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Even a novice housewife can bake a pie with porcini mushrooms at home if she follows the instructions suggested in this article. Here are the recipes for pies with porcini mushrooms based on different types of dough: shortbread, bulk, yeast and puff pastry.

One has only to choose the appropriate cooking option and follow all the steps in the attached instructions. The most delicious pie with porcini mushrooms is obtained with the addition of potatoes to the filling. These baked goods are very filling and can be used as a snack. Look carefully at how to cook a pie with porcini mushrooms in a recipe with a photo, which shows in detail all the steps of the instructions.

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. spoon
• egg - 1 pc.
• Dill
• salt to taste

1. Prepare sour cream dough.
2. Roll it into two thin round tortillas, the size of the pan in which the cake will be baked.
3. Place the first tortilla in a dry (oil-free) skillet.
4. Spread the minced meat in an even layer, cover it with a second flat cake, pinch the edges.
5. Grease the pie with porcini mushrooms and potatoes with an egg, sprinkle with breadcrumbs, puncture with a fork and bake in a very hot oven.
6. Minced meat for this pie is prepared as follows: coarsely chop fresh porcini mushrooms and peeled potatoes and simmer with butter in a deep frying pan under the lid until tender.
7. Then salt and pepper the mushrooms, add 3/4 cup sour cream, a spoonful of heated flour and bring the mixture to a boil.
8. After cooling, you should get a very thick sauce.
9. For flavor, you can add 2-3 tablespoons of chopped dill to it. This sauce (cooled) is used to fill the pie.

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.
• bread crumbs - 100 g

Peel the potatoes, rinse, boil in slightly salted water, put in a colander and rub hot through a sieve or mince. Pour eggs, beaten with a whisk, into mashed potatoes. Stir well. To make a pie with potatoes and porcini mushrooms, divide the whole mass into two parts. Put one part in a greased form, on top a layer of mushroom minced meat, sprinkled with bread crumbs. Blind the grate from the second part and close the pie with it. Grease the surface with an egg.

Place the dish in a highly heated oven and bake the potato pie for about half an hour.

Yeast pie with porcini mushrooms

The ingredients for the porcini yeast pie are the following products:

• 500 g ready-made yeast dough
• 500-600 g fresh mushrooms
• 1-2 onions
• 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 little oil until browning. Chop the mushrooms, put them on the onions and fry until the liquid evaporates. Season with salt before finishing frying. Pass the mushrooms with onions and buckwheat porridge through a meat grinder. Divide the dough into two unequal parts and roll out 2 flat cakes. Place the filling on a large flatbread and cover with a smaller flatbread. Pinch the edges, grease the top of the product with yolk and let the product distance a little.

Bake in oven for 25-30 minutes at 200-220 ° C.

Puff pastry open pie with porcini mushrooms

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

• 250 g puff pastry
• 200 g porcini mushrooms
• 150 g goat cheese
• 100 g of hard grated 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 by cutting the onion into half rings. Cut large mushrooms into slices, small ones do not need to be cut. Fry the onion with mushrooms in vegetable oil and place in a mold on top of the defrosted dough. Crumble the goat cheese and sprinkle it on the mushrooms. Sprinkle chopped parsley on top of the mushrooms and then grated cheese. Bake in the oven for 25-30 minutes until browning at medium heat.

Buckwheat porridge pie with porcini mushrooms

Dissolve yeast in half a glass of warm water.

Knead the lean yeast dough, cover with a canvas napkin, put in a warm place for fermentation, knead twice.

Divide the dough in two.

Roll out a layer 1 cm thick, transfer it to a greased baking sheet on a rolling pin, spread the dough, flatten, smooth with your hands, prick with a fork, put the buckwheat porridge filling with mushrooms in an even layer.

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

Soak dry mushrooms for 2-4 hours in cold water, boil until tender in the same water.

The readiness of the mushrooms is determined as follows: if the mushrooms have sunk to the bottom, then they have been cooked.

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

Fry the finely chopped onions separately.

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

The “lid” for the pie should be rolled out thinner, about 0.7–0.8 cm, transferred on a rolling pin, unfolded, smoothed out with your hands, carefully pinned the seam, bend it down.

Chop with a fork so that steam comes out during baking, and brush with strong tea with a brush.

Bake the cake until tender at 180 ° C.

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

Composition:

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

For filling:

• buckwheat (unground) - 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 st. tablespoons of butter
• Yeast

For minced meat:

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

Rinse the cabbage and simmer under the lid. Add a tablespoon of oil, chopped mushrooms, chopped onion, sautéed in butter. Mix everything, salt and simmer until tender. Then refrigerate. Roll out the yeast dough and transfer to a greased baking sheet. Put the filling on the dough, make a pie with porcini mushrooms and cabbage, bake in the oven.

Mushroom pie with rice and cabbage

For the first filling:

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

For the second filling:

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

Prepare yeast sponge dough, roll it out in a wide thin layer and cut out circles 0.6–0.7 cm in diameter. Prepare the fillings. For the first filling, boil rice, boil mushrooms in salted water until tender, mince and fry in oil with onions. Put the mushrooms out of the pan, fry the flour on it, dilute it with mushroom broth (½ cup). Combine this sauce with mushrooms and rice. For the second filling, rinse the cabbage and cut the stump out of it. Then chop the head of cabbage and fry in a pan with butter until soft. Add chopped boiled eggs to the cabbage, salt and mix everything.Put minced meat in the middle of each circle (cakes), fold the cake in half and pinch with a pie. In this case, the pies should be with different minced meat. Put a layer of pies in a greased wide and deep enough form, grease them with oil. Put a new layer on them, etc., until the form is filled to the top. Grease the top layer of pies with butter, place the dish in the oven and bake at 200-220 ° C. When serving, this pie is not cut, but disassembled into parts using a fork, spoon and knife.

Layer pie with chicken and porcini mushrooms

In order to bake a puff pie with porcini mushrooms, you need the following products:

• 500 g puff yeast dough
• 2 pieces 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. sour cream spoons
• vegetable oil, pepper and salt - to taste

Finely chop the chicken fillet. Separate the whites from the yolks. Combine yolks, sour cream, mustard, garlic, salt and pepper. Put fillet pieces in the resulting marinade and leave for 1 hour at room temperature. Finely chop the mushrooms and onion, fry in vegetable oil and mix with the prepared chicken fillet. Mix the resulting filling thoroughly. Place the defrosted dough in a greased dish with vegetable oil and spread the filling on top.

Bake the chicken and porcini mushroom pie in the oven for 20-25 minutes at medium heat. After this time, cover the tin with foil and continue baking for about 30 minutes. Beat the whites with a pinch of salt, grate the cheese on a fine grater and add to the whites. Remove the foil from the mold and place the resulting mass on top of the cake. Bake another 15–20 minutes until browning.

Pumpkin pie with porcini mushrooms

Ingredients:

• 150 ml 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 to taste

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