Home Vegetables Pie with potatoes and mushrooms. Delicious pies with mushrooms and potatoes Pie with potatoes and mushrooms recipe

Vegetables

Pie with potatoes and mushrooms. Delicious pies with mushrooms and potatoes Pie with potatoes and mushrooms recipe

Step-by-step recipes for preparing a fragrant and satisfying pie with mushrooms and potatoes in the oven

2018-06-07 Natalia Danchishak

Grade
recipe

4397

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

5 gr.

3 gr.

Carbohydrates

27 gr.

155 kcal.

Option 1. Classic recipe for pie with potatoes and mushrooms

Mushrooms go great with potatoes. It is this filling that will make the pie rich, aromatic and very tasty. You can use wild mushrooms or pecheritsa. Yeast dough will make the cake soft and tender.

Ingredients

5 g dry yeast;
10 g white sugar;
100 ml pasteurized milk;
5 g fine salt;
20 ml refined oils;
onion;
300 g wheat flour;
250 g frozen mushrooms;
1 egg;
3 potato tubers.

Step-by-step recipe for pie with potatoes and mushrooms

Dissolve a spoonful of sugar and yeast in heated milk. Leave for ten minutes until the first bubbles appear on the surface. Beat the egg in a separate bowl, pour in a spoonful of butter, add the same amount of sugar and half a spoonful of salt. Pour the egg mixture into the milk and stir.

Add sifted flour little by little and knead into a smooth dough. Leave it warm, covered with a kitchen towel, for forty minutes.

Peel, wash thoroughly and cut the potatoes into small cubes. Place in a frying pan, add finely chopped onions, frozen mushrooms and add a spoonful of oil. Fry, stirring regularly, until half cooked.

Punch down the dough and divide into smaller and larger parts. Roll out the latter and transfer to a baking sheet lined with parchment. Spread the chilled filling onto the dough in an even layer. Roll out a smaller portion of the dough and cover the potatoes and mushrooms with it. Pinch the edges tightly. Place the baking sheet with the pie in the oven for forty minutes. Bake at 180 degrees.

It is advisable to pre-fry all the filling ingredients until half cooked, especially if you use fresh wild mushrooms.

Option 2. Quick recipe for pie with mushrooms and potatoes in the oven

Housewives who do not have enough time to prepare complex pastries can bake a pie from jellied dough. It is kneaded in a matter of minutes, and the baked goods always turn out soft and fluffy. Mushrooms will make the pie incredibly flavorful.

Ingredients

two onions;
mayonnaise - 200 g;
fine salt;
sour cream - 70 ml;
baking powder - 5 g;
homemade egg - three pcs.;
four potatoes;
flour - 200 g;
mushrooms - 250 g.

How to quickly cook a pie with mushrooms and potatoes in the oven

Peel the mushrooms and rinse thoroughly to remove dirt and sand. Dry on a paper towel and crumble into not too small pieces. Fry in any oil until golden brown.

Remove the peel from the onion, finely chop it and fry together with the mushrooms until caramel-colored. Peel the potatoes. Cut into as thin circles as possible. Place in a colander and rinse to remove starch under running water.

Place the mayonnaise in a deep bowl, add sour cream, flour, salt and beat in the egg. Knead the dough to the consistency of pancakes, mixing thoroughly with a spatula. Place half in the prepared pan. Place potato slices on it in an even layer. Add salt. Distribute fried mushrooms and onions on top. Pour in the remaining dough. Bake for forty minutes at 180 C.

If you are worried that the potatoes will not have time to cook during this time, put them in boiling water and boil for a few minutes.

Option 3. Lenten pie with potatoes and mushrooms

During Lent, you want to treat yourself to delicious and satisfying pastries. Pie with mushrooms and potatoes is what you need. Products of plant origin are used for preparation. Vegetarians will appreciate the baked goods.

Dough ingredients

fine salt - to taste;
300 g wheat flour;
30 ml refined oils;
120 ml boiled water.

