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Homemade cakes are always tasty and aromatic. Products prepared for future use can be used as fillings. Dried mushroom pies will remind you of summer during long winter evenings during tea drinking. You can choose a suitable recipe for a pie with dried mushrooms on this page, which offers various options for preparing the fillings. See recipes for pies with dried mushrooms with photos of ready-made dishes and choose what you like.

Pies stuffed with dried mushrooms

Further, we offer recipes according to which you can prepare a variety of pies stuffed with dried mushrooms, depending on the additional products, they may differ.

Rice and mushroom pie

Composition:

• yeast dough,
• rice - 1 glass
• dried porcini mushrooms - 40 g,
• onions - 3 pcs.,
• vegetable oil, salt, pepper.

Rinse the rice in seven waters, boil so that it is crumbly, cool. Soak porcini mushrooms in cold water, then boil in the same water, put in a colander, rinse. Strain the mushroom broth. Finely chop the mushrooms, fry in oil, combine with separately fried chopped onions, with rice, season with salt and pepper.

Put one part of the dough on a baking sheet, previously greased with vegetable oil. Put the filling on the dough, dough again on top of the filling.

Bake in the oven at 200 g for about 30 minutes.

Kulebyaka with fish and mushrooms

• 1.2-1.5 kg of sponge yeast dough prepared according to the basic recipe
• 1/2 cup meat broth (you can from a cube) or water

To grease the cake and baking sheet:

• 1 egg
• 2-3 st. tablespoons of vegetable (or melted butter) butter

For filling:

• 900 g fish fillet (pike perch, cod or salmon)
• 120-130 g dried mushrooms
• 4 eggs
• 1/2 cup melted butter
• 1 large onion
• 3/4 cup rice
• 2 cups chicken stock
• 3 tbsp. chopped parsley
• 1/2 teaspoon of chopped chervil and basil greens (if possible)
• 1 tbsp. spoon of salt

Preparation of the filling: Wash dried mushrooms, cover with cold water and leave for 3-4 hours. Then boil them in the same water, with the addition of bay leaves and a few peas of allspice, until soft, put in a colander and chop very finely.

Rinse the fish fillets, dry and cut into small pieces. Salt them, roll in parsley (1 tablespoon) and refrigerate.

Heat half of the oil in a saucepan and fry half of the peeled, washed and finely chopped onion in it. Add well washed and dried rice and pour in broth.

Simmer everything over low heat under the lid until tender, then cool. Heat oil in a frying pan, brown the remaining onion in it and cool it too.

Hard-boiled eggs, chill, peel and chop very finely.

Combine prepared rice, onion, leftover parsley, mushrooms and eggs. Salt and pepper the mass to taste. Add a little broth so that the filling is not dry.

Roll out the standing dough in the form of an oval flat cake 1.5–2 cm thick. In the center, place a third of the rice filling in an even layer and cover it with a layer of fish pieces. Then add another third of the rice filling and cover it with the fish pieces as well. Cover them with the remaining rice filling, put the rest of the fish on it.

Pour broth (or water) over the food and sprinkle with oil. Wrap the edges of the cake and pinch tightly, forming a seam in the center.

Make decorations from the remains of the dough: flowers, leaves, twigs or flagella. Grease the surface of the pie with a beaten egg, decorate and grease with an egg again.

Leave the kulebyaku for 15–20 minutes at room temperature. Then grease the top with a beaten egg (you can beat it with a little sweetened milk) and prick with a fork in several places.

Place the cake in an oven preheated to 200 ° C and bake for 20-25 minutes.Then cover it with food foil and bake for another 20-25 minutes.

Remove the prepared kulebyaka from the oven and immediately grease with melted butter.

It can be served both hot and cold.

