Despite the fact that you can now buy champignons at any time of the year, most often dishes with mushrooms appear on our table in early autumn. I decided to open this mushroom season with a new recipe that won me over with its simplicity. To bake this mushroom pie in a slow cooker, you don’t need to bother with yeast and dough. Beating eggs makes the dough airy, and grated cheese gives the pie a special charm.

As a “noble mushroom picker” who is unlikely to be able to distinguish a fly agaric from a honey mushroom, I prefer to buy oyster mushrooms or champignons in the store. The latter are more common on sale, and they taste better. Therefore, I will cook with champignons, but you choose mushrooms to your liking.

Also, if you like this dish (and you will definitely like it!), try your hand at one more, but this time in dessert. Bake with pear and nuts.

Ingredients

• One onion;
• 400 grams of fresh mushrooms;
• Hard cheese 80 gr;
• 4 eggs;
• 1.25 cups flour;
• A teaspoon of baking powder;
• Butter;
• Breadcrumbs or sesame seeds.

By the way, if for some reason you don’t have any baking powder at home, try making it yourself. To do this, you just need to mix half a teaspoon of soda, the same amount of flour and citric acid.

I never slake soda with vinegar or lemon juice, but thanks to this homemade baking powder, my baked goods rise even better than with regular baking powder. Take note of this trick.

How to bake a delicious mushroom pie in a slow cooker

The pie dough comes together in minutes, so we'll start with the filling. Namely, from frying the onions.

Turn on the multicooker in the “Baking” or “Frying” mode, add a little sunflower or olive oil and fry the diced onion until golden brown.

Once the onions are ready, add the mushrooms and fry until fully cooked.

At the very end, when all the liquid has evaporated, you can add a little salt to the filling and add spices: ground black pepper, oregano, thyme.

The finished mushrooms need to be transferred from the multicooker to a separate bowl so that they cool quickly, and the pan should be washed, dried and started preparing the dough.

I think you are all familiar with the recipe for charlotte with apples, when for the dough we take 4 eggs, a glass of sugar and a glass of flour. For our pie we need dough of the same consistency, but, of course, without sugar. Therefore, we beat the eggs well with a blender or mixer, and then gradually add a glass of flour mixed with baking powder.

And finally, add 100 grams of grated cheese, mix thoroughly - that’s it! The dough is ready, you can assemble the pie.

So that it does not stick and comes out of the pan easily, grease it with butter. You can sprinkle the bottom of the pan with breadcrumbs, or even better, sesame seeds. They will add their unique taste to baked goods, and the cake will look more elegant with them.

If some of the mushrooms end up on the surface, don’t worry, there is enough baking powder in the dough and the pie will definitely rise.

Select the “Baking” program and cook for 50 minutes. After the program ends, leave the mushroom pie in the slow cooker to cool slightly. As soon as the pan stops burning your hands, you can turn it over and transfer the baked goods to a plate.

Some of you may want to fry the pie on both sides. In this case, 5-10 minutes before the end of the program, the cake must be turned over using a steaming container.

This is how handsome he turns out. But the main thing is, of course, the taste, I’m sure you’ll like it too.

Well, if something is not clear from the recipe description, watch the video about how I bake a pie with mushrooms in a slow cooker.

Mushroom pie is a very aromatic, tasty and satisfying pastry. It can even serve as a stand-alone dish for breakfast, lunch, dinner or an afternoon snack. Many housewives today prefer to cook in a slow cooker. We’ll talk about recipes for such baking further.

with mushrooms in a slow cooker

This type of baking is very easy to prepare. You can make the dough in literally 5 minutes. You can use a variety of mushrooms for this dish. The most affordable option is champignons. Thanks to the addition of potatoes and onions to the filling, our pie will turn out not only juicy and aromatic, but also very satisfying.

Ingredients

We will make the dough from the following products: 150 grams of sour cream and mayonnaise, two eggs, a glass of wheat flour, half a teaspoon of soda and salt. For the filling we will use 200 grams of mushrooms, vegetable oil - a couple of tablespoons, potatoes and onions - one each. We also need a little butter to grease the multicooker pan. If you wish, you can also decorate the finished mushroom pie with grated cheese and parsley, dill or other fresh herbs.

Instructions

First we need to take care of the filling for our pie. Mushrooms should be fried. This can be done either in a frying pan or directly in the multicooker bowl. To do this, heat the oil in a container and add the mushrooms. Peel and finely chop the onion. Add it to the pan. Fry, stirring, for about ten minutes.

