Mushrooms have always stood apart among the entire list of products. They are able to replace a full-fledged meat dish, but at the same time, vegetable origin makes them easier and more digestible. For lovers of simple, tasty and low-calorie food, mushrooms are a real find, even when it comes to baking. Having a slow cooker on the farm, making a pie with mushrooms is not difficult. Here you will find a selection of a wide variety of recipes for delicious mushroom pies in a slow cooker.

Let's start with the simplest and lightest treat, which even the most sophisticated connoisseur of homemade cakes cannot resist. It's easy to make and tastes great every time. The dough literally melts in your mouth, and its delicate taste is replaced by the juiciness of the mushroom filling.

To make an easy mushroom pie in a slow cooker, you will need the following ingredients:

• margarine for baking - 250 g;
• wheat flour - 2 tbsp;
• kefir 1% - 6 tbsp. l.;
• baking powder for dough - 0.5 tsp;
• champignons - 500 g;
• onion - 1 pc;
• spices - to taste;
• sunflower oil - 2 tbsp. l.

Helpful Hint: Champignons themselves do not have a pronounced taste, and this task falls on spices and related ingredients, so it will never be superfluous to add a little white mushrooms to the pie. Usually they are sold in dried form, so pour a few mushrooms with boiling water for 15 minutes, then finely chop and add to the main filling. Mushroom infusion can also be used - it makes a wonderful broth or base for a fragrant sauce.

A step-by-step recipe for making a light pie with mushrooms in a slow cooker:

1. First of all, prepare the dough. Margarine, if it has melted, leave for 30-40 minutes. in the freezer until firm. So it will be easier to rub it on a coarse grater.
2. Sift wheat flour to grated margarine, add kefir and baking powder.
3. Knead the dough until it becomes elastic and sticks to your hands.
4. Divide the mass into two equal parts, pack each of them in a plastic bag and refrigerate for 20-30 minutes.
5. While the dough is rising, get on with the filling. Rinse the mushrooms in running cold water, but do not soak, otherwise they will quickly absorb moisture and become watery.
6. Finely chop the onion and lightly fry in the “Baking” or “Multi-cook” mode until transparent.
7. Mushrooms cut into slices or cubes (as you like) and stew with onions.
8. Salt and add spices to taste.
9. When the mushrooms become soft and give up their juice, transfer the filling to a plate and wash the multicooker bowl.
10. Lubricate the bowl with sunflower oil and put the first portion of the dough on the bottom. With your hands, spread it along the bottom in an even layer, overlapping the walls by 5-8 cm.
11. Put the mushroom stuffing inside.
12. Roll out the second part of the dough into a pancake about 1 cm thick and cover the filling with it.
13. Seal the edges with your fingers and poke a few holes in the top with a toothpick or fork to release steam. If this is not done, the cake may be deformed.
14. It remains only to set the "Baking" mode, close the lid and wait for the mushroom pie to be cooked in the slow cooker. If you have a model with 3D heating, you do not need to turn the cake. If the heating goes only from below, then after 40 minutes. Carefully turn the cake over with the steamer and bake on the other side for another 40 minutes.

A light pie with mushrooms in a slow cooker can be served immediately after the beep, but it is better to let it cool slightly so as not to burn yourself on the filling. To make the treat more juicy, place a bowl with sour cream sauce on the table. To do this, grate a little garlic into sour cream, salt a little and add dill.

Pie with mushrooms and potatoes

This mushroom pie in a slow cooker will turn out to be more satisfying than the previous one. It is quite possible to serve it on the table as a main course for lunch or dinner, especially if supplemented with fragrant broth, sauces or salads. After the first bite, you will feel pleasantly full, but you will hardly be able to stop - it is so tasty.

To prepare a pie with mushrooms and potatoes in a slow cooker, you will need:

• wheat flour - 200 g;
• butter - 100 g;
• homemade cottage cheese - 100 g;
• kefir 1% - 300 ml;
• salt - a pinch;
• baking powder - 0.5 tsp;
• potatoes - 700 g;
• champignons (or other mushrooms) - 500 g;
• hard cheese - 200 g;
• chicken egg - 2 pcs;
• onion - 2 pcs;
• dill - to taste;
• spices - to taste.

Helpful Tip: If you want to make any homemade pie not only tasty, but also healthy, replace 1/3 of the amount of wheat flour with whole grain or add a couple of tablespoons of bran. This will not affect the taste at all, but will favorably affect the functioning of the digestive system. It is important not to overdo it with bran and wholemeal flour, because it will have very little gluten, and the dough will not be as tender and elastic.

