Fry the onion lightly in a little oil until it softens and begins to turn golden, about 10 minutes. Add the mushrooms and fry for 5-10 minutes, until they turn brown and the liquid in the pan has evaporated. Add the peas, tarragon and sour cream. Let them boil for 2-3 minutes, then season them. Divide the composition obtained into 4 individual heat-resistant dishes (or you can use a single larger bowl).
Cut 4 circles from the puff pastry dough to be approx. 2 cm larger than the mouth of the bowl. Brush the edges of the egg cups then place the dough circles over each bowl, pressing the edges of the dough to stick. Brush the egg pies, then bake them for 25-30 minutes, until the dough swollen and turned golden.
Mushroom pie & # 8211 recipe for salted mushroom pie & # 8211 is one of the recipes my mother used to prepare for the holidays, but at that time she used homemade puff pastry dough. The butter was quite hard to find, so he hid in the freezer a special package for the puff pastry he used for the mushroom pie or the meat and mushroom pie. No cheese was found everywhere, but my mother knew two ladies who worked at the & # 8221 Command House & # 8221 and managed to bring us a Bulgarian brand cheese and Chinese chocolate.
When I was little I wasn't a fan of traditional drob recipes, I didn't even like painted boiled eggs (I only ate them with cake at my parents' insistence), so for me and my brother I made this pie. It was on our table for the Easter holidays.
Mushroom pie is one of my favorites! I like mushrooms and you will be able to notice this easily, because I have a lot of recipes with mushrooms on the blog. The most searched are the following & # 8211 click on the recipe title and you will be directed to the desired recipe:
This one mushroom pie and cheese it is easy to prepare, there is no risk of failing if you follow the steps indicated in the recipe below.
First of all, I gave up homemade puff pastry. I use the one from the trade. I let it thaw overnight in the refrigerator. You can let it thaw for a few hours at room temperature, but if you leave it too long and it softens, spread the dough and put it in the freezer for only 30-60 minutes, during which time the butter in the dough will harden. It will bake better and look more beautiful. If it cracks, after you open it, then use a rolling pin to spread the dough a little and you will glue the cracks.
Because the layers of puff pastry of this mushroom pies to bake well, to grow evenly, you will prick the dough with a fork as often as possible.
Bake the puff pastry dough at a temperature of 200 ° C (I use an electric oven with ventilation). Do not bake at LOW temperature! If the oven does not bake evenly, but also to make sure that the baking process is uniform, turn the tray in the middle of the cooking time.
To make mushroom pie I used fresh mushrooms. Know that mushrooms are not put in water before they are cooked. I absorb a lot of water and cooking is difficult. Clean with a damp napkin or paper towel.
To obtain a homogeneous and bound filling, I used eggs and cheese. You can use mozzarella instead.
I leave below the list of ingredients and how to prepare for mushroom pie and cheese.
1.5 kg mushrooms
2 medium-sized onions
150 gr grated cheese
1 tablespoon cream cheese tip (mother used 1 tablespoon sour cream mixed with 1 teaspoon flour)
salt to taste
1/2 teaspoon freshly ground pepper
1/2 dill connection
2-3 tablespoons breadcrumbs
1 beaten egg yolk with 2 tablespoons milk (for greasing)
400 g puff pastry
3 tablespoons oil
I cleaned the mushrooms with a damp napkin, let them dry (if you still wash them under running water, leave them until they dry!), Then cut them into small cubes.
I put the oil in a hot pan. When it started to sizzle I added the finely chopped onion and hardened it, then I quenched it with 70 ml of water and let it cook until the water evaporated. At this point I added the mushrooms, mixed well and left them on low heat until the liquid they leave completely dropped. I took it off the heat and let it cool completely.
After they cooled completely I added cream cheese and mixed a little, then I sprinkled the grated cheese.
I poured beaten eggs and put the finely chopped dill. If you do not have dill you can use green parsley.