Now you can do the test. In a bowl, combine sour cream, eggs, mayonnaise, soda and salt. Mix everything well. Gradually add flour. The resulting dough should not be liquid, but rather resemble thick sour cream.

Now peel the potatoes and cut them into thin circles. Lightly grease the multicooker pan with oil. Pour half of the resulting dough into it and level it with a spoon. Then spread the fried mushrooms and onions evenly. Sprinkle 0.5 teaspoon of salt on top. Spread the potatoes evenly and fill with the remaining batter.

Cook in the slow cooker in baking mode for 1 hour. After cooking, remove the bowl and place it on a tray or cooling rack. Do not try to remove the cake right away, as it may fall apart. Once it has cooled slightly, it will be easy to remove from the multicooker bowl. All that remains is to transfer the pie to a plate and, if desired, sprinkle with grated cheese and finely chopped dill or other herbs. Bon appetit!

Chicken and mushroom pie

We present another simple recipe for your consideration. This type of baking is also called It turns out very tasty and satisfying, is easy to prepare and looks very appetizing.

Products

This recipe for mushroom pie in a slow cooker involves using the following ingredients: 200 grams of flour, an egg, 50 grams of butter or margarine, three tablespoons of plain cold water and a pinch of salt. We will prepare dough from these products. For the filling we need one chicken breast, two medium-sized onions and 300 grams of mushrooms to your taste. You can also add broccoli if desired. To fill, you need 200 ml of heavy cream or sour cream, 150 grams of hard cheese, two eggs, salt and pepper.

How to cook?

If you decide to bake this recipe in a slow cooker, then first you should take care of the dough. To do this, mix flour and eggs in a deep bowl and add cold water. Add salt and pre-chopped butter. Knead the dough and put it in the refrigerator for a while.

Now you can start filling. Cook the chicken breast, cool and finely chop. Wash and chop the mushrooms. Peel the onion and finely chop it. Then heat the sunflower oil in a frying pan. Add onion and fry. After this, add the mushrooms. Fry them until all the liquid has evaporated. After this, add the chicken pieces.

Let's start filling. Break the eggs into a separate bowl and add sour cream or cream. Add a little salt and pepper. Add grated cheese. Mix well.

Place the dough in a greased multicooker pan. Don't forget to form the sides. Lay out the filling and filling. Our pie will cook in baking mode for about 1.5 hours. After the sound signal, open the multicooker lid and leave it like that for a quarter of an hour. There is no need to remove the baked goods immediately. Then all that remains is to transfer the pie to a plate and serve. This pastry is delicious both warm and cold.

puff pastry cabbage

Let's look at another great recipe. It is perfect for those who do not have the time or desire to prepare dough. The result will definitely meet your expectations.

So, to prepare this dish you will need ready-made puff pastry, 200 grams of chicken fillet, mushrooms and cabbage, 50 grams of hard cheese, one boiled egg, onions and carrots - one each, herbs and vegetable oil for frying.

Finely chop the onion, carrots and cabbage, add salt and fry with vegetable oil in a frying pan. Chop the chicken fillet into small pieces. We send it in a frying pan to the vegetables. Continue frying until done. As for mushrooms, you can boil them. If desired, you can also add them to the rest of the ingredients and fry them in a pan.

Grate the pre-cooked egg and cheese. Finely chop the greens. We combine them with the rest of the ready-made ingredients and mix. The pie filling is ready.

Now roll out the puff pastry. Place the filling in the middle. Then we wrap it in an envelope and pinch the edges. Place the dough and filling into a greased multicooker bowl. Turn on baking mode for 20 minutes. Then the pie should be turned over. We continue to bake it in the same mode for another ten minutes. After which the mushroom pie in the slow cooker will be ready!

Mushrooms have always stood apart among the entire list of products. They can replace a full-fledged meat dish, but at the same time, their plant origin makes them lighter and more digestible. For lovers of simple, tasty and low-calorie food, mushrooms are a real find, even when it comes to baking. Having a multicooker on the farm, preparing a mushroom pie is not difficult. Here you will find a selection of a wide variety of recipes for delicious mushroom pies in a slow cooker.