How to cook a hearty mushroom pie in a slow cooker:

1. First of all, peel the potatoes, cut into large pieces and set to boil on mashed potatoes.
2. Sift the flour into a large bowl and rub it with the butter and cottage cheese with your hands.
3. Gradually pour 100 ml of kefir into the resulting mass, add a little salt, baking powder and knead a soft soft dough.
4. Wrap the dough in cling film and leave it on the counter for 15-20 minutes.
5. While the dough is resting, prepare the filling. Wash the mushrooms and cut them into small pieces or slices.
6. The potatoes should be cooked by now. Make a puree out of it, after transferring it to a separate pan or bowl. If you knead a potato in a multicooker bowl, it will probably get scratched. Salt the finished puree, add spices to taste and leave on the table so that it cools slightly.
7. Finely chop the onion and fry with mushrooms in oil on the “Baking” program until soft.
8. When the puree is not so hot, beat chicken eggs and kefir into it. You should get a fluffy light mass.
9. Coarsely grate the cheese and add to the mashed potatoes.
10. Lubricate the multicooker bowl with a small amount of sunflower oil and spread the dough along the bottom, going 8-10 cm onto the sides.
11. Put the fried mushrooms with onions in an even layer on the dough.
12. Spread the potato-egg mass evenly on top of the mushrooms and level with a spoon.
13. Set the "Baking" program for 50 minutes, close the lid and do not open until the beep sounds.

This mushroom pie in a slow cooker is good for everyone - it is hearty, fragrant, beautiful, but the most convenient thing is that it does not need to be turned over, even if you have a bottom-heated model. Before serving, sprinkle the treat with dill and let it cool slightly.

Pie with mushrooms and chicken

Previous pie recipes were a stretch to call vegetarian, but the dish described in this chapter will surely appeal to meat lovers. At the same time, not heavy meat is used for its preparation, but low-calorie chicken fillet, which, of course, will please adherents of a healthy lifestyle.

Required Ingredients:

• chicken fillet - 300 g;
• champignons - 500 g;
• onion - 1 pc;
• chicken egg - 3 pcs;
• cream 10% - 3 tbsp. l.;
• puff pastry - 250 g;
• garlic - 2 cloves;
• parsley - 1 bunch;
• olive oil - 3 tbsp. l.;
• butter - to taste;
• salt, spices - to taste.

How to cook chicken pie with mushrooms in a slow cooker:

1. Cut the chicken fillet into small pieces, rinse, dry with a paper towel and bake in a slow cooker in the “Baking” mode with the addition of 1 tbsp. l. olive oil. Since the chicken cooks quickly, 20 minutes will be enough. time on the timer. After cooking, transfer the fillet to a separate plate.
2. Rinse the champignons, finely chop and fry in the chicken "juice" remaining in the bowl, in the "Frying" mode. When the mushrooms give juice, wait for it to evaporate by half and add finely chopped onions. Continue frying with the lid open until all the liquid is gone.
3. Transfer the mushrooms with onions to a deep plate, add the garlic passed through the press and chopped parsley. Pour in the cream and mix the ingredients well.
4. In a separate bowl, beat the eggs with a pinch of salt, then pour them into the cooled mushrooms.
5. Tear the chicken fillet with your hands into small pieces or cut into small cubes. Mix meat with mushroom filling, add spices to taste and mix.
6. Roll out the puff pastry and divide into two unequal portions. Place the larger half in a multicooker bowl greased with olive oil, making allowances for the sidewalls of 7-10 cm.
7. Spread the filling in an even layer and cover with the remaining less than half of the dough. Pinch the edges with your fingers and make small cuts in the top with a knife to release steam.
8. Set the program "Baking" for 50 minutes. After the beep, turn the cake over and bake for another 20 minutes.

Such a mushroom pie in a slow cooker is best served completely cooled. It will be a great addition to a hearty lunch or decorate a festive table.

Creamy Mushroom Pie

If you have tried julienne at least once in your life, you will always remember this amazing combination of sour cream sauce with mushrooms. This cake remotely resembles the taste of a classic julienne, but still has its own unique notes. Cooking it is very simple, and as a filling, you can use not only ordinary champignons, but also rows, mushrooms or chanterelles. And for greater aroma, no one forbids adding a little porcini mushrooms.

What ingredients will be needed:

• puff pastry - 250 g;
• mushrooms (champignons, chanterelles, etc.) - 150 g;
• onion hands - 1 pc;
• sour cream 20% - 3 tbsp. l.;
• hard cheese - 100 g;
• thyme - 2 sprigs of fresh or 0.5 tsp. dry;
• salt, spices - to taste.

This amount of ingredients is enough for 4-6 servings. Cooking will take you no more than 40 minutes in total.

