Pies with mushrooms in the oven. Mushroom filling for pies and pies

Calories: Not specified
Cooking time: Not indicated

Even opponents of baking will love delicious pies with mushrooms baked in the oven. They are prepared quickly and easily, as you will see for yourself from our step-by-step recipe with photos. Well, these pies are also eaten very quickly.
If the mushroom filling is too heavy for you, we recommend preparing equally tasty ones.

Ingredients:
for 8-10 pcs:
For the test:

- wheat flour – 280-300 g,
- milk – 120 ml,
- dry yeast – 7 g,
- vegetable oil – 2-3 tbsp. false,
- salt – 0.5 tsp.,
- sugar – 1 tsp.

For filling:

- fresh mushrooms – 200-250 g,
- onion – 1 pc.,
- salt - to taste,
- black pepper - to taste,
- vegetable oil,
- egg for lubrication,
- sesame seeds.

Recipe with photos step by step:

1. Dissolve dry yeast in warm milk, add sugar and vegetable oil. Mix well and leave for 5 minutes. Tip: You can use whey instead of milk. The dough will turn out no worse.

2. Sift the wheat flour and combine with the liquid mass, add salt.

3. Knead elastic, soft dough. Cover with cling film and leave in a warm place until the pie dough doubles in size.

4. While the dough is rising, you need to prepare the mushroom filling. To do this, peel, rinse and cut the onions into cubes. Place in hot oil in a frying pan and brown slightly.

5. Wash the mushrooms and cut them into cubes. Combine the prepared pieces with onions. Simmer the mushrooms until they are ready.

6. Salt and pepper the mushroom filling to taste. Remove from heat and let it cool. Tip: if desired, you can add boiled eggs or diced potatoes to the filling.

7. Knead the risen dough a little.

8. Then divide into small pieces (the size of a small chicken egg). Roll into balls.

9. Roll the resulting ball into a round cake 4-6 mm thick. Place 1-2 tablespoons of mushroom filling in the center. Tip: while working, sprinkle the surface with a small amount of flour to prevent the dough from sticking.

10. Connect opposite edges.

11. Then connect the remaining two edges.

12. At the end, connect all the resulting corners together to the center and press a little for better fastening.

13. Do the same with the rest of the dough balls. Transfer the resulting preparations to a baking sheet covered with food paper. Tip: not all types of parchment are treated with a special compound that prevents products from sticking to food paper. Therefore, if necessary, it must be lubricated with vegetable oil.

14. Cover the mushroom pies with a kitchen towel and leave in a warm place for 5-10 minutes “to rest.” Before baking, brush the surface of the pies with egg and sprinkle with sesame seeds. Bake in a preheated oven at 180-1900C until done, about 20-25 minutes.

15. Serve warm mushroom pies in the oven with sour cream or

Mushrooms are great for making delicious pies. There are various filling options, differing in shades of taste. You can choose the right recipe for each situation: it could be a quick bake or a holiday pie.

Mushrooms are great for making delicious pies

The filling determines what kind of taste the pies will have. Therefore, attention should be paid to its correct manufacture. The combination of different ingredients produces unique flavors.

What products are combined with mushrooms to prepare the filling?

Mushrooms are a fairly versatile product. The main thing is that the remaining ingredients of the filling are in harmony with their taste and combine with their smell. Therefore, the second component for cooking can be potatoes, rice, chicken and even tender ham. The product also harmonizes with cheese.

But traditionally they are fried in a frying pan with finely chopped onions or cut into neat half rings. Salt is also required. To add hot or spicy notes, use garlic cloves, freshly ground black pepper or fresh herbs. To add richness to the taste, you can take “mushroom” spices: nutmeg, rosemary, oregano and fragrant thyme.

Mushrooms are a fairly versatile product.

Recipe for a simple mushroom filling for pies

Preparing the filling for pies is quick and easy. Despite this, it turns out juicy and tasty. This requires very few ingredients:

300 g of boiled mushrooms or champignons;
bulb;
2 tbsp. spoons of oil (sunflower);
a little ground pepper;
half a spoon of (tea) table salt.

A simple filling is prepared in a few steps:

First, peel and chop the onions into small pieces.
It is sent to fry until golden brown in a frying pan with poured vegetable oil.
Chop the mushrooms and combine with the onions when they are browned.
Approximate frying time is 10 minutes. At the end, pepper and salt are added to the mass, after which it is mixed well.
If desired, place the resulting filling in a blender and grind to a porridge.