Let's start, perhaps, with the simplest and easiest treat, which even the most sophisticated connoisseur of home-baked goods will not be able to resist. It couldn't be easier to make and tastes great every time. The dough literally melts in your mouth, and its delicate taste is replaced by the juiciness of the mushroom filling.

To make an easy mushroom pie in a slow cooker, you will need the following ingredients:

• margarine for baking – 250 g;
• wheat flour – 2 tbsp;
• kefir 1% - 6 tbsp. l.;
• baking powder for dough – 0.5 tsp;
• champignons – 500 g;
• onion – 1 piece;
• spices - to taste;
• sunflower oil – 2 tbsp. l.

Helpful advice: Champignons themselves do not have a pronounced taste, and this task falls on the spices and accompanying ingredients, so it never hurts to add a few porcini mushrooms to the pie. They are usually sold dried, so pour boiling water over a few mushrooms for 15 minutes, then finely chop and add to the main filling. Mushroom infusion can also be used - it makes an excellent broth or base for a flavorful sauce.

Step-by-step recipe for making a light mushroom pie in a slow cooker:

1. First of all, prepare the dough. Margarine, if it has melted, leave for 30-40 minutes. in the freezer until it becomes firm. This will make it easier to grate it on a coarse grater.
2. Sift wheat flour to grated margarine, add kefir and baking powder.
3. Knead the dough until it becomes elastic and sticks to your hands.
4. Divide the mass into two equal parts, pack each of them in a plastic bag and place in the refrigerator for 20-30 minutes.
5. While the dough arrives, make the filling. Rinse the champignons in running cold water, but do not soak them, otherwise they will quickly absorb moisture and become watery.
6. Finely chop the onion and lightly fry in the “Baking” or “Multi-cook” mode until transparent.
7. Cut the mushrooms into slices or cubes (as you like) and simmer along with the onion.
8. Salt and add spices to taste.
9. When the mushrooms become soft and release their juice, transfer the filling to a plate and wash the multicooker bowl.
10. Grease the bowl with sunflower oil and place the first portion of dough on the bottom. Using your hands, spread it over the bottom in an even layer, overlapping the walls by 5-8 cm.
11. Place mushroom filling inside.
12. Roll out the second part of the dough into a pancake about 1 cm thick and cover the filling with it.
13. Pinch the edges with your fingers and use a toothpick or fork to poke a few holes in the top to allow steam to escape. If this is not done, the cake may become deformed.
14. All that remains is to set the “Baking” mode, close the lid and wait for the mushroom pie to cook in the multicooker. If you have a 3D heated model, you don't need to flip the cake. If heating occurs only from below, then after 40 minutes. Carefully turn the cake over using a steaming rack and bake on the other side for another 40 minutes.

A light mushroom pie in a slow cooker can be served immediately after the beep, but it is better to let it cool a little so as not to burn yourself on the filling. To make the treat more juicy, place a bowl of sour cream sauce on the table. To do this, grate a little garlic into the sour cream, add a little salt and add dill.

Pie with mushrooms and potatoes

This multicooker mushroom pie will be more satisfying than the previous one. It can be served as a main dish for lunch or dinner, especially if complemented with aromatic broth, sauces or salads. After the first bite, you will feel pleasantly full, but you will hardly be able to stop - it is so tasty.

To prepare a pie with mushrooms and potatoes in a slow cooker you will need:

• wheat flour – 200 g;
• butter – 100 g;
• homemade cottage cheese – 100 g;
• kefir 1% - 300 ml;
• salt - a pinch;
• baking powder – 0.5 tsp;
• potatoes – 700 g;
• champignons (or other mushrooms) – 500 g;
• hard cheese – 200 g;
• chicken egg – 2 pcs;
• onions – 2 pcs;
• dill - to taste;
• spices - to taste.

Helpful advice: If you want to make any homemade pie not only tasty, but also healthy, replace 1/3 of the amount of wheat flour with whole grain flour or add a couple of tablespoons of bran. This will not affect the taste at all, but will have a beneficial effect on the functioning of the digestive system. It is important not to overdo it with bran and wholemeal flour, since it will have very little gluten and the dough will not be as tender and elastic.

