The origin of the pie is French (quiche lorraine - Lorraine pie; it is believed that it came from this area).

The recipe for this quiche lauren, in a simple way - a shortcrust pastry pie with cream cheese filling and champignon filling, has taken root in our family due to the fact that this dish is multifunctional. You can prepare it as an accompaniment to first courses and broths, or you can serve it as an independent dish, washed down with tomato juice.

Beautifully served on a platter, a French pie with mushrooms, cheese and onions will decorate a holiday table, and this appetizer is also very convenient to take with you outdoors and satisfy your hunger while the meat is cooking on the grill. Crispy dough and incredibly tender juicy filling will not leave anyone indifferent.

With the help of a step-by-step recipe you can easily prepare this wonderful pie.

Ingredients for the dough:

• 100 g margarine;
• 150 g wheat flour;
• 3 tbsp. l. sour cream;
• a pinch of salt
• For the mushroom filling:
• 500 g champignons;
• 1 PC. leeks or white onions;
• 1 tbsp. l. vegetable oil;
• salt, pepper to taste
• For filling:
• 3 eggs;
• 120 g of hard cheese 50% fat or higher;
• 200 ml cream 10-15%;
• salt, pepper - to taste;
• greens (parsley, dill) - a bunch;
• nutmeg - on the tip of a knife.

Preparation time: 45 minutes + 30 minutes for baking.

Preparation

First, prepare the shortcrust pastry for the champignon pie. Sift the wheat flour through a sieve into a deep bowl and chop the margarine into it. Mash with a fork, your hands, or use a food machine.

Salt margarine and flour, add sour cream and stir.

Knead the shortbread dough. You can knead a lump of dough directly in a bowl; I find it more convenient to put the dough on a flat surface and finish kneading there. Place the dough in a plastic bag and refrigerate for 30 minutes while you prepare the filling and filling.

For the filling, finely chop the onion and fry in vegetable oil until transparent.

Add sliced ​​champignons to the onion, having previously prepared them by washing and peeling them if necessary. Set aside a few slices of mushrooms for decoration.

Fry until the liquid evaporates, at the end salt the mushrooms and add black pepper to taste. Set aside and cool until warm.

To fill, mix eggs with salt and pepper in a small deep bowl.

Add cream, finely grated hard cheese, finely chopped fresh herbs. Stir until smooth.

You can form a pie with fresh mushrooms. Use chilled shortcrust pastry to line the bottom and sides of the pie. It’s convenient to do this in a springform form, since it will be easier to take it out later. There is no need to grease; shortcrust pastry already contains fat.

Place the mushroom filling on the dough and fill with the egg-cream filling. Place several slices of fried mushrooms on top.

Bake an open-faced snack pie with mushrooms in the oven, preheated to 180 degrees, for 30-40 minutes. The readiness of baking is determined as follows: if the dough is golden brown and the surface is frozen and springy, then the cake is ready.

Remove the pan from the oven, remove the sides and cool until warm.

Note to the owner:

• The main secret of proper shortbread dough is that all ingredients and utensils must be cold when kneading.
• If you don’t have time to prepare the dough, you can use ready-made puff pastry without yeast.
• To get a truly crispy crust, it’s better to bake it alone for about 15 minutes, and only then add the filling and put it back in the oven.
• Quiche is a universal pie; it can be prepared with any filling: smoked brisket or bacon (this quiche is considered a classic), fish, vegetables, herbs and even fruit.
• It is important to add cream to the filling, not milk, otherwise you will end up with an omelet instead of a soufflé. If there is no cream, mix milk with sour cream in equal proportions.
• In the absence of champignons, an equally tasty quiche will be obtained with fresh forest mushrooms - chanterelles or porcini mushrooms; the latter, by the way, are good both dried and frozen.

For the test:
2.5 cups flour
100 g butter or margarine
100 g mayonnaise
1 egg
1 tsp. Sahara
1 tsp. salt
2 tsp. baking powder
2-3 tbsp. l. cold water
1 yolk for greasing the cake
Filling:
1 kg fresh mushrooms
1 large onion
1 processed cheese
salt
vegetable oil

