Pies are a classic of Russian cuisine. A festive feast is not complete without them; such pastries are a delicious and satisfying everyday dish. Each housewife can boast of her own recipe for her favorite filling for pies. Various combinations of mushrooms and potatoes will occupy a considerable share among them.

Pies stuffed with mushrooms and potatoes will be a great dinner

Its main ingredients are already listed in the title, but the methods of preparation and additives are different.

Classic potato stuffing with mushrooms

For her you need:

• 3-4 potatoes;
• 0.5 kg of mushrooms;
• bulb;
• 50 g butter;
• salt pepper.

You can take any mushrooms: champignons, boletus mushrooms, aspen mushrooms, boletus mushrooms, oyster mushrooms. With each type of mushroom, it will have its own taste. Frozen mushrooms, salted and pickled are suitable for filling.

How to cook:

1. Boil the potatoes until tender. Salt the water. Drain it, turn the mashed potatoes in a convenient way, add half of the butter, knead well.
2. Cut the washed mushrooms into rather small pieces, and also cut the onion. Fry everything in the remaining oil until tender.
3. Mix all the ingredients, season with pepper and salt. Let cool completely.

To this filling, you can add a couple of tablespoons of grated cheese, preferably hard, the same amount of finely chopped fresh dill or 2-3 chopped hard eggs. You need to add these products while the filling is still hot, otherwise it will be difficult to mix the products so that they are evenly distributed.

Fried pies with potatoes (video)

In this version of the filling, it is better to choose juicy mushrooms - boletus, boletus and not fry them, but stew.

The ratio of the products is the same, only you will have to take 2 times more onion and replace the butter with vegetable oil, but we will cook the filling a little differently.

How to cook:

1. Cut the peeled potatoes into very small cubes with a side of no more than 0.5 cm. Cut half the onion in the same way. Fry them together, adding vegetable oil, until tender. You need to fry under the lid, then the potatoes will not turn out too dry.
2. Finely chop the mushrooms and onions, simmer them under the lid until tender. It is advisable to keep some mushroom juice in the pan.
3. We put everything together, mix, add salt and, if desired, pepper.

It is better not to add anything else to this filling option. The only exception is a couple of tablespoons of chopped green onions.

The filling is ready - you can start baking the pies. Often, housewives have no time to cook yeast dough. An excellent alternative is unleavened dough with sour cream or fatty curdled milk. Delicious fried pies are made from it.

Mushroom and fried potato filling

How to cook yeast-free pies with potatoes and mushrooms in a frying pan

For the test:

• 1/2 cup curdled milk or sour cream or kefir, even unsweetened yogurt will do;
• 2-3 st. tablespoons of melted butter;
• about 2 glasses of flour, depending on the gluten content in it;
• a teaspoon of sugar and salt;
• Art. a spoonful of vinegar;
• 0.5 tsp of soda;
• vegetable oil.

Cooking steps:

1. Pour sugar into the fermented milk product, add salt, melted butter, soda quenched with vinegar, mix, gradually add flour, kneading the dough. It should be kneaded for about 7 minutes.
2. Cover the dough with cling film, let it rest for about half an hour. The gluten contained in the flour will swell and the dough will become more plastic.
3. In the meantime, we are preparing the filling according to the previous recipe.
4. Sprinkle the table or cutting board well with flour, lay out the dough, cut it into balls. Their value depends on what size we are going to get the pies. Roll out the balls, sprinkle them with flour.
5. Place the filling in the middle of the cake, sculpt the pies.
6. Heat the vegetable oil in a frying pan, place the pies. They should not touch each other, otherwise they may stick together. We fry. Do not forget to turn them over. Cover the pan with a lid.

They should be cooked just before serving. When cooled, they lose their taste.

There are recipes for dough without yeast in water.

Non-yeast pies with potatoes and mushrooms in a frying pan

Lenten pies with mushrooms and potatoes

For the test: a glass of water, 100 ml of vegetable oil, 1/2 teaspoon of salt, the same amount of sugar.

How to cook:

1. To make the dough airy, sift the flour using a sieve. We combine it with the rest of the ingredients. Knead the dough. It shouldn't stick to your hands.
2. While the dough is resting, prepare the filling.
3. We place the dough on a board dusted with flour, disassemble it into pieces. Roll out or stretch each piece very thinly with your hands to get a cake.
4. We form a pie, spreading the filling on the cakes and pinching the edges.
5. Fry the resulting products in oil in a hot pan.