How to bake a creamy mushroom pie in a slow cooker:

When the mushroom pie is baked in the slow cooker, lift the lid and let it stand for 5 minutes. After that, it can be carefully removed and transferred to a flat dish for serving. The filling turns out to be very tender and moderately liquid, and when it cools it thickens, so the cake is good even cold.

Autumn jellied pie with mushrooms

If you like to please your family with not only tasty, but also beautiful delicacies, be sure to try making a mushroom pie in a slow cooker according to this recipe. You can use any mushrooms for it, but chanterelles still look the most spectacular. And they have a special taste - autumn.

How the ingredients are needed:

• wheat flour - 150 g;
• butter - 50 g;
• chicken egg (yolk) - 1 pc;
• chicken egg - 1 pc;
• sour cream - 200 g;
• cold water - 2 tbsp. l.;
• chanterelles - 150 g;
• onion - 1 pc;
• oregano - to taste;
• nutmeg - to taste;
• salt, pepper - to taste.

To make a delicious mushroom pie in a slow cooker, follow the instructions:

1. Mix flour with salt.
2. Cut the cold butter into small cubes, throw into the flour and rub quickly with a fork.
3. Add the egg yolk, cold water to the flour and mix. The result should be a non-sticky plastic dough, from which you can mold a neat ball.
4. Roll the dough into a ball and refrigerate for at least an hour. If time permits, or you can make the pie ahead of time, it's best to keep the dough in the fridge for 10-12 hours.
5. Finely chop the onion, and cut the mushrooms into small pieces.
6. Fry the onion on the "Baking" program for 5 minutes. in a small amount of sunflower oil.
7. Add mushrooms, spices to the onion, salt and fry, stirring, for another 5 minutes.
8. Put the stuffing on a plate and set aside.
9. Mix sour cream with egg, salt a little and add spices to taste.
10. Roll out the dough, put it on the bottom of the multicooker bowl, slightly going to the walls.
11. Put the mushroom filling on the dough and fill it with the sour cream and egg mixture.
12. Set the program "Baking" for 50 minutes. and cook covered. Different models of multicookers have different capacities, and products may differ, so periodically open the lid and monitor the condition of the cake. When the filling thickens in the center, the slow cooker can be turned off.

Before serving, decorate the mushroom pie in a slow cooker with greens. It is very tasty to enjoy them with a salad of fresh vegetables.

Pie with mushrooms in a slow cooker: video

The video below provides a detailed description of the preparation of a mushroom pie in a slow cooker in a hurry:

Pie with mushrooms in a slow cooker is easy and quick to cook. Not all housewives like to cook yeast dough, it's troublesome. But what could be tastier than a mushroom pie made from soft and fluffy yeast dough? Moreover, cooking using a slow cooker saves a lot of time, and as a result, they turn out amazingly tasty.

There are a lot of recipes for making pies with mushrooms; mushroom filling can be supplemented with a variety of ingredients: chicken, potatoes, cabbage, eggs and onions, cheese. Pie with mushrooms in a slow cooker from yeast dough is a great option to please the family both on a normal day and on a festive one. The dough for the pie is quite unpretentious, even though it is yeasty. Kneading yeast dough for mushroom pie does not cause much trouble.

Baking with mushrooms using a slow cooker is cooked quickly, and as a result it comes out very tasty, soft and lush. Rather, take a pen, a notebook and write down the easiest mushroom pie recipe in a slow cooker from yeast dough! Delight your family and friends with delicious homemade cakes.

Products:

• sifted flour - 200 grams;
• milk - 60 ml;
• seasoning mushroom - 5 grams;
• fresh mushrooms (forest or domestic) - 300 grams;
• olive oil - 50 gr. or 3 tbsp. spoons;
• dry yeast - one and a half tsp;
• garlic - 1 clove;
• onion - 1 onion;
• salt - 1 tsp;
• sugar - 1 tsp;
• egg - 3 pieces.

How to bake a delicious mushroom pie in a slow cooker from yeast dough:

Prepare yeast dough
Pour granulated sugar, dry yeast, salt into warm water. The mixture must be thoroughly mixed and left for further swelling for 15 minutes.
When the yeast mixture begins to form bubbles, add the oil and gradually add the sifted flour. Quickly knead the yeast dough, in finished form it should acquire elasticity and uniformity.

Yeast dough for a soft, tender and fluffy pie is ready. Now he needs to “rest” a little, for this the pie dough should lie down for about 10 minutes. During this time, it will be able to rise and approach. In the meantime, you need to prepare the mushroom filling.

Cooking stuffing
You can use absolutely any mushrooms for a delicious savory filling: the most common are champignons, oyster mushrooms or forest mushrooms, chanterelles or mushrooms, butter mushrooms. You can put both fresh mushrooms and pickled, salted mushrooms in the filling. It all depends on your tastes and preferences.

