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.