Fried yeast dough pies are good.

Brass pies with potatoes and mushrooms (video)

The classic recipe for fried yeast pies with potatoes, mushrooms and onions

Ingredients:

• half-liter carton of milk;
• dry yeast - 2 tsp;
• 0.25 cups vegetable oil;
• a tablespoon of sugar and a pinch of salt;
• about 4 cups flour.

Mushrooms, potatoes, onions for the filling.

How to cook:

1. Heat the milk a little. We put everything in it, except for flour and butter. Stir well.
2. We begin to gradually add the sifted flour, stirring well each time. We should get a soft dough, plastic, a little sticking to the hands at the end of the batch. Pour vegetable oil into it, knead for 15 minutes for hours. In the process of kneading, it will draw in air and will rise well in the future.
3. We put in warm, covered with a towel.
4. While it rises, prepare the filling according to one of the above recipes.
5. Cut the risen dough into pieces. This is easy to do if your hands are moistened with vegetable oil.
6. We turn the pieces into cakes, from which we make pies.
7. Fry until golden brown in vegetable oil.

On the basis of potatoes, you can make a dough for mushroom pies and bake them in the oven.

Classic yeast fried pies with potatoes, mushrooms and onions

The recipe for making potato pies with mushrooms in the oven

The filling is purely mushroom with a little onion.

For the test:

• 750 g potatoes;
• 3 eggs;
• 2 tbsp. tablespoons of flour with a slide;
• 2 tbsp. tablespoons of butter;
• a glass of sour cream.

For filling:

• 250 g champignons;
• bulb;
• 2 tbsp. tablespoons of butter.

Any mushrooms are good.

How to cook:

1. Pour the boiled potatoes and turn them into mashed potatoes.
2. Salt, beat the eggs, add flour, knead the dough.
3. To make the filling, cook the mushrooms. They must be fully prepared. Cut the strained mushrooms, finely chop the onion. Fry everything together a little.
4. We make cakes from the dough, on which we put the filling.
5. We coat the baking tray with oil. We lay out the formed pies. To make them rosy, coat with a slightly beaten egg.

Not everyone can eat fatty foods, and fried pies cannot be called a diet food. There is another frying method in which the dough does not absorb fat.

Potato pies with mushrooms in the oven

How to cook pies with mushrooms and potatoes in a dry frying pan

Mushrooms for such pies need to be cut very finely, you can turn them in a meat grinder.

Ingredients for the dough:

• low-fat kefir - 0.5 l;
• flour - about 700 g;
• egg;
• 150 g butter;
• 1/2 teaspoon of baking soda.

We make the filling according to any of the above recipes. She must be completely ready.

How to cook:

1. Add soda, salt, egg to slightly warmed kefir, mix.
2. Adding flour in parts, knead the dough. It should turn out to be plastic and soft. Let the dough rest under cling film for about half an hour. Knead again.
3. Having rolled a sausage from the dough, cut it into pieces.
4. We form flat pies with filling.
5. Carefully roll each pie into a thin cake. You need to start rolling from the middle. We prick them with a fork in several places.
6. Preheat a dry frying pan, lay out the resulting tortillas, shaking off excess flour.
7. Fry on both sides until lightly browned.
8. Immediately grease the pies with butter and stack them like pancakes - in a pile.

It so happens that fresh mushrooms are not available, but there are a lot of pickled cans in the pantry. They can make an excellent filling for pies, especially when combined with potatoes.

Pies with mushrooms and potatoes in a dry frying pan

Recipe for pies with potatoes and pickled mushrooms

We will make the dough from raw potatoes and fry the products in breadcrumbs.

Ingredients:

• potatoes - 1 kg;
• a couple of eggs;
• 1/2 jar of mushrooms;
• bulb;
• breadcrumbs;
• oil for frying.

Preparation:

1. Strain the mushrooms from the marinade, rinse, chop, fry with onions until cooked.
2. Three coarsely raw potatoes, add and mix with an egg.
3. We cut pies with mushroom filling with wet hands.
4. We bread in breadcrumbs, after dipping each pie in a beaten egg.
5. Fry until golden brown

Puff pastry baked goods always have an exquisite taste. Let's try to make baked mushroom pies from a puff.