Filling

750 g boiled potatoes;
50 ml refined oil;
250 g boiled mushrooms;
two heads of onion;
spices.

How to cook

Boil peeled potatoes until soft. Drain the broth and cool the vegetable. Peel the mushrooms, rinse them from sand and dirt. Place in a pan of boiling water and cook until tender. Drain in a colander and cool. Cut large ones in half. Crush the potatoes until pureed. Add mushrooms and finely chopped onions. Pour in half a glass of oil and stir well.

Pour flour into heated water, add two tablespoons of oil and knead the dough until an elastic, homogeneous mass is obtained. Give him half an hour to rest. This will make it more pliable and softer.

Divide the dough into two parts in proportion: 1/3 and 2/3. Roll out most of it into a sheet according to the size of the mold. Transfer it to a baking sheet. Form the sides. Place the filling and smooth it out. Roll out the smaller part and cover the filling with it. Seal the edges tightly. Grease the surface with oil and place in the oven for 30 minutes. Bake at 190 C.

When frying mushrooms for filling, you can add mustard, mayonnaise, cream, tomato paste or sour cream. This will make it juicier and the taste more interesting.

Option 4. French pie with mushrooms and potatoes in the oven

The recipe for this open pie came to us from France. It is prepared from chopped shortcrust pastry with vegetables, meat or seafood. Eggs, milk and cheese are used to fill the filling.

Ingredients

premium flour - 220 g;
fine salt;
three eggs;
milk - 220 ml;
oil drain - 90 g;
mushrooms - 250 g;
sour cream - 80 ml;
potatoes - 250 g;
ham - 250 g.

Step by step recipe

Strain the flour through a sieve onto a dry, clean countertop. Add the butter cut into pieces and start chopping with a knife and flour until it becomes fine crumbs.

Beat the egg into a suitable bowl, add a pinch of salt and sour cream. Pour into the crumb mixture and quickly knead into a smooth dough. Wrap it in cling film and refrigerate for half an hour.

Grease the mold with oil and place the dough in it, distributing it evenly along the bottom. Make sides. Cover the top with parchment paper and sprinkle with beans or peas. Place the base in the oven for five minutes. Bake at 200 C.

Peel the champignons and chop into thin slices. Fry the mushrooms until golden brown. Peel the potatoes and boil until tender. Cool. Grind the ham and potatoes into thin pieces. Beat the egg with milk, season with pepper and salt. Place the filling in the base and pour in the milk-egg mixture. Bake for about forty minutes.

You can add other ingredients to the filling at your discretion. Do not overdo it with spices so as not to overwhelm the taste and aroma of the mushrooms.

Option 5. Pie with potatoes and mushrooms in a slow cooker

The peculiarity of this recipe is that the pie dough is prepared on the basis of mayonnaise and cottage cheese, which makes the baked goods incredibly tender.

Ingredients

150 g cottage cheese;
400 g mushrooms;
125 g mayonnaise;
2 potatoes;
250 g flour;
1 onion;
5 g baking powder;
4 domestic eggs;
50 g starch.

How to cook

Wash the peeled potatoes thoroughly into cubes. Peel and chop the onions and mushrooms. We put everything into the multicooker pan, pour in two tablespoons of oil and start the stewing mode for 20 minutes. Fry, stirring regularly.

In a wide bowl, combine eggs with cottage cheese, mayonnaise, starch, baking powder and flour. Knead into a homogeneous dough.

Transfer the filling to a plate, add salt and cool. Beat in the eggs and mix well.

Wash the multicooker pan, wipe it dry and coat it with oil. Divide the dough in half. Place half on the bottom of the bowl. Place the filling on top and cover with the remaining dough. Bake the cake for 80 minutes in the “baking” mode.

In addition to potatoes, you can add other vegetables or herbs to the filling. It is recommended to leave the pie in the “warm” mode for some time.

