Previously, mushrooms were the most common product for villagers. They were collected and harvested for the winter in huge quantities (if the area allowed). Today, they are strongly associated with the holiday, prosperity, and even chic. Therefore, mushroom filling is a great option for preparing a wide variety of dishes.
Mushrooms fresh, marinated, dried
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 for a day in water, and then boil slightly. Then they can be cooked fresh. In any case, you get a wonderful mushroom filling that can decorate any dish.
Tartlets - a delicious snack
The base for a tartlet can be baked from shortbread or potato dough, or simply bought at the store and filled to your liking. Mushroom filling is very well suited for these purposes. The easiest option is to fry fresh mushrooms with 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, put in tartlets and sprinkle with grated yolk.
You can diversify the taste of snacks with tomatoes and cheese. To do this, you need a mushroom filling (fry 500 g of champignons with one onion). To it should be added 100 g of grated cheese and mayonnaise. This amount is for 10 tartlets. In addition, take 5 cherry tomatoes and cut them in half. Put the filling in each dough mold, and add a tomato on top.
Tartlets with mushroom filling can be the main highlight of your table. Try the creamy version too, 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 until a thick cream. Add 200 g grated cheese. It remains to put in molds from the dough and put in a hot oven for a few minutes.
Julienne is another great option if you want to make mushroom stuffed tartlets. To do this, fry 300 g of champignons with one onion. Separately, you need to prepare the Bechamel sauce. 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 lumps do not form. Then you can arrange the mushrooms in tartlets, pour over the sauce and sprinkle with grated cheese (70 g). Now it remains to brown them in the oven.
Delicious pies
Mushroom filling for pies can be used on its own or supplemented with other ingredients. For example, a mixed filling of fried cabbage and mushrooms works 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 onion, add the mushrooms, and then the cabbage. Simmer until tender, then open the lid to let the liquid evaporate.
But the easiest way is to prepare the classic filling: fry 500 g of any mushrooms and 2 finely chopped onions. Two minutes before done, add cream curry, paprika or other spices. This option is good for open and closed yeast or yeast pies. sweet dough. Potatoes or boiled rice can also be added 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. Mix 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 soak. Then cook as usual. Their dried mushrooms It also makes a great filling for pies. They only need to be soaked in water overnight, boiled, and then stewed with onions.
Mushroom stuffing 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, boiled eggs. The pies themselves, as a rule, are prepared from the classic yeast dough. Whichever version of the filling with mushrooms you choose, the result will please you.
Cutlets and rolls
Such a seemingly everyday dish can appear in a completely different light. Very good cutlets with mushroom filling are obtained 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 slices, fry in a pan until tender. Now divide the minced meat into small balls, add a spoonful of mushrooms inside, carefully pinch and roll in breadcrumbs. Fry in sunflower oil.
If you don't like meat or avoid fried foods, there are other options for making cutlets. So, instead of chicken, you can use minced potato. It is done as follows: boil the potatoes, mash them into a puree, add butter and milk. From this mass, form small balls, knead them into a cake, put fried mushrooms inside and pinch. Then roll them in breadcrumbs and fry in oil. You can also bake cutlets 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 remove the skin from it. Then separate the meat from the bones and make minced meat. Separately, fry the onion in a pan, add the mushrooms and simmer until tender. We assemble the roll: spread the skin on the table, spread the meat over it in an even layer, and the prepared mushrooms on top. You can also add spices if you wish. Wrap with a roll, secure with a thread and bake in the oven until golden brown.
Pancakes with mushrooms
Mushroom filling also goes well with delicate pastries. For pancakes, oyster mushrooms and chanterelles are best suited. Bake pancakes in advance, and then take on the filling. To do this, fry the onion in a pan and add the mushrooms. Simmer until done. Now put a spoonful of mushrooms in each pancake, sprinkle with grated cheese and wrap it in an envelope. Before eating, the pancake is fried in a pan with butter on both sides.
