Pie with honey mushrooms

Pie with honey mushrooms

Simple and delicious. Especially when made with love. RECIPE FROM MY WIFE.

Ingredients for “Pie with honey mushrooms”:

• Honey mushrooms (frozen) – 1 kg
• Puff pastry - 1 pack.
• Sour cream - 0.1 kg
• Onions - 2 pcs.

Production time: 90 minutes

Number of servings: 6

Nutritional and energy value:

Recipe for “Pie with honey mushrooms”:

Defrost honey mushrooms, chop finely, cook for 20 minutes over low heat, then drain and fry for 10 minutes in a small amount of sunflower oil.

At this time, in another frying pan, fry 2 medium onions, which were finely chopped earlier.
Add fried onions to the mushrooms, 2 tbsp. spoons of sour cream, salt to taste and simmer all this stuff over low heat for 10 minutes.

There are usually 2 layers in a package of puff pastry, so we roll out the first layer and put it in a mold, then we spread the resulting mushroom filling onto this layer in an even layer, cover it with 2 rolled out layers of dough and fix the edges with our fingers.
Brush the top of the pie with one beaten egg, pierce with a fork in several places to release excess moisture, and place in an oven preheated to 180 degrees for 40 minutes.

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September 13, 2014 Eugene1 #

March 30, 2009 AYRIKA #

March 30, 2009 Merry #

March 30, 2009 Miss #

March 29, 2009 reed #

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Quiche Laurent with honey mushrooms and cheese

Quiche Laurent is a French pie made from shortcrust pastry with milk and egg filling.

Ingredients:
dough:
150 gr.
butter 260 gr.
wheat flour 1 chicken egg
1 tbsp.
sour cream salt to taste
for the inside:
350 gr.
new or frozen honey mushrooms 1 head of onion
2 cloves of garlic
100 gr.
hard cheese 20 gr.
butter 2 sprigs of fresh or dried thyme
salt to taste
mixture of 5 peppers to taste
for pouring:
200 ml.
cream 10% 2 chicken eggs
salt to taste
mixture of 5 peppers to taste

The cake is designed for a mold with a diameter of 26 cm.

Production:
For the dough you will need butter, which must first be kept in the freezer.
Using a regular knife or food processor, chop the butter and flour into small crumbs.

Add sour cream, egg and salt to the flour crumbs.

Knead the dough quickly.

There is no need to knead this dough for a long time, just gather everything into a tight ball. Wrap the dough in plastic wrap and place in the refrigerator for 30 minutes.
During this period of time, you can prepare the filling for the pie.

To do this, peel the onions and cut them into feathers. Pour vegetable oil into a frying pan, add onion and unpeeled garlic.

Fry the onion until transparent. Remove the garlic from the pan and add honey mushrooms, thyme sprigs and butter, which will give the most velvety taste.

Fry the mushrooms until done.

At first it will seem like there is a lot of water, but over high heat it will quickly evaporate. Set the prepared mushrooms aside for now.
Now let's start filling.

Everything is simple here - you need to mix the cream and egg, adding salt and pepper. Carefully beat the filling.
Distribute the chilled dough over the mold, making side edges approximately 3 cm high. Using a fork, create punctures over the entire area.

Place a sheet of parchment or plain paper on the dough and sprinkle beans on it.

This will prevent the dough from rising. Place the pan in the oven, preheated to 200 degrees, for 25-35 minutes (use your own oven as a guide).
When the pie base is ready, add mushrooms mixed with grated cheese.

Pour egg-milk mixture on top.
Place the pie in the oven and bake for 30-35 minutes at 180 degrees until the inside is set (depending on the oven, it may take less or more time).

Cool the finished pie in the pan and serve either warm or cool.

Pie with honey mushrooms

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Pie with honey mushrooms.

We're having a bit of a mushroom boom this year! I've never seen so many before. The market is simply flooded. All roadsides are lined with mushroom picking machines. And although I have long been phlegmatic towards honey mushrooms, and if I buy mushrooms, then only snow-white ones (which are already packaged in bags in the freezer, for a fragrant soup), I could not resist, succumbed to the “general panic” and took several buckets. I boiled some of it and put it in the freezer, fried some of it right away in sour cream, and used a small part for a pie. I had neither the strength nor the desire to marinate. The pie, or rather this is not a pie but a tart, is very simple in execution, the dough is unleavened, mixed with sour cream, the inside consists of eggs, cheese and mushrooms. But despite its simplicity, it is very tasty; you can take it with you to work, for a walk, and more as a snack.

For the dough:
– 1.5 tbsp flour,
– 100 g butter,
– 0.5 tbsp light sour cream,
– a pinch of salt and a pinch of sugar,
– 1 tsp baking powder.

For the inside:
– 1 kg of honey mushrooms (or 500 g of honey mushrooms, 500 g of champignons),
– 3 eggs,

– 1 large onion, – 4 tbsp cream 33%,
– 150 g of hard cheese (I used tilsitter),

– salt, freshly ground pepper, butter and vegetable oil for frying.

Melt and cool the butter.
Mix flour, salt, sugar, baking powder. Pour sour cream and butter into the flour mixture and knead into a soft, elastic dough. Place in the refrigerator for an hour. Boil the honey mushrooms, cool and fry in a mixture of butter and vegetable oil along with onions.
If you also use champignons, you don’t need to boil them. Lightly beat the eggs with cream (you can use sour cream), add grated cheese and mushrooms. Add salt and pepper to taste and mix well. (You can also add all sorts of greens, but my young men don’t like it, so I don’t add them.) Preheat the oven to 170 degrees. Grease a mold with a diameter of 20-22 cm with butter. Roll out the dough into a layer 1-2 cm wide. Place in the mold so that the dough hangs over the sides. Using a rolling pin, cut off any excess dough hanging over it by rolling it along the sides of the pan. Prick the dough with a fork and add the filling. You can sprinkle grated cheese on top if you wish. Bake for 35-40 minutes until lightly browned. Serve chilled.

Recipe: Pie with potatoes and honey mushrooms - mom's pie

I really love pies, especially my mother’s. I remember when I was a child, on weekends my mother would cook a pie with potatoes and onions, and even with a mug of milk, mmm. So I decided to share with you the recipe for a delicious and very juicy pie with potatoes and honey mushrooms.

I have purchased frozen butter yeast dough, but it’s better to make it yourself or buy it ready-made in the store. Well, because I had dough in the freezer, I decided to make a pie from it, by the way, it turned out very tasty.

First, the dough needs to be defrosted. While it is defrosting, fry the honey mushrooms with onions in butter (I used 3 medium onions) and add salt/pepper.

Roll out the dough into a huge layer to fit the baking tray.

Grease a baking sheet with a piece of butter and place a layer of dough on it.

Then put the potatoes cut into slices (slices) in one layer, add salt/pepper

Place mushrooms and onions on top of the potatoes, level everything carefully

and cover the top with another layer of potatoes. Add a little salt and spread out small pieces of butter to make the cake juicier.

Then cover the pie with a second layer of dough, carefully pinch the edges (I made a small hole in the middle and pricked the pie with a fork so that it would bake better). Grease the pie with melted butter and place in a perfectly preheated oven over medium heat for 25-30 minutes.

We take out our pie and grease the top with a piece of butter and wrap it in a towel (I have two towels), so the pie will be softer and juicier).

I love eating this pie with a glass of cool milk)))