Peel fresh mushrooms, rinse, and cut into small plates. Onion, peel, rinse, and chop. Place a spatula on the bottom of the multicooker, carefully grease the inside of the multicooker bowl with olive oil and put the mushrooms on the bottom in an even layer.
Lightly fry the mushrooms by turning on the appropriate multicooker mode (usually frying or frying). This will take 3 minutes, after the time has passed, chopped onion and garlic should be poured. Continue frying fresh mushrooms for a hearty filling until onion becomes transparent, then salt to taste and add prepared seasonings.

If you use salted or pickled mushrooms as a filling for the pie, then frying is not required. It is enough to mix the mushrooms with onions, garlic and your favorite spices. Salt as needed.

Prepare the filling for the pie. To do this, beat the eggs in a container and pour them with milk. The mixture should be mixed, salted and spices added.

We bake a delicious pie with mushrooms in a slow cooker
Roll out a rounded layer from the yeast dough. Its size should correspond to the multicooker bowl. The container must be greased with oil, remove the spatula for stirring, and put the dough into the bowl. At the pie, you need to form a side, two centimeters high. Put the mushroom filling on the dough, which must be distributed over the entire surface. Top the pie with a mixture of milk and egg.

Bake a delicious mushroom pie in a slow cooker, setting the oven mode to maximum power. It takes 25 minutes to prepare.
Ready-made pastries should be carefully removed from the multicooker and left to cool.

A pie with mushrooms in a slow cooker is prepared quickly and turns out to be very tasty, lush, satisfying, and looks great on the festive table. Such a simple recipe for delicious pastries should be kept in mind, and if possible, pamper the whole family with a delicious dish.

How to quickly cook a simple pie with mushrooms and cheese in a slow cooker

Having a vegetable origin, mushrooms can easily replace meat. For those who are dieting or fasting for religious reasons, mushrooms with their low calorie content are just what you need.

I would like to offer some recipes for pies with mushrooms in a slow cooker. With such kitchen equipment, cooking mushroom pies at home will never get boring. Such a treat, like a mushroom pie in a slow cooker, will be appreciated by all lovers of homemade baking in your family.

Pie with mushrooms in the Redmond slow cooker will turn out to be very tasty and satisfying.

Mushrooms combined with chicken fillet are perfect for a hearty dinner for the whole family. However, get ready for war: the battle will be for the last piece of the delicious pie!

• Chicken fillet - 2 pcs.;
• - 500 g;
• Onions - 3 pcs.;
• Cheese - 200 g;
• Eggs - (2 for pouring, 1 for dough);
• Flour - 250-300 g;
• Water - 4 tbsp. l.;
• Cream - 200 ml;
• Butter - 60 g;
• Salt;
• Black ground pepper - 1 tsp.

The oil is mixed with flour, water and egg, salted, kneaded into a homogeneous mass and sent to the cold.

The fillet is boiled, cooled and cut into medium cubes.

Mushrooms are fried in oil until all the liquid has evaporated.

Chopped onion is added and everything is fried for 10 minutes.

The dough is rolled out according to the size of the bowl of the Redmond multicooker, high sides are formed. First you need to grease the entire bowl with butter.

The fillet is laid out, then the onion-mushroom mass, everything is added to taste and peppered.

Filling is done: cream is whipped with eggs, grated cheese and salt.

A pie with chicken and mushrooms is poured in a slow cooker with a prepared filling, the lid closes.

The multicooker is set to the “Baking” mode for 60 minutes.

After the signal, the lid opens and the readiness is checked with a toothpick. If the cake is damp, the “Baking” mode is set for another 25 minutes.

To make the cake come out of the bowl easily, let it stand in the slow cooker for 15 minutes.

Recipe for a pie with mushrooms and potatoes in a slow cooker

In this version, a pie with mushrooms and potatoes in a slow cooker will turn out to be an excellent dish for an evening meal. Complement it with a fragrant garlic sauce or fresh vegetable salad.

• Flour - 300 g;
• Butter - 120 g;
• Cottage cheese - 150 g;
• Kefir - 300 ml;
• Baking powder - 1 tsp (without top);
• Salt;
• Potato - 8 pcs.;
• Champignons - 600 g;
• Cheese - 250 g;
• Eggs - 2 pcs.;
• Onions - 3 pcs.;
• Dill green - 5 branches.

A pie with potatoes and mushrooms in a slow cooker is prepared quite simply, saving you time and effort.

Make mashed potatoes, let cool, beat in eggs, pour in kefir and beat well with a mixer to form a fluffy mass.