Cabbage rolls with mushrooms
This dish is somewhat unusual, but delicious. Mushroom stuffing goes very well with cabbage. Any mushrooms that are available will do. They need to be fried together 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 prepared as usual. 8-10 cabbage leaves are slightly boiled, a solid vein is cut out of the middle. The filling is laid out on the leaves and each of them is tightly wrapped. Now the cabbage rolls need to be fried in oil, then transferred to a saucepan and stewed. Before the end of the stew, you can add 3-4 tablespoons of sour cream.
Summing up
Mushroom stuffing is a real lifesaver. It can improve almost any dish, become a great addition to a duet with meat or vegetables, as well as play a great solo, become a full-fledged core of fragrant pies, the most 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.
"! Today I want to tell you how to make a mushroom pie with two different fillings - salted mushrooms and dried mushrooms. The pie will not be quite ordinary - it will be open and with cheese. However, first things first.
How to make mushroom pie
Recently, looking through my blanks, I found that I had a jar of salted mushrooms left. I thought that I would cook something delicious from them, read the recipes, and found it! Mushroom pie with cheese! The recipe seemed unusual and interesting to me. Of course, I decided to bring it to life.
I made the filling of the mushroom pie according to the recipe, but I didn’t bother with the dough. I had store bought stuff in my freezer. puff yeast dough I used it for the pie. It turned out great! But just in case, I will give you a recipe for making dough. Maybe someone will want to cook exactly as written in the recipe.
So, who wants to make the dough himself, knead it from the following products:
- 2.5 cups flour
- Half glass of milk
- 15 g yeast
- 2 eggs
- 40 g butter or margarine
- some salt
And I, as I already wrote to you above, took out a layer of puff yeast dough from the freezer, thawed it at room temperature for about half an hour until it became soft. And then, sprinkling with flour, carefully rolled out this dough.
I took a baking dish, greased it a little with vegetable oil and put a rolled-out layer of dough into it. Since my shape is round, I cut the ends of the dough, giving it a round shape too. She left the dough to rest, covering it with a film so that it would not wind, and in the meantime, she began to prepare the filling from salted mushrooms.
Preparation of stuffing from salted mushrooms
Ingredients:
- salted mushrooms
- 1 large onion
- Butter or vegetable oil for frying
- 2 teaspoons flour
- Ground black pepper
- 100 g cheese
Cooking:
Rinse salted mushrooms, finely chop and fry in a pan with butter or vegetable oil.
Peel the onion, finely chop, add to the mushrooms, mix, and fry again. After that, pepper, and at the very end add flour, mix and remove from heat after 2-3 minutes.
Cheese grate on a coarse grater.
Spread the prepared stuffing from salted mushrooms over the entire surface of the dough, pinch the edges of our mushroom pie, and sprinkle with grated cheese on top.
Place the mushroom pie in the preheated oven until the cheese and pastry are browned. My cake baked in 15 minutes.
Take it out of the oven. You can submit it directly in the form, or you can lay it out from it.
My husband and I love salted mushrooms, so we really liked this mushroom pie. But the son does not like salted mushrooms, but he loves dried ones, and the filling for this mushroom pie can be prepared from both salted and dried mushrooms. Therefore, in order to please my son (and myself, of course), the next day I made a mushroom pie stuffed with dried mushrooms. I changed the recipe a little. I'll tell you how I did it.
Mushroom pie stuffed with dried mushrooms
The dough, as in the previous case, I used ready-made puff yeast. Since the previous experience was a success, I did not experiment.
Filling Ingredients:
- Dried white mushrooms
- 1 large onion
- 2 eggs
- Butter or vegetable oil
- Salt
- Ground black pepper
- 100 g cheese
Cooking mushroom pie with dried mushrooms
The first part regarding the dough remains the same as in the case of mushroom pie with salted mushrooms.
I'll tell you how to cook dried mushroom filling .
Dried mushrooms should be soaked for 15 minutes, and then boiled in the same water, salting it, for 15-20 minutes. By the way, you can cook soup from mushroom broth.