Probably, almost every person has among their childhood memories an episode about a pie with mushrooms and potatoes, carefully prepared by their mother or grandmother. Sometimes you want to go back to childhood and again feel the taste of tender, melt-in-your-mouth baked goods, and this is quite possible if you make your own pie for yourself and your family. For those who have never baked, this may seem difficult, but strict adherence to the recipe and culinary tricks will ensure almost 100% success in preparing the dish.

First the filling

Main ingredients: mushrooms, onions and potatoes. For some baked goods with mushrooms, the recipe allows the use of raw ingredients. For example, if kubite is being prepared, then a layer of grated raw potatoes is first laid out on a layer of dough, and raw minced meat, mushrooms and onions are placed on top.

But the use of a thermally untreated product is fraught with 2 dangers:

the components of the filling, if they are arranged in a thick layer, may remain half-baked by the time the dough is ready;
The moisture released by the ingredients during cooking can cause the bottom of the baked goods to not rise and remain hard.

Potatoes can be added to the filling in the form of minced meat or fried slices. Some recipes allow the use of boiled, sliced potatoes.
Mushrooms must be fried with onions until cooked. Baking is often done with champignons or oyster mushrooms, but you can also use homemade preparations by making the filling with pre-fried marinated or salted mushrooms. Many housewives note that an open pie with salted milk mushrooms is very tasty.

Additionally, you can add spices, herbs, or add fried minced meat to the filling, and also use finely chopped poultry. For example, make a mushroom diet pie with chicken and potatoes.

You can mix the filling ingredients and use the resulting mass, or you can lay out all the products in layers. The method of laying out the filling does not affect the taste of the baked goods, but neat layers look more beautiful when cutting the finished pie.

A little about the dough

Grandma's pie with mushrooms and potatoes was most likely made from yeast dough, and if you want to revive childhood memories, then you should try this option. For preparation you will need:

400 g flour;
a tablespoon of sugar;
a teaspoon of salt;
small packet (5 g) of dry yeast;
tablespoon of oil.

The dough is prepared quickly and easily:

Yeast and sugar are dissolved in warm milk, covered with a clean cloth and left warm for 15 - 20 minutes. The appearance of a foam cap above the surface of the liquid will indicate that the dough has arrived.
The dough is mixed with the rest of the ingredients and, after kneading until a homogeneous dense mass, is again left in a warm place for 1.5 - 2 hours.

The finished dough can be used to make pie or pies. And if you make the dough not with milk, but with kefir, you will get a lean pie with potatoes and mushrooms.

The dough is divided in half and rolled out into a thin layer. The filling components are laid out on one part, which is covered with the second resulting cake, and both layers are connected to each other. Before putting it in the oven, you need to keep the product warm for a while, and then place it in a preheated oven for 30 - 40 minutes.

You can show originality and how to cook according to the recipe echpochmak – triangular pies with potatoes and meat, – make baked goods with the addition of a mushroom ingredient.

And if guests are on the doorstep, you can surprise them with a jellied pie with mushrooms and potatoes. For the dough mix:

250 – 300 ml kefir;
250 – 300 g flour;
a pinch of salt;
a tablespoon of sugar;
¼ tablespoon of baking soda, slaked with vinegar.

All ingredients are mixed until a homogeneous semi-liquid mass is obtained. Half of it is poured into the mold, and then the filling is laid out and filled with the rest of the batter. You can bake the dish in the oven or in a slow cooker using the “Baking” mode.

And if you don’t want to bother with the dough, you can buy ready-made, puff pastry or yeast dough at the store. Puff pastry products are convenient because they can be kept in the freezer for a long time and defrosted only before use. In Tatar cuisine there is a dish called “kubite” - a closed layer pie with minced meat and potatoes. But it is not necessary to make kubite with only the indicated components; added mushrooms will give the baked goods additional taste.

Potatoes instead of dough

Here you can use mashed potatoes or raw potatoes grated on a coarse grater.

