Pie with salted saffron milk caps recipe. The best recipes for pies with salted mushrooms

Introduction

“You wrap everything in a pie,” says the old saying. Indeed, almost any dish can be “packed” into the dough, unless, of course, it is soup or compote. For our ancestors, pies and pies were a unique form of breakfast and lunch outside the home. When going to work in the field or on a long trip, a person did not take with him a pot of cabbage soup or porridge, or a turnip or potato tuber wrapped in a napkin. He put the foods he was familiar with into the knapsack, but in a more convenient, edible “packaging” - baked in dough.

However, in ancient times, baked goods with filling were not only camp food and everyday peasant dinners. Pies, kulebyaki, pies, dumplings, pancakes - all these dishes were a mandatory decoration of the festive table, and it is no coincidence that the word “pie” itself has a common root with the ancient Russian word “pir”. Not a single feast in Rus' was complete without pies and pies with a wide variety of fillings.

Our great-grandparents did not know the rich assortment of products that can be seen in modern supermarkets. It never occurred to them that pies, pies, pancakes, dumplings, dumplings can be filled not only with meat, fish, buckwheat porridge or apples, but also with shrimp, for example, or overseas fruits. But, despite all this food abundance, homemade pie with a juicy filling has lost its ground and given way on the table to unappetizing semi-finished products, boring instant noodles and dull sandwiches that office workers, workers, students, travelers and everyone who is forced to dine outside the home snack on. walls

Do you want to pamper yourself and your loved ones with delicious food, not only on holidays, but also on weekdays? Think about the undeservedly forgotten pies, pies, kulebyaki, dumplings, and spring rolls. Your loved one will be pleasantly surprised if at lunchtime, instead of tired sandwiches, he finds pies baked by your caring hands in the food container. And how happy the child will be when he returns from school to a cozy home that smells of his mother’s pies! Of course, you will have to spend more time than when heating semi-finished products in a microwave oven, but what pleasure both your loved ones and yourself will get!

If you're a longtime fan of pies, but the usual fillings no longer excite you or your family, try something new.

Let's cook together!

Secrets of the perfect filling

Before we start preparing the most delicious pies, dumplings or pancakes in the world, we will try to understand the intricacies of the “filling” technology.

The filling is a mixture prepared according to special rules for pies, pies, kulebyak, pancakes, etc. Traditional fillings for Russian pies are porridge, to which onions and eggs are added; cabbage (fresh or pickled) with eggs; mushrooms with onions; meat, fish or viziga with rice and eggs. The names of the fillings are given by the name of the main product, in relation to which all other ingredients become additional. At the same time, the main products (meat, fish, cereals, game, cabbage, poppy seeds, etc.) in one product are usually not mixed with each other.

A pie filled with a complex mixture is called kulebyaka. Complex fillings are usually not mixed, but laid out in layers. To maintain a clear separation of the different fillings (it’s tastier this way!), you can place thin dough cakes between them, which are baked in advance. If the filling is complex, the bottom row is best made of porridge, and mushrooms, fish or meat, as well as onions should be placed on top.

All types of products are usually placed in the product after boiling and cooling. The only exception is fish; it can be placed raw, but in this case the baking time doubles. Salted (usually red) fish is also used to prepare pies, pies, and kulebyak. Baked goods filled with salted fish and porridge: buckwheat, rice or sago are very tasty. Viziga fillings are also good, but this product requires special processing.

In old Russian cuisine, jam was mainly used as fillings for sweet pies: apple, pear, raspberry, currant, cherry, blueberry, lingonberry, strawberry or wild strawberry. Sweet pies were also baked with fillings of dried fruits, poppy seeds and sugar, raisins and rice, rowan berries, dried bird cherry with honey, etc. But the tradition of baking pies and pies with fillings of fresh fruits and berries appeared relatively recently. For such fillings, both berries and fruits familiar to residents of our country (raspberries, strawberries, apples, blueberries, cherries, etc.) and exotic ones (bananas, kiwi, pineapples, etc.) are used.

