Potato pie with mushrooms.

Potato pie with mushrooms.

Pies with mushrooms surprisingly diverse. And diversity is determined by selecting a test and mushrooms for stuffing.
But there is a mandatory general rule for any pies with mushrooms: the filling should be quite dry. This means that fresh or frozen mushrooms should be freed from excess moisture. With this purpose, for filling fried mushrooms or stew, often with the addition of bows and other aromatic vegetables. You can also prepare whole or sliced mushrooms in a microwave: in just a few minutes of the moisture will be on the bottom of the bowl, and the mushrooms will be sufficiently dry. And do not forget the stuffing cool to room temperature!

Pies with mushrooms – great food for vegetarians and people who observe fasting. One needs only to choose the right recipe for the dough and filling.

For filling:

potato wedges in the peel – 1 pack
rosemary – 2 sprigs
frozen mixture of forest mushrooms – 200 g
olive oil – 2 tbsp. l.
red onion – 1 pc
Garlic – 1 clove
For the dough:

flour – 1 cup
dry yeast – 1 tsp..
Milk – 0.25 cups
olive oil – 1 tbsp. l.
salt – 1/4 tsp..
warm water – 0.3 cups

Warm the milk to pour into a large bowl, add warm water, salt and dry yeast.

Pour the sifted flour and mix well. Add the olive oil. Thoroughly knead the dough.

Roll the dough into a ball, wrap in plastic wrap and leave in a warm place for 30 minutes. Mushrooms thaw and fry in 1 tbsp. l. oil, 4 min. Garlic peel and chop. Rosemary disassembled into leaves. Onions cleaned, cut into half rings.

Obmyat dough, knead again and roll out into a thin layer.

Put the dough on a baking sheet. Trim the edges and roll up their roller width of 1.5 cm. Make the test several punctures with a fork.

Mix the garlic, rosemary, onions and mushrooms, put on the dough. Leave on for 10 minutes. Arrange on top of potato wedges, drizzle with the remaining oil and place in a preheated 220 ° C oven for 20 minutes.


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