Mushroom Pie
Baking and Desserts | Russian cuisine
⏳ Time
2 hours
🥕 Ingredients
13
🍽️ Servings
6
Description
You can use either fresh or frozen mushrooms, wild or store-bought. The key is to make a crumble from dried mushrooms, as it will enhance the flavor of the mushrooms.
Ingredients
- Wheat Flour - 8.8 oz
- Butter - 5.3 oz
- Vegetable Oil - 1 fl oz
- Onion - 2 heads
- Morels - 17.6 oz
- Parsley - 0.7 oz
- 10% cream - 10 fl oz
- Hard Cheese - 1.8 oz
- Dried Chinese mushrooms - 0.4 oz
- Nutmeg - to taste
- Garlic - 1 clove
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Mix 125 grams of butter and flour until crumbly.
Step 2
Add ice water and knead the dough. It should come together into a ball and not stick to your hands.
Step 3
Wrap the dough in plastic wrap and refrigerate for 30–40 minutes.
Step 4
Peel and julienne the onion, slice the fresh mushrooms thinly, and chop the parsley.
Step 5
In a skillet, heat vegetable and butter.
Step 6
Sauté the onion over low heat until it is soft and golden, stirring constantly. This will take about 10–15 minutes.
Step 7
Add the mushrooms to the onions and sauté, stirring, for another 5–7 minutes.
Step 8
In a blender, grind the dried mushrooms into a fine powder.
Step 9
Season the mushrooms with salt and pepper, then add nutmeg and garlic, crushed through a press. Add the mushroom crumbs and mix well.
Step 10
Pour the cream into the mushrooms, bring to a boil, and simmer for another 5 minutes.
Step 11
Add parsley and grated cheese. Transfer the prepared mushroom filling to a clean bowl and let it cool (this will help it cool faster).
Step 12
Divide the dough into two parts, one slightly larger than the other. Roll out the larger portion into a thin layer and transfer it to the bottom of the baking dish, ensuring that the dough also covers the sides of the dish.
Step 13
Spread the filling over the dough. Roll out the remaining dough and cover the filling with it.
Step 14
Seal the edges of the dough and create a small hole in the center of the pie for steam to escape. Place the pie in a convection oven preheated to 374°F for 20 minutes. Then reduce the temperature to 338°F and bake for an additional 20 minutes.
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