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Homemade cakes are distinguished by a variety of designs and the use of dough handling techniques. An open mushroom pie is a simple everyday option. It does not require lengthy preparation and bakes quickly.

You can choose a suitable recipe for an open pie with mushrooms on this page - there are 12 options for preparing this dish. Any dough is suitable as a basis: yeast and yeast-free, puff and shortbread, bulk, etc. Each recipe for an open pie with mushrooms with a photo illustrates clearly the steps for baking and the final result. This will allow even a novice hostess to surprise her household with culinary masterpieces with exquisite taste.

Open layer cake with mushrooms and green onions

The composition of the products for an open puff pastry with mushrooms is not tricky:

• 250 g puff pastry
• 500 g of boiled mushrooms,
• 300 g green onions
• 4 eggs,
• 30 g butter
• 0.5 tsp salt.

The preparation is pretty simple:

Finely chop the mushrooms. Chop green onions, lightly fry in oil until soft. Do not bring to frying! Add eggs, salt, stir and remove immediately from heat. The eggs should remain semi-liquid.

Roll out the dough, put in a mold or on a baking sheet covered with oiled parchment, form small sides. Put the onion mass, smooth, put the mushrooms on top of the onion (or under the onion). Fold the edges of the dough over the filling. Bake the cake in a preheated oven at 200–220 ° C until the dough is brightly browned (25–35 min).

Chicken and Mushroom Open Pie Recipe

An open pie with chicken and mushrooms made from shortcrust pastry with green onions, sour cream, parsley and chives is called Noyon.

• 1 sheet of shortcrust pastry
• 200 g smoked chicken fillet
• 100 g boiled mushrooms
• 3 eggs
• 1 yolk
• 1 cup full-fat sour cream
• 1 bunch of green onions
• 1 bunch of chives
• 1 tbsp. a spoonful of olive oil
• parsley, pepper and salt - to taste

To make an open pie with chicken and mushrooms according to this recipe, place the dough in a rimmed dish, cutting off the excess. Cover the dough with parchment and sprinkle evenly with dry peas (or use a special baking weight) to keep the dough from rising and keeping its flat shape.

Bake in oven for 15-20 minutes at 200 ° C until the edges are golden brown. Remove the peas and paper and brush the base of the pie with yolk. Bake for 2-3 minutes more and remove from oven.

Finely chop green onions, chives and parsley. Disassemble the skinless chicken fillet into small pieces. The mushrooms should be cut into medium-sized pieces. Heat olive oil in a skillet over low heat. Add half the green onion, a pinch of salt and sauté for about 5 minutes.

Place the fried onions on a pie base along with raw green onions. Spread pieces of chicken, mushrooms on top and sprinkle with pepper. Beat 2 eggs with sour cream, add parsley, chives, salt and stir.

Gently pour the resulting mixture over the filling of the pie. Bake in oven for 20-30 minutes at 180 ° C. Let sit for 10 minutes, then gently remove the cake from the pan.

Open Puff Pastry Mushroom Pie

An open pie with mushrooms made from puff pastry with canned tuna, mustard, cheese and tomatoes is called "Lyons quiche" in French.

• 1 sheet of puff pastry
• 200 g canned tuna in its own juice
• 200 g pickled mushrooms
• 100 g sour cream
• 80 g of any grated cheese
• 1 tomato
• 2 eggs
• mayonnaise, mustard, pepper and salt - to taste

Place a thin layer of dough in a rimmed dish lined with baking paper.

Pierce the dough with a fork over the entire surface and bake in the oven at 180 ° C for 10 minutes.

The dough should be a little browned, but not yet fully cooked. If the dough rises, press down with a fork.

Mash the fish without liquid with a fork and mash with mayonnaise.

Thanks to the mushrooms, the pie acquires an amazing taste, so they must be left large.

Salt and pepper the resulting mass of fish.

Grease the prepared dough with a very thin layer of mustard and evenly spread the pickled mushrooms, and on top of them the fish mass.

Mix the sour cream, eggs, grated cheese thoroughly and pour the mixture into the mold.

Spread thinly sliced ​​tomato on top.

Bake in oven at 180 ° C for 25-30 minutes. Serve as a starter or main course with a green salad.

Open pie with mushrooms and cheese

Composition:

• For the test:
• 250 g flour
• 4 tbsp. l. sour cream,
• 100 g butter
• a pinch of salt.

For filling:

• 2-3 tomatoes,
• 150 g feta cheese,
• 150 g of suluguni or Adyghe cheese.

To fill:

• 150 g sour cream
• 2 eggs,
• salt,
• ground black pepper.

Cooking an open pie with mushrooms and cheese consists in preparing the dough and filling, the baking itself.

