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Not so long ago, baked goods with a variety of fillings were for many camp food and even everyday dinners. Pies, pancakes, baked goods and pies decorated any festive table. In addition, such dough products served as a common form of dining out for our parents and grandparents. Even long trips were not complete without pies. The filling of forest mushrooms was especially tasty.

If you want to surprise your loved ones with delicious pastries, remember about pies and pies. This article will focus on how to properly prepare the filling of camelina - delicious and aromatic mushrooms. And although it will take a little more of your time than heating semi-finished products in the microwave, you will still enjoy fresh baked goods.

Filling of salted mushrooms for yeast dough patties

In this version, it is proposed to prepare the filling of salted mushrooms. Delicious forest mushroom patties are made from ordinary yeast dough. The pies are very fluffy and appetizing in appearance. Even a novice housewife can handle the preparation of this dish.

1. 400 g of salted saffron milk caps;
2. 3 pcs. onions;
3. 4 tbsp. l. vegetable oil or butter;
4. Ground black pepper to taste.

The filling of salted saffron milk caps for pies is prepared in stages, according to the description below.

Pour the mushrooms with cold water and rinse thoroughly from the saline solution. If the mushrooms are too salty, they are poured with water and left for 30-40 minutes to soak.

Spread out with a slotted spoon on a kitchen towel and leave to drain from the liquid.

Cut the mushrooms into small pieces and place in a dry preheated frying pan.

Fry for a few minutes until all the liquid has evaporated from the mushrooms.

Pour in vegetable oil (you can use butter), fry until golden brown.

Peel the onion, cut into small cubes and fry until golden brown in a separate pan.

Mix mushrooms with onions, pepper and use to make pies. Although such a delicious filling can be used for pancakes and pies.

Filling made from fresh camelina mushrooms

The filling made from fresh camelina mushrooms is a great option for filling pies with it. Such a fragrant dish will go with a bang! You will be surprised how quickly the end of what you have been cooking for so long.

• 700 -800 g of fresh mushrooms;
• 4 things. onions;
• 3 tbsp. l. ghee;
• 2 tbsp. l. sour cream;
• 3 hard-boiled eggs;
• 2 sprigs of parsley;
• Salt and black pepper to taste.

The filling for pies, made from saffron milk caps, is made in stages.

1. Mushrooms are cleared of forest debris: needles, leaves and grass residues.
2. The sealed ends of the legs are cut off and washed in cold water, stirring by hand for several minutes.
3. Having laid out in a colander, the mushrooms are allowed to drain from excess liquid.
4. Spread in a dry preheated frying pan and fry over medium heat to evaporate the liquid.
5. Add 2 tbsp. l. ghee and fried until golden brown.
6. Twisted in a meat grinder and put in a separate deep plate.
7. Peel the onion from the top layer, wash it under the tap and chop it into small cubes.
8. Fry onions in ghee until soft and mix with mushrooms.
9. Eggs are peeled, crushed and combined with mushroom filling.
10. Add sour cream, chopped greens, add salt, pepper and mix.

Boiled mushroom filling

The filling for pies can be made from mushrooms boiled in water with the addition of citric acid. This mushroom mixture is used as a side dish for meat or vegetable dishes, for example, baked pork or boiled potatoes.

• 500 g of boiled saffron milk caps;
• 2 pcs. medium carrots and onions;
• 3 boiled eggs;
• Salt and black pepper to taste;
• Vegetable or butter - for frying;
• 2 tbsp. l. tomato paste;
• 2 tbsp. l. bread crumbs;
• 3 sprigs of dill and / or parsley.

1. Pass the boiled mushrooms through a meat grinder, squeeze with your hands and put in a deep plate.
2. Peel the eggs, chop with a knife, add to the mushrooms.
3. Wash greens, dry and chop finely with a knife.
4. Peel, wash and chop the carrots and onions: grind the carrots through a meat grinder, cut the onions into small cubes.
5. Put vegetables in a hot skillet with oil and fry until tender.
6. Allow to cool, and put with mushrooms without oil.
7. Transfer the whole mass back to a hot pan, add tomato paste, bread crumbs.
8. Season with salt, pepper and simmer over medium heat for 15 minutes, stirring constantly with a wooden spoon to prevent burning.
9. As soon as the mushroom mass has cooled, add the chopped herbs and mix.

Frozen mushroom filling

Frozen mushrooms can also be used to make an excellent filling, for example, for baking. They are made from a mixture of rye flour with the addition of premium wheat flour to increase the level of gluten in the dough.

The aroma of such pastries with mushroom filling, filling the house, will quickly invite all your loved ones to the table.

• 500 g frozen mushrooms;
• 2 pcs. onions;
• A pinch of curry;
• 2 tbsp. l. butter;
• Salt and black pepper to taste.

To fill:

• 100 ml of milk;
• 2 eggs.

We suggest preparing the filling for saffron milk caps, following the step-by-step instructions described below.

1. Mushrooms are thawed, laid out on the bottom shelf of the refrigerator, left for several hours or overnight.
2. Grind in small pieces and put in a frying pan preheated with butter.
3. Fry until golden brown and add diced onions.
4. Fry over medium heat for another 10 minutes, stir constantly so that the mass does not burn.
5. Add salt and pepper to taste, add curry and mix thoroughly.
6. Put the filling into the prepared dough and pour over the prepared filling from the whipped mixture of milk and eggs.
7. The re-ovens are baked in a hot oven for 30 minutes at a temperature of 180 ° C.