Combine flour with cottage cheese and butter, grind with your hands.

Pour in 100 ml of kefir, salt to taste, add baking powder and knead the dough. Put in a plastic bag for 20 minutes.

Cut the mushrooms into pieces, chop the onion and fry in a multicooker bowl with the addition of oil in the "Frying" or "Baking" mode.

Grate cheese on a coarse grater, add to mashed potatoes, mix.

Lubricate the bowl of the multicooker with oil, distribute the dough with your hands and raise the sides by 8-10 cm.

Top with mushrooms and onions, then a layer of potato mass, and then level.

Set the multicooker to the “Baking” mode for 60 minutes and wait for the beep.

After the signal, sprinkle the cake with chopped dill.

How to cook a pie with cabbage and mushrooms in a slow cooker

A pie with cabbage and mushrooms in a slow cooker turns out with an original taste and unique aroma - try it!

• Flour - 1 tbsp.;
• Mayonnaise - 50 g;
• Sour cream - 100 ml;
• Eggs - 3 pcs.
• Butter - 3 tbsp. l.;
• Onions - 3 pcs.;
• Baking powder - 1 tsp;
• Cabbage - 400 g;
• Champignons - 400 g;
• Salt and ground pepper.

We chop the cabbage, rub it with our hands for softness so that it releases the juice.

Grind the peeled onion and cut the mushrooms into cubes, put 1 tbsp. l. butter and add chopped products.

We set the multicooker to the “Frying” mode and fry the products for 15 minutes, stirring occasionally.

Add cabbage to the mushrooms and onions, salt, pepper to taste and set the “Frying” mode for another 30 minutes.

Beat the eggs and sour cream with a mixer until fluffy, add mayonnaise, baking powder and flour, beat again until thick fat sour cream.

We take out the cabbage with mushrooms and onions from the bowl, wash, grease with oil and pour half the dough.

We lay the filling for the pie and pour the second part of the batter.

Set the multicooker to the “Baking” mode for 60 minutes. After the signal, turn the cake over and bake for another 20-25 minutes.

Recipe for a pie with meat and mushrooms in a slow cooker

The mushroom pie recipe is prepared in the Redmond slow cooker, which makes the dish especially tasty and nutritious, especially when combined with meat.

• Flour - 1.5-2 tbsp.;
• Baking powder - 12 g;
• Sunflower oil - 40 ml;
• Eggs - 3 pcs.;
• Honey mushrooms - 500 g;
• Pork (can be replaced with ham) - 400 g;
• Cheese - 200 g;
• Milk - 150 ml;
• Salt and pepper to taste;
• Garlic - 3 cloves;
• Parsley greens - 1 bunch.

Cooking a pie with meat and mushrooms in a slow cooker will give you a pleasure, as it will not take much time, but the dish will turn out excellent.

Pork is cut and boiled for 40 minutes in salted water. Let cool and then cut into small cubes.

Beat the eggs with a whisk, add flour mixed with baking powder for dough in parts, and beat again.

Pour warm milk, vegetable oil, grated cheese, salt and mix.

Mushrooms are cut into cubes, fried in a multicooker bowl in the "Baking" mode for 15 minutes, pork pieces are introduced and continue to fry for another 15 minutes.

Add chopped garlic and chopped herbs, combine all the products, mix, remove from the bowl and let cool.

The slow cooker is washed, dried, oiled, the filling for the pie is mixed with the dough and poured into the bowl.

Close the lid and set to the "Baking" mode for 60 minutes.

After the signal, let the cake stand in the slow cooker for 15 minutes.

Pie with mushrooms, onions and cheese in a slow cooker

If you want to cook a pie with mushrooms and cheese in a slow cooker, this recipe is exactly what you need, because you do not need to mess with the dough.

• Mushrooms (forest) - 500 g;
• Onions - 2 pcs.;
• Cheese - 100 g;
• Eggs - 4 pcs.;
• Salt;
• Baking powder - 1 tsp;
• Flour - 1.5 tbsp.;
• Butter;
• Sesame - 2 tsp

Cut the onion into cubes, pour into the multicooker bowl, add butter and leave in the “Frying” or “Baking” mode for 15 minutes.

Boil the mushrooms for 30 minutes, cut and put to the onion, fry in a slow cooker for 20 minutes, salt.

Transfer from the multicooker to a bowl and let cool, wash the bowl.

Beat the eggs with a mixer, combine the flour with the baking powder and add to the eggs, beat until foam forms.

Add grated cheese, mix and start assembling the pie.

Lubricate the multicooker bowl with oil, sprinkle with sesame seeds and pour half the dough.

Put the filling, pour the second half of the dough and smooth.

