Pies with potatoes and mushrooms: photos, videos, recipes, how to cook delicious pastries

Cooking yeast pies with potatoes and mushrooms is a troublesome business, because it will take time to knead the dough, stand the dough, form piece products, fill them with filling, etc. But you can do it easier if you use a ready-made base, roll it out onto the entire baking sheet, and after cooking, cut it into portions. You will learn how to make pies with mushrooms and potatoes from different types of dough in this selection of recipes.

Yeast-free pie with potatoes, onions and mushrooms

For the test:

1 kg of potatoes
5 eggs
salt
For filling:
1 kg of fresh mushrooms
60 g flour
200 g onions
100 g sour cream
50 g butter
5 eggs
100 g bread crumbs

Dough preparation: peel the potatoes, rinse, boil in slightly salted water, put in a colander and, hot, rub through a sieve (or mince). Pour eggs, beaten with a whisk, into mashed potatoes, stir thoroughly.

Preparation of the filling: peel fresh mushrooms, wash and finely chop. Peel the onions and fry them in vegetable oil. Mix onion with mushrooms, salt and pepper.

Simmer the whole mass over low heat with constant stirring. When the mushrooms start juicing, add sour cream and flour. Cool down.

Divide the whole mass into 2 parts. Put one in a greased form. Spread the minced mushroom on top and sprinkle with breadcrumbs. From the second part of the potato, mold the flagella and put them on the filling in the form of a lattice. Grease the surface of the cake with an egg.

A yeast-free pie with potatoes and mushrooms should be placed in a highly heated oven for 30 minutes.

Recipe for making Ossetian pie with potatoes and mushrooms

Ingredients for the dough:

kefir - 0.5 l,
flour - 500 g,
dry yeast - 1 sachet,
salt,
vegetable oil.
Ingredients for the filling:
potatoes - 2-3 pieces,
sour cream - 2 tablespoons,
champignons - 200 g,
onions - 1 medium onion,
butter - 3 tablespoons,
thyme,
ground black pepper.

Cooking.

To prepare the dough, dilute the yeast in warm kefir, add salt and flour. Knead the resulting mass. Add 3 tbsp to the dough. tablespoons of vegetable oil, cover with a towel and put in a warm place for 1 hour.

Prepare the filling. Rinse potatoes, peel, boil, mash in mashed potatoes. Peel and rinse onions and mushrooms, chop finely, simmer in a pan. Add thyme and salt. Simmer until the liquid evaporates.

Pour the stewed mushrooms and onions into mashed potatoes, add sour cream, salt, pepper, mix.

To prepare an Ossetian pie with potatoes and mushrooms according to this recipe, divide the finished dough into 3 parts, roll out flat cakes from them. Put the same amount of filling on each cake, connect the edges to the center, pinch. You will get pies in the form of pouches. Roll these bags lightly to make large stuffed tortillas. In the center of each of them, make a hole for the steam to escape.

Bake in the oven at 180 degrees. Grease the finished pies with butter.

Oven baked puff pies with potatoes and fried mushrooms

Layer pie with fried mushrooms and potatoes.

1 kg of puff pastry,
1.5 kg honey agarics,
300 g potatoes
550 g butter
400 g flour
250 g sour cream
1/2 lemon juice, salt

Knead the puff pastry.
Prepare the filling: peel and rinse the mushrooms.
Melt the butter in a deep baking sheet. Put mushrooms in it, salt them and fry until they are completely dry.
Cut the processed potatoes into thin slices.
Divide the dough in half and roll each half into a layer up to 1.5 cm thick.
Put the cooled filling on one of the layers, leaving the edges free.
Cover the filling with a second layer and press down on the edges of the dough.
Grease the cake with an egg, being careful not to touch the edges, and place it in a hot oven for 10-15 minutes.
When the dough rises well and is browned, reduce the heat and bake the cake for 30 minutes.
After that, separate the top layer with a knife and pour the filling with salted sour cream mixed with flour, cover again and place the pie in the oven again so that the mushrooms will absorb the sour cream.
Serve hot puff pastry with potatoes and mushrooms.

Puff pie with potatoes, cheese and mushrooms.

