Dried Mushroom Pie Recipes

Homemade cakes always turn out to be tasty and aromatic. IN as fillings, you can use products prepared for future use. Pies with dried mushrooms will remind you of long summer tea parties winter evenings. A suitable recipe for dried mushroom pie can be choose on this page where various options are offered cooking toppings. See dried mushroom pie recipes with a photo of dishes in the finished form and choose what will be according soul.

Dried Mushroom Pies

Next, we offer recipes for which you can cook a variety of cakes stuffed with dried mushrooms, depending on Additional products may vary.

Pie with rice and mushrooms


  • yeast dough
  • rice – 1 glass,
  • dried porcini mushrooms – 40 g,
  • onion – 3 pcs.,
  • vegetable oil, salt, pepper.

Rinse the rice in seven waters, boil so that it is friable, cool. Ceps pre-soak in cold water, then boil in the same water, drop in a colander, Rinse. Strain the mushroom broth. Finely chop the mushrooms, fry in oil, combine with separately fried chopped onions season with onion, rice, salt and pepper.

Put one part of the dough on a baking sheet, pre-greased vegetable oil. Put the filling on the dough, on top of the filling dough again.

Bake in the oven at 200 g for about 30 minutes.

Kulebyak with fish and mushrooms

  • 1.2–1.5 kg of dough yeast dough prepared according to the main recipe
  • 1/2 cup meat broth (possible from a cube) or water

To grease the cake and baking sheet:

  • 1 egg
  • 2-3 tbsp. tablespoons of vegetable (or melted creamy) oils

For filling:

  • 900 g fish fillet (zander, cod or salmon)
  • 120–130 g of dried mushrooms
  • 4 eggs
  • 1/2 cup melted butter
  • 1 large onion
  • 3/4 cup rice
  • 2 cup chicken stock
  • 3 tbsp. tablespoons chopped parsley
  • 1/2 tsp chopped chervil and basil greens (each capabilities)
  • 1 tbsp. spoon of salt

Preparation of the filling: wash the dried mushrooms, pour cold water and leave for 3-4 hours. Then boil them in that same water, with the addition of bay leaf and a few peas allspice, until soft, discard in a colander and very finely slice.

Rinse the fish fillet, dry and cut into small pieces. Salt them, roll in parsley (1 tbsp.spoon) and put in fridge.

Heat half the amount of oil in a pan and fry in it half peeled, washed and finely chopped onions. Add well washed and dried rice and pour in the broth.

Simmer everything over low heat under a lid until cooked, then cool. Heat oil in a frying pan, brown the remaining in it onions and also cool it.

Hard-boiled eggs, cool, peel and very finely chop.

Mix prepared rice, onions, remaining parsley, mushrooms and the eggs. Add salt and pepper to taste. Add some broth – so that the filling is not dry.

Roll out the pastry dough in the form of an oval flat cake thick 1.5–2 cm. In the center, lay out a third of the rice filling evenly and cover it with a layer of fish slices. Then put another third of the rice fillings and also cover it with pieces of fish. Close their remaining rice filling, put the rest of the fish on it.

Pour the broth (or water) into the food and sprinkle with oil. The edges wrap cakes and pinch tightly, forming a seam in the center.

From the remnants of the dough to make decorations: flowers, leaves, twigs or flagella. Lubricate the surface of the pie with a beaten egg. decorations and grease the egg again.

Soak kulebyak 15-20 minutes at room temperature After grease the top with a beaten egg (you can beat it with a little amount of sweetened milk) and chop with a fork in several places.

Put the cake in an oven preheated to 200 ° C and bake in within 20–25 minutes Then cover it with food foil and bake more 20–25 minutes

Remove the prepared cake from the oven and grease immediately melted butter.

It can be served both hot and cold.

Dried Mushroom Pie


  • Dried mushrooms – 100 g
  • Onion – 2 pcs.
  • Butter – 2 tbsp. spoons
  • Wheat flour – 1 tbsp. a spoon
  • Egg – 1 pc.
  • Mushroom broth – 100 ml
  • Ground black pepper to taste
  • Salt to taste


  • 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 tsp
  1. Rinse mushrooms, pour cold water and leave for 2-3 hours to soaking. Boil in the same water and drop in a colander to glass water. Skip through the meat grinder.
  2. Peel onions, finely chop and mix with mushrooms.
  3. Melt the butter and add to the mushrooms.
  4. Simmer for 10-15 minutes, add flour for density, pour the mushroom broth. Hard-boiled egg, peel, chop finely and add to the mushrooms. Salt, pepper, good mix.


  1. Pour the whole amount of flour into the pan.
  2. Dissolve the yeast in warm water or milk.
  3. Add yeast, salt, sugar, eggs to the pan with flour. Stir, knead the dough. Knead until it is will lag behind hands. At the very end add melted butter.
  4. Cover the dishes with the dough with a towel and put in a warm place for fermentation for 1.5–2 hours.
  5. When the dough rises, hug it. Do this procedure thrice.
  6. Put part of the dough on a leaf, then the filling and the dough again. Put in the oven for 40 minutes.

Pie “Snack” with dried mushrooms


  • Dried mushrooms – 100 g
  • Onions – 1 pc.
  • Vegetable oil – 2 tbsp. spoons
  • Wheat flour – 1 teaspoon
  • Mushroom broth – 100 ml
  • Parsley – 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 cup
  • Butter or margarine – 250 g
  • Sugar – 2-3 tbsp. spoons
  • Vanillin – at the tip of a knife
  • Salt – 1/2 tsp

Soak dried mushrooms for 2-3 hours in cold water, then boil in the same water with bay leaf. When the mushrooms cook finely chopped with a knife or chopped using a meat grinder and fry in 1 tbsp. a spoonful of oil.

Make the sauce. Fry flour in a pan with the remaining butter and finely chopped onions until light golden brown, add broth, pepper, salt, chopped herbs. Pour the sauce into the mushrooms and that’s it mix well. Make dough: Flour sift. Dissolve yeast in warm milk. Separate from creamy oil (margarine) 200 g and put in the refrigerator.

Mix flour, yeast, sugar, salt, 50 g butter or margarine, add vanillin and knead a pretty cool dough.

Put chilled butter (margarine) in the refrigerator between 2 sheets of parchment paper and roll out a rolling pin into rectangular layer, then put it back in the refrigerator.

Knead the dough, roll it into a rectangular layer, and put a chilled layer of oil on top.

Heat the oven to 200 gr, grease the baking sheet with oil. Roll put the dough on a sheet, on top of the filling, then again the dough. Put the pan 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 – by taste)

You can bake a pie with dried mushrooms and potatoes quickly only in the event that some ingredients are prepared in advance. At I had dried mushrooms, which I soaked in water, left on night, and then cooked for about an hour.

  1. Now the mushrooms need to be fried in butter until cooked. Add salt, pepper, and nutmeg to taste.
  2. Cut the potatoes into thin slices, and chop the garlic.
  3. Mix milk with cream and set on fire.
  4. In a boiling milk mixture add garlic with potatoes and cook 10-15 minutes – until the potatoes are ready.
  5. Add salt and nutmeg. Cool in milk. Potato absorbs almost all the liquid, and the cake will be very delicious.
  6. We spread the potatoes.
  7. Mushrooms for potatoes.
  8. Cheese on top.
  9. Put the cake in a preheated oven for 20 minutes.

Enjoy your meal!

Nature lover
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Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
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