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Potato and mushroom pie

Potato and mushroom pie

Boil the potatoes, in their skins, in salted water. After they have boiled, peel them and pass them.

Separately, boil the mushrooms and then chop them in the mincer. (I used sponges, opintics, which I had boiled and put in the freezer)

Mix the potatoes with the mushrooms, beaten eggs, minced garlic and add salt and pepper to taste.

Grease the pan with butter and pour the composition. Put the tray in the preheated oven for about 30-40 minutes.

Serve the pickle pie.

Vegan Strudel Mushroom Ingredients:

  • 500 grams of fresh mushrooms (whatever you like, I used a mixture of mushroom, brown and pleurotus)
  • 1 large potato
  • 1 medium onion
  • 1 clove of garlic
  • hot peppers (to taste)
  • 6 thin sheets of pie (no puff pastry!)
  • 2 tablespoons olive oil
  • 50 ml. vegetable oil
  • 50 ml. of carbonated mineral water
  • 1/2 teaspoon dried oregano (or thyme, or whatever you like)
  • 1 bunch of green parsley and pepper
  • for serving, salad leaves to taste (I used arugula), dressing of 1 clove of garlic, 2 teaspoons of mustard with whole grains, 1 tablespoon of red wine vinegar, 1/2 teaspoon of honey and 2 tablespoons of olive oil olive
  • optional: a sauce of your choice (I used an emulsion of olive oil with pomegranate reduction)

Potato pie with mushroom sauce

Heat the oil in a pan over medium heat and lightly fry the onion and garlic. Add the mushrooms, season with salt and pepper, and fry for 10-15 minutes. Add sour cream, mix and remove from heat.

Peel a squash, grate it and put it in a saucepan with water. When they are tender, drain the water, add salt, butter, milk and prepare a regular puree.

Grease a form with oil or arrange a baking sheet, then spread a smooth layer of puree, 3-4 tablespoons of puree set aside.

From the remaining puree a border is formed, and in the middle there is a uniform layer of mushrooms.

Bake the pie in the oven at 180 degrees C for 20 minutes.


1. Saute the chopped mushrooms in a tablespoon of butter, with 1/2 teaspoon chopped rosemary, until it changes color.
2. Boil the potatoes with salt until you can easily penetrate them with a fork. Pass them as for puree, then add more salt (to taste), pepper, egg and parmesan.

3. Spread the bacon strips on a baking sheet, side by side.

4. Then place strips of bacon arranged upside down, weaving them among those already placed, lifting them alternately when you place a new strip.

5. Finally, you should get a large, braided sheet of bacon. Spread half of the amount of potatoes smoothly on this sheet, without going all the way to the edges.

6. In mashed potatoes, form a groove, in which you place the mushrooms, which you cover with 4 thinly sliced ​​cheese.

7. Put the rest of the puree over the cheese and round the roll. Using the baking sheet, roll the preparation, bringing the edges of the bacon as close as possible to each other.

8. Tighten the roll well in the baking sheet, tighten it at the ends (like a candy) and put it in the oven in a pan for 30 minutes at 200 degrees.

300g flour, 180g butter, 4 tablespoons cold water, 700g mushrooms, a large onion, a tablespoon of butter for greased tray, 150g grated sheep cheese, 100g cheese, 2 tablespoons olive oil, dried spices (marjoram, thyme, basil, pepper, coriander, oregano), a teaspoon of dehydrated vegetables, an egg, salt, a teaspoon of paprika, a few sprigs of finely chopped green dill, a teaspoon of flax seeds (edible), a teaspoon of sesame seeds , a bunch of cumin seeds, a bunch of green parsley.

1. Knead an elastic dough made of sifted flour, a pinch of salt, melted butter and cold water that is put in the refrigerator. Finely chopped and chopped onion, cook together with the cleaned and washed mushrooms, then slice them in olive oil, then season to taste, turn off the heat and add the finely chopped parsley and leave to cool slightly.
2. Remove the dough from the cold and then spread half of it in a heat-resistant dish, previously greased with butter. Pour the mushroom and onion mixture over the dough, then grate the cheese and cheese.
3. From the rest of the remaining dough, spread a round sheet with which the pie is covered, press the edge with your fingers, remove the excess dough that is spread with the rolling pin and cut out the popcorn that passes through the sweet, leafy paprika that I pass through the finely chopped dill and garnish the pie, after I greased it with beaten egg, I pricked it with a fork from place to place and I sprinkled the seeds on its entire surface. Bake for about 30 minutes, over medium heat, until nicely browned. Good appetite!

Traditional Musaca & # 8230?

Some claim that musacaua is a food of Greek origin, but no one really knows what people "come from". It is not only found in Greek cuisine, but also in Turkish and Balkan cuisine.

It is assumed that the Arabs are the ones who popularized this recipe with the introduction of eggplant. There are also rumors that the first moussaka recipe was discovered in an 1862 book of Turkish recipes.

In the 1920s, Nikos Tselementes, the chef who modernized Greek cuisine, tried to remove any trace of Turkish influence from traditional dishes. Thus, he added bechamel sauce to the classic musaca recipe and turned it into a "European" dish.

What is musacaua?

Musacaua is a food cooked in the oven. The original recipe consists of eggplant, minced meat (usually beef) and bechamel sauce.

Over time, however, numerous versions of moussaka have appeared, including vegetarian variants. There is vegetable moussaka, prepared from potatoes, mushrooms and squash.

Mushroom, Bacon and Potato Pie

Let the dough thaw.
Peel the potatoes and cut them into thin slices (0.4 cm thick)
Saute the onion in hot butter until soft.

Add the sliced ​​mushrooms (I had mushrooms), the garlic and continue to cook until they are done and the juice is low. Season with salt, pepper to taste, set aside and incorporate the sliced ​​bacon / kaizer and green parsley.

Place a sheet of dough in a heat-resistant bowl of the right size so that it protrudes around the edges of the bowl.

Alternatively, place a layer of potatoes on top of the dough, slightly overlapping like the tiles, season each time with salt and pepper, then distribute evenly from the composition with mushrooms and bacon, until the ingredients are finished or reach the mouth of the bowl, taking care that the last layer be of potatoes.

Bring the excess dough over the filling, then cover with the other sheet of dough, gluing the edges well with a little water and pressing.
Grease with lightly beaten egg yolk with 1 teaspoon of water.

Put in the hot oven, for about 75 minutes, on a low heat or until the pie is done and the dough is raised and nicely browned.
Remove the bowl and immediately cut a small lid off the top of the dough.

Pour the cream, shake the bowl a little so that it spreads evenly inside the pie, put the cut part back and put it back in the oven for another 15 minutes.