300 g puff pastry
For filling:
2 onions
1 tbsp. a spoonful of vegetable oil
400 g fresh champignons
200 g potatoes
125 g cheese
salt
ground black pepper
parsley

For decoration:

sprigs of parsley

To prepare a pie with fried mushrooms and potatoes, roll the dough into a layer 0.5–0.7 cm thick to fit the baking sheet. Moisten the baking sheet itself with cold water. Transfer the dough to it with a rolling pin and spread.
Preparation of the filling: peel the onion and mushrooms, chop and fry in oil until golden brown. Peel, wash, and chop the potatoes.
Cut the cheese into pieces and put on the rolled dough together with the mushrooms and potatoes. Sprinkle the filling with fried onions and chopped parsley, season with salt and pepper.
Bake the cake at 220-230 ° C.

Ready-made pie with mushrooms and potatoes, baked in the oven, cut into portions and garnish with parsley sprigs

Here you can see photos of ready-made pies with potatoes and mushrooms:

Recipe for pie with salted mushrooms and potatoes on yeast dough

Bezoparny yeast dough in vegetable oil:

500 g flour
30 g yeast
1 egg yolk
100-120 ml of vegetable oil,
200 ml of kefir,
1 tbsp. l. Sahara,
1 tsp salt

To make a pie with salted mushrooms and potatoes according to this recipe, mix kefir with vegetable oil, slightly heat. Add sugar, salt, egg yolk, mix thoroughly. Put yeast in the mixture, stir until it is completely dissolved. Gradually adding the sifted flour, knead the dough. Cover it with a napkin and place in a warm place until the volume increases by 3 times.

Filling:

1-1.3 kg of salted mushrooms,
300 g potatoes
450-500 g onions,
50 ml of vegetable oil,
salt,
ground black pepper to taste

Rinse salted mushrooms lightly with water, squeeze, cut into strips and fry in vegetable oil. Fry chopped onions separately. Rinse the potatoes, cut into circles. Combine potatoes, mushrooms and onions, season with pepper, salt if necessary. Prepare the dough according to the specified recipe, divide into 2 parts, roll each into a layer. Lay one layer on a baking sheet, put the filling on it. Cover with a second layer on top, pinch the edges. Pierce the surface with a fork or make curly cuts with a knife so that steam comes out during baking. Grease the surface of the cake with a strong tea solution. Bake in oven at 200 ° C until tender. Remove the cake from the oven, brush with vegetable oil to make the crust softer. Cover the pie with salted mushrooms and potatoes with a towel, let stand for 10-15 minutes.

How to bake a pie roll with mushrooms, chicken, cheese and potatoes

Ingredients for the chicken, potato and mushroom pie:

Chicken fillet - 800g .;
Puff pastry - 2 plates;
Champignons - 300g.;
Potatoes - 200 g;
Cheese - 200g.;
Onions - 1 large head;
Chicken eggs - 3 pieces;
Butter - 40 g;
Vegetable oil;
Salt, black pepper - to taste

The recipe uses ready-made puff pastry. This chicken roll is prepared like this.

Peel and wash mushrooms, potatoes, onions, wash the fillets. Rub the cheese on a coarse grater, boil 2 of 3 eggs hard-boiled, cool and chop into small cubes. Next, cut the onion into medium-sized cubes, the chicken into small slices, and the mushrooms into thin slices, the potatoes into thin circles.

Fry onions with mushrooms and potatoes in a little vegetable oil for 3-4 minutes. We send chicken fillet to the onions and mushrooms, stirring occasionally, fry all this for 20 minutes until fully cooked, 5 minutes before readiness, you can add a small piece of butter to the chicken, the filling will be much tastier from this. We put the resulting filling in a colander to drain excess fat and moisture from it.

Before baking a pie roll with mushrooms and potatoes, using a rolling pin, roll out the first layer of puff pastry about 2-3 mm thick, having previously sprinkled a small amount of flour on the table (and the dough itself), since we will cook two rolls, then divide the filling and all the other components of our pie exactly in half. We spread half of the filling on the dough, sprinkle cheese and chopped boiled eggs over the filling, then carefully roll the pie into a roll, pinch the edges of the pie on both sides, then, in the same way, make the second roll. Then put both pies on a baking sheet, beat 1 egg, thoroughly coat the pies with chicken and mushrooms with a beaten egg. Sprinkle them on top with a small amount of cheese, grated on a fine grater (this makes the crust very tasty!), And send the rolls to bake in an oven preheated to 180 degrees. Cook pies-rolls with potatoes, mushrooms, and cheese until golden brown.