Egg and flour are added to the puree in the amount necessary to obtain a dense structure. Next, for the potato dough pie with mushrooms, the cooking method is the same as for other types of dough. In addition to mushrooms, it can be additionally filled with finely chopped chicken, pieces of sausage or grated Adyghe cheese.

Potato pie with mushrooms looks more original when grated raw potatoes are used. For the test you will need:

4 medium potatoes;
100 g of hard cheese (it is desirable that the cheeses used are unsalted);
egg;
herbs, spices and salt;
a tablespoon of flour.

Grate the potatoes and cheese, and then mix with the egg, spices, salt and flour. Place half of the resulting mass into a greased pan. Put the filling on top of it, for example, you can make baked goods with minced meat and mushrooms. Spread the remaining cheese and potato mixture in an even layer on top of the filling components. You can cook the potato pie in a frying pan or bake it in the oven, placing it in a well-heated oven.

If you plan to make a potato pie in a frying pan, then place it with the baking preparation on low heat and close the lid. Fry for 15 minutes, and readiness will be indicated by the cake coming away from the edges of the pan. After this, you need to take another vessel, slightly larger in diameter, grease it with oil and heat it well over the fire. Cover the heated frying pan with the one in which the baked goods were fried and quickly turn it over. Potato pie with mushrooms should be shaken out into another bowl to fry the top. Usually this takes 10 – 12 minutes.

A wide variety of easy recipes for pies with potatoes and mushrooms may at first cause confusion: how to find a suitable recipe among them? But this is only possible through experience, when, after preparing various baking options, your favorite dish is selected.

Pie is always the taste of childhood. I suggest preparing the simplest and most delicious version of homemade baking - a pie with mushrooms and potatoes in the oven. Using our instructions and photos, even a not very skilled housewife will be able to please her family with delicious, fragrant homemade cakes.

Well, having prepared it once, you can safely brag to your friends and bake this delicious miracle for friendly gatherings. However, you will have to do this again and again. After all, a pie with potatoes and mushrooms is appropriate both for Sunday lunch and on the holiday table.

To ensure that your baked goods are delicious and fit well, carefully follow our tips.

Taste Info Savory pies

Ingredients

for test:
fresh tremors – 25 g (11 g dry, 2 tbsp.);
flour – 0.6 kg;
sugar – 20 g (1 tbsp);
vegetable oil – 100 ml;
salt – 10 g (1 tsp);
water – 1 glass
For filling:
champignon mushrooms – 300 g;
onion – 2 large onions;
potatoes - 2-3 medium-sized root vegetables.

How to cook yeast pie with mushrooms and potatoes

For the dough, you need the ingredients to be at room temperature, so 2-3 hours before you start cooking, you need to remove all the ingredients from the refrigerator and leave them on the table to warm up.

To make our dough fluffy, let's start with the dough. To do this, dilute the yeast in a bowl with half a glass of warm water. Water should definitely be heated in a microwave or kettle.

Add sugar and 2 tbsp to the mixture. l flour and stir everything. It is not necessary to achieve a uniform consistency; it is important that there are no large lumps. We should have a liquid dough (dough).

Place the bowl with the dough in a warm place and wait for fermentation. If the place is warm enough, this process will take about 15–20 minutes, and if it is colder, it will take longer. The dough is ready when large bubbles appear on it and cover the entire surface of the bowl.

Now knead the dough. Add salt, the rest of the water and a third of the flour to the dough. Stir everything. Then pour in the rest of the flour and knead the dough. When the dough has a dense, tight consistency, make a depression in it and pour out half the oil. Mix it into the dough, now pour out the second part of the oil and knead again. The dough must be kneaded by hand. It is better to raise the layer from below until you achieve that it becomes homogeneous and soft.

Now place our bun in a bowl, cover with a clean napkin and leave for half an hour in a warm place. There should be no drafts here, for example, a switched-on hood.

While the dough is rising, prepare the filling: Peel, wash the potatoes and let them cook until half cooked; they should be difficult to pierce with a fork. Leave it out of the fire and immediately add water.

