushrooms and fried onions in the center.

Place in a warm place. When the headings rise, brush the edges with egg and put sour cream in the center. You need to bake yeast pies with mushrooms until golden brown.

Pies with morels

Ingredients:

• For the dough: 2 cups flour, yeast, soda, water.
• For the filling: 200 g fresh mushrooms, 100 g butter or margarine, 160 g lamb pulp, 1 onion, 5 g cilantro or dill, pepper, salt, 1 cup yogurt.

Preparation:

According to the recipe for mushroom pies, you need to form round cakes from unsweetened soda dough. Sort the morels, rinse, boil twice in a large amount of salted water, drain in a colander and, when the water has drained, cut into small pieces. Place the finely chopped meat in a boiling guillemot, add morels, salt, pepper, finely chopped herbs and fry until the moisture evaporates. Form the filled pies into a triangular shape, dip them in yogurt and bake in a baking pan or on a baking sheet, placing them seam side down. After baking, grease with oil.

Look at the photo for recipes for mushroom pies made from yeast dough:

Pies with mushroom caviar - Upsus. Macho Kitchen Skills. — LJ

Introduction
We had a story here about three forests. We went into the forest to pick mushrooms. Or rather, let's go. We drove for about 2 hours to get out of the stone slums, and arrived at the first forest. We walked and walked, and in the end we collected almost a 3-liter jar of stone fruit. We made jam from it. No mushrooms were found. We went to the second forest - we walked there for a long time. And then my beloved says: “Ugh, it stinks!” - What does it stink about? - Corpses... We walk further, I see a carcass... - And here is the corpse! They ran away from this forest not on my initiative))) I would like to take another walk. And finally, we arrived at the third forest - a beautiful birch forest (those two were also fine, but without mushrooms), and there - under each birch tree - there was a fungus. And when we arrived home, I made pies with these mushrooms.

What to buy

Boletus mushrooms (and others are also possible) Crimean red onion Yeast puff pastry Vegetable oil A little flour for rolling out the dough

In a frying pan

We take mushrooms.

And I know that it is vandalism to cut such beauties, much less turn them into caviar, but such was their fate. I cut them into dust, finely and finely. And stew with Crimean onion (sweet) - a few minutes in vegetable oil. At the same time, I roll out the dough and cut it into even small squares of 7 cm each. In these squares, in the very middle (the process was not captured by the camera, because my hands were covered in dough and flour), place 1 teaspoon of mushroom caviar. And we seal it crosswise.

In the oven

Place on a baking sheet, I also place the baked goods on greased paper. And - for 6 minutes at 200 degrees in a preheated oven. Serve with currant liqueur!))

Bon appetit!

upsus.livejournal.com

Yeast dough for pies

But regular yeast dough is much easier to prepare.

• Warm milk – 1.5 tbsp;
• Eggs – 1 pc.;
• Salt – 1/3 tsp;
• Dry yeast – 15 g;
• Flour - how much it will take.

1. Combine yeast and egg in milk and let stand for 10 minutes.
2. Add salt, stir and add sifted flour until the dough comes away from your hands.
3. Knead, put in a deep bowl, cover with a towel and leave for 40-60 minutes.
4. When the dough increases in size, knead it with your hands and start making pies.

We offer several recipes showing how to properly prepare pies with saffron milk caps.

Pies made with saffron milk caps and potatoes

Pies with saffron milk caps and potatoes will always please your family members, because you can take such a delicious dish with you to work or school as a light snack during breaks. In addition, such delicious and rosy pastries can be served with any first courses instead of bread.

• Puff pastry – 500 g;
• Saffron milk caps – 500 g;
• Potatoes – 6 pcs.;
• Onion – 2 heads;
• Vegetable oil;
• Eggs – 1 pc.;
• Salt - to taste.

Pies made with saffron milk caps and potatoes turn out very tasty and filling.

Even a novice cook can handle this recipe, because the dough is bought and not prepared at home.

1. Boil the peeled saffron milk caps for 15-20 minutes, place with a slotted spoon on a kitchen towel and allow to drain.
2. Grind, place in a hot frying pan with oil and fry.
3. The potatoes are peeled, washed in water, boiled until tender and made into a thick puree.
4. The top layer is removed from the onion, cut into cubes and fried.
5. Combine all ingredients, salt to taste and mix the filling thoroughly.
6. On a floured table, roll out the dough into a thin layer, cut into squares and spread out the filling.
7. Connect one edge of the square to the other and press down the edges with a fork.
8. Cover a greased baking sheet with parchment paper and place the pies so that they do not touch each other.
9. Beat the egg with a whisk, brush the top of the pies and place in a hot oven.
10. Bake at a temperature of 180-190° for 30-40 minutes.

Making pies with salted mushrooms, saffron milk caps and potatoes on yeast dough

Pies made with salted saffron milk caps and potatoes are best made with regular yeast dough.

For a large family, such fragrant and rosy pastries will bring great pleasure.

• Salted saffron milk caps – 400 g;
• Potatoes – 300 g;
• Onion – 4 heads;
• Vegetable oil;
• Ground black pepper – 1 tsp;
• Garlic – 4 cloves.
• Yeast dough – 500-700 g.

1. Rinse the salted saffron milk caps to remove salt, cut and fry until golden brown.
2. Boil the potatoes until tender, drain the water, and mash until smooth.
3. Peel the onion and garlic, chop and fry until soft.
4. Mix potatoes, ground pepper, onions with garlic and mushrooms - cooking filling.
5. Roll out the dough into a flat cake shape, cut into squares and add filling.
6. Connect all the edges, place on a greased baking sheet and place in a preheated oven.
7. Bake at 180° for 30-35 minutes.