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 Open Pie with Oyster Mushrooms Recipe
Dear cooks, I want to offer you a recipe for an open pie with oyster mushrooms and cream filling. The pie turns out to be hearty, tasty and fragrant!! The pie dough is used very interesting, without eggs and butter, so it is quite suitable for lean baking!!
Course Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes
Cuisine Germany Cuisine
Keyword Easy, For Beginners
Cook Time 80 minutes
Servings
Ingredients
Dough:
Filling:
Course Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes
Cuisine Germany Cuisine
Keyword Easy, For Beginners
Cook Time 80 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. In a bowl, pour 250 g of flour, add 1/2 tsp salt and 1 tsp baking powder, mix. Pour in the olive oil and, gradually adding hot (not boiling) water, knead the dough first with a spoon, then with your hands.
    In a bowl, pour 250 g of flour, add 1/2 tsp salt and 1 tsp baking powder, mix. Pour in the olive oil and, gradually adding hot (not boiling) water, knead the dough first with a spoon, then with your hands.
  2. The dough should be very soft and elastic, it should not stick to your hands. The dough is wrapped in plastic wrap and sent to the refrigerator for 1 hour.
    The dough should be very soft and elastic, it should not stick to your hands. The dough is wrapped in plastic wrap and sent to the refrigerator for 1 hour.
  3. While we are preparing the filling. We cut the mushrooms in any way convenient for you, I cut them into strips. And we send it to a preheated frying pan to fry (I did not add oil). Fry the mushrooms under the lid over medium heat until the liquid has completely evaporated. At the end, add salt and freshly ground pepper.
    While we are preparing the filling. We cut the mushrooms in any way convenient for you, I cut them into strips. And we send it to a preheated frying pan to fry (I did not add oil). Fry the mushrooms under the lid over medium heat until the liquid has completely evaporated. At the end, add salt and freshly ground pepper.
  4. In a bowl, mix 2 eggs with a pinch of salt, add 150 ml of cream and 100 g of cottage cheese. Beat with a whisk until smooth.
    In a bowl, mix 2 eggs with a pinch of salt, add 150 ml of cream and 100 g of cottage cheese. Beat with a whisk until smooth.
  5. Take the dough out of the refrigerator. Roll it out into a layer larger than the diameter of the baking dish (removable 26 cm), and transfer it to a greased mold. Form the sides of the future pie. The dough turns out to be very elastic, it is absolutely easy to shift it into a mold.
    Take the dough out of the refrigerator. Roll it out into a layer larger than the diameter of the baking dish (removable 26 cm), and transfer it to a greased mold. Form the sides of the future pie. The dough turns out to be very elastic, it is absolutely easy to shift it into a mold.
  6. Mushrooms are divided according to the principle. Spread the filling evenly on top.
    Mushrooms are divided according to the principle. Spread the filling evenly on top.
  7. Grate 100 g of hard cheese (according to your taste) on a coarse grater and put it on top of the filling.
    Grate 100 g of hard cheese (according to your taste) on a coarse grater and put it on top of the filling.
  8. Send the pie to bake in a preheated 180 degree oven for 50 minutes. You can cover the mold with foil on top so that the cheese is not fried too much.
    Send the pie to bake in a preheated 180 degree oven for 50 minutes. You can cover the mold with foil on top so that the cheese is not fried too much.
  9. That's what delicious peas we got!!! Enjoy your meal!!
    That's what delicious peas we got!!! Enjoy your meal!!
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