When the potatoes have cooled, cut them into slices.

Now peel the onions, cut them into small cups and sauté the onions in a frying pan. Add a little oil. The onion should change color during the process and become slightly golden (this takes 5 minutes over medium heat).

Lightly add salt to the mixture and cook for 15 minutes (until the water evaporates) over low heat.

Let's start assembling the pie: Divide the dough into two parts. Roll out one half and place it in the mold. Let's leave the rest of the dough aside for now (don't mix it in anywhere).

Teaser network

Place the first layer of chopped potatoes. Let's add a little salt.

The second layer is onions with mushrooms.

Then roll out the remaining layer of dough thinly. Cover the top of the pie with it and carefully seal it. We do not throw away the remaining dough. We will need them for decoration.

Show your imagination and make decorations from leftover dough, for example, like this:

Turn on the oven at full power and preheat it. It is necessary that at the time the pie is placed there the temperature should be 220 C.

Then brush the pie with an egg or, better yet, with the yolk itself. We need our creation to rise; to do this, let’s put the roasting pan in a warm place for half an hour. You don’t have to cover the top, but be sure to remove any drafts.

The oven has already warmed up, and the cake is ready. Place it on the middle shelf and bake for 40 minutes at the same 220 degrees.

You cannot open the oven for the first half hour. But then you can try with a wooden stick where there is no filling. If the pie is ready, the stick will be dry.

It should look like this.

To cool the cake, place it on a cloth napkin and cover it with another one on top. So, the cake will be softer. And it won't settle.

It is better to serve the pie with potatoes and mushrooms when it has completely cooled and cut into portions with a sharp knife (but assembled).

Bon appetit!

Boil potatoes in their skins until tender, 20 minutes.

Cut cold butter into small cubes, put in a bowl, combine with sour cream. In the same bowl, sift the flour with baking powder and a pinch of salt. Knead elastic dough.

Transfer the dough to the table and knead for 10 minutes. Wrap in film and put in the refrigerator for 20 minutes.

Wash mushrooms, dill and green onions. Cut the mushrooms into 4 parts, chop the green onions and dill. Heat the oil in a frying pan and, stirring, fry the mushrooms for 8 minutes. Add green onions and cook for another 2 minutes. Drain the potatoes, let cool, peel and cut into cubes. Combine with dill, fried mushrooms and onions, salt and pepper to taste.

Divide the dough into 2 unequal parts. On a table sprinkled with flour, roll out most of it into a thin layer and place in a greased pan.

Place the filling on the dough, add the butter cut into pieces. Roll out the second part of the dough thinly, cover the pie with it and pinch the edges. Brush the surface with lightly beaten egg. Make a hole in the middle of the pie. Place the pie in an oven preheated to 190°C and bake for 25–30 minutes.

A good option for a hearty snack pastry is a pie with potatoes and mushrooms. The harmonious combination of ingredients in the filling suits any base; it can be supplemented with vegetables, prepared from canned or fresh boletus, resulting in a delicacy unlike anything else.

How to make a pie with mushrooms and potatoes?

Bake a pie with mushrooms and potatoes in the oven, slow cooker or fry in a frying pan. It is important to decide what the base will be: fresh, yeast, puff paste or sand.

The dough for a pie with potatoes and mushrooms can be prepared based on your own preferences or skills. Almost any base recipe can be adapted for this filling.
For the filling, use fresh potatoes or boiled until half cooked.
Mushrooms are used fresh, salted or fried. If the boletus mushrooms are forest mushrooms, they need to be properly prepared; peel, wash, boil for 15-30 minutes.
The pie with potatoes and mushrooms is complemented with cheese, meat, and herbs.

The simplest pie with potatoes and mushrooms is made from basic jellied dough. The base is made liquid (like pancakes), mixed with kefir, sour cream, yogurt, even mayonnaise. Experienced chefs do not recommend cooking the pie with milk, as there is a risk of getting a hard and slightly rubbery base.