How to make a filling for potato pies with mushrooms (video)

Cooking crispy puff pastry pies with mushrooms and potatoes

There are few housewives who want to spend time making homemade puff pastry. In the store, you can always buy a worthy replacement for it.

Required products:

• packaging of puff pastry weighing 0.5 kg;
• a liter jar of pickled mushrooms;
• 3 onions;
• the yolk of one egg;
• 100 g of cheese grated on a fine grater;
• oil for frying.

Preparation:

1. Strain the mushrooms, rinse, cut them and the onion finely, fry until golden brown. Cool it down.
2. Roll out the dough and cut into rectangles.
3. Fold them in half, placing the filling inside. We pinch the edges.
4. We bake for about 10 minutes in a well-preheated oven.
5. We take out the baking sheet, coat each pie with yolk and sprinkle with cheese.
6. Brown the pies until golden brown, 5-10 minutes.

Pies stuffed with mushrooms and potatoes will be a great dinner, you can drink tea with them, take them on the road or to work. A variety of cooking methods, dough recipes and fillings allows you to prepare an original dish every time.

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It seems that mushroom pies are a fairly simple dish that is difficult to diversify with anything. In fact, there are more than a hundred recipes for this homemade delicacy. In this case, not only the dough is subjected to experiments, but also the filling. Mushrooms remain its basis, but the other ingredients give the dish a new taste every time.

Almost any mushrooms are suitable for pies, be it fresh champignons, pickled honey mushrooms or dried chanterelles. The only difference will be in their preliminary preparation. Along with mushrooms, rice and other cereals, meat in pieces or in the form of minced meat, boiled and fried vegetables, chicken eggs, etc. are added to the filling.

The dough for pies with mushrooms can also be very diverse, from the simplest potato to the laborious yeast dough. It can include any dairy products, eggs, vegetable oil, soda, etc. In this case, you can always use a purchased puff pastry, or prepare it in advance with your own hands.

The best sauce for hot mushroom pies is still sour cream. They are served immediately after cooking. You can decorate the dish beautifully even during the sculpting process, making interesting curly edges or giving the pies an unusual shape.

Recipe for pies with mushrooms, onions and potatoes

The filling for these pies is prepared according to the classic recipe, but the dough turns out to be very original due to the addition of cottage cheese. It is important to keep approximately equal proportions of onions, mushrooms and potatoes. This will make the pies especially tasty and rich.

Ingredients:

• 250 g flour;
• 50 ml of kefir;
• 100 ml of vegetable oil;
• 2 onions;
• 100 g of cottage cheese;
• ½ tsp soda;
• 1 egg;
• 250 g potatoes;
• 200 g of champignons;
• Salt pepper.

Cooking method:

1. Peel and boil the potatoes, then salt and pepper to taste.
2. Mash the finished potatoes until mashed.
3. Chop the onion and mushrooms, fry until tender, mix with potatoes.
4. Put cottage cheese in a deep bowl, add kefir and grind.
5. Whisk 4 tablespoons of vegetable oil to the curd, beat in an egg and add a teaspoon of salt.
6. Sift the flour, add to the rest of the ingredients along with soda.
7. Knead the dough and leave it in the refrigerator for half an hour.
8. Divide the dough into portions, roll out the cakes.
9. Put a tablespoon of the filling on each blank, blind the edges.
10. Fry pies in vegetable oil until golden brown.

Interesting from the network

How to make egg and mushroom potato fried pies

Potato dough is extremely easy to prepare, while keeping its shape perfectly and goes well with all types of fillings. Dried mushrooms are used in this recipe, but they can be replaced with either fresh or pickled ones. This dish is perfect for a hearty snack or light dinner.

Ingredients:

• 1 kg of potatoes;
• 2 eggs;
• 100 g dried mushrooms;
• 100 g bread crumbs;
• 1 tbsp. l. vegetable oil;
• 1 onion;
• Salt pepper.

Cooking method:

1. Peel the potatoes and grate.
2. Add an egg and a little salt to the potatoes, mix well.
3. Rinse the mushrooms, boil, then chop and fry until tender.
4. Chop the onion and fry in vegetable oil separately from the mushrooms.
5. Mix mushrooms and onions, season with salt and pepper to taste.
6. Make portioned cakes from potato dough.
7. Put the filling on each piece of dough and mold a pie.
8. Heat a frying pan with vegetable oil, lightly beat the remaining egg in a bowl.
9. Grease the patties with an egg and dip each in breadcrumbs.
10. Fry on both sides until the potatoes are tender.