How to cook a hearty mushroom pie in a slow cooker:

1. First of all, peel the potatoes, cut them into large pieces and let them cook on mashed potatoes.
2. Sift the flour into a large bowl and rub it with the butter and cottage cheese using your hands.
3. Gradually pour 100 ml of kefir into the resulting mass, add a little salt and baking powder and knead into a tender soft dough.
4. Wrap the dough in cling film and leave it on the table for 15-20 minutes.
5. While the dough is resting, prepare the filling. Wash the mushrooms and cut them into small pieces or slices.
6. The potatoes should be cooked by now. Make a puree from it, after transferring it to a separate pan or bowl. If you mash potatoes in a multicooker bowl, they will probably get scratched. Salt the finished puree, add spices to taste and leave on the table to cool slightly.
7. Finely chop the onion and fry with mushrooms in oil on the “Baking” program until soft.
8. When the puree is not so hot, beat in chicken eggs and kefir. You should get a fluffy light mass.
9. Grate the cheese on a coarse grater and add to the mashed potatoes.
10. Grease the multicooker bowl with a small amount of sunflower oil and spread the dough over the bottom, going 8-10 cm over the sides.
11. Place fried mushrooms and onions on the dough in an even layer.
12. Spread the potato-egg mixture evenly over the mushrooms and smooth with a spoon.
13. Set the “Bake” program for 50 minutes, close the lid and do not open until the beep sounds.

This multicooker mushroom pie is good for everyone - it’s nourishing, aromatic, beautiful, but the most convenient thing is that you don’t need to turn it over, even if you have a model with bottom heating. Before serving, sprinkle the treat with dill and let it cool slightly.

Pie with mushrooms and chicken

It would be a stretch to call previous pie recipes vegetarian, but the dish described in this chapter will undoubtedly appeal to meat lovers. At the same time, it is prepared not from heavy meat, but from low-calorie chicken fillet, which will certainly please adherents of a healthy lifestyle.

Required ingredients:

• chicken fillet – 300 g;
• champignons – 500 g;
• onion – 1 piece;
• chicken egg – 3 pcs;
• cream 10% - 3 tbsp. l.;
• puff pastry – 250 g;
• garlic – 2 cloves;
• parsley – 1 bunch;
• olive oil – 3 tbsp. l.;
• butter - to taste;
• salt, spices - to taste.

How to cook chicken pie with mushrooms in a slow cooker:

1. Cut the chicken fillet into small pieces, rinse, dry with a paper towel and bake in a multicooker in the “Baking” mode with the addition of 1 tbsp. l. olive oil. Since the chicken cooks quickly, 20 minutes will be enough. time on the timer. Once cooked, transfer the fillets to a separate plate.
2. Wash the champignons, chop finely and fry in the chicken “juice” remaining in the bowl, using the “Frying” mode. When the mushrooms give juice, wait for it to evaporate by half and add finely chopped onions. Continue to fry with the lid open until all the liquid has gone.
3. Transfer the mushrooms and onions to a deep plate, add the garlic passed through a press and chopped parsley. Pour in the cream and mix the ingredients thoroughly.
4. In a separate bowl, beat the eggs with a pinch of salt, then pour them into the cooled mushrooms.
5. Tear the chicken fillet into small pieces with your hands or cut into small cubes. Mix the meat with the mushroom filling, add spices to taste and stir.
6. Roll out the puff pastry and divide into two unequal parts. Place the larger half in a multicooker bowl greased with olive oil, making allowances for the sides of 7-10 cm.
7. Spread the filling in an even layer and cover with the remaining smaller half of the dough. Pinch the edges with your fingers and make small cuts on top with a knife to allow steam to escape.
8. Set the “Bake” program for 50 minutes. When the beep sounds, turn the cake over to the other side and bake for another 20 minutes.

This multicooker mushroom pie is best served completely cooled. It will be a great addition to a hearty lunch or decorate a holiday table.

Creamy pie with mushrooms

If you have tried julienne at least once in your life, you will forever remember this amazing combination of sour cream sauce with mushrooms. This pie vaguely resembles the taste of classic julienne, but still has its own unique notes. It is very simple to prepare, and as a filling you can use not only ordinary champignons, but also rows, honey mushrooms or chanterelles. And for added flavor, no one forbids adding a little porcini mushrooms.

What ingredients will you need:

• puff pastry – 250 g;
• mushrooms (champignons, chanterelles, etc.) – 150 g;
• onion hands – 1 piece;
• sour cream 20% - 3 tbsp. l.;
• hard cheese – 100 g;
• thyme – 2 sprigs fresh or 0.5 tsp. dry;
• salt, spices - to taste.

This amount of ingredients is enough for 4-6 servings. Preparation will take you no more than 40 minutes in total.