Ingredients:

eggs – 2 pcs.;
salt and sugar - 1 tsp each;
baking powder;
sour cream – 4 tbsp. l.;
flour – 350 g;
butter – 100 g;
potatoes, boiled in their jackets – 3 pcs.;
mushrooms – 400 g;
onion – ½ pc.

Preparation

Sauté onions and mushrooms, cut into slices. Fry until done, add salt.
Beat eggs, add salt and sugar, baking powder.
Add soft butter and sour cream.
Add flour while kneading the dough.
Pour half the dough into the mold, distribute the potato mugs, and fry the mushrooms.
Pour in the remaining dough and bake for 35 minutes at 190.

Pie with mushrooms, potatoes and cheese

The recipe for a pie with potatoes and mushrooms can be supplemented with cheese, made open, and this treat will taste like julienne. You can use store-bought puff pastry as a base; give preference to yeast dough, as this will make the baked goods more crumbly and fluffy. Potatoes need to be boiled until half cooked.

Ingredients:

boiled potatoes – 4-5 pcs.;
champignons – 400 g;
dough – 500 g;
onion – ½ pcs.;
sour cream – 2 tbsp. l.;
flour – 1 tbsp. l.;
raisins – 1 handful;
cheese – 150 g.

Preparation

Saute the onion half rings, poach the mushrooms, add salt, add raisins, sour cream and flour, mix.
Place the defrosted sheet of dough into the pan, raising the sides.
Place potato mugs and distribute mushroom filling.
Sprinkle with cheese, bake an open pie with mushrooms and potatoes for 30 minutes at 180.

A delicious and very filling pie with chicken, potatoes and mushrooms, cooked on puff pastry - a delicious treat that can be served in portions in the form of envelopes. The pastries are filled with raw, grated potatoes, and fried champignons with minced chicken and onions. From 500 g of dough you will get two small closed pies.

Ingredients:

yeast puff pastry – 500 g;
onion – ½ pcs.;
mushrooms – 400 g;
minced chicken – 400 g;
potatoes – 4 pcs.;
yolk – 1 pc.;
parmesan – 50 g;
salt and pepper.

Preparation

Sauté onions, add mushrooms.
After the liquid has evaporated, add the minced meat, salt, season with pepper, and fry until done.
Grate the potatoes coarsely and add to the fry.
Roll out the dough and cut into 2 parts.
Place the filling on one half of each layer, cover with the other half, and seal the edges.
Brush the surface with yolk, sprinkle with Parmesan, bake for 30 minutes at 190.

Ossetian pie with potatoes and mushrooms

With potatoes and mushrooms they are very popular, which is why there are many recipes for such treats. During the manufacturing process, a rolling pin is not used, the dough is distributed only by hand to a thickness of no more than 1 cm, and the filling should be the same as the dough. In the original version, suluguni is used, but if high-quality brine cheese is not found, hard varieties are used.

Ingredients:

potatoes – 300 g;
mushrooms – 150 g;
suluguni – 300 g;
butter – 50 g;
vegetable oil – 2 tbsp. l.

flour – 500 g;
kefir – 250 ml;
fresh yeast – 20 g;
water – 100 ml;
sugar – 1 tsp;
egg – 1 pc.;
oil – 1 tbsp. l.

Preparation

Mix half the flour with yeast and sugar, pour in kefir, and place in a warm place for an hour.
Add egg, flour, oil, water, mix.
Knead the dough, divide into 3 lumps. Leave for 30 minutes.
Boil the potatoes and mash them into a puree.
Saute the mushrooms in a frying pan.
Mix puree, fry and grated cheese.
Roll out the dough, add the filling, and form into a ball.
Flatten it into a flat cake with your hands and make a hole in the center for steam to escape.
Fry the pie with potatoes, cheese and mushrooms until golden brown.

It’s worth trying to bake potato pie with mushrooms in the oven. French quiche Laurent is baked using a similar technology, but with some differences in the composition of the filling. Shortbread dough is prepared according to the classic recipe; this is the only way to create a crumbly, crispy base that will hold the multi-component filling well.