Dried mushroom pie

Ingredients

• Dried mushrooms - 100 g
• Bulb onions - 2 pcs.
• Butter - 2 tbsp. spoons
• Wheat flour - 1 tbsp. spoon
• Egg - 1 pc.
• Mushroom broth - 100 ml
• Ground black pepper to taste
• Salt to taste

Dough

• Wheat flour - 500 g
• Warm water or milk - 1 glass
• Eggs - 1-2 pcs.
• Butter - 50 g
• Yeast - 15-20 g
• Sugar - 1/2 tbsp. spoons
• Salt - 1/2 tsp

1. Rinse the mushrooms, cover with cold water and leave for 2-3 hours to soak. Boil in the same water and discard in a colander to glass the water. Pass through a meat grinder.
2. Peel the onion, chop finely and mix with the mushrooms.
3. Melt the butter and add to the mushrooms.
4. Simmer over low heat for 10-15 minutes, add flour to thicken, pour in mushroom broth. Hard boil the egg, peel, chop finely and add to the mushrooms. Season with salt, pepper, mix well.

Dough:

1. Pour all the flour into a saucepan.
2. Dissolve yeast in warm water or milk.
3. Add yeast, salt, sugar, eggs to the pan with flour. Stir, knead the dough. Knead until it begins to lag behind your hands. Add melted butter at the very end.
4. Cover the dish with the dough with a towel and place in a warm place for fermentation for 1.5–2 hours.
5. When the dough rises, knead it. Do this procedure three times.
6. Put part of the dough on a leaf, then the filling and then the dough again. Send to oven for 40 minutes.

Pie "Vkusnyashka" with dried mushrooms

Ingredients

• Dried mushrooms - 100 g
• Bulb onions - 1 pc.
• Vegetable oil - 2 tbsp. spoons
• Wheat flour - 1 tsp
• Mushroom broth - 100 ml
• Parsley greens - 3-4 sprigs
• Bay leaf - 1 pc.
• Ground black pepper to taste
• Salt to taste

Dough ingredients:

• Wheat flour - 500 g
• Yeast - 20 g
• Milk - 1 glass
• Butter or margarine - 250 g
• Sugar - 2-3 tbsp. spoons
• Vanillin - on the tip of a knife
• Salt - 1/2 tsp

Soak dried mushrooms for 2-3 hours in cold water, then boil in the same water with bay leaves. When the mushrooms are cooked, chop finely with a knife or chop with a meat grinder and fry in 1 tbsp. spoonful of oil.

Prepare the sauce. Fry flour and finely chopped onion in a pan with the remaining butter until light golden brown, add broth, pepper, salt, chopped herbs. Pour the sauce into the mushrooms and mix everything well.Prepare the dough:

Sift flour. Dissolve the yeast in warm milk. Separate 200 g from butter (margarine) and refrigerate.

Mix flour, yeast, sugar, salt, 50 g of butter or margarine, add vanillin and knead a sufficiently stiff dough.

Put butter (margarine) chilled in the refrigerator between 2 sheets of parchment paper and roll it into a rectangular layer with a rolling pin, then put it back in the refrigerator.

Knead the dough that has come up, roll it into a rectangular layer, and put a cooled layer of butter on top.

Heat the oven to 200 g, grease a baking sheet with oil. Roll out the dough, put it on a sheet, on top of the filling, then again the dough. Place the baking sheet in the oven for 30 minutes.

Pie with dried mushrooms and potatoes

• 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 bake a pie with dried mushrooms and potatoes quickly only if you prepare some ingredients in advance. I had dried mushrooms, which I soaked in water, left overnight, and then cooked for about an hour.

1. Now the mushrooms need to be fried in butter until tender. Season with salt, pepper, and nutmeg to taste.
2. Cut the potatoes into thin slices and chop the garlic.
3. Mix milk with cream and put on fire.
4. Add garlic with potatoes to the boiling milk mixture and cook for 10-15 minutes - until the potatoes are ready.
5. Add salt and nutmeg. Cool in milk. The potatoes will absorb almost all the liquid and the cake will be delicious.
6. We spread the potatoes.
7. For potatoes - mushrooms.
8. Top - cheese.
9. We put the pie in a preheated oven for 20 minutes.

Bon Appetit!