Recipes for delicious cakes with porcini mushrooms

You can even bake a pie with porcini mushrooms at home a novice mistress, if she follows the instructions, proposed in this article. Here are recipes for pies with porcini mushrooms on the basis of different types of dough: shortbread, bulk, yeast and puff.

One has only to choose the appropriate cooking option and implement all the steps of the attached instructions. The most delicious pie with porcini mushrooms obtained with the addition of potatoes to the filling. This baking is very satisfying and can be used as a snack. Watch carefully how to cook a pie with porcini mushrooms in recipe with a photo where all the steps of the instruction are shown in detail.

Pie with porcini mushrooms and potatoes

Composition:

• mushrooms – 1 kg
• fresh potatoes 500 g
• butter – 100 g
• sour cream – 3/4 cup
• flour – 1 tbsp. a spoon
• egg – 1 pc.
• dill
• salt to taste

1. Cook the sour cream dough.
2. Roll it into two thin round cakes in size the pan in which the cake will be baked.
3. Place the first cake in a dry (oil-free) pan.
4. Put the minced meat with an even layer, cover it with a second cake, pinch the edges.
5. Top the pie with porcini mushrooms and potatoes grease with an egg, sprinkle with breadcrumbs, make punctures with a fork and put bake in a very hot oven.
6. Stuffing for this pie is prepared like this: fresh porcini mushrooms and chopped peeled potatoes and stew with oil in a deep pan under the lid until cooked.
7. Then salt and pepper the mushrooms, add 3/4 cup sour cream, spoonful of heated flour and bring the mixture to a boil.
8. After cooling, a very thick sauce should be obtained.
9. For flavor, you can add 2-3 tablespoons of chopped dill. With this sauce (cooled) and stuff the cake.

Pie with potatoes and porcini mushrooms

For the test:

• potatoes – 1 kg
• eggs – 5 pcs.
• salt

For filling:

• fresh mushrooms – 1 kg
• flour – 60 g
• onions – 200 g
• sour cream – 100 g
• butter – 50 g
• eggs – 5 pcs.
• breadcrumbs – 100 g

Peel, rinse and boil potatoes in slightly salted water, put in a colander and wipe it hot through a sieve or skip through the meat grinder. Pour whipped into mashed potatoes egg whisk. Stir well. To make a pie with potatoes and porcini mushrooms, divide the whole mass into two parts. One put the part in a greased form, on top a layer of mushroom minced meat sprinkled with breadcrumbs. From the second part to dazzle grate and close it with a pie. Lubricate the surface with an egg.

Put the mold in a very hot oven and bake potato pie for about half an hour.

Porcini Yeast Cake

Ingredients for Yeast Pie with Porcini Mushrooms These are the following products:

• 500 g ready-made yeast dough
• 500-600 g of fresh mushrooms
• 1-2 bulbs
• 1 cup buckwheat
• 1 egg
• vegetable oil and salt to taste

Boil buckwheat in two glasses of salted water. Coarsely chop the onion and fry in a small amount of oil until browning. Cut the mushrooms, put to the onion and fry until evaporation of liquid. Salt before frying. Mushrooms with onions and buckwheat porridge, pass through a meat grinder. Divide the dough into two unequal parts and roll 2 cakes. Put on a big cake stuffing and cover with a smaller tortilla. Pinch the edges, top of the product grease with yolk and let the product move a little apart.

Bake in the oven for 25–30 minutes at a temperature of 200–220 ° C.

Open pie with porcini mushrooms from puff pastry

To make an open pie with porcini mushrooms take the following products:

• 250 g puff pastry
• 200 g ceps
• 150 g goat cheese
• 100 g hard cheese
• 1 onion
• 2 sprigs of parsley
• 2 tbsp. tablespoons of vegetable oil

We begin to prepare a pie with porcini mushrooms from puff pastry with that we cut the onion in half rings. We chop large mushrooms slices, small do not need to cut. Fry in vegetable oil onion with mushrooms and lay in a form on top of thawed dough. Goat crumble the cheese and sprinkle them with mushrooms. Sprinkle on top of the mushrooms chopped parsley and then grated cheese. Bake in the oven 25-30 minutes before browning at medium temperature.

Buckwheat Pie with Porcini Mushrooms

Dissolve the yeast in half a glass of warm water.

Knead a yeast lean dough, cover with a canvas napkin, put in a warm place for fermentation, twice to make a warming.

Divide the dough into two parts.

Roll a layer 1 cm thick, transfer to a greased rolling pin butter pan, straighten the dough, smooth, smooth with your hands, prick with a fork, put an even layer of buckwheat porridge stuffing with mushrooms.

Prepare the filling as follows: sorted buckwheat dry the cereal in a pan, pour into a clay pot, pour boiling water, close the lid, put in a hot oven and bake the porridge red, so that the porridge is a grain from a grain.

Soak dried mushrooms for 2–4 hours in cold water, boil until readiness in the same water.

Mushroom preparedness is defined as follows: if the mushrooms are down bottom, then welded.

