How to make a mushroom and eggplant pie? TOP 5 baking recipes with different types of dough. Culinary tips and cooking secrets. Video recipes.
Pie is a traditional Russian dish with a lot of fans. There are hundreds, if not thousands, of options and recipes for pies. By types, they are divided into sweet and savory, depending on the filling. Accordingly, the dough for cooking the product may be different. In any case, the main task of the hostess is to feed tasty food, cook quickly and keep within the budget. One of these products is a pie with mushrooms and eggplants. These pastries are surprisingly varied. It is prepared from different doughs: puff, shortcrust, yeast … For the filling, different types of mushrooms can be used: cepes, chanterelles, honey agarics, champignons, oyster mushrooms. Eggplants are also suitable for blue, white, blue-black and other types. Pies can be open, closed, jellied, etc. Any pastry will turn out fragrant and tasty.
Pie with mushrooms and eggplant - features and secrets of cooking
- Fresh, frozen and dried forest or artificially grown mushrooms (champignons, oyster mushrooms) are suitable for pies.
- Pies with forest mushrooms (aspen mushrooms, boletus, white) are best baked from fluffy yeast dough, and with mushrooms - from crumbly shortcrust pastry.
- If you add dried mushrooms to the filling of oyster mushrooms or mushrooms, the taste of the pie will become more interesting and brighter.
- Eggplants are good for baking fresh or frozen.
- From mature blue ones, first remove the solanine, which gives the vegetable bitterness. To do this, sprinkle the chopped pieces with salt and stand for 30 minutes. Then rinse with running water and pat dry with a towel. With young fruits, such actions can be avoided, because they are not bitter.
- The filling should be fairly dry, so the mushrooms and eggplants should be rid of excess moisture. Therefore, the products are pre-fried or stewed.
- Additional ingredients for mushroom and eggplant filling can be any product, but most often they are supplemented with onions, garlic and cheese.
- It is advisable to sift flour for the dough through a fine sieve, impurities will leave it, and it will be enriched with oxygen.
- In shortbread dough, you can replace part of the flour with starch, then the cake will be more crumbly.
- Knead and knead the dough with dry hands.
- Pies will be tastier and more flavorful when cooked in milk. After baking, they have a shiny crust. Also, the finished cake will acquire a shiny golden brown crust if greased with egg white before baking.
- The finished pie will be softer and more crumbly if you put only yolks in the dough instead of a whole egg.
- If the dough is too wet, roll it through a piece of parchment paper.
- Remove the shortcrust pastry pies chilled from the mold.
- If the cake is designed for long-term storage, keep it in a sealed container.
- Slice the cake after cooling. But if you need to cut it hot, heat the knife in hot water, quickly wipe it off and cut.
- The pie can be baked in a multicooker, it is more convenient, because no need to monitor the cooking and burning of the dish.
- Eating unsweetened pastries is good both hot and cold. It is suitable for both an ordinary day and a festive feast.
See also how to make a jellied open shortcrust pastry pie with mushrooms, sausages and tomatoes.
Classic pie with mushrooms and eggplant
The lunch will turn out to be more satisfying and varied if you serve a home-style hospitable pie with mushrooms and eggplants, prepared according to the classic recipe, to the table.
- Caloric content per 100 g - 469 kcal.
- Servings Per Container - 1 Pie
- Cooking time - 1 hour 45 minutes
Ingredients:
- Margarine - 100 g
- Salt to taste
- Flour - 1 tbsp.
- Ground black pepper - to taste
- Bulb onions - 1 pc.
- Eggs - 1 pc. (for dough), 3 pcs. (for filling)
- Vegetable oil - for frying
- Champignons - 200 g
- Eggplant - 2 pcs.
- Cream - 150 ml
- Hard cheese - 100 g
Making the classic eggplant and mushroom pie:
- Mash cold temperature margarine with flour until crumbled. Beat in an egg, salt and knead the dough. Wrap it in cling film and refrigerate for 30 minutes.
- Cut the washed eggplants into strips and fry in vegetable oil.
- Peel the onions, wash, dry and cut into quarters into rings.
- Wash the mushrooms, dry and cut into strips.
- Grate the cheese on a coarse grater.