Hard boil the eggs, peel them and either grate them on a coarse grater or chop them finely.
When the mushrooms are cooked, remove them from the broth and cut into small pieces. After that, simmer them over low heat in a pan with butter or vegetable oil. Salt to taste.
Peel the onion, chop it, add to the mushrooms and simmer again. Pepper.
When you turn off the heat, add the chopped eggs to the pan and mix everything.
Spread the prepared mushroom filling in an even layer on the dough and pinch the edges.
Sprinkle the mushroom pie on top with grated cheese.
Bake in a preheated oven.
I can tell you that not only my son, but also us, liked the mushroom pie with dried mushrooms, and even more than with salted mushrooms. Even for three of us it was clearly not enough. The pie was eaten in just 2 minutes! Therefore, to everyone who has dried mushrooms in stock - I HIGHLY RECOMMEND!
As you can see, it's pretty easy to make a delicious mushroom pie with salted or dried mushrooms! It is much more difficult to harvest, pickle or dry these mushrooms. But if you have them prepared, then it’s a sin not to try these mushroom pies!
If you have dried mushrooms, then I advise you to cook from them.
And don't be lazy at all, take a look at. I'm sure you'll find something you're interested in there!
It's hard to find a person who doesn't like mushrooms. This product has not only a pleasant taste and seductive aroma, but also a high nutritional value with low calories. For vegetarians and fasting people, it is indispensable. Pirozhki with mushrooms is one of the most traditional dishes of Russian cuisine. Many housewives have their favorite recipes for this dish. The filling for pies with mushrooms can be supplemented with potatoes, rice, meat and other products. For juiciness, onions are often added to it. Recently, options for mushroom filler for cheese pies have become popular. A variety of filling options for pies with mushrooms allows you to choose a recipe that matches the gastronomic preferences of almost any person.
Cooking features
There are many recipes for pie fillings with mushrooms. The technology for preparing such fillers may have some differences. But there are several general principles, the knowledge of which will help to prepare the mushroom filling for pies correctly, regardless of its specific composition.
- Most often, the filling for pies is made from champignons, as they are the most accessible, or porcini mushrooms, which are the most delicious and valuable. These mushrooms have another advantage - they do not require long cooking. Instead, you can use any other edible mushrooms by preparing them according to their category. It is about pre-soaking and boiling.
- You should not use mushrooms for the preparation of the filling, the edibility of which you are not sure, as well as those collected in ecologically unfavorable areas, near highways, industrial facilities. Mushrooms have the ability to absorb toxins, due to which even those that belong to the first category can become inedible.
- Mushrooms cannot be added to the filling without preliminary heat treatment, the only exception is champignons. Other products that make up the pie filling are usually also pre-brought to readiness or semi-readiness. It does not take much time to bake pies, the filler from raw products may not have time to bake.
- Before spreading the minced mushroom on the dough and forming pies, the filler must be allowed to cool to room temperature. Hot filling will steam the raw dough, making it wet and slippery, such pastries will taste like rubber.
Filling for pies with mushrooms can be prepared according to different recipes, but it always turns out juicy, satisfying and fragrant. You can cook with it both baked and fried pies.
A simple recipe for stuffing pies with mushrooms
- mushrooms - 0.5 kg;
- onions - 0.25 kg;
- salt, spices - to taste;
- vegetable oil, water - how much will it take.
Cooking method:
- Sort the mushrooms, clean, soak if necessary. Boil in clean water until they settle to the bottom of the pan. Throw in a colander, let the water drain.
- Once the mushrooms have cooled, cut them into small cubes.
- Onion, freeing from the husk, cut into small pieces.
- Heat the oil in a deep frying pan, put the onion in it, fry until golden brown.
- Add mushrooms, fry them with onions for 10-15 minutes. Salt and season 5 minutes before cooking.
- Cool the filling and use as directed.