After this, the filling is ready and you can start making pies or other types of baked goods.

How to cook pies with mushrooms (video)

Baking dough recipes with mushrooms

The final result also depends on the quality of the test. It plays the role of “packaging” for the filling, so this component is no less significant. If desired, you can prepare fluffy yeast or yeast-free dough.

Recipe for yeast dough for pies with mushrooms

When preparing yeast dough, be sure to knead it thoroughly, otherwise it will not rise. The yeast should be evenly distributed in it. The standard recipe calls for the following ingredients:

600 g flour;
1.5 glasses of milk;
10 g of “fast” dry yeast or 45 g of regular yeast in a briquette;
4 eggs (chicken);
1 tbsp. spoons of granulated sugar;
1 medium pinch of salt;
2.5 tbsp. tablespoons (100 g) sunflower oil (you can take the same amount of butter or margarine).

Prepare the dough like this:

Dissolve yeast in warm (but not hot!) milk, add 1 tbsp liquid. spoon of sugar.
Add a little flour to the liquid, stirring it. The consistency should be liquid, approximately the same as pancake batter.
Leave in a warm place (for example, a radiator will do) for 30 minutes.
At this time, grind the eggs with a spoon of sand.
Pour the sugar-egg mixture into the dough, stirring constantly and gradually adding the remaining amount of flour.
Pour in the butter (margarine and butter are melted first).
The dough must be kneaded thoroughly until smooth.
Place in a warm corner for another 2-4 hours until it rises thoroughly. Some housewives advise to “knead” it a couple of times.

The yeast dough is now ready for further baking.

When preparing yeast dough, be sure to knead it thoroughly, otherwise one will not rise

Preparing yeast-free baking dough with mushroom filling

It is much easier and faster to prepare the dough without yeast. To do this you need:

3 cups sifted flour;
50 ml vegetable oil;
1 yolk;
250 ml kefir;
half a spoon of (tea) quicklime soda;
1 tbsp. spoon of granulated sugar;
2 pinches of salt.

The cooking process itself:

Pour the butter and yolk into the kefir, not forgetting the salt and sugar.
Add exactly half of the flour, and then soda.
Knead the dough thoroughly.
Add the remaining flour, knead again and form into a ball.

The dough should be allowed to sit for a quarter of an hour. Then you can roll it out.

The best baking recipes with mushrooms

Mushrooms are suitable as a filling for various types of baked goods. Here are some of them that will surely come in handy.

It is much easier and faster to prepare the dough without yeast.

Quick recipe for pies with mushrooms

Using a simple recipe, you can save time. You will need:

dough;
1 kg of mushrooms;
100 ml vegetable oil;
2 small onions or 1 large head;

You can make the dough yourself at home or buy it ready-made in the store. It is cut into small pieces, which are rolled out into an oval. Separately, according to the recipe described above, prepare the filling, which is wrapped in dough. The molded pies are either sent to the oven for half an hour, coating the surface with beaten egg, or fried in a frying pan in vegetable oil.

Fried pies with potatoes and mushrooms (video)

Pies with champignons and cheese filling are very tasty and tender. You will need to take:

dough;
250 g champignons;
2 medium onions;
30 g butter;
100 g cheese;
salt;
pepper.

This version differs from the simple pie recipe in the features of the filling. They do it like this:

Fry chopped onions until golden brown;
Add chopped mushrooms, salt and pepper.
Fry for about 10 minutes.
Add cheese, grated on a coarse grater.

After this, they begin to make ordinary pies. At the stage of frying the mushrooms, you can pour in 250 ml of cream and simmer for 15 minutes, covering with a lid.

Pies stuffed with champignons and cheese

How to cook a holiday pie with mushroom filling in the oven

If a celebration is planned, then mushroom pie will take its rightful place on the festive table. It is prepared from yeast-free dough and filling with mushrooms and ham:

0.5 kg of mushrooms;
300 g ham;
2 onion heads;
200 g cheese;
3 tablespoons of mayonnaise;
1 chicken egg;
3 tbsp. spoons of vegetable oil;
1 bunch of young greens;
salt;
pepper;
“mushroom” seasonings: for example, thyme.