Sweet fillings are most often placed in open pies and pies. The only exception is the filling from some products, such as dried fruits, poppy seeds and bird cherries. Unsweetened fillings are usually reserved for closed pies. Pies filled with meat, fish, poultry, as well as with complex and crumbling fillings: mushrooms, eggs, onions, rice, buckwheat, etc. are almost never made open. This filling must be covered by pinching the edges of the dough well. Otherwise, the filling may crumble, dry out, and lose its flavor. In addition, if a cake with a complex filling is made open, it will be difficult to cut, as it will crumble and break.

If the filling is simple and contains a large amount of moisture (cottage cheese, apples, cabbage, jam), it is recommended to cook the pie open or cover the filling with a lattice or dough crumbs, which will strengthen it.

There are cakes that are closed, but not completely: in the very center of them there is a small gap that widens during baking, giving the impression that the cake is coming undone. When filling the pie, place a small piece of filling into this gap, for example, a slice of fish, apple, carrot, dried apricot. These unusual-looking small pies are called rasstegaychiki.

More salt is added to fillings made from meat, fish, mushrooms, and cereals than to regular dishes, otherwise the product may seem too bland after baking. According to your taste, the fillings should not only be saltier, but also spicier and fattier than regular dishes, otherwise the pie or other type of baked goods will not turn out tasty. Sweet fillings also contain more sugar, because the dough tends to absorb the latter.

It is customary to fill pies with filling on a baking sheet.

Mushroom fillings

Fresh mushroom filling

Ingredients

Fresh mushrooms – 500 g

Onions – 1 pc.

Butter – 2 tbsp. spoons

Sour cream – 2 tbsp. spoons

Dill or parsley - 3-4 sprigs

Salt to taste

Rinse the mushrooms thoroughly, drain in a colander, drain, peel, finely chop, add salt and fry in butter.

Peel the onion, chop and fry, add to the mushrooms along with sour cream.

Simmer over low heat for 10–15 minutes. Sprinkle the finished filling with chopped parsley or dill.

If dill, celery or parsley have wilted, they can be refreshed by dipping them in cold water acidified with vinegar. You can “revive” wilted lettuce by keeping it in warm water for a while.

Salted mushroom filling

Ingredients

Salted mushrooms (milk mushrooms, boletus, saffron milk caps, etc.) – 300 g

Onions – 1 pc.

Butter (ghee) or vegetable oil – 2–3 tbsp. spoons

Ground black pepper to taste

Salt to taste

Wash the mushrooms thoroughly, chop finely and fry in a frying pan with heated oil.

Peel the onion, finely chop and fry in a separate bowl.

Mix onions with mushrooms, salt and pepper.

Use the filling to make pies, pies, pancakes.

Dried mushroom filling

Ingredients

Dried mushrooms – 100 g

Onions – 2 pcs.

Butter – 2 tbsp. spoons

Wheat flour – 1 tbsp. spoon

Egg – 1 pc.

Mushroom decoction – 100 ml

Ground black pepper to taste

Salt to taste

Rinse the mushrooms, cover with cold water and leave to soak for 2-3 hours. Boil in the same water and drain in a colander to drain. Pass through a meat grinder.

Peel the onion, finely chop and mix with mushrooms.

Melt the butter and add to the mushrooms.

Simmer over low heat for 10–15 minutes, add flour to thicken, pour in mushroom broth.

Hard-boil the egg, peel, finely chop and add to the mushrooms. Salt, pepper, mix well.

Filling with dried mushrooms and eggs

Ingredients

Dried mushrooms – 50 g

Eggs – 6 pcs.

Onions – 3 pcs.

Ground black pepper to taste

Salt to taste

Wash the mushrooms, soak them, boil them in salted water, place in a colander to drain. Cut in small pieces.

Peel the onion, finely chop and fry in vegetable oil along with chopped mushrooms.

Hard boil the eggs, peel and chop.

Combine eggs and mushrooms with onions, salt and pepper, mix.

Use the filling to make dumplings, dumplings, pies, pancakes.

Fresh mushroom filling with onion sauce

Ingredients

Fresh mushrooms – 400 g

Onions – 1 pc.

Wheat flour – 1 teaspoon

Water or broth – 100 ml

Parsley – 3–4 sprigs

Ground black pepper to taste

Salt to taste

Wash, peel, and cook fresh mushrooms in salted water until tender. Finely chop and fry in 1 tbsp. spoon of butter.