On a beautiful autumn day, we went to the forest to “get some air” and, without trying too hard, we collected a basket of mushrooms: boletus, boletus, Polish and some others :)) And for some reason I really wanted to bake a pie with fresh mushrooms, but so that the dough it was quick, not yeasty, not wet and not dry, but crumbly, and the mushrooms were well-fried, but did not fall out of the pie when eaten, as often happens with a dryish filling.
The pie turned out wonderful, with the smell of real wild mushrooms and a delicious dough that melts in your mouth.
1. Peel the mushrooms, soak in cold salted water for 15 minutes, then rinse 2-3 more times.
Place in a saucepan, fill with cold water, as soon as the mushrooms boil and foam rises, drain the water, fill with cold water again and cook the mushrooms for 10 minutes, drain the mushrooms through a colander and leave to drain.
2. Heat a little vegetable oil in a frying pan. Cut the mushrooms into small pieces and place in heated vegetable oil.
When all the liquid in the mushrooms has evaporated and the mushrooms begin to crackle, add the diced onions and fry until the onions and mushrooms acquire a beautiful light brown color and an appetizing smell of fried onions and mushrooms.
Then add the processed cheese cut into pieces to the mushrooms and mix it well with the mushrooms. The cheese should be natural with high fat content. If the mixture seems dry to you, add 1 tbsp. a spoonful of mayonnaise or sour cream.
3. Butter, mayonnaise, egg, salt, sugar, 2 tbsp. l. cold water, stir with a fork in a large bowl, add sifted flour, baking powder and knead the dough. Knead the dough for a short time, if it turns out to be tight, add another spoon of cold water and knead until it begins to stick to your hands, let it stand until the mushrooms are fried and cool a little.
4. Preheat the oven to 200°C, grease the baking dish with vegetable oil. Separate 2/3 of the dough and roll out a circle 5 cm larger than the diameter of the mold, then place it in the mold so that the bottom and sides are covered with dough. Run a rolling pin over the top and cut off any excess dough, then roll out the remaining ½ of the dough and line the pan, bringing the edges together.
Add 1 teaspoon of water to the yolk, stir and brush the top of the pie, bake in the oven for 20-25 minutes at 200°C. Serve the pie with fresh mushrooms for tea or with sauces

Have you ever had children ask to try pickled mushrooms from an adult table? As you know, due to the chitin contained in mushrooms, this product is contraindicated for children up to a certain age.

But so that the kids don’t feel offended by the untasted delicacy, invite them to make “Mushroom” cookies with you.

These mushrooms are definitely suitable for everyone, even the smallest ones. The little one loves to sculpt from dough, and it also develops fine motor skills. As a result, you will get a whole basket of delicious, aromatic sweet mushrooms, and you will kill two birds with one stone: you will practice modeling with the children and feed them an unusual afternoon snack.

What products are needed:

For the test:

• Butter: - 125 g.
• Flour - 300 g.
• Baking powder - 1 teaspoon
• Chicken egg - 1 pc.
• Sugar - 50 g.

For the syrup:

• Honey - 1 tbsp. spoon
• Sugar - 3 tbsp. spoons

To glaze the caps and decorate the legs:

• Poppy - 2 tbsp. spoons
• White of one egg - 1 pc.
• Chocolate (dark or milk, to taste) - 50 g.

Cookies "Mushrooms" recipe with photos at home

How to make shortbread dough

Cream the butter with sugar. If you remove the butter from the refrigerator in advance (15-25 before cooking), its creamy structure will easily mix with sugar.

Cut the butter into 1cm wide pieces to help the butter heat up faster.

Beat one chicken egg into the sugar-butter mixture.

Mix the dough vigorously, add 1 teaspoon of baking powder.

The flour must be sifted in advance and added to the dough in parts.

Knead a homogeneous shortbread dough.

Wrap the dough into a ball with cling film and put it in the refrigerator.

Divide the chilled shortbread dough into two parts. The mushroom stems will be formed from one, and the caps from the other.

Place the stems and caps on a floured surface. We form the parts of the mushrooms quickly, without allowing the dough to melt in our hands. Mushroom stems should have a pointed tip. Mushroom caps are a small depression on the inside (the place where the stem will be inserted).

How to make a mushroom cap: first roll a ball with a diameter of 1 cm, then lightly squeeze it with your palm to give it a flattened shape.

Don't worry if your mushrooms are not perfectly even and differ from each other in size and shape. In a real forest, all mushrooms are different.

To decorate the legs of the mushrooms, we need the white of one egg and a poppy seed.

Dip each mushroom leg in the egg white (immerse only the lower part of the leg), then lower it into a saucer with poppy seeds.

The size of the mushrooms may vary, but you need to try to ensure that the cookies are not large (the mushrooms will increase in size in the oven).

You need to try to ensure that only the lower part of the mushrooms comes into contact with the poppy seeds - this will make the cookies more beautiful.

Place the cookie dough on a baking sheet lined with parchment and bake in the oven for 15-20 minutes (until we see a golden “tan”).

While the “Mushrooms” are baking, prepare the icing for gluing the cookies together.

Honey (1 tbsp) dissolved on a stove with 3 tbsp will serve as a special “glue”. spoons of sugar.

Stir the sugar-honey mixture on the stove and bring it to a homogeneous liquid state.

So, it's time to glue the legs and caps to make delicious mushrooms.

The glaze hardens very quickly, so try to work quickly to have time to glue all the mushrooms together.

You can make a hole in each cap using a knife to make it easier to glue the mushrooms together.

Pour some glaze into the cavity:

Place the leg on the glaze and press down firmly.