Recipe on how to make a simple kefir pie with mushrooms and potatoes

Yeast dough with kefir:

500 g flour
30 g yeast
1 egg yolk
100-120 ml of vegetable oil,
200 ml of kefir,
1 tbsp. l. Sahara,
1 tsp salt

To prepare this simple pie with potatoes and mushrooms, kefir must be mixed with vegetable oil, slightly warmed up.
Add sugar, salt, egg yolk, mix thoroughly.
Put yeast in the mixture, stir until it is completely dissolved.
Gradually adding the sifted flour, knead the dough.
Cover it with a napkin and place in a warm place until the volume increases by 3 times.

Filling for a pie with mushrooms and potatoes according to a simple recipe:

100 g champignons,
200 g potatoes
150 g onions
1 egg,
70 g cheese
2 tbsp. l. butter,
greens,
salt and spices to taste

Peel the potatoes, boil in salted water until tender, finely chop or grate on a coarse grater. Add egg, beaten with salt and spices. Chop the champignons, fry with the onion in butter, add salt and spices, combine with potatoes, chopped herbs, mix gently. Separate ⅔ of the finished dough, roll it into a layer, place in a floured dish, making sides about 3 cm high. Put half of the prepared filling, flatten. Spread thin slices of cheese on top and add the other half of the filling. Roll out the remaining dough into a thin layer, cover the cake, pinch the edges, make cuts in the form of rays diverging from the center, leave for proofing for 15 minutes. Then grease with vegetable oil and bake the pie with kefir with mushrooms and potatoes in the oven at 200 ° C.

How to make a delicious pie with mushrooms, onions and potatoes in a slow cooker

Ingredients:

Dough
Yeast - 30 g
Chicken egg - 1 pc.
Milk - 100 ml
Vegetable oil - 1 tbsp. l.
Wheat flour - 300 g
Sugar - 1 tsp
Salt - 1 tsp
Filling:
Potatoes - 3 pcs.
Mushrooms (you can also fresh frozen) - 200 g
Bulb onions - 1 pc.
Vegetable oil (to taste)
Salt (to taste)

Cooking.

In order to prepare the dough for this delicious pie with mushrooms, onions and potatoes, you need to mix the yeast with a few tablespoons of warm water, cover and leave for 10 minutes.
Before making a pie with mushrooms and potatoes, you need to prepare the filling.
Finely chop the potatoes, onions, mushrooms.
Install the "Fry" program on the multicooker.
Pour some oil into the multicooker bowl, fry the onions and potatoes.
Add mushrooms, salt, pepper to taste, mix well and simmer until tender.
Mix the swollen yeast with egg, milk, 1 tbsp. spoon of butter, salt, sugar, Now you can add sifted flour (12 tablespoons) to the resulting mixture, doing it gradually.
Cover the dough and leave in a warm place to come up.
After 30 minutes, open the dough and add more flour, knead, divide into 2 parts, roll out.
Grease the bottom of the multicooker with oil, lay out the dough.
Put the filling on top, flatten.
Cover the cake with the second part of the dough.
Switch on the multicooker to the "Heating" mode for 15 minutes. in order for the dough to "fit".
Then set the Baking program for 45 minutes.
After the time has passed, carefully remove the pie with mushrooms and potatoes from the multicooker and turn over.
Bake for 30 minutes in the same mode.

Homemade pie with potatoes, mushrooms and minced meat

500 g minced meat (lamb or beef)
450 g canned tomatoes
6-7 mushrooms (champignons)
5-6 potatoes
finely chopped carrots
onion
garlic
milk for puree
oregano (or sage)
1 teaspoon Worcestershire sauce
spices
salt
pepper to taste

Fry the minced meat until brown; add onions, carrots and garlic. While stirring, overcook everything together. If the tomatoes are canned whole, either chop them finely, or mince them and add to the meat mixture. Pour in a little broth, add sauce, salt, pepper and herbs. Cover the dish with a lid and simmer for 30 minutes.

Boil potatoes, add milk, puree and beat well. Put the mixture in a pastry bag.

Add mushrooms to the stewed meat mixture. Transfer all this to a heat-resistant form. Squeeze out the puree on top - in zigzags, circles or in the form of any fantasy pattern.

