Mushroom Pie Recipes

Lenten meals can significantly change your daily diet. We offer you to get acquainted with recipes making delicious lean mushroom pies.

Lenten Pie with Puff Pastry Mushrooms

Ingredients for 5 servings:

  • puff pastry – 0.5 kg;
  • champignons – 0.3 kg;
  • onions – 2 heads;
  • sunflower oil – 50 g;
  • flour – 1 tbsp. (better pea);
  • cloves of garlic – 3 pcs.;
  • greens;
  • salt.

Chop mushrooms as finely as possible, fry until cooked.

Cut onions into small rings and also fry. Combine with chopped mushrooms and simmer for 5 minutes. Salt, remove from fire, cool and put on a plate.

Flour the surface of the table, roll out the dough and lay layer into a baking dish, forming sides of it.

Distribute the cold filling evenly over the dough.

For pouring: combine flour, salt and crushed garlic. Pour in so much water that the fill is consistency thick sour cream.

Mix finely chopped greens with pouring and well mix. Fill the mushroom filling in the dough and put the form in preheated oven.

Bake lean mushroom pie for 25-30 minutes at 180 ° C.

Lean pie with cabbage and mushrooms from yeast dough

A nutritious and healthy option is considered to be a lean pie with cabbage and mushrooms.

Important: for lean pies dough is always prepared without the use of eggs, butter and milk. For him water, vegetable oil and dry yeast are taken.

  • lean yeast dough – 0.5 kg;
  • fresh cabbage – 150 g;
  • sauerkraut – 100 g;
  • oyster mushrooms – 200 g;
  • onion – 2 heads;
  • vegetable oil – 60 ml;
  • wheat flour – 1.5 tbsp. l .;
  • ground black pepper and salt – to taste.

In oil, fry finely chopped onions until transparent.

Chop finely fresh cabbage, combine with sauerkraut, and that’s it send to the bow. Simmer for 15 minutes, not forgetting stir.

Grind oyster mushroom, fry in oil until crusted and pour to vegetables. Allow to simmer for 10 minutes, remove from heat and cool.

For the sauce: pour flour into a dry frying pan and fry until creamy. Pour in 20 g of sunflower oil (1 tbsp. l.) and stir until smooth. Add 100 ml of water, mix and pour the whole mixture into the filling. Season with salt, ground pepper, mix and let cool.

Cut 100 g from the dough in order to decorate the cake later. The rest is divided into two parts: 2/3 and 1/3. Roll big part and put in a form oiled by lifting along the edge of the sides from the dough.

Pour the filling on the dough and straighten it evenly. Roll with a rolling pin a small part of the dough and put on the filling, pinching the edges with bumpers. Leave a small hole in the middle so that when baking steamed steam.

From a piece of dough left in advance, make decorations with a knife in the form of leaves or Christmas trees, lay on top, smeared with a solution of black tea with sugar.

Bake a lean pie with cabbage and mushrooms until golden brown at a temperature of 180-200 ° C.

Lenten pie with mushrooms, potatoes and leeks

A very interesting option for fasting is lean pie with mushrooms and potatoes.

It can be cooked even on public holidays for guests, and they will appreciate its taste.

  • Lean yeast dough – 400 g;
  • champignons – 400 g;
  • leek – 1 pc.;
  • potato tubers – 8 pcs.;
  • olive oil;
  • nutmeg;
  • salt;
  • ground black pepper.

Peel the potatoes, randomly cut and put to cook until readiness.

Cut the leek into rings and fry in olive oil to was soft.

Chop the mushrooms in small pieces, add to the onion and stew 15 minutes.

Drain the cooked potatoes, make a thick puree and mix with mushrooms. Pour 2 tbsp. l olive oil, add salt, nutmeg nut, ground pepper and stir well.

Put one half of the rolled into the baking dish dough, raise the sides.

Put the filling evenly, and cover it with rolled the second half of the test.

Oven for 20-25 minutes at a temperature of 180 ° C.

I want to say that cooking mushroom lean pie is not at all difficult. This is a very pleasant experience that makes you feel festive mood.

Lean mushroom pie with tomatoes

  • lean yeast dough – 0.5 kg;
  • champignons – 0.3 kg;
  • tomatoes – 2 pcs.;
  • onions – 1 head;
  • white part of leek;
  • dill and parsley;
  • vegetable oil for frying;
  • pepper, salt.

Cut onion in half rings, leek rings. Fry together in vegetable oil until soft.

Cut mushrooms into small cubes, combine with onion, salt, toss pepper, greens, salt and simmer until evaporated liquid.

Put rolled dough into the mold by raising the sides.

Spread the cooled stuffing over the layer, spread from above thin sliced ​​tomatoes and cover with a second layer of dough. Make a few holes with a fork so that steam comes out.

Put in a hot oven and bake for 30-40 minutes at 180 ° C.

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