Pies with mushrooms and chicken in the oven according to the recipe with a photo

Baked pies always turn out fluffier and softer than fried ones, especially if you use yeast dough. It is better to grind all the ingredients for the filling as much as possible. Fresh or frozen mushrooms are suitable for this recipe. The edges of the pies can be made curly, as in the photo. In the oven, they will brown and the dish will look more presentable.

Ingredients:

• 11 g yeast;
• 400 g flour;
• 1 tbsp. l. Sahara;
• 350 g of mushrooms;
• 1 onion;
• 500 g chicken fillet;
• 50 g butter;
• 250 ml of milk;
• Salt pepper.

Cooking method:

1. Pour over the yeast with slightly warmed milk, add sugar and leave in a warm place.
2. When bubbles appear on the surface of the milk, add flour and a pinch of salt to it.
3. Melt the butter, cool to room temperature and add to a common bowl.
4. Knead a soft dough, cover it with a towel and put in a warm place for 1 hour.
5. Rinse the fillet, cut into small cubes and put in a frying pan with vegetable oil.
6. Salt and pepper the meat, fry until cooked.
7. Finely chop the onion and mushrooms, fry separately from the meat, then mix with the fillets.
8. Divide the finished dough into 18-20 equal parts, roll each into a thin cake.
9. Put the filling in the center of the cakes, leaving space at the edge.
10. Pinch the pies and place them on a greased baking sheet.
11. Leave the pies on a baking sheet for 7-10 minutes before cooking.
12. Bake at high temperature until golden brown.

Now you know how to make mushroom pies according to a recipe with a photo. Bon Appetit!

Mushroom pies are good both on their own and as a tasty addition to various dishes. They can be served with any soup, salad, or simply seasoned with sour cream and fresh herbs. Before making pies with mushrooms, you need to remember a few features of this dish:

• Fresh or frozen mushrooms for the filling should be fried until all the moisture has evaporated;
• If you are preparing pies with pickled or salted mushrooms, you must first dry them;
• For yeast dough, it is best to make a dough by diluting the yeast in warm milk with sugar;
• To make the mushroom pies soft, you need to carefully monitor the consistency of the dough, without adding too much flour to it;
• All ingredients for the filling of pies must be brought to readiness even before baking or frying;
• After cooking, the fried pies should be laid out on paper towels.

Mushrooms are great for making mouth-watering pies. There are various filling options with different flavors. You can find the right recipe for every situation: it can be a quick bake or a birthday cake.

Mushrooms are great for making mouth-watering pies

The filling determines what kind of taste the pies will have. Therefore, attention should be paid to its correct manufacture. The combination of different ingredients creates unique flavors.

What products are mushrooms combined with for making the filling

Mushrooms are a fairly versatile product. The main thing is that the rest of the filling ingredients are in harmony with their taste and combined with the smell. Therefore, the second component for cooking can be potatoes, rice, chicken and even tender ham. It also harmonizes the product with cheese.

But traditionally they are fried in a pan with onions finely chopped or chopped into neat half rings. Salt is also required. Garlic cloves, freshly ground black pepper, or fresh herbs can be used to add pungent or spicy notes. To add richness to the taste, you can take "mushroom" spices: nutmeg, rosemary, oregano and fragrant thyme.

Mushrooms are a fairly versatile product

Recipe for a simple mushroom filling for pies

Preparing pie filling is quick and easy. Despite this, it turns out juicy and tasty. This requires very few ingredients:

• 300 g of boiled mushrooms or champignons;
• bulb;
• 2 tbsp. spoons of oil (sunflower);
• some ground pepper;
• half a spoonful of (tea) table salt.

A simple filling is prepared in a few steps:

1. First, onions are peeled and chopped into small pieces.
2. He is sent to fry until golden brown in a pan with poured vegetable oil.
3. Chop the mushrooms and combine with the onions when they are browned.
4. The approximate frying time is 10 minutes. At the end, pepper and salt are added to the mass, and then mixed well.
5. If desired, the resulting filling is placed in a blender and crushed to a state of porridge.