To prepare the dough, combine sifted flour with salt, add frozen butter grated on a grater, grind until crumbs are formed. Then add chilled sour cream and quickly knead the dough. Roll it into a ball, wrap with cling film, place in the refrigerator for at least 30 minutes. Cut the tomatoes into thin slices. Grate cheese and suluguni. Boil the mushrooms, put them in a colander and let the water drain. After the water drains from the mushrooms, they must be cut very finely. To prepare the filling, beat the sour cream with eggs, add a little salt and pepper. Roll out the dough into a layer, put it in a split form with a diameter of 20-22 cm, covered with oiled parchment, shape the sides. Put half of the cheese on the dough. Spread the mushrooms on top, then the tomato slices. Sprinkle with the remaining cheese and pour over the egg and sour cream mixture. Bake the cake in an oven preheated to 200 ° C for about 40-60 minutes.

Open pie with salted mushrooms

Open pie with salted mushrooms, salmon, cheese, cream, dill, onions and eggs "Kyustendil" is made from chopped curd dough.

For curd chopped dough:

• 11/2 cup flour
• 200 g low-fat cottage cheese
• 1/2 teaspoon of baking soda
• 100 g butter
• 1 pinch of salt

For filling:

• 400 g fillet of salmon or other fish
• 100 g salted mushrooms
• 100 g of any grated cheese
• 1 onion
• 1 glass of cream
• 2 eggs
• 2 tbsp. tablespoons of butter
• dill, pepper and salt - to taste

For chopped curd dough, sift the flour and mix with salt and baking soda. Add butter and chop until crumbled. Then add the curd and knead the dough with your hands, pouring in 1-2 tbsp if necessary. spoons of water. Shape the dough into a ball, wrap it in plastic wrap and refrigerate for 30 minutes.

For the filling, cut the fish fillets into cubes, fry with a little oil, remove from the pan and cool. Chop the mushrooms into strips. Separately fry the finely chopped onion in butter until transparent, for 10 minutes. Mix the fish with mushrooms and onions, add salt, pepper and finely chopped dill. Beat eggs lightly, mix with cream, cheese, salt and pepper.

Place the chilled dough in the baking dish, forming the rims. Spread the fish filling with salted mushrooms evenly on top and cover everything with the mixture of eggs, cream and cheese. Bake in the oven for about 45 minutes, until the top of the pie is golden brown, at 200 ° C.

Open pie with mushrooms and potatoes made from yeast dough

An open pie with mushrooms from yeast dough with fish fillets, fried chopped pike perch or pike, onions and dill turns out to be surprisingly aromatic and satisfying.

• 1 kg yeast dough
• 1 kg pike perch or pike
• 5 pcs of potatoes
• 100 g pickled mushrooms
• 500-600 g of any fish
• 2 onions
• 4 tbsp. tablespoons of vegetable oil
• dill, pepper and salt - to taste

To make an open pie with potatoes and mushrooms, free pike perch or pike from the bones, lightly fry in vegetable oil and chop finely. Finely chop the onion and fry in the same oil in which you fried the fish. Peel the potatoes, cut into circles, lightly salt and pepper. Chop the mushrooms and mix with the fish.

Mix fish and onion, add salt, pepper and chopped dill. Mix the resulting mass thoroughly. Roll out the dough, place in a mold with sides and spread half of the mass on top. Put the potatoes on the dough, half of the minced fish and mushrooms on it.

Clean the rest of the fish, wash, flatten, remove the bones, sprinkle with pepper and wrap it tighter in a cloth to squeeze out the moisture. Then spread it over the minced meat and cover with the remaining minced meat. Bake in the oven until tender over medium heat.

Open layer pie with mushrooms

• 250 g puff pastry
• 500 g boiled mushrooms
• 200 ml of 15% sour cream
• 150 g hard cream cheese
• 50 g flour
• vegetable oil

To make an open mushroom puff pie, cut them into small slices. Separate the whites from the yolks. Mix the yolks with sour cream, whisk the whites, add to the sour cream and mix thoroughly until a homogeneous mass is obtained.

Pour some flour on the table, spread it over the surface. Put the dough on the flour, roll it into a 20 - 30 cm rectangle, use a knife to give the edges an even shape.

Grease a baking sheet with vegetable oil, lay out the dough, mushrooms, fill with a mixture of eggs and sour cream, put thin slices of cheese on top. Place the baking sheet in an oven preheated to 180 ° C for 40 minutes.

Salted mushroom open pie recipe

According to the recipe for an open pie with salted mushrooms, you need to take for the test:

• 1 cup flour
• 1 egg
• 2 egg yolks
• salt

For filling:

• 8 potatoes
• 200 g salted mushrooms (any)
• 2 onions
• 5 teaspoons of ground black pepper
• salt

For the sauce:

• 100 g lard
• 1/2 cup sour cream

Dough preparation: from flour, eggs, salt, knead a tough dough. Roll it into a layer and cut into 6 × 6 cm squares.

