Lenten pie with champignons
4 servings
40 minutes
Lenten pie with mushrooms is a fragrant and hearty dish that comes from Russian cuisine. During Lent, it becomes a true savior as it combines simplicity of preparation with rich flavor. The yeast dough, airy and soft, serves as the perfect shell for the juicy mushroom filling. Mushrooms sautéed with onions and seasoned with salt and pepper reveal their deep, slightly nutty taste. This pie can be served as a main dish or as an appetizing snack for tea time. It is especially good warm when the dough remains tender and the filling juicy. Lenten pie with mushrooms is not just food but an opportunity to touch upon the traditions of Russian cuisine and enjoy the harmony of simple yet rich flavors.
1
Dissolve yeast, sugar, and 1-2 teaspoons of flour in 1/4 cup of water, let it sit for 15 minutes. Mix the dissolved yeast, water, and oil with flour to knead a soft dough, and place it in a warm place to ferment.
- Dry yeast: 25 g
- Sugar: 1 teaspoon
- Wheat flour: 600 g
- Water: 0.3 glass
- Butter: 100 g
2
Cut the mushrooms into small pieces and chop the onion. Fry in vegetable oil until fully cooked. Salt, pepper.
- Champignons: 500 g
- Onion: 1 head
- Butter: 100 g
- Salt: 2 teaspoons
- Ground black pepper: to taste
3
Knead the dough, roll it out, add the filling, and shape the pie. Place it in the oven to bake for 15-20 minutes.
- Wheat flour: 600 g