Throw boiled mushrooms into a colander, rinse thoroughly under a stream of cold water, cut into noodles or chop, fry in vegetable oil.

Separately, fry finely chopped onions.

Combine buckwheat porridge, mushrooms, onions, season with salt, add for juiciness strained through four layers of gauze mushroom broth and wrap the filling in the pie.

The “lid” for the pie should be rolled thinner, approximately 0.7– 0.8 cm, on a rolling pin to transfer, expand, smooth with your hands, gently seam the seam, bend it down.

Use a fork to steam out during baking and grease with using a brush with strong tea.

Bake the cake until cooked at 180 ° C.

After baking, grease the pie with vegetable oil, cut into servings, put on a beautiful dish and serve hot.

Composition:

• flour – 1–1.2 kg
• warm water – 2 glasses
• vegetable oil – 1 cup
• yeast – 50 g
• salt – 1 tsp

For filling:

• buckwheat groats (core) – 500 g
• dried mushrooms – 50 g
• onions – 3 pcs.
• Salt

for frying:

• vegetable oil – 100 g

To grease the cake before baking:

• strong tea – 2 tbsp. spoons

after baking:

• vegetable oil – 2 tbsp. spoons

Pie with porcini mushrooms and cabbage

For the test:

• flour – 500 g
• 4 eggs
• 3-4 tbsp. tablespoons butter
• Yeast

For minced meat:

• sauerkraut – 500 g
• mushrooms – 500 g
• 1 onion
• salt.

Rinse and simmer the cabbage under the lid. Add dining room a spoonful of oil, chopped mushrooms, sautéed in butter chopped onions. Stir everything, salt and simmer until tender. Then cool. Roll out the yeast dough and shift to greased butter pan. Put the filling on the dough, make a pie with white mushrooms and cabbage, bake in the oven.

Mushroom Pie with Rice and Cabbage

For the first filling:

• 3 tbsp. spoons of rice
• 150 g of fresh porcini mushrooms,
• 4 tbsp. tablespoons butter
• 3 cups rice water
• 1 onion
• 1 teaspoon wheat flour
• Salt
• Pepper

For the second filling:

• 700 g fresh cabbage
• 2 eggs
• 4 tbsp. tablespoons butter
• salt.

Cook yeast dough, roll wide thin layer and cut circles of diameter 0.6-0.7 cm from it. Cook the toppings. Boil rice for the first filling, boil mushrooms in salted water until tender, pass through a meat grinder and fry in oil with onions. Put mushrooms from a pan, fry on flour, dilute it with mushroom broth (½ cup). Connect this sauce with mushrooms and rice. For the second filling, rinse the cabbage and cut a stump out of it. Then chop the head and fry on pan with butter until soft. Add chopped cabbage boiled eggs, salt and mix everything. In the middle of each circle (tortillas) lay the minced meat, fold the tortilla in half and pinch a pie. At the same time, the pies should be with different mincemeats. IN oiled wide and fairly deep form lay a layer pies, grease them with butter. Put a new layer on them, etc. until the form is filled to the top. Grease the top layer of pies oil, put the mold in the oven and bake at temperature 200–220 ° C. When serving, this pie is not cut, but taken apart to pieces with a fork, spoon and knife.

Puff pastry with chicken and porcini mushrooms

To bake a layer cake with white mushrooms, you need the following products:

• 500 g puff yeast dough
• 2 slices of chicken breast fillet
• 300 g porcini mushrooms
• 100 g of any cheese
• 4 eggs
• 2 onions
• 3 cloves of garlic
• 1 teaspoon mustard
• 4 tbsp. spoons of sour cream
• vegetable oil, pepper and salt to taste

Finely chop the chicken fillet. Separate the whites from the yolks. Combine the yolks, sour cream, mustard, garlic, pressed through a press, salt and pepper. Put in the resulting marinade slices of fillet and leave for 1 hour at room temperature. Finely chop the mushrooms and onions, fry in vegetable oil and mix with prepared chicken fillet. Mix the resulting stuffing thoroughly. Thawed dough put in a tall mold greased with vegetable oil and over spread the filling.

Bake a pie with chicken and porcini mushrooms in the oven for 20–25 minutes at medium temperature. After this time, cover the mold with foil and keep baking for about 30 minutes. Whip the squirrels with a pinch salt, grate the cheese on a fine grater and add to the proteins. Off form remove the foil and lay the resulting mass on top of the cake. Bake another 15–20 minutes before browning.

Porcini Pumpkin Pie

Ingredients:

• 150 ml of milk
• 2 eggs
• 100 g cheese
• 100 g flour
• 10 g baking powder
• 70 g butter

For filling:

• 500 g dried pumpkin
• 100 g of mushrooms
• 2 cloves of garlic
• butter
• salt
• oregano
• parsley and dill greens to taste

Heat the oven to 200 ° C. Lubricate with a low shape oil. Mix pumpkin with mushrooms, fry in butter and sprinkle salt and pepper. Bake pumpkin pie with porcini mushrooms 15 minutes, then sprinkle with chopped garlic and herbs. Knead the dough, put in a form, distribute the filling and bake for 25-30 minutes.