Mushroom Pie

6 servings

120 minutes

A good mushroom pie recipe should be in every home. Pies have a wonderful property - to turn a weekday into a holiday. This one will not be an exception. It is also quick: the idea is separated from the finished pie in just a couple of hours. While the dough is standing in the refrigerator, prepare the filling from wild mushrooms or even from regular champignons. Then combine everything and put it in the oven.

Energy value per serving

• Calories: 612
• Proteins: 10.6g
• Fats: 45.7g
• Carbohydrates: 49.8g

Ingredients

• Wheat flour: 250 g
• Butter: 150 g
• Vegetable oil: 30 ml
• Onion: 2 head
• Mushrooms: 500 g
• Parsley: 20 g
• Cream 30%: 300 ml
• Hard cheese: 50 g
• Dried porcini mushrooms: 10 g
• Nutmeg: to taste
• Garlic: 1 clove
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Mix 125 grams of butter and flour until crumbly.

   Required ingredients:

   • Butter: 150 g
   • Wheat flour: 250 g

2. Add ice water and knead the dough. It should come together in a ball and not stick to your hands.

3. Wrap the dough in plastic wrap and refrigerate for 30-40 minutes.

4. Clean and slice the onion into thin strips, slice fresh mushrooms into thin slices, and chop the parsley.

   Required ingredients:

   • Onion: 2 heads
   • Mushrooms: 500 g
   • Parsley: 20 g

5. Heat vegetable and butter in a pan.

   Required ingredients:

   • Vegetable oil: 30 ml
   • Butter: 150 g

6. Fry the onion over low heat until soft and golden, stirring constantly. This will take 10-15 minutes.

   Required ingredients:

   • Onion: 2 heads

7. Add mushrooms to the onion and sauté, stirring, for another 5-7 minutes.

   Required ingredients:

   • Mushrooms: 500 g

8. Blend the dried mushrooms into a fine crumb in a blender.

   Required ingredients:

   • Dried porcini mushrooms: 10 g

9. Salt and pepper the mushrooms, add nutmeg and garlic crushed through a press. Add mushroom crumbs and mix.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Nutmeg:  to taste
   • Garlic: 1 clove
   • Dried porcini mushrooms: 10 g

10. Pour cream over the mushrooms, bring to a boil, and simmer for another 5 minutes.

    Required ingredients:

    • Cream 30%: 300 ml

11. Add parsley and grated cheese. Transfer the cooked mushroom filling to a clean dish and let it cool (this way it will cool faster).

    Required ingredients:

    • Parsley: 20 g
    • Hard cheese: 50 g

12. Divide the dough into two parts, one should be slightly larger than the other. Roll out the larger part into a thin layer and place it in the bottom of the baking dish so that the dough covers the sides of the dish as well.

13. Spread the filling on the dough. Roll out the remaining dough and cover the filling with it.

14. Seal the edges of the dough and make a hole in the center of the pie for steam to escape. Place the pie in a convection oven preheated to 190 degrees for 20 minutes. Then lower the temperature to 170 degrees and bake for another 20 minutes.