I made this pie for the New Year and after that, I put it off for so long that I even forgot how long I had been baking it. If I hadn’t written down the ingredient amounts right away, this wonderful recipe would have been lost. During the Christmas fasting period, all I wanted was some kind of mushroom pie, a little juicy, with a slightly sour taste. Based on these wishes, I came up with such a pie and I liked it. So after so long, I decided to share it with you anyway, I don’t remember the baking time, as I told you, for which I apologize.
Mushroom pie
Ingredients
- 250-300 g puff pastry
- 1.5 kg oyster mushroom
- 2 red bell pepper
- 2 onions
- 5 green onions
- 3-4 tbsp apple cider vinegar
- 1 tsp fenugreek
- 1 tsp coriander
- 1 tbsp balsamic vinegar
- 6 tbsp vegetable oil
Instructions
- To prepare the filling, boil mushrooms, then cut them into small pieces.
- Saute finely chopped onion and garlic in a hot oiled pan (pour 3 tablespoons of oil initially). Pour in the balsamic vinegar and stir, when slightly caramelized, add the long, thinly sliced bell peppers and mushrooms, stir, and sauté.
- When the mushrooms are well cooked, add the finely chopped green onions, spices, apple cider vinegar, and the remaining oil. Mix well and the filling is ready, remove from heat.
- Divide puff pastry into two parts, one should be relatively large, this large part will be the bottom layer.
- Roll out the dough to a thickness of 0.5 cm, transfer it to the form, pull out the sides, and transfer the prepared filling into it.
- Roll out the second part of the dough and cover the pie, sticking the sides to each other by hand. Cut the top of the pie with a knife in several places and put it in the oven heated to 200 °C. When the top gets a nice golden color, it is ready.Bon Appetit!