How to bake a creamy mushroom pie in a slow cooker:

When the mushroom pie is baked in the slow cooker, lift the lid and let it sit for 5 minutes. After this, you can carefully remove it and transfer it to a flat dish for serving. The filling turns out to be very tender and moderately liquid, and when it cools it thickens, so the pie is good even cold.

Autumn jellied pie with mushrooms

If you like to please your family with not only tasty, but also beautiful delicacies, be sure to try making a mushroom pie in a slow cooker using this recipe. You can use any mushrooms for it, but chanterelles look the most impressive. And they have a special taste - autumn.

Ingredients you will need:

• wheat flour – 150 g;
• butter – 50 g;
• chicken egg (yolk) – 1 piece;
• chicken egg – 1 piece;
• sour cream – 200 g;
• cold water – 2 tbsp. l.;
• chanterelles – 150 g;
• onion – 1 piece;
• oregano - to taste;
• nutmeg - to taste;
• salt, pepper - to taste.

To make a delicious mushroom pie in a slow cooker, follow the instructions:

1. Mix flour with salt.
2. Cut the cold butter into small cubes, throw into the flour and quickly rub with a fork.
3. Add the yolk and cold water to the flour and mix. The result should be a non-sticky plastic dough from which you can form a neat ball.
4. Roll the dough into a ball and refrigerate for at least an hour. If time permits, or you can prepare the pie in advance, it is better to keep the dough in the refrigerator for 10-12 hours.
5. Finely chop the onion and cut the mushrooms into small pieces.
6. Fry the onion on the “Baking” program for 5 minutes. in a small amount of sunflower oil.
7. Add mushrooms, spices, salt and fry, stirring, for another 5 minutes.
8. Place the filling on a plate and cool.
9. Mix sour cream with egg, add a little salt and add spices to taste.
10. Roll out the dough, place it on the bottom of the multicooker bowl, slightly extending onto the walls.
11. Place the mushroom filling on the dough and fill it with the sour cream and egg mixture.
12. Set the “Baking” program for 50 minutes. and cook covered. Different models of multicookers have different power, and the products may differ, so periodically open the lid and monitor the condition of the pie. When the filling thickens in the center, you can turn off the multicooker.

Before serving, decorate the mushroom pie in a slow cooker with herbs. It is very tasty to enjoy it with a salad of fresh vegetables.

Mushroom pie in a slow cooker: video

The video below provides a detailed description of how to whip up a mushroom pie in a slow cooker:

Being of plant origin, mushrooms can easily replace meat. For those who are on a diet or fasting for religious reasons, mushrooms with their low calorie content are exactly what they need.

I would like to offer some recipes for pies with mushrooms in a slow cooker. Having such kitchen equipment, making mushroom pies at home will never get boring. A treat like mushroom pie in a slow cooker will be appreciated by all home-baking lovers in your family.

Mushroom pie in the Redmond multicooker will turn out very tasty and satisfying.

Mushrooms combined with chicken fillet are perfect for a hearty lunch for the whole family. However, get ready for war: the battle will be for the last piece of the delicious pie!

• Chicken fillet – 2 pcs.;
• – 500 g;
• Onion – 3 pcs.;
• Cheese – 200 g;
• Eggs – (2 for filling, 1 for dough);
• Flour – 250-300 g;
• Water – 4 tbsp. l.;
• Cream – 200 ml;
• Butter – 60 g;
• Salt;
• Ground black pepper – 1 tsp.

The butter is mixed with flour, water and egg, salted, kneaded into a homogeneous mass and sent to the cold.

The fillet is boiled, cooled and cut into medium cubes.

Mushrooms are fried in oil until all the liquid has evaporated.

Add chopped onion and fry everything for 10 minutes.

The dough is rolled out to the size of the Redmond multicooker bowl, and high sides are formed. First you need to grease the entire bowl with butter.

The fillet is laid out, then the onion and mushroom mixture, everything is added to taste and pepper.

The filling is made: cream is whipped with eggs, grated cheese and salt.

Pie with chicken and mushrooms is poured into the multicooker with the prepared filling, and the lid is closed.

The multicooker is set to the “Baking” mode for 60 minutes.

After the signal, the lid is opened and readiness is checked with a toothpick. If the pie is damp, set the “Baking” mode for another 25 minutes.

To ensure that the cake comes out of the bowl easily, let it sit in the slow cooker for 15 minutes.