Prepare the sauce. To do this, fry the flour and finely chopped onion in the remaining oil until evenly light golden brown, add water or broth, pepper, salt, and chopped herbs.

Mix mushrooms with sauce.

Fresh mushrooms will not turn black if you put them in salted or acidified water

Dried mushroom filling with onion sauce

Ingredients

Dried mushrooms – 100 g

Onions – 1 pc.

Wheat flour – 1 teaspoon

Mushroom broth – 100 ml

Parsley – 3–4 sprigs

Bay leaf – 1 pc.

Ground black pepper to taste

Salt to taste

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

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

Use the filling for making pies, pies, kulebyak, dumplings, dumplings.

Fresh mushroom filling with sour cream

Ingredients

Fresh mushrooms – 400 g

Onions – 1 pc.

Butter or vegetable oil – 2 tbsp. spoons

Wheat flour – 1 teaspoon

Sour cream – 3 tbsp. spoons

Ground black pepper to taste

Salt to taste

Wash, peel and boil the mushrooms. Chop the boiled mushrooms with a knife or pass through a meat grinder, fry in a frying pan with 1 tbsp. spoon of butter. Peel the onion, finely chop and fry with flour in the remaining oil. When it cools down a little, add sour cream, chopped herbs, salt and pepper.

Stir and do not heat anymore so that the sour cream does not lose its taste and smell. Combine mushrooms and sour cream sauce and stir. Use the filling for making pies, pies, kulebyak, pancakes, dumplings, dumplings.

Filling with dried mushrooms and sour cream

Ingredients

Dried mushrooms – 100 g

Onions – 1/2 pcs.

Butter or vegetable oil – 2 tbsp. spoons

Wheat flour – 1 teaspoon

Sour cream – 3 tbsp. spoons

Parsley or dill - 3-4 sprigs

Ground black pepper to taste

Salt to taste

Wash the mushrooms and soak in cold water for 2–3 hours. Boil in it, then chop with a knife or grind with a meat grinder, then fry in a frying pan with 1 tbsp. spoon of butter. Peel the onion, finely chop and fry with flour in the remaining oil. When it cools down a little, add sour cream, chopped herbs, salt and pepper to the onion. Mix well again. Use the filling for making pies, pies, kulebyak, pancakes, dumplings, dumplings.

Dried mushroom and rice filling

Ingredients

Dried mushrooms – 100 g

Rice – 1 cup

Onions – 2 pcs.

Vegetable oil – 2–3 tbsp. spoons

Ground black pepper to taste

Salt to taste

Rinse the mushrooms thoroughly and soak in cold water for 2–3 hours. Boil it in it. Peel the onion, chop finely, mix with mushrooms and fry in oil. Boil the rice, combine with mushrooms and onions, add salt and pepper, mix well. Use the filling to make pies, pies, pancakes, dumplings.

Filling with dried mushrooms and sauerkraut

Ingredients

Dried mushrooms – 100 g

Sauerkraut – 600 g

Onions – 3 pcs.

Vegetable oil – 3 tbsp. spoons

Ground black pepper to taste

Salt to taste

Peel the onion and chop finely. Rinse the mushrooms thoroughly, soak in cold water for 2-3 hours, then boil. Finely chop, mix with chopped onion and fry in 1 tbsp. spoon of vegetable oil. Wash the cabbage, pour over boiling water, chop finely and place in a saucepan. Pour in the remaining vegetable oil and simmer over low heat until the cabbage is soft. Mix mushrooms and cabbage, add salt and pepper. Use the filling for pies, kulebyak, pancakes.

Filling with fresh mushrooms and roots

Ingredients

Fresh mushrooms – 500 g

Carrots – 1 pc.

Parsley root – 1 pc.

Tomato puree – 3 tbsp. spoons

Eggs – 2 pcs.

Parsley or dill - 3 sprigs

Salt to taste

Hard boil the eggs, peel and separate the yolks.

Wash the mushrooms, finely chop or chop with a meat grinder.

Peel the parsley root and carrots and grate them. Place the roots and mushrooms in a saucepan with melted fat, add tomato puree and simmer until all the liquid has evaporated.

When the stewed mushrooms with roots have cooled a little, add bread crumbs, boiled yolks, salt and finely chopped herbs, mix well.