Video recipe for the occasion:
This filling can be prepared from any type of mushroom, including mushroom platter. If only porcini mushrooms, chanterelles and champignons will be used for it, then you can do without pre-boiling them, limiting yourself to frying.
Stuffing for pies from dried mushrooms
- dried porcini mushrooms - 35–40 g;
- onions - 75 g;
- stale rye bread - 30 g;
- milk - 50 ml;
- vegetable oil - how much will go;
- salt, spices - to taste.
Cooking method:
- Pour the mushrooms with cool water, leave for at least an hour to swell. Rinse and boil in clean water for 20 minutes after boiling.
- Drain the mushrooms in a colander. When the excess liquid drains, cut the mushrooms into medium-sized pieces.
- Cut the onion into small cubes, fry and add to the mushrooms.
- Soak bread in warm milk. Add to the rest of the ingredients. Stir. If the filling seemed too liquid to you, add some crushed crackers to it and wait 5-10 minutes for them to swell.
Similarly, you can prepare the filling of other dried mushrooms.
Stuffing for pies with mushrooms and cheese
- fresh champignons - 0.4 kg;
- cheese (hard or semi-hard) - 150 g;
- onions - 100 g;
- butter - how much will go;
- salt, spices - to taste.
Cooking method:
- Peel the onion, cut it into small cubes.
- Wash the mushrooms, dry with a napkin, cut into strips.
- Melt the butter in a deep frying pan. Put the onions and mushrooms into the pan. Fry them, stirring, until excess liquid evaporates from the pan.
- Grate the cheese.
- When the mushrooms have cooled, mix them with the cheese. If you mix cheese with hot mushrooms, it will start to melt ahead of time.
- Salt, season the filling, mix. You can add finely chopped herbs to it.
While baking pies in the oven, the cheese will melt, thanks to this, the products will acquire a unique taste.
Stuffing for pies with mushrooms and chicken
- chicken fillet - 0.3 kg;
- fresh champignons - 0.25 kg;
- carrots - 100 g;
- onions - 75 g;
- processed cheese - 60 g;
- butter - 50 g;
- green onions - 50 g;
- salt, spices - to taste.
Cooking method:
- Turn the raw chicken fillet through a meat grinder with a large grill or chop very finely.
- Mushrooms, washed and dried, cut into medium-sized cubes.
- Peel the carrots, chop on a grater with large holes.
- Peel and finely chop the onion.
- Stir in chicken, mushrooms and chopped vegetables.
- Put the resulting mixture into a pan with melted butter and fry for 15-20 minutes. Salt, pepper, mix and cool the minced chicken and mushrooms.
- Finely chop the green onion.
- Grind melted cheese on a grater.
- Add green onions and cheese to the cooled minced meat, mix.
Pies stuffed with chicken and mushrooms are hearty, juicy, tasty. Even the most fastidious gourmet will like such pastries.
Stuffing for pies with mushrooms and potatoes
- potatoes - 0.4 kg;
- fresh champignons - 0.3 kg;
- refined vegetable oil - 50 ml;
- butter - 30 g;
- salt, spices - to taste;
- onion - 150 g.
Cooking method:
- Free the onion from the husk, chop medium-sized.
- Cut the mushrooms, previously washed and dried with a napkin, into small cubes.
- Peel the potatoes, chop coarsely, cover with water, salt and put on fire. After boiling water, reduce the intensity of the flame and boil the potatoes until soft.
- Drain excess water. Mash potatoes, add butter to it, mix well.
- Fry mushrooms and onions in vegetable oil. Combine with mashed potatoes, mix. Salt and pepper the filling if necessary.
Potato stuffing with mushrooms is tender and satisfying. Pies cooked with it are unlikely to stay on the table for a long time.
The filling for pies with mushrooms is relatively easy to prepare. Mushrooms give baked goods a unique taste and tempting aroma. Many people like pies with mushroom filling. You can make them according to several recipes, each of which has its own advantages.