Select the “Baking” program on the equipment and turn it on for 60 minutes.

After the signal, do not remove the cake, but allow it to cool slightly.

Pie with salted mushrooms in the Polaris multicooker

Pie with mushrooms in the Polaris slow cooker is a very tasty and satisfying homemade dish. It has a lot of juicy spicy filling combined with a delicate dough texture.

• Flour - 1 tbsp;
• Kefir - 200 ml;
• Eggs - 3 pcs.;
• Soda - 0.5 tsp;
• Salted oyster mushrooms - 400 g;
• Onions - 4 pcs.;
• Ground black pepper - 1 tsp;
• Sunflower oil;
• Dill greens.

Pie with salted mushrooms in a slow cooker is perfect for a light lunch snack, or even breakfast.

Rinse salted oyster mushrooms well in water, cut into pieces and fry in hot oil for 20-25 minutes.

Peel the onion, chop with a knife and add to the oyster mushrooms, fry for 15 minutes, pepper, add chopped herbs and mix.

Combine kefir, eggs and soda, beat well and add flour, beat again.

On the slow cooker, set the "Baking" program for 40 minutes. Turn the cake over after the beep and bake for 20 minutes.

Pie recipe with minced meat and mushrooms in a slow cooker

This recipe for a pie with minced meat and mushrooms in a slow cooker is useful for beginner cooks, as it is prepared easily and simply. And the pastries are airy and delicate in taste.

Puff pastry for this variant of the pie is better to buy in the store. However, before using it, it is better to keep it in the refrigerator for 2-3 hours.

• Champignons - 500 g;
• Onions - 3 pcs.;
• Minced pork - 300 g;
• Lean oil;
• Salt;
• Sesame - 1 tsp;
• A mixture of ground peppers - 1 tsp;
• Puff pastry - 500 g.

Put the minced meat in the multicooker bowl and fry for 20 minutes in the “Frying” mode. Pick it up in a bowl and leave to cool.

Mushrooms and onions chop into cubes, put in a bowl, pour in a little oil and fry in the “Frying” mode for 20 minutes.

Combine minced meat with mushrooms and onions, salt, sprinkle with a mixture of ground peppers, sesame seeds and mix well.

Roll out one part of the dough, put it in a multicooker bowl, distribute the filling.

Put a thin layer of the second half of the rolled out dough on top and connect the edges.

Poke a few holes with a fork or thin knife to let steam out.

Turn on the multicooker in the "Baking" mode for 60 minutes. After the signal, allow the cake to cool slightly in the kitchen equipment.

How to cook a jellied pie with mushrooms in a slow cooker

How to cook a jellied mushroom pie in a slow cooker so that it is a special dish? We suggest you follow our recipe and you will succeed.

• Champignons - 400 g;
• Eggs for filling - 5 pcs.;
• Onions - 3 pcs.;
• Soy sauce - 2 tbsp. l.;
• Olive oil - for frying;
• Flour - 1.5 tbsp.;
• Mayonnaise - 150 ml;
• Sour cream - 4 tbsp. l.;
• Eggs - 3 pcs.;
• Baking powder - 2 tsp;
• Salt - ½ tsp

A jellied pie with mushrooms in a slow cooker will turn out to be very tasty, as mayonnaise with eggs will make the dough tender, fluffy and fragrant.

Mix mayonnaise with sour cream, eggs, baking powder, salt and beat well with a mixer. Add flour bit by bit, continuing to beat until foamy.

Rinse the mushrooms, drain the water and cut into small pieces. Put in a multicooker bowl with oil and fry for 20 minutes until golden brown in the “Frying” mode.

Peel the onion, cut into half rings and add to the mushrooms, fry for 15 minutes until soft.

Hard boil eggs, peel and cut into cubes.

Combine with mushrooms, salt, pour in soy sauce and stir well.

Lubricate the bowl with oil, pour out most of the filling dough and lay out the filling.

Pour the second portion of the dough on top, smooth with a spoon and turn on the “Baking” mode for 40 minutes.

After the signal, open the lid, check with a toothpick for readiness. If the cake is damp, turn on the slow cooker for another 20 minutes in the “Baking” mode.

Such a jellied pie with mushrooms in a slow cooker will go well on the table with a vegetable salad.

Puff pastry with mushrooms in the Philips multicooker

Mushroom layer cake in a slow cooker can be prepared for a snack when you go for a walk with friends or family. Believe me: with its juicy filling and soft dough, it will not leave any of your companions indifferent.

• Ready puff pastry - 500 g;
• Champignons - 400 g;
• Onions - 4 pcs.;
• Sour cream - 7 tbsp. l.;
• Melted butter - 4 tbsp. l.;
• Cheese - 200 g;
• Ground black pepper and salt - ½ tsp each;
• Thyme - 1 tsp

The mushroom pie in the Philips multicooker turns out so tasty and fragrant that it can claim the main place on the festive table.