Use the filling for making pies, pies, kulebyak.

If you need to fry fresh mushrooms for the filling, you must first simmer them in a frying pan without oil for 15–20 minutes, only then add oil, and after another 10 minutes add salt.

Stuffing with salted mushrooms and carrots

Ingredients

Salted mushrooms – 300 g

Carrots – 2 pcs.

Tomato puree – 3 tbsp. spoons

Eggs – 2 pcs.

Margarine or fat - 2 tbsp. spoons

Breadcrumbs – 2 tbsp. spoons

Parsley – 3 sprigs

Salt to taste

Hard boil the eggs, peel, separate the yolks from the whites. Wash the greens and chop finely.

Soak the salted mushrooms in cold water, and then finely chop them with a knife or pass through a meat grinder.

Peel the carrots and grate them. Combine mushrooms and grated carrots, place in a bowl with melted fat and tomato puree and simmer until tender. Add chopped boiled yolks, salt, chopped herbs and breadcrumbs to the cooled mixture, mix well. Use the filling for making pies, pies, kulebyak.

To remove small pests from fresh mushrooms, the mushrooms need to be kept in cold salt water.

Oyster mushroom filling

Ingredients

Fresh oyster mushrooms – 400 g

Onions – 1 pc.

Egg – 1 pc.

Butter – 1 tbsp. spoon

Sour cream – 1 tbsp. spoon

Parsley – 3–4 sprigs

Ground black pepper to taste

Salt to taste

Hard boil the egg, peel and finely chop.

Wash and chop the parsley.

Wash the oyster mushrooms well, boil, squeeze to remove excess water, and chop using a meat grinder.

Peel the onion, finely chop and fry in butter until transparent.

Mix oyster mushrooms, onions, add chopped egg, sour cream, parsley, salt and pepper. Mix everything well.

Use the filling for pies, pies and kulebyak.

Mushroom and ham filling

Ingredients

Fresh mushrooms – 400 g

Low-fat smoked ham – 70–80 g

Hard cheese – 40–50 g

Boiled egg – 1 pc.

Sour cream – 4 tbsp. spoons

Salt to taste

Wash the mushrooms, peel them, place them in a saucepan and simmer without adding any oil or water. Then chop finely.

Finely chop the ham and egg, grate the cheese. Mix mushrooms with ham, cheese and egg, add sour cream and salt. If the filling is too liquid, you can add breadcrumbs to it.

Use the filling for pies, pies, kulebyak, pancakes.

Stuffed with champignons, cheese, ham and sweet peppers

Ingredients

Fresh champignons – 400 g

Hard cheese – 200 g

Ham – 200 g

Eggs – 2 pcs.

Sweet pepper – 1 pc.

Onions – 1 pc.

Vegetable oil – 2 tbsp. spoons

Mayonnaise – 2 tbsp. spoons

Peel the mushrooms, rinse, finely chop, fry together with chopped onions in vegetable oil.

Hard-boil the eggs, cool, peel and grate. Cut the ham into small cubes, peeled pepper into thin strips. Grate the cheese. Combine all ingredients, season with mayonnaise and mix. Use as a filling for pancakes.

Mushroom and beef filling

Ingredients

Fresh mushrooms – 250 g

Boiled beef – 200 g

Onions – 1 pc.

Butter – 1 tbsp. spoon

Ground black pepper to taste

Salt to taste

Wash the mushrooms, peel, boil and grind them together with the peeled onion and boiled meat using a meat grinder. Melt the butter and pour into the minced meat. Pepper, salt and mix. Use the filling for pies, pies, and cheesecakes.

Mushroom and cabbage filling

Ingredients

Fresh mushrooms – 400 g

White cabbage – 400 g

Onions – 1 pc.

Margarine – 2 tbsp. spoons

Egg – 1 pc.

Nutmeg – 1 pc.

Cumin to taste

Salt to taste

Hard boil the egg, peel and finely chop. Peel, rinse and chop the mushrooms. Chop cabbage and peeled onion. Fry the onion in a frying pan with melted margarine until it becomes transparent. Combine onions with cabbage and mushrooms and simmer until tender. Add the egg, grated nutmeg, cumin and salt. Mix everything well. Instead of fresh mushrooms, you can take 300 g of salted ones. Use the filling for making pies, pies, kulebyak, pancakes.