After that, the filling is ready and you can start sculpting pies or other types of baked goods.

How to cook pies with mushrooms (video)

Mushroom baking dough recipes

The end result also depends on the quality of the test. It plays the role of "packing" for the filling, so this component is no less important. If desired, you can make a fluffy yeast or yeast-free dough.

Yeast dough recipe for pies with mushrooms

When preparing yeast dough, it must be kneaded thoroughly, otherwise one will not rise. The yeast should be evenly distributed in it. The standard recipe uses the following ingredients:

• 600 g flour;
• 1.5 cups of milk;
• 10 g of "fast" dry yeast or 45 g of regular yeast in a briquette;
• 4 eggs (chicken);
• 1 tbsp. tablespoons of granulated sugar;
• 1 medium pinch of salt
• 2.5 tbsp. tablespoons (100 g) of sunflower oil (you can take the same amount of butter or margarine).

Prepare the dough like this:

1. Dissolve yeast in warm (but not hot!) Milk, add liquid 1 tbsp. a spoonful of sugar.
2. Pour some flour into the liquid, stirring it. The consistency should be liquid, about the same as that of pancake dough.
3. Leave in a warm place (for example, a battery will do) for 30 minutes.
4. At this time, grind the eggs with a spoonful of sand.
5. Pour the sugar and egg mixture into the dough, stirring constantly and gradually adding the remaining amount of flour.
6. Pour in butter (margarine and butter are pre-melted).
7. The dough must be thoroughly kneaded until smooth.
8. Put in a warm corner for another 2-4 hours, so that it rises thoroughly. Some housewives advise to "knead" it a couple of times.

The yeast dough is now ready for further baking.

When preparing yeast dough, it must be kneaded thoroughly, otherwise one will not rise

Cooking yeast-free baking dough with mushroom filling

It is much easier and faster to make yeast-free dough. For this you need:

• 3 cups sifted flour;
• 50 ml of vegetable oil;
• 1 yolk;
• 250 ml of kefir;
• half a spoon (tea) quick soda;
• 1 tbsp. a spoonful of granulated sugar;
• 2 pinches of salt.

The cooking process itself:

1. Pour butter and yolk into kefir, not forgetting about salt and sugar.
2. Pour in exactly half the flour, and then the soda.
3. Knead the dough thoroughly.
4. Add remaining flour, knead again and form into a ball.

The dough should be allowed to brew for a quarter of an hour. Then it can be rolled out.

The best baking recipes with mushrooms

Mushrooms are suitable as a filling for various types of baked goods. Here are some of them that are sure to come in handy.

It is much easier and faster to make dough without yeast

Quick recipe for mushroom pies

Using a simple recipe can save time. You will need:

• dough;
• 1 kg of mushrooms;
• 100 ml of vegetable oil;
• 2 small onions or 1 large head;

The dough can be made at home by yourself or you can buy ready-made in the store. It is cut into small pieces, which are rolled out in an oval. Separately, according to the recipe described above, a filling is prepared, which is wrapped in dough. Blind pies are either sent to the oven for half an hour, having coated the surface with a beaten egg, or fried in a skillet in vegetable oil.

Fried pies with potatoes and mushrooms (video)

Pies with mushrooms and cheese filling are very tasty and tender. You will need to take:

• dough;
• 250 g champignons;
• 2 medium onion heads;
• 30 g butter;
• 100 g of cheese;
• salt;
• pepper.

This option differs from the simple pie-making recipe in the peculiarities of the filling. It is done like this:

1. Sliced ​​onions are fried until blush;
2. Add chopped mushrooms, salt and pepper.
3. Fry for about 10 minutes.
4. Add cheese, grated on a coarse grater.

After that, they begin to sculpt ordinary pies. At the stage of frying mushrooms, you can pour in 250 ml of cream and simmer for 15 minutes, covered with a lid.

Pies stuffed with mushrooms and cheese

How to Make a Festive Mushroom Pie in the Oven

If a celebration is planned, then a worthy place on the festive table will take a mushroom pie. It is made from yeast-free dough and stuffing with mushrooms and ham:

• 0.5 kg of mushrooms;
• 300 g ham;
• 2 onion heads;
• 200 g of cheese;
• 3 tablespoons of mayonnaise;
• 1 chicken egg;
• 3 tbsp. tablespoons of vegetable oil;
• 1 bunch of young greens;
• salt;
• pepper;
• "Mushroom" spices: for example, thyme.

