Mushroom Pie
Mushroom Pie
Preparation time: 20 minutes
Rising time: 1 hour
Baking time: 40-50 minutes
Total: 1 hour 60 minutes
Number of servings: 8
In a world where we sometimes face leftover ingredients in the fridge, mushroom pie proves to be an excellent choice, not only tasty but also full of creativity. This simple yet sophisticated recipe combines fluffy dough with a delicious filling, transforming it into a perfect dish for a family meal or a dinner with friends. But let's see step by step how we can achieve this delight.
Ingredients
For the dough:
- 500 g flour (choose a good quality flour for better results)
- 7 g dry yeast (make sure it is fresh for good rising)
- 275 ml warm water (not hot, to avoid killing the yeast)
- 4 tablespoons olive oil (adds flavor and texture)
- 1 teaspoon salt
- 1 teaspoon sugar (helps activate the yeast)
- Tomato juice (for brushing)
For the filling:
- 500 g mushrooms (preferably champignon or pleurotus, but any type will work)
- 1 thick leek (provides a subtle yet pleasant taste)
- 2 garlic cloves (for an extra flavor)
- 100 g cheese (you can also use cottage cheese or feta for a saltier version)
- 2 eggs (beaten, to bind the mixture)
- Salt and pepper (to taste)
Preparing the dough
1. Mixing the ingredients: In a large bowl, place the flour and add the dry yeast. Mix well. Make a well in the center of the flour and pour in the warm water, olive oil, and sugar. Mix with a spoon or by hand until the ingredients start to come together.
2. Adding salt: When the dough becomes homogeneous, incorporate the salt. It is important to add the salt at the end, as it can inhibit the yeast's activity if added too early.
3. Kneading: Knead the dough for 10-15 minutes until it becomes elastic and no longer sticks to your hands. This step is essential for achieving a fluffy texture.
4. Rising: Dust the dough with a little flour, cover it with a clean towel, and let it rise in a warm place for one hour, or until it doubles in size. You can place the dough in a warm (not hot) oven to speed up the process.
Preparing the filling
1. Preparing the vegetables: While the dough is rising, wash and finely chop the leek. This will add flavor and moisture to the filling.
2. Sautéing the leek: In a large skillet, heat 2 tablespoons of olive oil. Add the leek and sauté for 3-4 minutes until it becomes soft.
3. Adding the mushrooms: Add the cleaned and chopped mushrooms. Cook them over medium heat, stirring occasionally, until all the liquid has evaporated. This step is important to prevent a filling that is too wet.
4. Seasoning: Add salt and pepper to taste, then set the skillet aside and let the filling cool slightly.
5. Adding final ingredients: Once the filling has cooled, incorporate the grated cheese and the two beaten eggs. Mix well until homogeneous.
Assembling the pie
1. Dividing the dough: After the dough has risen, turn it out onto a lightly floured work surface and divide it into four equal pieces.
2. Rolling out the sheets: Roll out two of the pieces of dough into a rectangular shape so that it fits into the baking tray lined with parchment paper.
3. Adding the filling: Place the mushroom filling on the two sheets of dough, leaving some space at the edges.
4. Preparing the top sheets: Roll out the other two pieces of dough, then cut them into strips or make some decorative cuts with a knife. This will allow steam to escape during baking.
5. Final assembly: Carefully place the cut sheets over the filling, pressing the edges with your fingers or a fork to seal them.
6. Brushing the pie: Brush the pie with tomato juice for a nice color and subtle flavor. Sprinkle sesame seeds on top for a crunchy appearance.
Baking
1. Preheating the oven: Preheat the oven to 180 degrees Celsius. It is important for the pie to be baked in a well-preheated oven to achieve a golden crust.
2. Baking: Place the pie in the preheated oven and let it bake for 40-50 minutes, or until it becomes golden and crispy. You will smell the enticing aroma of mushrooms and leeks filling the entire kitchen.
Serving
After the pie is baked, let it cool for a few minutes before slicing. Served warm, with a fresh green salad or yogurt, this mushroom pie becomes a delicious and satisfying main dish.
Practical tips
- Filling variations: You can experiment with other vegetables, such as spinach, broccoli, or zucchini. Additionally, adding spices like thyme or basil can enrich the flavor.
- Storing the dough: If you do not use all the filling, you can freeze the remaining dough, and later, you can use it for another pie or pizza.
- Recommended drinks: A mushroom pie pairs wonderfully with a glass of white wine or a refreshing fruit drink.
Nutritional information
A serving of mushroom pie has approximately 350-400 calories, depending on the ingredients used. It is a good source of protein due to the eggs and cheese, while the mushrooms and leeks provide a significant amount of vitamins and minerals.
Frequently asked questions
1. Can I use fresh yeast instead of dry yeast?
Yes, you can replace dry yeast with fresh yeast, but you will need to adjust the amount. Use about 20 g of fresh yeast.
2. What can I do with leftover pie?
The pie keeps well in the fridge for a few days and can be reheated in the oven or microwave.
3. How can I make the dough healthier?
You can replace part of the flour with whole wheat flour or oat flour for an extra fiber boost.
This mushroom pie is a recipe that combines simplicity with flavor, perfect for any occasion. So embrace creativity in the kitchen and enjoy every bite!
Ingredients: Dough: 500 g flour, 7 g dry yeast, 275 ml warm water, 4 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon sugar, tomato juice (for brushing). Filling: 500 g mushrooms, 1 thick leek, 2 garlic cloves, 100 g cheese, 2 eggs, salt, pepper.