Despite the festive “purpose of the pie,” it is not difficult to prepare:

First you need to make a standard frying of mushrooms and onions.
Then chopped ham is added to it.
Mayonnaise, cheese, pepper, spices and chopped herbs are mixed with the filling.
The dough is divided into 2 parts: one is placed on the bottom of the baking dish, making high sides.
Spread the filling evenly over its surface.
Cover the pie with the rolled out second part of the dough, securing its edges to the sides.
Brush the top with beaten egg.

The appetizing pie will be ready after 30–45 minutes in the oven at 180°C.

Pie with mushroom filling

Recipe for delicious kulebyaki with mushrooms

Kulebyaka is a traditional dish of Russian cuisine. This is a closed pie with various filling options: meat, eggs, buckwheat and, of course, mushrooms. To prepare you will need:

yeast dough;
1 kg of mushrooms;
1 bunch of freshly cut dill;
salt;
pepper;
300 ml of water or broth from boiling mushrooms;
1 onion;
3 teaspoons flour;
3 tbsp. spoons of fat.

Cooking kulebyaki will require some time, but the result is worth it:

First, prepare the usual mushroom filling by frying the “forest meat” and onions.
Then add finely chopped dill to the mixture.
Prepare the sauce: fry the flour in melted fat for 3 minutes, add water, or better yet, mushroom broth, and bring the liquid to a boil, then immediately turn off the heat.
Thin the filling with sauce.
Divide the dough into 2 equal halves and roll them into flat cakes.
Place the first one in a greased baking dish.
Place the filling;
Cover the pie with a second cake and pinch the edges.
Brush the surface of the kulebyaki with beaten egg and make several punctures on it so that steam can escape freely.

For baking in the oven at 180°C, 35 minutes is enough.

Kulebyaka with mushrooms

Pies with dried forest mushrooms

In winter, you can make fragrant pies filled with dried mushrooms. Have to take:

yeast dough;
1 cup thoroughly washed rice;
40 g dried mushrooms (preferably porcini and boletus mushrooms);
3 small onions;
2 tbsp. spoons of vegetable oil;
salt;
pepper.

This option differs from the recipe for simple pies in that the mushrooms should be soaked for at least 1 hour. The rice is boiled separately, then fried with mushrooms and onions in oil for 15 minutes. Then you can start shaping the baked goods.

Kefir pie with mushrooms (video)

How to make fried pies with mushrooms and potatoes

Hearty pies are made with the addition of potatoes. For frying, use a large amount of vegetable oil. All you need:

yeast dough;
700 g potatoes;
300 g mushrooms;
2 onions;
salt;
pepper.

Cooking process:

Make mushroom fry with onions.
Boil the potatoes and mash until pureed.
Combine it with the rest of the filling and mix everything thoroughly.
Start forming the pies.
Fry in a large volume of vegetable oil, devoting 3 minutes to each side.

Although baked goods fried in oil cannot be called dietary, they have an excellent taste.

Mushrooms are widely used for baking. For satiety and original taste, potatoes, rice, cheese and other ingredients are also added to the filling. Such dishes can be prepared from either homemade dough or store-bought dough, which will save a lot of time.

Post Views: 126

Pirozhki are a classic of Russian cuisine. A festive feast is not complete without them; such pastries are a tasty and satisfying everyday dish. Every housewife can boast of her own recipe for her favorite pie filling. A significant proportion of them will be occupied by various combinations of mushrooms and potatoes.

Pies stuffed with mushrooms and potatoes make a great dinner.

Its main ingredients are already listed in the name, but the methods of preparation and additives vary.

Classic potato and mushroom filling

For it you need:

3-4 potatoes;
0.5 kg of mushrooms;
bulb;
50 g butter;
salt pepper.

You can take any mushrooms: champignons, boletus, boletus, boletus, oyster mushrooms. With each type of mushroom it will have its own taste. Frozen mushrooms, salted and pickled, are suitable for filling.

How to cook:

Potatoes need to be boiled until tender. Salt the water. Drain it, turn the potatoes into mashed potatoes in a convenient way, add half the butter, knead well.
We cut the washed mushrooms into fairly small pieces, and also cut the onion. Fry everything in the remaining oil until done.
Mix all ingredients, season with pepper and salt. Let it cool completely.

To this filling you can add a couple of tablespoons of grated cheese, preferably hard cheese, the same amount of finely chopped fresh dill or 2-3 chopped hard-boiled eggs. You need to add these products while the filling is still hot, otherwise it will be difficult to mix the products so that they are distributed evenly.