Homemade cakes are always tasty and fragrant. As fillings, you can use products prepared for the future. Pies with dried mushrooms will remind you of summer during tea parties on long winter evenings. A suitable recipe for a pie with dried mushrooms can be chosen on this page, which offers various options for preparing fillings. See recipes for pies with dried mushrooms with photos of ready-made dishes and choose what you like.
Pie with rice and mushrooms
Compound:
- yeast dough,
- rice - 1 cup,
- dried porcini mushrooms - 40 g,
- onions - 3 pcs.,
- vegetable oil, salt, pepper.
Rinse rice in seven waters, boil so that it is crumbly, cool. Soak porcini mushrooms in cold water, then boil in the same water, put in a colander, rinse. Strain the mushroom broth. Finely chop the mushrooms, fry in oil, combine with separately fried chopped onions, with rice, season with salt and pepper.
Put one part of the dough on a baking sheet, pre-greased with vegetable oil. Put the filling on the dough, put the dough on top of the filling.
Bake in the oven at 200 degrees for about 30 minutes.
Kulebyaka with fish and mushrooms
- 1.2-1.5 kg of sponge dough prepared according to the main recipe
- 1/2 cup beef broth (optional) or water
To grease the cake and baking sheet:
- 1 egg
- 2–3 tbsp. tablespoons vegetable (or melted butter) butter
For filling:
- 900 g fish fillet (perch, cod or salmon)
- 120–130 g dried mushrooms
- 4 eggs
- 1/2 cup melted butter
- 1 large onion
- 3/4 cup rice
- 2 cups chicken broth
- 3 art. tablespoons chopped parsley
- 1/2 teaspoon chopped chervil and basil greens (if possible)
- 1 st. a spoonful of salt
Filling preparation: wash dried mushrooms, pour cold water and leave for 3-4 hours. Then boil them in the same water, with the addition of a bay leaf and a few peas of allspice, until soft, put in a colander and chop very finely.
Rinse the fish fillet, pat dry and cut into small pieces. Salt them, roll in parsley (1 tablespoon) and refrigerate.
Heat half the amount of oil in a saucepan and fry half of the peeled, washed and finely chopped onion in it. Add well-washed and dried rice and pour in the broth.
Simmer everything over low heat under a lid until cooked, then cool. Heat the oil in a frying pan, brown the remaining onion in it and cool it too.
Hard boil eggs, cool, peel and chop very finely.
Mix the prepared rice, onion, remaining parsley, mushrooms and eggs. Salt and pepper the mass to taste. Add a little broth - so that the filling is not dry.
Roll out the rested dough in the form of an oval cake 1.5–2 cm thick. Put a third of the rice filling in an even layer in the center and cover it with a layer of fish pieces. Then put another third of the rice filling and also cover it with fish pieces. Close them with the remaining rice filling, put the rest of the fish on it.
Drizzle with stock (or water) and drizzle with oil. Wrap the edges of the cake and pinch tightly, forming a seam in the center.
Make decorations from the rest of the dough: flowers, leaves, twigs or flagella. Brush the surface of the pie with the beaten egg, decorate with decorations and brush again with the egg.
Keep the kulebyaka for 15–20 minutes at room temperature. After that, brush the top with a beaten egg (you can beat it with a little sweetened milk) and prick it with a fork in several places.
Place the cake in an oven preheated to 200 ° C and bake for 20-25 minutes. Then cover it with food foil and bake for another 20-25 minutes.
Remove the finished pie from the oven and immediately brush with melted butter.
Can be served both hot and cold.
Pie with dried mushrooms
Ingredients
- Dried mushrooms - 100 g
- Onion - 2 pcs.
- Butter - 2 tbsp. spoons
- Wheat flour - 1 tbsp. spoon
- Egg - 1 pc.
- Mushroom decoction - 100 ml
- Ground black pepper to taste
- Salt to taste
Dough
- Wheat flour - 500 g
- Warm water or milk - 1 cup
- Eggs - 1-2 pcs.