Onions will acquire a beautiful color and will be tasty if, when fried, lightly sprinkle them with powdered sugar or add a little sugar to the oil in which they are fried.

Salted mushroom filling

Ingredients

Salted milk mushrooms – 500 g

Onions – 2 pcs.

Vegetable oil – 3 tbsp. spoons

Dill greens – 3–4 sprigs

Ground black pepper to taste

Salt to taste

Rinse the milk mushrooms in cold water and chop finely.

Wash and chop the dill greens. Peel the onion, chop and fry in vegetable oil until light golden brown. Add milk mushrooms to the onion, salt and pepper and lightly fry. Sprinkle with herbs and stir. Use the filling to make pies and pies.

Filling with fresh honey mushrooms with sour cream

Ingredients

Fresh honey mushrooms – 1 1/2 kg

Vegetable oil – 3 tbsp. spoons

Sour cream – 2 tbsp. spoons

Ground black pepper to taste

Salt to taste

Wash the honey mushrooms well, cut into large slices and dry on a napkin. Pepper, salt and fry in the oven in vegetable oil until the moisture evaporates. Add sour cream and stir.

Use the filling for pies.

Morel mushroom filling with sour cream

Ingredients

Fresh morels – 1 kg

Vegetable oil – 2 tbsp. spoons

Sour cream – 200 ml

Egg – 1 pc.

Salt to taste

Rinse the morels thoroughly, add cold water and cook for 20 minutes. Drain in a colander, place under running cold water and rinse. Chop, salt, fry in a frying pan with vegetable oil. Add sour cream, hard-boiled chopped egg, mix and cool. Use the filling to make pies.

Mushroom and liver filling

Ingredients

Fresh mushrooms – 200 g

Onions – 1 pc.

Beef liver – 200 g

Vegetable oil – 3 tbsp. spoons

Lemon juice – 1 teaspoon

Ground black pepper to taste

Salt to taste

Wash the mushrooms, peel and finely chop. Peel the onion, chop it and fry it together with the mushrooms in vegetable oil. Rinse the liver in water, grind with a meat grinder, add salt, pepper, lemon juice. Combine liver and mushrooms, mix well. The filling can be used for pies and pies made from dough or potato mass (the method for preparing it is given below).

Potato mixture for pies with mushrooms

Ingredients

Medium size potatoes – 8 pcs.

Onions – 2 pcs.

Butter – 3 tbsp. spoons

Vegetable oil – 2 tbsp. spoons

Eggs – 3 pcs.

Breadcrumbs – 2 tbsp. spoons

Parsley – 3–4 sprigs

Salt to taste

Wash the potatoes well and boil them in their skins. Cool, remove the peel, and pass the potatoes through a meat grinder.

Chop the peeled onion and parsley, fry in vegetable oil, add the potato mixture and raw egg yolks. Mix everything well, then roll out on a greased board. Cut out circles with a glass and roll them in breadcrumbs. Place minced mushroom on each circle and pinch the edges.

Fry the pies in a frying pan with heated oil on both sides.

My family loves baking very much. But I don’t like buying something like that in a store, because today store-bought products, even cookies and pies, contain a large amount of all sorts of harmful chemical additives. It’s all the more pleasant to please your loved ones with homemade tasty and healthy food, and it’s especially nice to watch how it’s all eaten with great pleasure!
So today I decided to bake pies with potatoes and salted mushrooms for my family. Moreover, this year we stocked up a lot of salted mushrooms and you can already afford to open a small jar of this wonderful delicacy (prepared for the winter, actually) and bake something delicious.
So, first you need to knead the dough. We will use simple unleavened dough, which is kneaded to make dumplings, for example. This will give our pies an unusual taste, and will make life easier for housewives who don’t like fiddling with yeast dough)
Take a glass of water, a teaspoon of salt without a lump and one chicken egg. It is advisable to scramble the egg in the water with a fork, and now gradually add flour and knead the dough until it becomes tight and elastic.
The dough is ready, now you need to let it rest for a while. Not for long, about 10-15 minutes, after which knead it thoroughly again.

