Updated: Mar 12
Fantastic, beautiful pie stuffed with mushrooms, the topping gives it an even better taste and note. It is very easy to make and does not take you much time, You can eat it for lunch or dinner. Follow this recipe.
Ingredients: very easy, total time: 90 min, 6 persons
500 g thin crust
500 g of mushrooms, cut in leaves
50 g butter
3 big onions, finely chopped
2 cloves garlic, finely chopped
2-3 full Tbsp cream or Philadelphia cream
2 Tbsp fresh parsley, finely chopped
1 tsp salt
1 Tsp pepper
1 tsp dry spice/Vegeta
For the topping from above:
200 ml of mineral water
200 ml sour cream for cooking
1and 1/2 tsp salt
1/2 tsp pepper
150 gr grated Parmesan Cheese to sprinkle every third crust with filling, and to top over crust if you like.
For sprinkle every crust
mix 200 ml mineral water with 1/2 sachet baking powder + 100 ml vegetable oil
Finely chop the onions and fry it in oil 10 min. Add 1 teaspoon of Vegeta /dry spice and stir.
Add mushrooms and cook well, cover pot and wait for the water to evaporate, (cooking 15 min), then add the garlic, butter and mix well. Season with salt and pepper. Cook more for 5 minutes.
Extinguish the fire and finally add 2 full tablespoons cream, 2 Tbsp chopped fresh parsley and mix well. Fill is done.
Brush the baking pan 25x40 cm with oil using a brush.
Divide the crust into 3 parts and the filling into 3 parts. I had 11 crust in total!
Sprinkle each crust first with oil by spraying in the letter Z and smearing with a brush all over the crust, after sprinkle with a mixture of mineral water oil and baking powder.
You will spray each crust with oil and a mixture of mineral water and baking powder
Arrange the crusts 3 then put filling and sprinkle with Parmesan cheese, and repeat the same again same procedure. (Fill every third crust with mushrooms and Parmesan cheese).
(3 Crust + fill +Parmesan cheese +3 crust +fill + Parmesan cheese +3 crust +fill+ Parmesan cheese +2 crust for top + topping.)
Leave 2 crusts for the top.
When you have finished filling the crust, cut them into cubes 7-8 cm. with a sharp knife.
Mix mineral water, sour cream for cooking, eggs and oil and season it with salt and pepper, mix well.
Pour this mixture over the pie.
Lift the lower crusts so that the mixture enters slowly into all the crusts, if you need to shake the pan and turn it circularly.
Add grated Parmesan if you like, I didn't do it.
Leave a little for the mixture to absorb, 15 minutes.
During this time, turn the oven to 200 °C. Wait for it to warm up.
Bake the pie at 190 C, 35-40 min.(with fan).
Pie should turn nicely brown and be yellowish-brown on all sides.
It doesn't have to be covered pie when taken out of the oven, because it will definitely be soft (it will be wonderfully crispy on the sides and bottom).
You can eat this pie whenever you want, hot or cold.
When it cools, it tastes even better, so I advise you to cool down before consuming for at least 40-60 minutes.
This meal is ideal for breakfast and dinner. Serve with yogurt or sour milk, kefir
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