- Butter - 50 g
- Yeast - 15–20 g
- Sugar - 1/2 tbsp. spoons
- Salt - 1/2 teaspoon
- Rinse the mushrooms, cover with cold water and leave for 2-3 hours to soak. Boil in the same water and drain in a colander to drain the water. Pass through a meat grinder.
- Peel the onion, finely chop and mix with mushrooms.
- Melt butter and add to mushrooms.
- Simmer over low heat for 10-15 minutes, add flour to thicken, pour in the mushroom broth. Hard boil the egg, peel, finely chop and add to the mushrooms. Salt, pepper, mix well.
Dough:
- Pour all the flour into the bowl.
- Dissolve yeast in warm water or milk.
- Add yeast, salt, sugar, eggs to the pan with flour. Mix, knead the dough. Knead until it pulls away from your hands. At the very end, add melted butter.
- Cover the dish with the dough with a towel and put in a warm place for fermentation for 1.5-2 hours.
- When the dough has risen, punch it down. Do this procedure three times.
- Put part of the dough on a leaf, then the filling and again the dough. Send to the oven for 40 minutes.
Pie "Vkusnyashka" with dried mushrooms
Ingredients
- Dried mushrooms - 100 g
- Onion - 1 pc.
- Vegetable oil - 2 tbsp. spoons
- Wheat flour - 1 teaspoon
- Mushroom broth - 100 ml
- Parsley greens - 3-4 sprigs
- Bay leaf - 1 pc.
- Ground black pepper to taste
- Salt to taste
Test Ingredients:
- Wheat flour - 500 g
- Yeast - 20 g
- Milk - 1 glass
- Butter or margarine - 250 g
- Sugar - 2-3 tbsp. spoons
- Vanillin - on the tip of a knife
- Salt - 1/2 teaspoon
Soak dried mushrooms for 2-3 hours in cold water, then boil in the same water with bay leaf. When the mushrooms are cooked, finely chop with a knife or chop with a meat grinder and fry in 1 tbsp. a spoonful of oil.
Prepare the sauce. Fry flour and finely chopped onion in a pan with the remaining oil until light golden brown, add broth, pepper, salt, chopped herbs. Pour sauce over mushrooms and mix well. Prepare dough:
Sift flour. Dissolve yeast in warm milk. Separate from butter (margarine) 200 g and put in the refrigerator.
Mix flour, yeast, sugar, salt, 50 g butter or margarine, add vanillin and knead a fairly stiff dough.
Put the butter (margarine) cooled in the refrigerator between 2 sheets of parchment paper and roll it into a rectangular layer with a rolling pin, then put it back in the refrigerator.
Knead the risen dough, roll it into a rectangular layer, and put a chilled layer of butter on top.
Preheat the oven to 200 gr, grease a baking sheet with oil. Roll out the dough, put it on a sheet, over the filling, then again the dough. Place the tray in the oven for 30 minutes.
Pie with dried mushrooms and potatoes
- Dried mushrooms - 350 g
- Potato - 350 g
- Milk - 200 ml
- Cream (any) - 140 ml
- Garlic - 1 tooth.
- Butter - 50 g
- Hard cheese - 100 g
- Puff pastry - 250 g
- Spices (salt, ground black pepper, nutmeg - to taste)
You can bake a pie with dried mushrooms and potatoes quickly only if you prepare some ingredients in advance. I had dried mushrooms, which I soaked in water, left overnight, and then boiled for about an hour.
- Now the mushrooms need to be fried in butter until tender. Add salt, pepper, and nutmeg to taste.
- Cut the potatoes into thin slices and mince the garlic.
- Mix milk with cream and put on fire.
- Add garlic and potatoes to the boiling milk mixture and cook for 10-15 minutes - until the potatoes are ready.
- Add salt and nutmeg. We cool in milk. The potatoes will absorb almost all the liquid, and the cake will be very tasty.
- Lay out the potatoes.
- Mushrooms for potatoes.
- Top is cheese.
- Put the pie in the preheated oven for 20 minutes.
Bon appetit!