Fried pies with potatoes (video)

For this version of the filling, it is better to choose juicy mushrooms - boletus, boletus and not fry them, but stew them.

The ratio of products is the same, only you will have to take 2 times more onions and replace the butter with vegetable oil, but we will prepare the filling a little differently.

How to cook:

Cut the peeled potatoes into very small cubes with a side no larger than 0.5 cm. Cut half the onion in the same way. Fry them together, adding vegetable oil, until cooked. You need to fry under the lid, then the potatoes will not turn out too dry.
Finely chop the mushrooms and onions, simmer them under the lid until tender. It is advisable to save some mushroom juice in the pan.
Combine everything together, mix, add salt and, if desired, pepper.

It is better not to add anything else to this filling option. The only exception is a couple of tablespoons of chopped green onions.

The filling is ready - you can start baking the pies. Housewives often have no time to prepare yeast dough. An excellent alternative is unleavened dough with sour cream or rich yogurt. It makes delicious fried pies.

Mushroom and fried potato filling

How to cook yeast-free pies with potatoes and mushrooms in a frying pan

For the test:

1/2 cup yogurt or sour cream or kefir, even unsweetened yogurt will do;
2-3 tbsp. spoons of melted butter;
about 2 cups of flour, depending on the gluten content in it;
a teaspoon of sugar and salt;
Art. spoon of vinegar;
0.5 teaspoons of soda;
vegetable oil.

Cooking steps:

Pour sugar into the fermented milk product, add salt, melted butter, soda, quenched with vinegar, mix, add flour little by little, kneading the dough. It should be kneaded for about 7 minutes.
Cover the dough with cling film and let rest for about half an hour. The gluten contained in the flour will swell and the dough will become more pliable.
Meanwhile, prepare the filling according to the previous recipe.
Sprinkle the table or cutting board well with flour, lay out the dough, and cut it into balls. Their size depends on the size of the pies we are going to get. Roll out balls, sprinkle them with flour.
Place the filling in the middle of the flatbread and make pies.
Heat the vegetable oil in a frying pan and place the pies. They should not touch each other, otherwise they may stick together. Let's fry. Don't forget to turn them over. Cover the pan with a lid.

They should be prepared immediately before serving. Once cooled, they lose their taste.

There are recipes for dough without yeast and using water.

Yeast-free pies with potatoes and mushrooms in a frying pan

Lenten pies with mushrooms and potatoes

For the dough: a glass of water, 100 ml of vegetable oil, 1/2 teaspoon of salt, the same amount of sugar.

How to cook:

To make the dough airy, sift the flour using a sieve. Combine it with the rest of the ingredients. Knead the dough. It should not stick to your hands.
While the dough is resting, prepare the filling.
Place the dough on a floured board and break it into pieces. Roll out or stretch each piece very thinly with your hands to form a flat cake.
We form a pie by placing the filling on the cakes and pinching the edges.
Fry the resulting products in oil in a hot frying pan.

Fried pies made from yeast dough are good.

Oven pies with potatoes and mushrooms (video)

Classic recipe for fried yeast pies with potatoes, mushrooms and onions

Ingredients:

half-liter carton of milk;
dry yeast - 2 teaspoons;
0.25 cups vegetable oil;
a tablespoon of sugar and a pinch of salt;
about 4 cups flour.

Mushrooms, potatoes, onions for filling.

How to cook:

Warm the milk a little. Pour everything into it except flour and butter. Stir well.
We begin to gradually add the sifted flour, mixing well each time. We should get a soft dough, plastic, slightly sticking to our hands at the end of kneading. Pour vegetable oil into it, knead hourly for 15 minutes. During the kneading process, it will take in air and will continue to rise well.
Place in a warm place, covered with a towel.
While it is rising, prepare the filling according to one of the above recipes.
Divide the risen dough into pieces. This is easy to do if you wet your hands in vegetable oil.
We turn the pieces into flat cakes, from which we make pies.
Fry until golden brown in vegetable oil.

Using potatoes, you can make dough for mushroom pies and bake them in the oven.

Classic yeast fried pies with potatoes, mushrooms and onions

Recipe for making potato pies with mushrooms in the oven

The filling is purely mushroom with a small amount of onion.

