Dear Cooks, I want to offer you a recipe for an open pie with oyster mushrooms and cream filling. The cake turns out to be hearty, tasty and fragrant!! The dough for the pie is used very interesting, without eggs and butter, so it is quite suitable for lean baking!!
In a bowl pour 250g of flour, add 1/2tsp salt and 1tsp baking powder, stir. Pour olive oil and, gradually adding hot (not boiling water) water, knead the dough first with a spoon, then knead by hand.
The dough should be very soft and elastic, it should not stick to the hands. The dough is wrapped in plastic wrap and sent to the refrigerator for 1 hour.
While we prepare the filling. Mushrooms cut any convenient way for you, I cut into strips. And send to the heated pan to fry (oil I did not add). Fry the mushrooms under the lid over medium heat until the liquid evaporates completely. At the end, add salt and freshly ground pepper.
In a bowl, mix 2 eggs with a pinch of salt, add 150ml of cream and 100g of cottage cheese. Beat with a whisk until smooth.
The dough, remove from refrigerator. Roll it into a layer larger than the diameter of the baking dish (detachable 26 cm), and transfer to an oiled form. To form the sides of the future pie. The dough is very elastic, it is absolutely easy to transfer it into shape.
Fungi share on the basis of. Top evenly distribute the filling.
100g of hard cheese (to your taste) to grate on a large grater and put it on top of the filling.
Send the pie to be baked in a preheated 180 degree oven for 50 minutes. Can shape top cover with foil so cheese is not much fry.