Place the homemade pie with potatoes, mushrooms and minced meat in the oven at 220 ° C for 30 minutes.

Pie with mushrooms, meat, potatoes and thyme

Ingredients:

300 g turkey fillet,
400 g minced turkey,
150 g champignons,
200 g potatoes
1 small onion
2 sprigs of thyme,
black pepper,
salt,
vegetable oil

Cooking.

Cut the mushrooms into 6-8 pieces. Cut the potatoes into thin slices. Finely chop the onion, fry until transparent in vegetable oil. Increase heat, add mushrooms, potatoes and thyme leaves, fry until the liquid evaporates.
Combine minced meat with fried mushrooms, potatoes and onions, add salt, pepper, mix well.
Cut the turkey fillet, open like a book, cover with cling film and beat carefully, but carefully, so that the meat remains intact.
Put the minced meat with mushrooms and potatoes on the edge of the prepared layer, form a roll. Wrap it in plastic wrap, secure the edges. Place the roll in the refrigerator for at least 45 minutes.
Preheat oven to 220 ° C. Free the roll from the film, grease on all sides with vegetable oil, put in a baking dish with the seam down. Cook a pie with meat, mushrooms and potatoes for 60–70 minutes, periodically pouring over the released juice.

Quick open pie with potatoes, onions and mushrooms

200 g puff pastry
2 medium-sized potatoes
1/2 cup finely chopped champignons
1/2 cup finely chopped onion
1/2 cup hard grated cheese
1 glass of sour cream
2 tbsp. tablespoons of bread crumbs
1/4 teaspoon salt
vegetable oil - to taste

To prepare this quick pie with potatoes and mushrooms, roll the dough into a layer and place in a low corrugated form with a diameter of 25-26 cm, greased with vegetable oil and sprinkled with water. Press the dough carefully to the bottom and sides of the form and make a little prick with a fork. Bake in oven for 10 minutes at 200 ° C.
Cut the potatoes into circles, place in one layer on the prepared cake base, salt and sprinkle with breadcrumbs. Finely chop the onion, sauté in vegetable oil, add mushrooms, salt and fry still a little.
Place the mushrooms and onions on top of the potatoes. Grate the cheese on a coarse grater, mix with sour cream and lay on top of the mushrooms. Bake open pie with potatoes and mushrooms in the oven for 20-25 minutes at medium temperature.

Pie with mushrooms, herbs and potatoes without yeast

Required:

2 cups of flour,
200 g creamy margarine,
10 tbsp. l. cold water
a pinch of citric acid
1 egg,
1/4 tsp salt.

For filling:

150 g cheese
300 g of fresh mushrooms,
200 g potatoes
greens,
salt,
1 head of onion,
ground pepper.

Cooking method. Peel the mushrooms, wash, cut into small pieces. Wash the potatoes, peel, cut into thin slices. Peel the onion, cut into rings, fry in vegetable oil until golden brown. Cut the cheese into small cubes.

Make a yeast-free puff pastry recipe. Divide the finished dough into two parts so that one part is larger than the other. Roll out most of the dough into a layer 2 to 3 mm thick. Place it on a baking sheet drizzled with cold water. Put cheese, potatoes and mushrooms on a layer of rolled dough, add fried onions, chopped herbs, salt and pepper to taste. Roll out a smaller part of the dough into a layer, cover the filling with it on top and pinch the edges of the dough. Prove for 20 minutes. Then bake in the oven for 40 minutes.

Cut the finished pie with mushrooms and potatoes, cooked without yeast, into portions, garnish with herbs and serve as a snack.

Closed pies with potatoes and fresh mushrooms

Pie c potatoes and yeast mushrooms.

500 g fresh mushrooms
200 g potatoes
1 onion
2 tbsp. spoons of fat
1 tbsp. a spoonful of flour
salt
pepper
greens
For the test:
300 g flour
1 egg
1 tbsp. spoonful of sugar
4 tbsp. spoons of margarine
15 g yeast
50 ml of water
salt

Rinse the mushrooms, boil and mince. Fry with butter. Add sauce, salt, pepper and herbs. Rinse potatoes, peel, cut into thin circles. Put the cooked mushrooms and potatoes on one half of the rolled sponge dough, close the second, pinch the edges and bake a pie.

Sauce preparation: add flour to fried onions and keep on fire until lightly browned.

Pie with mushrooms and potatoes.