Ingredients:

mushrooms – 500 g;
onion – 1 pc.;
eggs – 3 pcs.;
potatoes – 4 pcs.;
cheese – 200 g;
cream – 300 ml;
salt and pepper.
frozen butter – 100 g;
flour – 2 tbsp;
salt, baking powder;
eggs – 2 pcs.

Preparation

Grate the butter, mix into crumbs with flour.
Add eggs, baking powder, gather into a ball, cool for 40 minutes.
Sauté onions with mushrooms, add salt and season.
Boil the potatoes, cut into slices.
Roll out the dough and place in a mold with sides.
Pierce the bottom, line with parchment, cover with beans, bake for 15 minutes.
Cool the base in the refrigerator.
Place potatoes and mushrooms in the base.
Make a filling from cream, eggs and cheese and pour into the mold.
Bake the pie with potatoes and mushrooms for 30 minutes at 180.

Making a pie with potatoes is very simple. In the Lenten version, cheese, meat, eggs are not used, butter is replaced with vegetable oil, and the base is usually prepared in water. The baked goods turn out delicious, but with the only drawback - the products quickly become stale, so you shouldn’t bake a lot of them.

Ingredients:

jacket potatoes – 3 pcs.;
mushroom caviar – 200 g;
flour – 1 tbsp.;
water – 150 ml;
salt, baking powder;
vegetable oil – 100 ml.

Preparation

Grate the potatoes on a coarse grater and mix with caviar.
Mix flour, baking powder and salt, add water and oil, kneading into a smooth batter.
Pour half of the dough into the greased form, distribute the filling, cover with the remaining base.
Bake for 25 minutes at 180.

A pie with potatoes and salted mushrooms, topped with cheese, turns out to be incredibly tasty. The ingredients are prepared in advance, so the delicacy will be prepared quickly. Cut the pie until it has cooled completely, so the filling will not disintegrate when serving. For this amount of ingredients you will need a tart pan with a diameter of 20 cm.

Ingredients:

shortbread dough (not sweet) – 500 g;
salted honey mushrooms – 200 g;
jacket potatoes – 3 pcs.;
sour cream – 4 tbsp. l.;
egg – 1 pc.;
flour – 1 tbsp. l.;
cheese – 200 g.

Preparation

Roll out the dough and place it in the mold, raising the sides.
Bake the base in the oven for 10 minutes.
Lay out the potato mugs, followed by the washed honey mushrooms.
Pour in a mixture of sour cream, eggs and flour.
Sprinkle generously with cheese, bake the pie with potatoes and salted mushrooms for 20 minutes at 190.

Very unusual and with mushrooms it is prepared simply and quickly. Considering that there will already be a lot of potatoes in the recipe, it is better to put minced chicken, tomatoes and cheese in the filling. The result will be an incomparable pastry with an original taste; you can serve the delicacy with your lunch meal instead of bread.

Ingredients:

mushrooms – 300 g;
minced chicken – 200 g;
onion – ½ pcs.;
tomatoes – 1-2 pcs.;
salt, pepper, oil.

potatoes – 400 g;
flour – 250 g;
oil – 3 tbsp. l.;
salt, baking powder.

Preparation

Fry mushrooms with onions and minced meat, add salt and pepper.
Boil the potatoes and puree them.
Mix flour with baking powder, add potatoes, butter, knead the dough.
Spread more than half of the base in the pan, lay out the roast, and cover with tomato slices.
Decorate with the remaining dough, bake for 45 minutes at 180.

Pie with potatoes and mushrooms in a slow cooker

Every cook can handle mushrooms and potatoes. It is important to cook with the valve open to allow steam to escape freely. Baking in this device has its own characteristics, for example, you won’t get a golden brown surface; to do this, turn the cake over 15 minutes before the signal or decorate the top of the product with cheese or mushrooms.