Legendary mushroom pies from "Ts.D.L."

Prepare all the ingredients.

Mix warm milk with sugar, 4 grams of salt, and yeast using a whisk.

Add eggs and milk mixture to the flour. Knead the dough by hand or with a mixer using a hook attachment for 15-20 minutes, adding butter.

Leave in a warm place until it increases in volume by 2-3 times.

Soak dry white mushrooms in water and boil at a gentle simmer for about 40 minutes until soft. Then cool and slice thinly.

Wash the mushrooms under running water with added flour, slice them thinly.

Peel the onion and cut it into small strips.

Place the mushrooms in a dry pan and fry without oil until some moisture evaporates and they start to stick to the pan.

Add vegetable oil to the mushrooms and continue frying for a few more minutes.

Melt butter in a clean pan, add a little salt and onion. Fry over medium heat until the onion is soft.

Add both types of mushrooms to the onion, fry for 2 minutes, stirring to combine the flavors. At the end, season with salt and pepper to taste.

Pass the prepared mushroom filling through a meat grinder.

Divide the dough into balls weighing 20 grams each.

Roll out the dough, place 20 grams of filling in the center, and pinch it closed. Bake in a preheated oven at 180 degrees for 25 minutes.

Serve the ready pies warm or cooled.