500 g yeast dough
500 g fresh mushrooms
200 g potatoes
200 g sour cream
Salt

Rinse the mushrooms, chop finely, stew in sour cream. Cut the potatoes into thin slices.
Put potatoes on half of the yeast dough and put the mushrooms stewed in sour cream on top. Close with the other half of the juices and bake.
Such pies are served on special occasions.

Closed pie with mushrooms, potatoes and carrots.

For the test:

2 cups of flour
1 sachet dry yeast
3/4 cup warm milk
4 tbsp. tablespoons of sugar
1 glass of sour cream
For filling:
500 g chanterelles
2 medium carrots
1 onion
1 medium bunch of dill
2 large potatoes
salt
pepper

For frying:

vegetable oil

For lubrication:

1 egg

Preparation of the dough: from the specified products, knead the sponge dough and place it to suit.
Preparation of the filling: peel the chanterelles very thoroughly, rinse and dry, then peel and chop. Peel the carrots and potatoes and cut them into thin strips.
Fry the mushrooms in vegetable oil for 5 minutes. Then add onions and carrots; fry everything together for another 4–5 minutes.
Fry the potatoes in a separate skillet in oil over medium heat (6 minutes).
Mix the contents of both pans. Add dill, salt and pepper to the filling. Cool it slightly.
Roll out the matched dough into 2 thin layers. Line the mold first and place the filling on top of it.
In the second, make holes with a small cookie cutter. Stick the cut pieces of dough back onto the dough “lid”. Cover the cake with it and pinch the edges.
Leave the cake for proofing (for 20 minutes), then brush over it with a beaten egg.
Bake closed pie with potatoes and mushrooms at 180 ° C for 30-40 minutes.

Pie with fresh or dried mushrooms and potatoes.

Composition:

dough;
fresh mushrooms - 0.5
kg,
boiled potatoes - 3 pieces,
onion - 1 piece,
vegetable oil,
salt.

Boil the mushrooms (pre-soak the dried mushrooms for 2–4 hours in cold water), chop and fry together with the onions in vegetable oil. Chop the boiled potatoes, spread evenly on the dough. Put mushrooms on top. The cake is formed closed, rectangular in shape.

Pie with mushrooms, potatoes and sauerkraut

500 g yeast dough
200 g salted mushrooms
200 g sauerkraut
100 g potatoes
30 g ghee
1 onion
salt
pepper

Squeeze sauerkraut and simmer in a covered saucepan. Add chopped salted mushrooms, sliced potatoes, fried onions, oil and cool. Put the prepared minced meat on one half of the rolled yeast dough, close the second, pinch the edges. Bake a pie with mushrooms, potatoes and sauerkraut until tender.

Pie with dried mushrooms and potatoes without dough

Dried mushrooms - 350 g
Potatoes - 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 - to taste)

You can quickly bake a pie with dried mushrooms and potatoes without dough only if you prepare some ingredients in advance. Leave the dried mushrooms soaked in water overnight, then cook for about 1 hour.

Now the mushrooms need to be fried in butter until tender. Season with salt, pepper, and nutmeg to taste. Cut the potatoes into thin slices and chop the garlic. Mix milk with cream and put on fire. Add garlic and potatoes to the boiling milk mixture and cook for 10-15 minutes - until the potatoes are ready. Add salt and nutmeg. Cool in milk. The potato will absorb almost all the liquid and the cake will be delicious. Lay out the potatoes. For potatoes - mushrooms. Top - cheese. Place the pie with dried mushrooms and potatoes in the preheated oven for 20 minutes.

Recipe for a jellied pie with mushrooms, onions and potatoes

For the test:

2/3 cup flour
3 eggs
11/2 teaspoon baking powder
1 tsp sugar
pepper - to taste
1/2 teaspoon salt
For filling:
250 g of any mushrooms
4-5 potatoes
2 onions
vegetable oil and salt - to taste

Cut the potatoes into small cubes and cook in salted water until half cooked (about 5 minutes). Drain the water, cool the potatoes slightly.
To make a mushroom and potato jellied pie according to this recipe, chop the onion finely and fry until lightly browned. Put finely chopped mushrooms in a frying pan with onions and fry with stirring until the moisture evaporates and the crust begins to form.
For dough, beat eggs with salt, sugar, pepper and add flour and baking powder. Put baking paper in the form, put potatoes, mushrooms and evenly cover everything with dough. Bake in oven 20-25 minutes until browning at 200-220 ° C.

