Yeast dough pie with mushrooms
4 servings
120 minutes
Rich taste, the filling is exclusively mushrooms, no additives in the form of fish, rice or poultry.
Calories352.4kcal
Proteins13.5grams
Fats18.1grams
Carbohydrates35.2grams
Wheat flour
150
g
Dry yeast
1
tsp
Skimmed milk
30
ml
Butter
60
g
Sour cream
1
tbsp
Egg yolk
1
pc
Fresh wild mushrooms
600
g
Button mushrooms
200
g
Onion
100
g
Carrot
70
g
Mushroom broth
100
ml
Salt
to taste
Ground black pepper
to taste
Sugar
to taste
1
Make dough from yeast, flour, butter, milk, sour cream, salt, and sugar.
- Wheat flour: 150 g
- Dry yeast: 1 teaspoon
- Skimmed milk: 30 ml
- Butter: 60 g
- Sour cream: 1 tablespoon
- Salt: to taste
- Sugar: to taste
2
Leave it for a day.
3
Fry the onion and carrot.
- Onion: 100 g
- Carrot: 70 g
4
Add sliced mushrooms, pour in the broth (any kind is fine), and simmer for 20–30 minutes.
- Fresh wild mushrooms: 600 g
- Button mushrooms: 200 g
- Mushroom broth: 100 ml
- Salt: to taste
- Ground black pepper: to taste
5
Place in the mold and cover with rolled dough.
6
Bake for 15 minutes at 190 degrees.