Recipe for pie with mushrooms and potatoes in a slow cooker

In this version, a pie with mushrooms and potatoes in a slow cooker will turn out to be an excellent dish for an evening meal. Complete it with aromatic garlic sauce or a salad of fresh vegetables.

• Flour – 300 g;
• Butter – 120 g;
• Cottage cheese – 150 g;
• Kefir – 300 ml;
• Baking powder – 1 tsp. (without top);
• Salt;
• Potatoes – 8 pcs.;
• Champignons – 600 g;
• Cheese – 250 g;
• Eggs – 2 pcs.;
• Onion – 3 pcs.;
• Green dill – 5 sprigs.

A pie with potatoes and mushrooms in a slow cooker is quite simple to prepare, saving your time and effort.

Make mashed potatoes, let cool, beat in eggs, pour in kefir and beat thoroughly with a mixer to form a fluffy mass.

Combine flour with cottage cheese and butter, rub with hands.

Pour in 100 ml of kefir, add salt to taste, add baking powder and knead the dough. Place in a plastic bag for 20 minutes.

Cut the mushrooms into pieces, chop the onion and fry in a multicooker bowl with the addition of oil in the “Frying” or “Baking” mode.

Grate the cheese on a coarse grater, add to the mashed potatoes, stir.

Grease the multicooker bowl with oil, spread the dough with your hands and raise the sides by 8-10 cm.

Place mushrooms and onions on top, then a layer of potato mixture, and then level.

Set the multicooker to the “Baking” mode for 60 minutes and wait for the sound signal.

After the signal, sprinkle the pie with chopped dill.

How to cook a pie with cabbage and mushrooms in a slow cooker

A pie with cabbage and mushrooms in a slow cooker has an original taste and unique aroma - try it!

• Flour – 1 tbsp;
• Mayonnaise – 50 g;
• Sour cream – 100 ml;
• Eggs – 3 pcs.
• Butter – 3 tbsp. l.;
• Onion – 3 pcs.;
• Baking powder – 1 tsp;
• Cabbage – 400 g;
• Champignons – 400 g;
• Salt and ground pepper.

Shred the cabbage and rub it with your hands to soften it so that the juice releases.

Chop the peeled onion and cut the mushrooms into cubes, put 1 tbsp into the multicooker bowl. l. butter and add chopped products.

Set the multicooker to the “Frying” mode and fry the food for 15 minutes, stirring.

Add cabbage to the mushrooms and onions, salt and pepper to taste and set the “Fry” mode for another 30 minutes.

Beat the eggs and sour cream with a mixer until fluffy, add mayonnaise, baking powder and flour, beat again until the thick sour cream thickens.

Remove the cabbage with mushrooms and onions from the bowl, rinse, grease with oil and fill with half the dough.

Place the pie filling and pour in the second part of the batter.

Set the multicooker to the “Baking” mode for 60 minutes. After the signal, turn the cake over and bake for another 20-25 minutes.

Recipe for pie with meat and mushrooms in a slow cooker

The recipe for mushroom pie is prepared in a Redmond multicooker, which makes the dish especially tasty and nutritious, especially if it is combined with meat.

• Flour – 1.5-2 tbsp;
• Baking powder – 12 g;
• Sunflower oil – 40 ml;
• Eggs – 3 pcs.;
• Honey mushrooms – 500 g;
• Pork (can be replaced with ham) – 400 g;
• Cheese – 200 g;
• Milk – 150 ml;
• Salt and pepper to taste;
• Garlic – 3 cloves;
• Parsley – 1 bunch.

Cooking a pie with meat and mushrooms in a slow cooker will give you great pleasure, as it will not take much time, but the dish will turn out excellent.

The pork is cut and boiled for 40 minutes in salted water. Allow to cool and then cut into small cubes.

Beat the eggs with a whisk, add flour mixed with baking powder in parts, and beat again.

Pour in warm milk, vegetable oil, grated cheese, salt and mix.

Mushrooms are cut into cubes, fried in a multicooker bowl in the “Baking” mode for 15 minutes, pieces of pork are added and continue to fry for another 15 minutes.

Add chopped garlic and chopped herbs, combine all the products, mix, remove from the bowl and let cool.

The multicooker is washed, dried, greased with oil, the pie filling is mixed with the dough and poured into the bowl.

Close the lid and set to “Baking” mode for 60 minutes.