Well, you can start preparing the filling for the pies.
In order not to waste time, before you start kneading the dough, you need to let the potatoes for the filling boil.
The mashed potatoes are ready, everyone probably has their own recipe for making it, some add milk, some add vegetable oil, some add the broth in which these same potatoes were boiled.

Now you need to add finely chopped salted mushrooms, for me these are trumpet mushrooms, but any salted mushrooms will do, honey mushrooms and milk mushrooms, whatever you have or what you like.

You also need to add a little onion fried until golden brown.
The filling is ready! Let's start preparing the pies.
Roll out the dough into round succulents, like dumplings, only larger ones, depending on the desired size of the pies; the larger the “cake”, the larger the pie you will get.
Place some filling on the juicy surface and seal the edges. Don’t forget, when you fry the pies, first of all you need to fry the side on which the sealed edge is located in order to “seal” the patty and it will not fall apart when turning it over.

Today we are preparing a pie with salted saffron milk caps, the recipe is simple and accessible to everyone. Preparation does not take much time, and you can use ready-made yeast dough.

This pastry will decorate any holiday or everyday menu. It will replace your bread or be a great snack at work. Since the filling here is hearty, you can have a bite of a piece of pie and calmly wait for lunch.

Cooking does not take much time. Just take yeast dough (you can buy it, or you can prepare the simplest one, which is used to make pies or bread), fry mushrooms with onions, make a filling of sour cream and eggs, add salt, pepper, add aromatic herbs and put it all in the oven. It's very simple, right? And now in more detail about the ingredients and preparation.

Ingredients

250 g of ready-made yeast dough (butter or lean)
300 g salted saffron milk caps
2 onions
1 cup sour cream
3 eggs
fresh herbs (onions and parsley)
salt, black pepper
vegetable oil for frying

How to make a pie with saffron milk caps: recipe

To prepare the pie, we need to knead or buy ready-made yeast dough. It can be rich or lean. I still have some ready-made lean meat left over from yesterday after baking the pies. This is where it came in handy.
I left the salted saffron milk caps in the evening to soak in cold water. At this point, the mushrooms had already been soaked for 12 hours. We rinse them and strain off the liquid.
To make the salted saffron milk pie delicious, the mushrooms need to be fried in vegetable oil.
While the moisture evaporates, peel and chop the onion.
Place the onion cubes in the frying pan with the saffron milk caps. Fry until light golden, add salt to taste if needed.
Meanwhile, wash the greenfinch.
Grind the onion feathers and parsley.
As soon as the mushrooms are fried, turn off the heat and add the herbs. Leave to cool.
Now you can do the filling. For this we take eggs.
Add rich sour cream to them (you can use homemade one).
Salt and pepper the filling.
Stir the egg-sour cream mixture until smooth.
Grease a baking dish with vegetable oil and spread the yeast dough. We make sides so that the filling does not leak out.
Spread the mushroom filling onto the dough. You can make a pie with saffron milk caps and potatoes. To do this, add boiled and peeled potatoes to the filling, which we cut into cubes. This will make it even tastier. But if you’re too lazy to specially boil two potatoes for a pie, you can do without it.
Fill with egg and sour cream filling and place in a preheated oven. Baking temperature - 180 degrees. Cooking time in the oven is about 30 minutes.
This is how a delicious and aromatic open pie with salted saffron milk caps turned out, and the recipe, as I already said, is simple, quick and affordable. Instead of saffron milk caps, you can use any other salted or fried mushrooms. It turns out delicious in any case - I checked it personally and repeatedly.
This cute and appetizing piece will delight you and your loved ones.

I wish you bon appetit!

Video of making pie with saffron milk caps

Another name for pie with salted mushrooms is Pskovsky. Presumably, the name comes from the name of the city of Pskov, where this recipe was beloved by the local population. One way or another, pies with a moderately salty filling of aromatic mushrooms are to the taste of any person - be it a child or an adult.

Pies with a moderately salty filling of aromatic mushrooms will appeal to anyone’s taste.

This filling goes especially well with yeast or butter dough. To prepare mushrooms according to this recipe you will need a minimum amount of ingredients, namely:

0.5 kilograms of salted milk mushrooms;
2 onions;
a bunch of green onions;
ghee or fat;
flour for dusting.