I seasoned with salt and pepper and mixed the composition well.
I lined the form with baking paper. I put the first sheet of puff pastry, I pricked it with a fork and I powdered it evenly with a little breadcrumbs.
On top of this sheet I put the mushroom filling and powdered it again with breadcrumbs. Its role is very important: it absorbs the liquid that the mushrooms remove during baking.
I covered the mushroom filling with cheese with the second sheet of dough, taking care to prick it with a fork. I greased the pie with a beaten egg yolk with 2 tablespoons of milk, then I baked the mushroom pie in the preheated oven at 200 ° C for 45 minutes, or until the sheet on the surface browns. From the remaining dough (it was poutine bigger than the tray) I made a small decoration (I cut some popcorn, which I put from place to place on the sheet greased with egg).
After it was baked and I took it out of the oven, I let it cool, then I cut it into cubes and ate it with gusto, together with our friends Ada and Stefan.
Sift the flour on the board, make a hole in the middle in which you put the cream, a little salt, then knead a very good elastic dough.
From this, spread two sheets, grease them with butter, cover them, let them cool for 10 minutes, then repeat this operation twice more.
Separately, clean, wash the mushrooms with cold water and put them to harden in a Teflon dish with hot butter. Cover the bowl, add another 1-2 tablespoons of water, stirring, until the mushrooms soften well.
Allow the bowl to cool, add one by one
eggs, salt and pepper to taste.
Spread the dough into thin sheets and then cut into squares with a side of 8-10 cm.
In each square, in the middle, put a teaspoon of filling, bend the corners towards the middle, press them lightly
overlap and glue the edges.
Put the pies in a tray, grease them with egg and put them in the oven with the right heat.
Serve them hot.
Have you ever tried these mushroom pies? They are made quickly and are absolutely delicious. I used puff pastry from the store, as I used to cook when I was long overtime at the office, but I wanted to impress my guests who climbed the stairs at the same time as me.
I lived in the block for many years. On the 4th floor of 4. A small brick block, in Balta Alba, somewhere between Titan and Pantelimon.
I don't think my friends were just polite, finishing everything I put on the table. I really think they liked it. And they also gave a helping hand if necessary. In fact, if I think about it, those evenings were very beautiful. We arrived home at 20.00 and around 21.00 we all sat down at the table. These pies were appetizers. We continue with a portion of fish and some sauteed vegetables.
A good wine and we continue with stories, holiday plans or for free weekends.
My quick mushroom pies were a & # 8220hit & # 8221. Everyone loves them. I took them to my office for my birthday, I prepared them for my husband's birthday, and then everyone wanted the recipe.
Well, for those who no longer have it, but also for lovers of puff pastry appetizers, quick mushrooms with mushrooms are waiting for you to discover them below.
350-400 g mushroom mushrooms
1 small onion
2 cloves of garlic
cheese / mozzarella
1 or + 1 yolk
2 green onions & # 8211 only the green part
a few green parsley leaves
400 g puff pastry
2 tablespoons milk
3 tablespoons oil
Heat finely chopped onion in hot oil over low heat. When it becomes glassy, put a few tablespoons of water and continue to simmer until it evaporates. Add the crushed garlic and stir it on the fire for 20 seconds, stirring constantly, then add the finely chopped mushrooms. when they have hardened, put the green onion and parsley and keep on the fire for a few more seconds, then turn off the heat.
When the mushrooms cool, add the grated cheese, a beaten egg, salt and pepper. Stir until smooth.
Cut larger circles from the thawed puff pastry dough to enter the muffin tins (cover the tins well with oil and flour). Prick the dough with a fork, then fill the forms with the mushroom composition. We cut other circles, maybe smaller and we put a lid on the pies, taking care to glue their edges lightly, using our fingers.
Grease the lid of the pies with beaten egg yolk with 2 tablespoons of milk and bake them in the preheated oven at 180 ° C for 20-25 minutes, until golden.