For the test:

750 g potatoes;
3 eggs;
2 tbsp. heaped spoons of flour;
2 tbsp. spoons of butter;
a glass of sour cream.

For filling:

250 g champignons;
bulb;
2 tbsp. spoons of butter.

Any mushrooms are good.

How to cook:

Drain the boiled potatoes and turn them into puree.
Salt, beat the eggs, add flour, knead the dough.
To make the filling, cook the mushrooms. They must be completely ready. Chop the strained mushrooms and finely chop the onion. Fry everything together a little.
We make flat cakes from the dough and put the filling on them.
Grease a baking tray with oil. Lay out the formed pies. To make them golden brown, coat them with lightly beaten egg.

Not everyone can eat fatty foods, and fried pies cannot be called dietary food. There is another frying method in which the dough does not absorb fat.

Potato pies with mushrooms in the oven

How to cook pies with mushrooms and potatoes in a dry frying pan

The mushrooms for these pies need to be cut very finely; you can grind them in a meat grinder.

Ingredients for the dough:

low-fat kefir - 0.5 l;
flour - about 700 g;
egg;
150 g butter;
1/2 teaspoon of soda.

We make the filling according to any of the above recipes. She must be completely ready.

How to cook:

Add soda, salt, egg to slightly warmed kefir, mix.
Adding flour in parts, knead the dough. It should turn out plastic and soft. Let the dough rest under cling film for about half an hour. Knead again.
After rolling the dough into a sausage, cut it into pieces.
We form flat pies with filling.
Carefully roll each pie into a thin flat cake. You need to start rolling from the middle. Prick them with a fork in several places.
Heat a dry frying pan, lay out the resulting cakes, shaking off excess flour.
Fry on both sides until lightly browned.
Immediately grease the pies with butter and stack them like pancakes.

It happens that there are no fresh mushrooms in stock, but there are quite a few jars of pickled mushrooms in the pantry. They can make an excellent filling for pies, especially if you combine them with potatoes.

Pies with mushrooms and potatoes in a dry frying pan

Recipe for pies with potatoes and pickled mushrooms

We will make the dough from raw potatoes and fry breaded products.

Ingredients:

potatoes - 1 kg;
a couple of eggs;
1/2 jar of mushrooms;
bulb;
breadcrumbs;
oil for frying.

Preparation:

Strain the mushrooms from the marinade, wash, chop, fry with onions until they are ready.
Three large raw potatoes, add salt and mix with egg.
With wet hands, cut the pies with mushroom filling.
Bread in breadcrumbs, first dipping each pie in a beaten egg.
Fry until golden brown

Baking made from puff pastry always has an exquisite taste. Let's try to make baked mushroom pies from puff pastry.

How to make the filling for potato pies with mushrooms (video)

Cooking crispy puff pastry pies with mushrooms and potatoes

There are few housewives who want to spend time preparing homemade puff pastry. You can always buy a worthy replacement in the store.

Required Products:

packaging of ready-made puff pastry weighing 0.5 kg;
liter jar of pickled mushrooms;
3 onions;
yolk of one egg;
100 g finely grated cheese;
oil for frying.

Preparation:

Strain out the mushrooms, wash, chop them and onions finely, fry until golden brown. Let cool.
Roll out the dough and cut into rectangles.
Fold them in half, placing the filling inside. We pinch the edges.
Bake for about 10 minutes in a well-heated oven.
Take out the baking sheet, coat each pie with yolk and sprinkle with cheese.
Brown the pies until golden brown, 5-10 minutes.

Pies filled with mushrooms and potatoes will be an excellent dinner; you can drink tea with them, take them on the road or to work. A variety of cooking methods, dough recipes and fillings allows you to prepare an original dish every time.

Post Views: 188

Previously, mushrooms were the most common product for villagers. They were collected and stored for the winter in huge quantities (if the terrain allowed). Today they are strongly associated with celebration, prosperity, and even chic. Therefore, mushroom filling is an excellent option for preparing a wide variety of dishes.

Fresh, pickled, dried mushrooms

This is a unique product that is good in any form. Fresh mushrooms can be boiled or fried. Salted or pickled, they are good on their own. You need to soak it in water for a day and then boil it lightly. Then they can be cooked as fresh. In any case, you will get a wonderful mushroom filling that can decorate any dish.

