PIE WITH wild mushrooms.

PIE WITH wild mushrooms.


For the dough:
— Article 1.5 of flour,
— 100 g butter,
— Article 0.5 rather thin cream,
— A pinch of salt and a pinch of sugar,
— 1 teaspoon of baking powder.

For filling:
— 1 kg of honey agaric (or 500 grams of honey agaric, 500 grams of mushrooms)
— 3 eggs,
— 1 large onion,
— 4 tablespoons of cream 33%
— 150 g of cheese durum (I used tilzitter)
— Salt, freshly ground pepper,
— Butter and vegetable oil for frying.

Melt the butter and cool. Mix the flour, salt, sugar, baking powder. Pour in the cream and butter into the flour mixture and knead a soft elastic dough. Put in the fridge for an hour.

Boil the mushrooms, cool and fry in a mixture of butter and vegetable oil with onions. If you use more, and mushrooms, they do not need to boil. Lightly beaten eggs and cream (you can with sour cream), add the grated cheese and mushrooms. Add salt and pepper to taste and mix well. You can also add any herbs.

Heat oven to 170 degrees. Shape, with a diameter of 20-22 cm, grease with butter. Roll out the dough to a thickness of 1 to 2 cm. Put into a mold so that the dough hung from ledges. With a rolling pin to cut the excess dough hanging, rolled it over to sides form. Prick the dough with a fork and put the stuffing. You can top if desired sprinkle with grated cheese.

Bake for 35-40 minutes until lightly browned. Serve chilled.

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