Preparation of the filling: Grate peeled potatoes on a fine grater and squeeze thoroughly. Peel, chop and fry the onion into pieces of lard. Cut the mushrooms into small pieces.

Stir the potato mass with the fried onions and lard; salt and pepper it.

Put the dough in a baking sheet, first spread out part of the potato mass, then the mushrooms and again the potato mass. Send the baking sheet to the oven for 40 minutes.

Serve with melted bacon sauce, cracklings and sour cream.

Open pie with potatoes and mushrooms

Open pie with potatoes and mushrooms has a delicate balanced taste and will delight lovers of homemade baked goods.

For the test:

• 1 kg 200 g flour
• 40 g yeast
• 2 cups warm water
• 3/4 cup vegetable oil
• 1 tsp salt
• For filling:
• 500 g boiled potatoes
• 200 g boiled mushrooms
• 5 onions
• 2 tbsp. tablespoons of flour
• vegetable oil and salt - to taste

For the test, dissolve the yeast in warm water and let rise. Then knead the dough and let it rise in a warm place. Roll the finished dough into a layer. Salt and pepper the potatoes. Place the dough on a baking sheet, on it half the norm of potatoes cut into slices.

Then evenly spread half of the sliced ​​onion into very thin rings. Place the fried mushrooms on top of the onions, then the remaining onions and a layer of the remaining potatoes. On top, you can spread the potatoes with sour cream or mayonnaise. Bake in the oven until tender over medium heat.

Open pie with mushrooms and minced meat

In order to prepare an open pie with mushrooms and minced meat, you will need about 800 g of yeast-free dough.

For filling:

• 500 g fresh (or 1 handful of dried) mushrooms
• 400 g minced meat
• 1 onion
• sour cream
• vegetable oil
• salt

Roll out the dough into a square 0.8-1 cm thick.

Preparation of the filling: boil the mushrooms (pre-soak the dried mushrooms for 2–4 hours in cold water) and chop.Peel and chop the onion. Fry it, along with the mushrooms, in vegetable oil. Fry the minced meat separately from the mushrooms in vegetable oil, salt and pepper.

Spread the prepared filling on the dough in an even layer, pour sour cream on top. Bake the open pie in a moderately hot oven until tender.

Cabbage open pie with mushrooms

For the test:

• 200 g of cottage cheese,
• 2 eggs,
• 4 tbsp. l. vegetable oil,
• 1 tsp baking powder,
• 4 tsp Sahara,
• 400 g wheat flour
• salt.

For filling:

• 200 g of mushrooms
• 4 pieces of potatoes,
• 1 head of onion,
• 1 carrot,
• 400 g cabbage
• dill greens
• parsley.

To fill:

• 1 egg,
• 100 g sour cream
• a mixture of peppers.

In order to prepare an open cabbage pie with mushrooms, you need to do the following culinary operations.

1. Beat cottage cheese with eggs, butter, salt and sugar.
2. Knead the dough, gradually adding flour and baking powder until smooth. Roll out the dough into a circle about 1/2 cm thick.
3. Line the multicooker bowl with parchment and grease it with vegetable oil. Put the dough into the bowl, making a small side.
4. Chop the onion finely and grate the carrots. Cut the potatoes into slices, fry the mushrooms. Stew the cabbage a little in a pan. Put potatoes vegetables on the dough, mushrooms and cabbage on top. Sprinkle with chopped herbs, pour over the filling. To pour, beat the egg with sour cream and pepper.
5. Select the Baking program. Set the cooking time to 1 h 20 min. Cook until the end of the program. Without opening the lid, cool the cake in a slow cooker.

Open pie with mushrooms made from yeast-free dough

For the test:

• 450 g flour
• 300 g butter
• 300 g sour cream
• soda
• salt

For filling:

• 1 kg of cabbage
• 400 g oyster mushrooms
• 150 g onions
• mayonnaise
• 4 eggs
• salt
• pepper

Dough preparation: chop flour and butter with a knife in a deep bowl. Add sour cream, soda and salt.

Preparation of the filling: peel the cabbage from the top leaves and chop. Then fry it in pork fat. Add browned onions, hard-boiled, peeled and finely chopped eggs, salt and pepper. Fry mushrooms in vegetable oil, mix with cabbage.

Before preparing an open pie with mushrooms from yeast-free dough, you need to mix everything thoroughly.

Put the yeast-free dough in the refrigerator for (4–6 hours). Then roll out the dough into a circle according to the size of the baking dish, put on the bottom of the dish. Spread the filling on top of it. Top with mayonnaise.

Bake the pie in a moderately heated oven until tender.