Tartlets - a delicious snack

The base for the tartlet can be baked from shortbread or potato dough, or simply bought in a store and filled to your liking. Mushroom filling is very suitable for these purposes. The easiest option is to fry fresh mushrooms and onions in butter. You will need 300 g of mushrooms and 1 onion. When the vegetables are fried, add finely chopped whites of three boiled eggs and 100 g of mayonnaise. Mix well, place in tartlets and sprinkle with grated yolk.

You can diversify the taste of the snack with tomatoes and cheese. For this you need mushroom filling (fry 500 g of champignons with one onion). To it should be added 100 g of grated cheese and mayonnaise. This quantity is for 10 tartlets. Apart from this, take 5 cherry tomatoes and cut them in half. Place the filling in each dough mold and add the tomato on top.

Tartlets with mushroom filling can become the main highlight of your table. Try the creamy version as well; your guests will definitely appreciate it. To do this, you need to finely chop 1 kg of champignons and 1 onion. Then fry the ingredients in a frying pan, add salt, basil and cream (100 ml). Boil to a thick cream. Add 200 g of grated cheese. All that remains is to put it in the dough molds and put it in a hot oven for a few minutes.

Julienne is another great option if you want to make mushroom filled tartlets. To do this, fry 300 g of champignons with one onion. Separately, you need to prepare the Bechamel sauce. To do this, melt a tablespoon of butter, add a tablespoon of flour, pour in 100 ml of milk and bring the mixture to a boil, stirring constantly so that lumps do not form. Next, you can arrange the mushrooms into tartlets, pour over the sauce and sprinkle with grated cheese (70 g). Now all that remains is to brown them in the oven.

Delicious pies

Mushroom filling for pies can be used independently or supplemented with other ingredients. For example, a mixed filling of fried cabbage and honey mushrooms turns out well. For this you will need 400 g of cabbage and 200 g of salted or 400 g of fresh mushrooms. First, fry the onions, add the mushrooms, and then the cabbage. Simmer until done, then open the lid to allow the liquid to evaporate.

But the easiest way is to prepare the classic filling: fry 500 g of any mushrooms and 2 finely chopped onions. Two minutes before readiness, add creamy curry, paprika or other spices. This option is good for open and closed pies made from yeast or butter dough. You can also add potatoes or boiled rice to the mushrooms.

Also, many will like the mushroom filling for pies, prepared as follows. Onions (1 piece) and mushrooms (600 g) should be fried, add 0.5 cups of sour cream and 1 tablespoon of flour. Stir and add to baked goods.

You can use not only fresh mushrooms, but also salted ones. To do this, you need to wash them and, if they are too salty, then soak them. Then cook as usual. Their dried mushrooms also make an excellent pie filling. They just need to be soaked in water overnight, boiled, and then stewed with onions.

Mushroom filling for pies

The basis, as usual, is mushrooms fried with onions. But various additives are often used. This could be mashed potatoes, fried cabbage, buckwheat porridge, boiled eggs. The pies themselves, as a rule, are made from classic yeast dough. Whatever option you choose for filling with mushrooms, you will be pleased with the result.

Cutlets and rolls

Such a seemingly everyday dish can appear in a completely different light. Cutlets with mushroom filling come out very well from minced chicken. To do this, take 700 g of minced meat, add salt, bread soaked in milk, and spices. You can prepare the filling at the same time. To do this, cut the mushrooms and one onion into pieces, fry in a frying pan until tender. Now divide the minced meat into small balls, add a spoonful of mushrooms inside, gently pinch and roll in breadcrumbs. Fry in sunflower oil.

If you don't like meat or avoid foods fried in oil, there are other options for preparing cutlets. So, instead of chicken, you can use minced potatoes. It is done as follows: boil the potatoes, mash them into a puree, add butter and milk. Form small balls from this mass, knead them into a flat cake, put fried mushrooms inside and pinch. Then roll them in breadcrumbs and fry in oil. You can also bake the cutlets in the oven.

Another great dish with mushroom filling can be meat rolls. Let's figure out how to prepare them. First you need to take a whole chicken and remove the skin from it. Then separate the meat from the bones and make minced meat. Separately, fry the onion in a frying pan, add the mushrooms and simmer until tender. Assembling the roll: lay the skin on the table, spread the meat over it in an even layer, and prepare the mushrooms on top. If desired, you can add spices. Wrap it in a roll, secure with thread and bake in the oven until golden brown.