These are the cute mushrooms you get. Leave the cookies for a while to allow the pieces to stick together.

How to make chocolate frosting

A great way to melt chocolate is to do it in a double boiler. Let's boil the water.

Remove the water from the heat and place the cup of chocolate in the bowl.

Cover the bowl with chocolate with a lid.

After 10-15 minutes, the chocolate will turn into a homogeneous creamy mass.

Dip the mushroom caps into the chocolate.

After the glaze has hardened, you can use mushroom cookies to decorate cakes or serve as a separate treat for tea.

In contact with

If you are thinking about something delicious to please your family or guests, mushroom pie is suitable in both cases. Mushrooms for the filling can be collected in the forest or bought at the supermarket. You will love the mushroom pie prepared according to this recipe due to its simple preparation and hearty, rich mushroom taste.

We suggest baking shortbread pie with mushrooms in the oven using shortbread dough in butter with sour cream and eggs.

For the test:
- flour – 3 cups
- chilled butter – 200 g
- salt – 1 teaspoon
- sour cream – 70 g
- egg – 1 pc.
- egg yolk – 1 pc.

For filling:
- fresh forest mushrooms or champignons – 2 kg
- vegetable oil – 150 g
- salt - to taste
- ground black pepper - to taste

For filling:
- sour cream – 200 ml
- hard cheese – 100 g
- salt - to taste

Additionally:
- butter for greasing the baking sheet – 25-30 g
- egg for greasing the pie - 1 pc.

Cooking shortbread pie with mushrooms

1. Pour flour into a bowl, add cold butter, cut into cubes, and rub with your hands into rich crumbs. You can use a sharp knife (chop) or a blender.

2. Add salt, egg, yolk to the sour cream and lightly beat the mixture, then pour into the flour crumbs. Knead an elastic dough, wrap it in cling film and put it in the refrigerator for 30-40 minutes.

3. Wash the mushrooms and cut into large pieces. Pour vegetable oil into a frying pan and fry the mushrooms in it. Fry for about 7 minutes, stirring, then add salt and pepper to the filling. Place the mushrooms in a frying pan in the oven, heated to 180 degrees, and leave for 15 minutes (without turning off the oven). During this time, the mushrooms will dry out and become crispy.

4. Divide the dough that has cooled in the refrigerator in half and roll out 2 equal layers.

5. Grease a baking tray with butter and spread the filling over it, not reaching a few centimeters to the edges. Cover the filling with another layer and tuck the top layer of dough under the bottom one. If you wish, you can pinch the pie around the circumference.

6. Brush the top of the pie with egg and make several long cuts at a distance of 2 cm. Place the pie in the oven for 40 minutes (preheated to 180 degrees earlier).

7. To fill, grate the cheese, mix with sour cream and add salt if necessary. Cheese comes in varying degrees of saltiness, depending on your taste. Carefully spoon the filling into the pie filling through the slits, cover the pie with baking paper or foil and return to the oven for 10 minutes.

8. Shortbread pie with mushrooms is best served warm.

Bon appetit and delicious pie!

Looked 2518 once

Thinking about what to prepare for your home tea party? Bake a delicious and satisfying pie with mushrooms and cheese. You can make this pie from different types of dough and with any mushrooms that suit your taste best. These can be porcini mushrooms, boletus mushrooms, chanterelles, champignons or oyster mushrooms.

So let's get started...

Let's prepare the products according to the list.

Let's start preparing the dough. In a bowl, mix flour and salt. Add grated butter. Periodically mix the butter with flour.

Then grind the flour and butter into crumbs. Gradually add water and quickly form the dough into a ball.

Sprinkle the table a little with flour and roll out the dough into a circle with a diameter of 25-26 cm. Using a rolling pin, transfer the rolled dough into the mold, form sides about 4 cm high. Prick the dough piece with a fork and put it in the refrigerator for half an hour.

Let's start preparing the filling.

Cut the onion into small cubes and place in a frying pan with heated oil. Fry over moderate heat until the onion is soft, do not forget to stir from time to time.

While the onions are frying, cut the mushrooms into thin plastic pieces.

Add some of the mushrooms to the fried onions, mix gently and fry for 1-2 minutes. Place some of the mushrooms again, etc.

Fry the mushrooms and onions until the liquid has completely evaporated. Add salt and pepper to taste to the finished filling.

Preparing the filling. To do this, mix the egg, sour cream and salt in a small container.

Place the mold with the dough base in an oven preheated to 200 degrees for 15-20 minutes, until the bottom is lightly browned. Then place half of the mushrooms on the dough. Place thinly sliced ​​mozzarella cheese on top.

Place the rest of the mushrooms on top.

Pour the filling evenly.

Sprinkle with finely grated cheese and put back in the oven. Continue baking the pie with mushrooms and cheese at 200 degrees for about 30-40 minutes.

Let the finished pie cool slightly, cut and serve.