After the signal, let the cake stand in the slow cooker for 15 minutes.

Pie with mushrooms, onions and cheese in a slow cooker

If you want to make a pie with mushrooms and cheese in a slow cooker, this recipe is exactly what you need, because you don’t need to bother with the dough.

• Mushrooms (forest) – 500 g;
• Onion – 2 pcs.;
• Cheese – 100 g;
• Eggs – 4 pcs.;
• Salt;
• Baking powder – 1 tsp;
• Flour – 1.5 tbsp;
• Butter;
• Sesame – 2 tsp.

Cut the onion into cubes, pour into the multicooker bowl, add butter and leave in the “Frying” or “Baking” mode for 15 minutes.

Boil the mushrooms for 30 minutes, chop and add to the onion, fry in a slow cooker for 20 minutes, add salt.

Transfer from the multicooker to a bowl and let cool, wash the bowl.

Beat the eggs with a mixer, combine the flour with baking powder and add it to the eggs, beat until foam forms.

Add grated cheese, mix and start assembling the pie.

Grease the multicooker bowl with oil, sprinkle with sesame seeds and pour half of the dough.

Place the filling, pour in the other half of the dough and smooth it out.

Select the “Baking” program on the equipment and turn it on for 60 minutes.

After the signal, do not remove the pie, but let it cool slightly.

Pie with salted mushrooms in the Polaris multicooker

Mushroom pie in the Polaris multicooker is a very tasty and satisfying homemade dish. It has a lot of juicy, savory filling combined with a delicate dough consistency.

• Flour – 1 tbsp;
• Kefir – 200 ml;
• Eggs – 3 pcs.;
• Soda – 0.5 tsp;
• Salted oyster mushrooms – 400 g;
• Onions – 4 pcs.;
• Ground black pepper – 1 tsp;
• Sunflower oil;
• Dill greens.

Pie with salted mushrooms in a slow cooker is perfect for a light lunch snack, or even breakfast.

Wash the salted oyster mushrooms well in water, cut into pieces and fry in hot oil for 20-25 minutes.

Peel the onion, chop with a knife and add to the oyster mushrooms, fry for 15 minutes, pepper, add chopped herbs and stir.

Combine kefir, eggs and soda, beat well and add flour, beat again.

Set the multicooker to the “Baking” program for 40 minutes. After the signal, turn the cake over and bake for 20 minutes.

Recipe for pie with minced meat and mushrooms in a slow cooker

This recipe for pie with minced meat and mushrooms in a slow cooker is useful for beginner cooks, as it is easy and simple to prepare. And the baked goods turn out airy and delicate in taste.

It is better to buy puff pastry for this version of the pie in the store. However, before using it, it is better to keep it in the refrigerator for 2-3 hours.

• Champignons – 500 g;
• Onion – 3 pcs.;
• Minced pork – 300 g;
• Vegetable oil;
• Salt;
• Sesame – 1 tsp;
• Mixture of ground peppers – 1 tsp;
• Puff pastry – 500 g.

Place the minced meat in the multicooker bowl and fry for 20 minutes in the “Fry” mode. Take it into a bowl and leave to cool.

Chop the mushrooms and onions into cubes, put them in a bowl, pour in a little oil and fry in the “Fry” mode for 20 minutes.

Combine the minced meat with mushrooms and onions, add salt, sprinkle with a mixture of ground peppers, sesame seeds and mix well.

Roll out one part of the dough, place it in the multicooker bowl, and distribute the filling.

Place a thin layer of the second half of the rolled dough on top and seal the edges.

Poke a few holes with a fork or thin knife to allow steam to escape.

Turn on the multicooker in the “Baking” mode for 60 minutes. After the signal, allow the cake to cool slightly in the kitchen equipment.

How to cook jellied pie with mushrooms in a slow cooker

How to cook jellied pie with mushrooms in a slow cooker so that it is a special dish? We suggest you follow our recipe and you will succeed.

• Champignons – 400 g;
• Eggs for filling – 5 pcs.;
• Onion – 3 pcs.;
• Soy sauce – 2 tbsp. l.;
• Olive oil – for frying;
• Flour – 1.5 tbsp;
• Mayonnaise – 150 ml;
• Sour cream – 4 tbsp. l.;
• Eggs – 3 pcs.;
• Baking powder – 2 tsp;
• Salt – ½ tsp.