Pancakes with mushrooms

Mushroom filling also goes well with delicate baked goods. Oyster mushrooms and chanterelles are best suited for pancakes. Bake the pancakes in advance, and then get to the filling. To do this, fry the onion in a frying pan and add mushrooms. Simmer until done. Now place a spoonful of mushrooms in each pancake, sprinkle with grated cheese and wrap in an envelope. Before eating, the pancake is fried in a frying pan with butter on both sides.

Stuffed cabbage rolls with mushrooms

This dish is somewhat unusual, but tasty. Mushroom filling goes very well with cabbage. Any mushrooms that are available will do. They need to be fried together with smoked bacon. At the end of cooking, add 1-2 tablespoons of tomato paste and half a glass of crumbly rice porridge. Then the dish is prepared as usual. 8-10 cabbage leaves are lightly boiled, and a hard core is cut out from the middle. The filling is laid out on the leaves and each of them is wrapped tightly. Now the cabbage rolls need to be fried in oil, then transferred to a saucepan and simmered. Before the end of stewing, you can add 3-4 tablespoons of sour cream.

Let's sum it up

The mushroom filling is a real lifesaver. It can improve almost any dish, become a great addition in a duet with meat or vegetables, and also play a wonderful solo, becoming the full-fledged core of aromatic pies, the most delicate pancakes and exquisite tartlets. Surely you can come up with other options where the mushroom filling will show itself worthy. Don’t be afraid to get creative, and your kitchen will always have varied and delicious dishes.

Before describing the recipe, I would like to talk a little about yeast, or more precisely about dry yeast.
You can find several types on sale, most often instant yeast and simple granular ones.
Instant yeast can be immediately mixed with flour and it immediately begins to “work”. But simple, granular ones, for example, from Dr. Oetker, are advised to be activated first. Therefore, in any recipe using dry yeast, you need to focus on its characteristics when kneading the dough.
I like Dr. Oetker's products and that's why I use this dry yeast in my recipes.

Well, let's start by activating the yeast, i.e. Let's get them into working order.
To do this, add sugar and yeast to warm water (about 37 degrees). Mix thoroughly with a whisk until the sugar is completely dissolved. Cover with a towel (yeast likes the dark) and leave for 10 minutes.

After the allotted time, a rich foam cap forms on the surface - the yeast has “come to life” and is ready to prepare the dough.
Now you can safely add salt and vegetable oil, mix everything together a little for homogeneity.
Now stir in the flour, be sure to sift it.
First, add half the norm and mix - the dough looks like a sticky, watery mass.
Then gradually add the rest.

When (in your opinion) you can knead with your hands, place the dough on the work surface and continue kneading, adding a little flour if necessary. By the way, all the flour may not go away (at least this happened to me), just watch the condition of your dough - it should turn out to be quite plastic, but not sticking to your hands and the surface.

Then transfer it to a large bowl for rising, while covering it with a thick towel (lid).

The dough will rise for about 1-1.5 hours, it should increase in size by at least twice.

In the meantime, the dough reaches the desired condition, we work further - prepare the mushroom filling.
This is probably the simplest filling for pies - onions and mushrooms.

You can take absolutely any mushrooms - champignons, for example, are sold all year round these days. This time I have forest ones - from summer harvesting. They were carefully sorted, boiled a little and frozen. All I had to do was just take them out of the freezer first to thaw.

Now everything is quite simple: peel the onion and chop it, if possible, finely.

Also chop the mushrooms into small pieces.
Next, in a well-heated frying pan, first fry the onion until softened and lightly golden.
And then add the mushrooms and fry until the liquid has completely evaporated. Season with salt and pepper to taste. The filling should be as dry as possible so that when baking the dough does not remain, as they say, gummy.
Transfer the mushrooms fried with onions to a bowl until completely cooled.

But when it cools down, you can add a handful of chopped dill (this way it won’t darken, but will retain its color) and mix.

Now that the filling has cooled and the dough has risen, it’s time to form the pies.
You can do it in the usual way, i.e. Divide the dough into equal portions, flatten it a little, place the filling in the center and then pinch the edges.
But it can be done differently, which I’ll show you now.
Roll out the dough into a flat layer, not thin, about 0.5 centimeters thick.
Using a sharp knife, cut into 12 equal sections. In each, in the middle (sharp) part, make several cuts. By the way, to prevent the dough from creasing, it is very convenient to do this with a pizza cutting wheel.