Preparing the filling:

Remove the salted milk mushrooms from the brine. If a larger number of mushrooms were pickled in a jar or barrel, then half a kilogram is separated from the total mass with hands dressed in sterile gloves.
Next, the milk mushrooms need to be washed to remove excess brine under cold water. After some time, they are thrown into a colander so that excess moisture drains and does not deform the fruits.
Cut the onions into half rings and chop the green onions finely.
Cut the milk mushrooms into small slices.
Melt the fat in a frying pan and fry the onions first for 10 minutes, and then the mushrooms. At the end, add chopped green onions and cook for another 5 minutes. Cool the filling to room temperature.

Pies with salted mushrooms (video)

Recipe for making a pie with salted saffron milk caps from yeast dough

Making a pie with saffron milk caps is quick and easy using ready-made store-bought dough. You will need the following ingredients:

kilogram of ready-made yeast dough;
4 tablespoons of strong tea;
0.5 cups mustard oil;
6 medium-sized onions;
ground pepper and salt to taste;
one and a half kilograms of salted saffron milk caps.

Preparation:

Rinse the salted saffron milk caps under water to get rid of remaining brine and excess salt. Let them drain in a colander. After this, cut the fruits into small pieces.
Heat a frying pan and add vegetable oil to it. Fry the saffron milk caps in oil until golden brown.
Peel the onion. Sauté finely diced onions in a separate frying pan. In order for them to acquire a bright and rich golden hue, a little granulated sugar is added to them.
Mix onions with mushrooms and add salt to taste.
Roll out the finished dough into a layer and divide into two parts. Roll out one half into a thin layer and sprinkle with a little flour. It will collect excess oil and moisture from the filling. Add onion-mushroom mixture.
Roll out the second half of the dough and cover the formed pie with it. Pinch the edges and prick the surface with a fork so that excess air escapes and the filling is better baked. You can use egg white or strong tea to brush the dough. This will help the pie get a nice crust.
Bake the product at 200 degrees Celsius for 30 minutes until done. Before serving, you can decorate it with fresh herbs and grease with vegetable oil.

Pie with salted saffron milk caps made from yeast dough

Recipe for hearty pies with potatoes and salted mushrooms

To prepare unleavened dough pies stuffed with boiled potatoes and salted mushrooms you will need:

3 cups premium wheat flour;
1 chicken egg;
one and a half teaspoons of salt;
1 glass of water;
several potatoes;
3 medium sized onions;
several salted mushrooms (about 5-8).

Preparing the dish:

First you need to knead the dough. This recipe requires the use of unleavened dough, as it will successfully balance the taste of the mushrooms.
Pour a glass of water into a separate bowl, sprinkle with the required amount of salt to taste and beat in one egg. Mix the whole mass.
Add flour in small portions and knead into a stiff dough. This must be done until it becomes steep, tight enough and at the same time elastic. After this, the resulting dough is put aside - it should rest for a while.
After half an hour you need to knead it again. During this time, prepare the filling for future pies.
For the filling you need to cook mashed potatoes. Add finely chopped mushrooms to it. These can be volushki or honey mushrooms, milk mushrooms. You can also use more noble varieties, for example, white ones. Add a little onion fried until golden brown to the puree and mix the mass thoroughly.
Roll out the dough into round juicy shapes. Place some filling on top and seal the edges. When frying pies, you must first fry the side on which the seam is located.

Pies with potatoes and salted mushrooms

Recipe for pie with salted mushrooms made from puff pastry

To prepare a layer pie with moist mushroom filling you will need:

half a kilogram of puff pastry;
450 grams of fresh mushrooms;
4 medium-sized onions;
300 grams of hard Russian cheese;
green onions;
dill.

Sequencing:

Thaw frozen dough at room temperature - this way it will not lose its properties.
Rinse fresh mushrooms under water, dry with a towel and place in a heated frying pan. Fry them first without oil, and after the liquid has evaporated, add a little sunflower oil or butter. After the fruits are browned, the filling is cooled until warm.
Line a baking sheet with parchment and place the thinly rolled dough on it. Place the filling on top and sprinkle with chopped green onions. Bake the pie at 200 degrees Celsius for about 20 minutes.
After removing the pie from the oven, carefully sprinkle it with grated cheese and chopped parsley. Place in the oven for another 10 minutes. The pie is considered ready as soon as the cheese melts a little on its surface.