Despite the festive "purpose of the pie", it is not difficult to prepare it:

1. First you need to make a standard frying of mushrooms and onions.
2. Then add chopped ham to it.
3. Mayonnaise, cheese, pepper, spices and chopped herbs are mixed with the filling.
4. The dough is divided into 2 parts: one is laid out on the bottom of the baking dish, making high sides.
5. Spread the filling evenly over its surface.
6. Close the cake with the second part of the dough rolled out, securing its edges to the sides.
7. Grease the top with a beaten egg.

An appetizing pie will be ready after 30–45 minutes in the oven at 180 ° С.

Mushroom Pie

Recipe for delicious kulebyaki with mushrooms

Kulebyaka is a traditional Russian cuisine. This is a closed pie with various filling options: meat, eggs, buckwheat and, of course, mushrooms. For cooking you will need:

• yeast dough;
• 1 kg of mushrooms;
• 1 bunch of freshly cut dill
• salt;
• pepper;
• 300 ml of water or broth from boiling mushrooms;
• 1 onion head;
• 3 tsp flour;
• 3 tbsp. tablespoons of fat.

Cooking kulebyaki will take some time, but the result is worth it:

1. First, they prepare the usual mushroom filling, frying the "forest meat" and onions.
2. Then add finely chopped dill to the mixture.
3. Prepare the sauce: fry the flour in melted fat for 3 minutes, add water, or better - mushroom broth, and bring the liquid to a boil, then turn off the heat immediately.
4. Dilute the filling with sauce.
5. Divide the dough into 2 identical halves and roll out flat cakes from them.
6. Put the first one in a greased baking dish.
7. Lay out the filling;
8. Cover the cake with a second flatbread, pinch the edges.
9. Spread the surface of the kulebyaka with an egg, whipped with a broom, and make several punctures on it so that the steam can escape freely.

For baking in an oven at 180 ° C, 35 minutes is sufficient.

Kulebyaka with mushrooms

Pies with dried forest mushrooms

In winter, you can make aromatic pies filled with dried mushrooms. Have to take:

• yeast dough;
• 1 cup thoroughly washed rice
• 40 g of dried mushrooms (preferably white and boletus);
• 3 small turnips;
• 2 tbsp. tablespoons of vegetable oil;
• salt;
• pepper.

This option differs from the recipe for simple pies in that the mushrooms should be soaked for at least 1 hour. Rice is boiled separately, after which it is fried with mushrooms and onions in oil for 15 minutes. Then you can start shaping the baked goods.

Kefir pie with mushrooms (video)

How to make fried pies with mushrooms and potatoes

Hearty pies are made with the addition of potatoes. A large volume of vegetable oil is used for frying. All you need:

• yeast dough;
• 700 g potatoes;
• 300 g of mushrooms;
• 2 onion heads;
• salt;
• pepper.

Cooking process:

1. Make mushroom frying with onions.
2. Boil potatoes and mash until mashed.
3. Combine it with the rest of the filling and mix everything thoroughly.
4. Start forming patties.
5. Fry in a large amount of vegetable oil, giving each side 3 minutes.

Although oil-fried baked goods are not dietary, they taste excellent.

Mushrooms are widely used for baking. For satiety and original taste, potatoes, rice, cheese and other ingredients are also added to the filling. Such dishes can be prepared from hand-made dough and from purchased ones, which will save a lot of time.

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Previously, mushrooms were the most common product for the villagers. They were collected and harvested for the winter in huge quantities (if the terrain allowed). Today they are strongly associated with a holiday, prosperity, and even chic. Therefore, mushroom filling is a great option for preparing a wide variety of dishes.

Fresh, pickled, dried mushrooms

This is a unique product that is good in any form. Fresh mushrooms can be boiled or fried. Salted or pickled, they are good on their own. you need to soak in water for a day, and then boil slightly. Then they can be cooked as fresh. In any case, you will get a wonderful mushroom filling that can decorate any dish.

