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My recipe

Bacon mushroom pie

Bacon mushroom pie


  • 350 ml flour
  • 75 g butter, room temperature
  • 1 egg
  • 2 tsp water
  • 1 tsp salt
  • 1 tsp sugar (optional)


  • 1 tbsp melted butter
  • 400-450 grams of mushrooms (chanterelles, mushrooms, button mushrooms, shiitake, etc.)
  • 1 onion medium size
  • smoked bacon, 50-70 g
  • 3 eggs
  • 100 ml creamy cottage cheese
  • 200 ml low-fat cream
  • 1/2 tsp salt
  • 2 tablespoons chopped dill
  • black pepper
  • Mix flour salt and sugar, add butter and knob with your fingertips into crumbs.
  • Lightly beat an egg with water and add flour. Knead dough until smooth, roll into a ball, wrap with foil and cool in a refrigerator for 30 minutes
  • Chop the mushrooms, heat 1 tablespoon of melted butter in a frying pan and put the mushrooms in.
  • Cook the mushrooms, stirring occasionally, until all the liquid has evaporated, then transfer them upon a plate.
  • Finely chop the bacon and fry until it turns golden brown, add finely chopped onion and fry for 2 more minutes. Add the onion and bacon to the mushrooms.
  • Beat eggs with cream, cottage cheese, herbs, salt and pepper; add the mushrooms - onion and bacon mixture and stir.
  • Roll the dough into a circle and place it into a (24cm diameter oil greased mold, a spring form would be better, covering the bottom and the sides of the mold. Prick the dough with a fork at several places.
  • Lay the stuffing upon the dough and put the cake into a preheated (200 C) oven. Bake for 35 - 40 minutes.
  • Finally, when the pie is baked, take it out and cool slightly, then carefully remove it from the mold and put upon a rack.

This is one my favorite recipes for mushrooms. I use various kinds of mushrooms, including champignons. To make the flavor more intense, I always add up 3 or 4 pieces of dried porcini mushrooms, previously soaked in water.