Rinse the champignons thoroughly under the tap, cut into cubes and fry in a small amount of ghee until golden in a multicooker bowl in the “Frying” mode.

Peel the onion from the husk, cut into quarters and throw in the mushrooms. Fry everything together with the addition of melted butter for about 15 more minutes.

Remove the mass from the multicooker and let it cool for 30 minutes.

Grate hard cheese on a coarse grater, combine with mushrooms, pour in sour cream, add thyme, salt and pepper.

Wash the bowl of the kitchen “helper”, grease with oil and lay out a rolled layer of puff pastry with high sides.

Put the filling on the dough, gather the edges in the middle and pinch with your hands.

With a thin knife, make 5-7 punctures on top of the pie to release steam.

Close the multicooker lid, set the "Baking" program and set the time to 50 minutes.

As soon as the shutdown signal sounds, open the lid and allow the cake to cool slightly.

Despite the fact that you can now buy champignons at any time of the year, most often dishes with mushrooms appear on our table at the beginning of autumn. I decided to open this mushroom season with a new recipe that bribed me with its simplicity. To bake such a mushroom pie in a slow cooker, you do not need to mess with yeast and dough. Beaten eggs make the dough fluffy, and grated cheese gives the pie a special charm.

As a "noble mushroom picker", who is hardly able to distinguish fly agaric from honey agaric, I prefer to buy oyster mushrooms or champignons in the store. The latter are more common on sale, and they taste better. Therefore, I will cook with champignons, but you choose mushrooms to your liking.

And also, if you like this dish (and you will definitely like it!), Try your hand at one more, but already in dessert. Bake with pear and nuts.

Ingredients

• One bulb;
• 400 gr fresh mushrooms;
• Hard cheese 80 gr;
• 4 eggs;
• 1.25 cups of flour;
• a teaspoon of baking powder;
• Butter;
• Breadcrumbs or sesame seeds.

By the way, if for some reason there was no baking powder at home, try to cook it yourself. To do this, you just need to mix half a teaspoon of soda, the same amount of flour and citric acid.

I never quench soda with vinegar or lemon juice, but thanks to this homemade baking powder, my pastries rise even better than with regular baking powder. Take note of this trick.

How to bake a delicious mushroom pie in a slow cooker

The pie dough is ready in minutes, so we'll start with the filling. Namely, fried onions.

We turn on the slow cooker in the “Baking” or “Frying” mode, add a little sunflower or olive oil and fry the diced onion until golden brown.

Once the onion is ready, add the mushrooms and fry until fully cooked.

At the very end, when all the liquid has evaporated, you can salt the filling a little and add spices: ground black pepper, oregano, thyme.

Ready mushrooms need to be transferred from the multicooker to a separate bowl so that they cool down quickly, and wash the pan, dry it and start preparing the dough.

I think you are all familiar with the recipe for charlotte with apples, when we take 4 eggs, a glass of sugar and a glass of flour for the dough. For our pie, we need a dough of the same consistency, but, of course, without sugar. Therefore, we beat the eggs well with a blender or mixer, and then gradually introduce a glass of flour mixed with dough baking powder.

And finally, add 100 g of grated cheese, mix thoroughly - that's it! The dough is ready, you can collect the cake.

So that it does not stick and easily comes out of the pan, grease it with butter. You can sprinkle the bottom of the pan with breadcrumbs, or even better, with sesame seeds. They will add their own unique taste to baking, and the cake will look more elegant with them.

If some of the mushrooms are on the surface, do not worry, there is enough baking powder in the dough, and the cake will definitely rise.

Select the program "Baking" and cook for 50 minutes. After the program is over, leave the mushroom pie in the slow cooker to cool down a bit. As soon as the pan stops burning your hands, you can turn it over and transfer the pastries to a plate.

Some of you may want to toast the cake on both sides. In this case, 5-10 minutes before the end of the program, the cake must be turned over using a steamer.

Here is such a handsome man. But most importantly, of course, the taste, I'm sure you will like it too.

Well, if something is not clear from the description of the recipe, watch the video on how I bake a mushroom pie in a slow cooker.

Mushroom pie is a very fragrant, tasty and satisfying pastry. It can even serve as an independent dish for breakfast, lunch, dinner or an afternoon snack. Many housewives today prefer to cook in a slow cooker. About the recipes for such baking and talk further.

with mushrooms in a multicooker

This pastry is very easy to make. You can make the dough in just 5 minutes. Mushrooms for the dish can be used in a variety of ways. The most affordable option are champignons. Thanks to the addition of potatoes and onions to the filling, our pie will turn out not only juicy and fragrant, but also very satisfying.