Tartlets - a delicious snack

The base for the tartlet can be baked from shortcrust or potato dough, or simply bought at the store and filled to your liking. Mushroom filling is very suitable for these purposes. The easiest option is to fry fresh mushrooms and onions in oil. You will need 300 g of mushrooms and 1 onion. When the vegetables are fried, add finely chopped whites of three boiled eggs and 100 g of mayonnaise to them. Mix well, place in tartlets and sprinkle with grated yolk.

You can diversify the taste of the appetizer with tomatoes and cheese. To do this, you need a mushroom filling (fry 500 g of champignons with one onion). Add 100 g of grated cheese and mayonnaise to it. This amount is for 10 tartlets. Alternatively, take 5 cherry tomatoes and cut them in half. Put the filling in each dough mold, and add the tomato on top.

Mushroom tartlets can be the main highlight of your table. Try the creamy version as well; guests will definitely appreciate it. To do this, finely chop 1 kg of mushrooms and 1 onion. Then you should fry the ingredients in a pan, salt, add basil and cream (100 ml). Boil to a thick cream. Add 200 g of grated cheese. It remains to put in dough tins and put in a hot oven for a few minutes.

Julienne is another great option if you want to make mushroom-filled tartlets. To do this, fry 300 g of champignons with one onion. Prepare the Bechamel sauce separately. To do this, melt a tablespoon of butter, pour a tablespoon of flour, pour in 100 ml of milk and bring the mixture to a boil, stirring constantly so that no lumps form. Next, you can arrange the mushrooms on tartlets, pour over the sauce and sprinkle with grated cheese (70 g). Now it remains to brown them in the oven.

Delicious pies

Mushroom pie filling can be used alone or supplemented with other ingredients. For example, a mixed filling of fried cabbage and honey mushrooms turns out well. This will require 400 g of cabbage and 200 g of salted or 400 g of fresh mushrooms. First you need to fry the onions, add the mushrooms, and then the cabbage. Simmer until tender, and then open the lid to evaporate the liquid.

But the easiest way is to prepare a classic filling: fry 500 g of any mushrooms and 2 finely chopped onions. Add creamy curry, paprika or other spices two minutes before cooking. This option is good for open and closed pies made from yeast dough or pastry. You can also add potatoes or boiled rice to mushrooms.

Also, many will like the mushroom filling for pies, prepared as follows. Onions (1 pc.) And mushrooms (600 g) should be fried, add 0.5 cups of sour cream and 1 tablespoon of flour. Stir and add to baked goods.

You can use not only fresh mushrooms, but also salted ones. To do this, they need to be washed and, if they are too salty, then soaked. Then cook as usual. Their dried mushrooms also make an excellent filling for pies. They only need to be soaked in water overnight, boiled, and then stewed with onions.

Mushroom filling for pies

The basis, as usual, is mushrooms fried with onions. But various additives are often used. It can be mashed potatoes, fried cabbage, buckwheat porridge, boiled eggs. The pies themselves, as a rule, are made from classic yeast dough. Whichever option you choose to fill with mushrooms, the result will delight you.

Cutlets and rolls

Such a seemingly everyday dish can appear in a completely different light. Cutlets with mushroom filling are very good from minced chicken. To do this, take 700 g of minced meat, add salt, bread soaked in milk, spices. You can also prepare the filling at the same time. To do this, cut the mushrooms and one onion into pieces, fry in a skillet until tender. Now divide the minced meat into small balls, add a spoonful of mushrooms inside, pinch gently and roll in breadcrumbs. Fry in sunflower oil.

If you don't like meat or avoid oil-fried foods, there are other options for making cutlets. So, instead of chicken, you can use minced potatoes. It is done as follows: boil potatoes, mash in mashed potatoes, add butter and milk. Form small balls from this mass, crush them into a cake, put fried mushrooms inside and pinch. Then roll them in breadcrumbs and fry in oil. You can also bake the patties in the oven.

Another great dish with mushroom filling can be meat rolls. Let's figure out how to cook them. First you need to take a whole chicken and skin it off. Then separate the meat from the bones and make the minced meat. Separately fry the onions in a skillet, add the mushrooms and simmer until tender. We collect the roll: spread the skin on the table, spread the meat over it in an even layer, and the prepared mushrooms on top. Spices can also be added if desired. Wrap with a roll, secure with thread and bake in the oven until golden brown.