Potato casserole with salted mushrooms (video)

How to cook pies with salted mushrooms and cabbage in the oven

Making pies with mushrooms and cabbage is not so easy, since the housewife must have experience in cooking to knead the dough and model it. Ingredients you will need:

300 milliliters of milk;
1 glass of water;
about 25 grams of dry yeast;
3 tablespoons granulated sugar;
3 chicken eggs;
3 tablespoons sunflower oil;
3 tablespoons of mayonnaise sauce;
1.5 teaspoons table salt;
less than a kilogram of flour;
a piece of butter.
For the filling you need:
1 medium head of fresh cabbage;
300 grams of fresh mushrooms;
1 carrot.

Pies with salted mushrooms and cabbage in the oven

Let's start cooking:

First you need to activate the dry yeast. To do this, they are mixed with slightly warm milk and a little granulated sugar is added to it. Leave the mixture in this form for 10 minutes. After this time, a cap of the mixture will appear on the surface. This means that the yeast has been activated and the reaction has begun, and gas has begun to be released inside.
Eggs are mixed with granulated sugar until light foam appears.
In a separate bowl, mix water, milk, eggs, butter, as well as a little mayonnaise sauce and salt to taste. The mixture must be thoroughly mixed and the appropriate yeast added into it. The dough can be kneaded either by hand or using a bread machine.
When the mass begins to gather into a ball and stick to your hands, add softened butter to it. The dough is kneaded again and left to proof for a couple of hours. The container with it is covered with a towel made of natural fabric to prevent chapping.
Prepare the filling: cut the mushrooms into slices and fry in oil. Grate the carrots on a fine grater and mix with the fruits. Sauté the cabbage in a frying pan until soft. Add the carrot-mushroom mixture to it and stir.
Form the dough into long sausages about 6-7 centimeters in diameter and cut them into small pieces. They are formed into flat cakes, on which 1 tablespoon of filling is placed. You can pinch the pie with wet hands, and place it on the sheet with the seam down.
The pies need to be baked at 200 degrees for about 30 minutes.

Pies with salted mushrooms and rice

How to properly cook pies with salted mushrooms and rice

To prepare pies with salted mushrooms and rice you need to take:

500 grams of yeast dough;
400 grams of salted mushrooms;
4 medium sized onions;
300 grams of boiled rice;
200 milliliters of vegetable oil.

We prepare this dish according to the following algorithm:

Salted fruits are washed under plenty of water to wash away any remaining salt. Next, they are soaked in warm water for thirty minutes, squeezed out and fried in a frying pan heated without oil until the water evaporates.
Finely chop the onion and add to the mushrooms. Rinse the rice and cook until cooked according to the proportion indicated on the package. Add oil to the onions and mushrooms and fry this mixture until golden. Cook the rice until the liquid evaporates and add to the general filling.
Roll out the dough, form into flat cakes and stuff them. Place seam side down on a greased baking sheet. Place in a preheated oven for half an hour and cook over medium heat.

How to cook mushroom pies (video)

Mushroom pies can be served as lunch or a hearty dinner. They would also be appropriate for breakfast if served with sweet tea. Thus, pies and pies are a universal dish for a snack and a full meal.

Post Views: 282

Making pies for my family is a pleasure for me! There are a lot of mushrooms growing in our taiga forest. Of course, we prepare mushrooms for the winter in different ways. Salted mushrooms are not only served separately (usually with onions and vegetable oil), they are also used to prepare salad, soup, pizza, caviar, pie filling and other dishes.

I suggest baking lush, fragrant, golden brown yeast pies filled with salted mushrooms in the oven.

To prepare pies with salted mushrooms, I prepare the necessary products according to the list.

I start preparing the filling. I wash the salted mushrooms and soak them in cold water for about 1 hour to remove excess salt.

At this time, I prepare the dough using a bread machine (you can knead the dough in the usual way). I pour warm milk into the bread maker bucket, add sugar and salt.

Then I add sifted flour and mixed with dry yeast, soft butter, and a slightly beaten egg.

I place the bucket with the ingredients in the bread machine, turn on the dough kneading mode (the process takes an average of 20 minutes). I leave the dough to rise.