Ingredients

We will make the dough from the following products: 150 grams of sour cream and mayonnaise, two eggs, a glass of wheat flour, half a teaspoon of soda and salt. For the filling, we will use 200 grams of mushrooms, vegetable oil - a couple of tablespoons, potatoes and onions - one at a time. We also need a little butter to lubricate the multicooker pan. If desired, you can also decorate the finished mushroom pie with grated cheese and parsley, dill or other fresh herbs.

Instruction

First you need to take care of the filling for our pie. Mushrooms should be fried. You can do this both in the pan and directly in the multicooker bowl. To do this, heat the oil in a container and spread the mushrooms. Peel and finely chop the onion. Add it to the pan. Cook, stirring, for about ten minutes.

Now you can do the test. In a bowl, combine sour cream, eggs, mayonnaise, soda and salt. We mix everything well. Gradually add flour. The resulting dough should not be liquid, but rather resemble thick sour cream.

Now peel the potatoes and cut them into thin circles. Grease the multicooker pan lightly with oil. Pour half of the resulting dough into it and level it with a spoon. Then evenly spread the fried mushrooms with onions. Sprinkle 0.5 teaspoon salt on top. Spread the potatoes out evenly and pour over the remaining batter.

Cooking in a slow cooker will be in baking mode for 1 hour. After the end of the heat treatment, remove the bowl and place it on a tray or wire rack to cool. Do not immediately try to remove the cake, as it may fall apart. When it has cooled slightly, it will be easy to remove it from the multicooker bowl. It remains only to transfer the cake to a plate and, if desired, sprinkle with grated cheese and finely chopped dill or other herbs. Bon Appetit!

Pie with chicken and mushrooms

We offer you another simple recipe for your judgment. Such pastries are also called It turns out to be very tasty and satisfying, it is prepared simply and looks very appetizing.

Products

This recipe for a mushroom pie in a slow cooker involves the use of the following ingredients: 200 grams of flour, an egg, 50 grams of butter or margarine, three tablespoons of plain cold water and a pinch of salt. From these products we will prepare the dough. For the filling, we need one chicken breast, two medium-sized onions and 300 grams of mushrooms to your taste. You can also add broccoli if you like. For filling, you need 200 ml of heavy cream or sour cream, 150 grams of hard cheese, two eggs, salt and pepper.

How to cook?

If you decide to bake in a slow cooker according to this recipe, then first you should take care of the test. To do this, mix flour, eggs in a deep bowl, pour cold water. Add salt and pre-chopped butter. Knead the dough and remove it for a while in the refrigerator.

Now you can do the stuffing. Boil the chicken breast, cool and chop finely. Mushrooms are washed and chopped. Peel the onion and chop finely. Then heat the sunflower oil in a frying pan. Add onion and fry. After that, add the mushrooms. They should be fried until all the liquid has evaporated. Then add the chicken pieces.

Let's do the filling. In a separate bowl, break the eggs, add sour cream or cream. Sprinkle some salt and pepper. Add grated cheese. Mix well.

Put the dough into an oiled multicooker pan. Don't forget to form the sides. We lay out the filling and filling. Our cake will be cooked in baking mode for about 1.5 hours. After the beep, open the lid of the multicooker and leave it like this for a quarter of an hour. You don't have to take the cake out right away. Then it remains only to transfer the cake to a plate and serve it to the table. This pastry is delicious both warm and cold.

puff pastry cabbage

Consider another great recipe. It is perfect for those who do not have the time or desire to prepare dough. The result will definitely meet your expectations.

So, to prepare this dish, you will not need ready-made puff pastry, 200 grams of chicken, mushrooms and cabbage, 50 grams of hard cheese, one boiled egg, onions and carrots - one each, herbs and vegetable oil for frying.

Finely chop onions, carrots and cabbage, salt and fry with vegetable oil in a pan. Cut the chicken fillet into small pieces. We send it to the pan with vegetables. We continue to fry until cooked. As for mushrooms, they can be boiled. If desired, you can also add them to the rest of the ingredients and fry in a pan.

Grate the pre-cooked egg and cheese. We finely chop the greens. We combine them with the rest of the already prepared components, mix. The filling for the pie is ready.

Now roll out the puff pastry. Put the filling in the middle. Then wrap it in an envelope, pinch the edges. In a greased multicooker bowl, lay out the dough with the filling. We turn on the baking mode for 20 minutes. Then the cake should be turned over. We continue to bake it in the same mode for another ten minutes. After that, the mushroom pie in the slow cooker will be ready!