Pie with potatoes, sour cream and pickled mushrooms

Ingredients:

Milk - 100 ml
Yeast - 8 g
Sugar - 0.5 tsp.
Salt to taste
Chicken egg - 1 pc.
Sunflower oil - 1.5 tbsp l.
Flour - 300 g
Potatoes - 3 pcs.
Gouda cheese - 100 g
Sour cream - 3 tbsp. l.
Pickled mushrooms - 150 g

Cooking.

To prepare the dough, heat the milk and dissolve the dry activated yeast and sugar in it. Cover the dough, remove to a warm place for 15 minutes. In the meantime, prepare the mixture: break the egg, add salt, beat with a whisk. Add sunflower oil, stir. Pour the present dough into the resulting mass, gradually add flour, knead the dough. After that, remove the dough in a warm place for 30 minutes so that it rises.

Prepare the filling: rinse the pickled mushrooms, rinse the potatoes, peel, cut into thin plates, grate the cheese. Roll out the dough into a layer, put it in a mold, previously oiled, raise the sides of the dough. Grease the surface of the seam with sour cream, lay out the prepared filling - mushrooms, salted potatoes, cheese. Bake a pie with potatoes and pickled mushrooms in the oven at 180 degrees for 40 - 50 minutes.

Lean pie with potatoes, onions and mushrooms

For dough:

dry fast-acting yeast - 10 g
sugar - 25 g
water - 200 ml
For the test
wheat flour - 500 g
vegetable oil - 3 tbsp. l.
salt - 3 g
For filling:
Potatoes - 600 g
Champignons - 110 g
onions - 60 g
Dill
ground black pepper
salt

Cooking.

First you need to prepare a dough, for this, in a bowl, mix with sugar and warm water, mix thoroughly and leave for 15 minutes. During this time, the dough will swell. After that, you should add sifted flour, oil, salt to the dough, knead the dough, cover with a towel and put in a warm place for 1 hour so that it comes up.
In the meantime, it is recommended to prepare the filling. Peel the potatoes, rinse, boil, crush to a puree consistency. Champignons, rinse, cut into cubes. Peel the onion, chop finely. Combine onions and mushrooms and fry in vegetable oil for 7 minutes, add a glass of water, simmer.
Mix the potato mass with roasting, dill, salt and pepper.
Divide the dough into 2 parts, roll out two layers. Put the filling on one of them. Cover with a second layer of dough. Bake a lean pie with potatoes and mushrooms in the oven at 180 degrees for 40 - 50 minutes.

Potato pie stuffed with mushrooms

For the test:

2 cups of flour
500 g boiled potatoes
1 egg
2 tsp dry yeast
2/3 cup water
1 tsp sugar
7 tbsp. tablespoons of vegetable oil and 1/3 cup - for greasing a baking sheet
2 teaspoons of salt
For filling:
400-500 g of any mushrooms
2-3 onions
pepper and salt to taste

For the dough, boil the potatoes in their skins, cool a little, peel and pass through a meat grinder. Mix it with flour and salt.
Dissolve yeast in warm water with sugar. When the yeast foams, pour it into the potato flour mixture and add the vegetable oil and beaten egg. Knead everything thoroughly until a smooth dough is obtained. Cover it with plastic wrap and place in a warm place.
Cover the table with plastic wrap and lightly dust it with flour. Lay out the dough and roll it into a long ribbon. Place the mushroom filling along the ribbon. Using the film on which the dough lies, roll it into a roll. If the width of the dough tape is small, simply pinch the edges of the potato and mushroom pie over the filling.
Place the roll in a spiral shape on a baking sheet richly greased with vegetable oil. Cover with plastic wrap and place in a warm place until the roll increases by 1.5–2 times. Bake in oven at 200 ° C for 40–45 minutes. Cool the finished pie without removing it from the oven: turn off the heat and open the door slightly.
For the filling, place the mushrooms in the oven at 220 ° C for 20-30 minutes to dry out and give a strong aroma. Finely chop the onion and fry over medium heat until soft and slightly discolored. Pass the mushrooms and onions through a meat grinder, salt and pepper.

This video demonstrates a versatile recipe for a pie with potatoes and mushrooms:

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