Mushroom Pudding in Dough

DOUGH: In a generous bowl, start by adding the oil, water, salt, pepper, and finely chopped fresh herbs. These ingredients combine to create a flavorful base. Gradually add the flour, mixing with a spatula or your hands until the dough starts to take shape. Knead patiently for about 10 minutes until the dough becomes smooth and elastic, having the right consistency to pull away from the bowl and your hands. A well-kneaded dough will have a pleasant texture and be spicy and aromatic due to the added ingredients. Once you have achieved the ideal dough, wrap it in plastic wrap and place it in the refrigerator to rest and intensify the flavors while you prepare the filling.

FILLING: Start by cleaning the mushrooms, removing any impurities. Slice the mushrooms thinly for even cooking. In a pan, add a little oil and sauté the chopped onion until it becomes translucent and soft. After the onion has softened, add the mushroom slices and continue to sauté, stirring occasionally. The mushrooms will release water, and when this has almost completely evaporated, the mixture is ready. Remove the pan from heat and let the mixture cool slightly. Once cooled, add the egg yolks, breadcrumbs, and chopped herbs, mixing the ingredients well. Season with salt and pepper to taste. Finally, fold in the beaten egg whites gently to retain the air in the mixture.

Assemble the pie: take the dough out of the refrigerator and roll it into a thin sheet using a rolling pin. Place the sheet in a tart pan greased with oil and lined with parchment paper, making sure it reaches the edges. Meanwhile, preheat the oven to 180 degrees Celsius. Prick the dough sheet in several places with a fork to prevent puffing during baking. Pour the mushroom filling into the pan and level it with a spatula. If you have any leftover dough, you can create strips or small shapes to place on top of the filling for a rustic look. Bake the pie in the oven for 30-35 minutes, or until the dough turns golden and crispy. Serve the pie warm, alongside a generous spoonful of sour cream, for a delicious contrast of textures and flavors. This recipe is not only hearty but also very tasty, making it ideal for a family meal or a special lunch.

 Ingredients: FOR THE FLOUR: -1 cup oil (200 ml) -2-4 tablespoons water -salt -pepper -vegetables, finely chopped (to taste) -flour as much as you need (about 250 g) MIXING: -600 g mushrooms -2 onions -6 eggs -2 tablespoons oil -2-3 tablespoons breadcrumbs -vegetables, finely chopped (to taste) -salt -pepper -garlic (for greasing the tray) or baking paper -crumbs (for serving)

 Tags:  eggs onion greenery unt flour oil sour cream mushrooms pudding gluten-free recipes vegetarian recipes