Pancakes with mushrooms

Mushroom filling also goes well with tender baked goods. For pancakes, oyster mushrooms and chanterelles are best. Bake the pancakes in advance, and then grab the filling. To do this, fry the onions in a skillet and add the mushrooms. Simmer until tender. Now put a spoonful of mushrooms in each pancake, sprinkle with grated cheese and wrap in an envelope. Before use, the pancake is fried in a pan with butter on both sides.

Cabbage rolls with mushrooms

This dish is somewhat unusual, but delicious. The mushroom filling goes very well with cabbage. Any mushrooms that are available will do. They need to be fried along with smoked bacon. At the end of cooking, add 1-2 tablespoons of tomato paste and half a glass of crumbly rice porridge to them. Then the dish is cooked as usual. 8-10 cabbage leaves are slightly boiled, a solid vein is cut from the middle. The filling is laid out on leaves and each of them is wrapped tightly. Now cabbage rolls need to be fried in oil, then transferred to a saucepan and stewed. Before the end of stewing, you can add 3-4 tablespoons of sour cream.

Let's sum up

The mushroom filling is a real lifesaver. She can improve almost any dish, become a great addition to a duet with meat or vegetables, as well as play a wonderful solo, become a full-fledged core of fragrant pies, delicate pancakes and exquisite tartlets. Surely you can come up with other options where the mushroom filling will show itself worthy. Do not be afraid to fantasize, and your kitchen will always have a variety of delicious dishes.

Before describing the recipe, I would like to talk a little about yeast, or rather about dry yeast.
Several types can be found on sale, most often instant yeast and simple granular yeast.
Instant yeast can be immediately mixed with flour and it starts to "work" immediately. But simple, granular, for example, from Dr. Oetker, it is advised to first activate. Therefore, in any recipe using dry yeast, you need to focus on their characteristics when kneading the dough.
I like the products of Dr. Oetker company, and therefore I use just such dry yeast in my recipes.

Well, let's start by activating the yeast, i.e. we will bring them into working condition.
To do this, add sugar and yeast to warm water (about 37 degrees). Mix well with a whisk until the sugar is completely dissolved. Cover with a towel (yeast loves darkness) and leave for 10 minutes.

After the allotted time, an abundant frothy cap forms on the surface - the yeast "came to life" and is ready to prepare the dough.
Now you can safely add salt and vegetable oil, mix everything a little together for uniformity.
Now stir in the flour, which must be sifted.
To begin with, add half the norm and mix - the dough looks like a sticky, liquidy mass.
Then gradually add the rest.

When (in your opinion) it will be already possible to knead with your hands - put the dough on the work surface and continue kneading, adding a little flour if necessary. By the way, all the flour may not go away (in any case, it happened to me), just watch the state of your dough - it should turn out to be quite plastic, but not sticking to your hands and the surface.

Then transfer it to a bulky lifting bowl, while covering it with a thick towel (lid).

The dough will rise for about 1-1.5 hours, it should increase at least twice.

In the meantime, the dough comes up to the desired condition, we continue to work - we prepare the mushroom filling.
This is probably the simplest filling for pies - onions and mushrooms.

You can take absolutely any mushrooms - champignons, for example, are sold nowadays all year round. This time I have forestry - from summer harvesting. They were carefully sorted out, boiled a little and frozen. All that was required of me was just to first get them out of the freezer to thaw.

Now everything is quite simple: peel the onion and chop, if possible, finely.

Cut the mushrooms into small pieces too.
Next, first fry the onion in a well-heated skillet until softened and light golden brown.
And then add the mushrooms and fry until the liquid has completely evaporated. Season with salt and pepper to taste. The filling should be as dry as possible so that when baking the dough does not remain, as they say, dull.
Transfer the mushrooms fried with onions to a bowl until they cool completely.

But when they cool down, you can add a handful of chopped dill (so it does not darken, but retains its color) and mix.

Now, when the filling has cooled down and the dough has risen, it's time to shape the pies.
It can be done in the usual way, i.e. Divide the dough into equal portions, flatten a little, put the filling in the center and then pinch the edges.
And it is possible in another way, which I will show now.
Roll out the dough into a flat layer, not thin, about 0.5 centimeters thick.
Using a sharp knife, cut into 12 equal sectors. In each, in the middle (sharp) part, make several cuts. By the way, so that the dough does not wrinkle, it is very convenient to do it with a wheel for cutting pizza.