A jellied pie with mushrooms in a slow cooker will turn out very tasty, as mayonnaise with eggs will make the dough tender, fluffy and aromatic.

Mix mayonnaise with sour cream, eggs, baking powder, salt and beat well with a mixer. Add flour little by little, continuing to beat until foamy.

Rinse the champignons, drain and cut into small pieces. Place in a multicooker bowl with oil and fry for 20 minutes until golden brown in the “Fry” mode.

Peel the onion, cut into half rings and add to the mushrooms, fry for 15 minutes until soft.

Boil the eggs hard, peel and cut into cubes.

Combine with mushrooms, add salt, add soy sauce and stir well.

Grease the bowl with oil, pour out most of the jellied dough and lay out the filling.

Pour the second portion of dough on top, level with a spoon and turn on the “Baking” mode for 40 minutes.

After the signal, open the lid and check with a toothpick for readiness. If the pie is damp, turn on the multicooker for another 20 minutes in the “Baking” mode.

This jellied pie with mushrooms in a slow cooker will go perfectly on the table with a vegetable salad.

Layered pie with mushrooms in a Philips multicooker

A layered pie with mushrooms in a slow cooker can be prepared for a snack when you go for a walk with friends or family. Believe me: with its juicy filling and soft dough it will not leave any of your companions indifferent.

• Ready puff pastry – 500 g;
• Champignons – 400 g;
• Onions – 4 pcs.;
• Sour cream – 7 tbsp. l.;
• Ghee – 4 tbsp. l.;
• Cheese – 200 g;
• Ground black pepper and salt – ½ tsp each;
• Thyme – 1 tsp.

Mushroom pie in the Philips multicooker turns out so tasty and aromatic that it can claim the main place on the holiday table.

Rinse the champignons thoroughly under the tap, cut into cubes and fry in a small amount of melted butter until golden in a multicooker bowl in the “Frying” mode.

Peel the onion, cut into quarters and add to the mushrooms. Fry everything together with the addition of ghee for about another 15 minutes.

Transfer the mixture from the multicooker and let cool for 30 minutes.

Grate the hard cheese on a coarse grater, combine with mushrooms, pour in sour cream, add thyme, salt and pepper.

Wash the bowl of the kitchen “helper”, grease it with oil and lay out a rolled out layer of puff pastry with high sides.

Place the filling on the dough, gather the edges in the middle and pinch with your hands.

Using a thin knife, make 5-7 punctures on top of the pie to allow steam to escape.

Close the multicooker lid, set the “Baking” program and set the time to 50 minutes.

As soon as the shutdown signal sounds, open the lid and let the cake cool slightly.

We present to your attention a recipe for a very tasty pie that everyone will love.

It consists of shortcrust pastry and a large amount of filling of pickled mushrooms, onions and hard cheese. It is so tasty that you always want more. It is woven down to the last crumb. It’s not at all difficult to prepare and requires minimal effort. The pie is hearty, very aromatic and mega appetizing. Save the recipe to your culinary piggy bank.

Ingredients needed

For the test

• 350 g flour
• 2 eggs
• 70 g butter
• 1 teaspoon baking powder
• 1 teaspoon salt

For filling

• 200 g hard cheese
• 200 grams of onion
• 800 g pickled mushrooms

Let's start the process

1. First of all, put eggs, salt, softened butter, flour and baking powder into a separate container. Knead a homogeneous dough.
2. Then we start preparing the filling. Peel the onion and chop it finely.
3. Then cut the hard cheese into small cubes.
4. Now pour 2 tablespoons of oil into the multicooker bowl and set the “Frying” mode. After three minutes, send the onions here to fry. Fry for 5 minutes.
5. After the required time has passed, finely chop the pickled mushrooms and add them to the onion. Continue the frying process for another 5 minutes. After the required time has passed, transfer the filling to a separate container. Salt it to taste and mix well.
6. Now place strips of baking paper crosswise in the multicooker bowl.
7. Make a circle from the prepared dough and place it in a bowl. Now we stretch it with our hands, forming the sides.
8. Then add mushrooms and onions mixed with cheese.
9. Close the multicooker lid and set the “Baking” mode for one hour.
10. After the required time has passed, the cake is ready. Leave it in the slow cooker for another five minutes. Then, using baking paper, we take it out and place it on a dish. Then cut into portions and serve.

You may also like, the recipe for which you will find on our Recipe Ideas website.