- In a skillet in vegetable oil, fry the eggplants, onions and mushrooms separately. Combine food in one bowl, salt, pepper and stir.
- Whisk eggs and cream to pour. Add cheese shavings, salt, pepper and any spices.
- Put the dough rolled out in a thin layer (5 mm) into a baking dish and make sides 3 cm high.
- Place the filling on top of the dough and pour over the cream filling.
- Heat the oven to 180 degrees and send the eggplant and mushroom pie to bake for 40 minutes.
Layer pie with mushrooms and eggplant
With minimal effort, you can bake a delicious open pie with mushrooms and eggplants. To do this, you need to buy puff pastry, and during its defrosting, quickly prepare the filling.
Ingredients:
- Unleavened puff pastry - 500 g
- Oyster mushrooms - 300 g
- Eggplant - 1 pc.
- Olive oil - 30 ml
- Tomatoes - 1 pc.
- Bulb onions - 1 pc.
- Garlic - 0.5 pcs.
- Thyme - 2 sprigs
- Salt to taste
- Ground black pepper - a pinch
Cooking the mushroom and eggplant puff pie:
- Defrost the puff pastry at room temperature, placing it sprinkled with flour on the countertop. Do not use a microwave to defrost.
- Roll out the defrosted dough and place in a round baking dish (24-25 cm in diameter), forming sides with a height of 1.5-2 cm.
- Make thick punctures with a fork along the bottom of the dough, cover with parchment, lay out the load (for example, beans) and bake in the oven for 10 minutes at 180 degrees.
- For the filling, cut the washed and dried eggplants into 3 mm thick longitudinal plates. Season with salt, pepper and sauté in oil for 2 minutes on each side. Transfer them to a paper towel to remove excess grease.
- Cut the oyster mushrooms into pieces and fry in a skillet in oil, stirring occasionally.
- When all the moisture has evaporated from the mushrooms, add the onion, chopped in quarter rings and chopped garlic cloves. Season with salt and pepper and cook for 10 minutes.
- Fill the semi-finished flour base with thinly sliced tomato slices and sprinkle with thyme. Top with fried mushrooms and onions and cover in random order with eggplant slices.
- Place the eggplant and mushroom pie in the oven and bake for 15 minutes at 180 degrees.
Yeast pie with mushrooms and eggplant
Fluffy and fluffy yeast dough for the cake. The pastries are complemented with juicy mushroom filling with eggplant. The main thing when kneading yeast dough is to use the products warm or at room temperature, because cold ones slow down the rise of the dough.
Ingredients:
- Yeast - 20 g
- Water - 1 tbsp.
- Salt - 0.5 tsp
- Sugar - 1 tablespoon
- Vegetable oil - 2 tablespoons in dough, plus for frying
- Flour - 1, 5 tbsp.
- Eggplant - 1 pc.
- Champignons - 200 g
- Black pepper - a pinch
- Salt - 1 tsp
- Eggs - 1 pc.
- Sour cream - 200 ml
- Hard cheese - 100 g
Cooking yeast pie with mushrooms and eggplant:
- Chop the yeast and place in a bowl of warm water. Pour in the salt and sugar and stir to dissolve the yeast. Next, pour in vegetable oil, stir and add flour. Knead an elastic dough, cover with a towel to keep it dry and leave to rise in a warm place.
- Wash the champignons and eggplants and cut into thin slices. Peel and chop the onions into small cubes.
- Pour vegetable oil into a frying pan, heat and fry chopped onions until golden. Then add the mushrooms and simmer, stirring occasionally, for 5 minutes. Then add the eggplants, season with salt and black pepper and simmer for another 5 minutes.
- To pour with a fork, beat eggs with salt, add sour cream and cheese, finely grated cheese.
- Grease a baking dish with vegetable oil and lay out the rolled out dough that has come up.
- Put the filling on top of the base of the pie and fill it with the fill.
- Send the cake to bake in a preheated oven to 180 ° C for 40 minutes.
Recipe for pita bread with mushrooms and eggplants in the oven
A simple recipe for a delicious lavash pie with mushrooms and eggplants in the oven. Very easy, quick and very tasty, both hot and chilled. The recipe is so refined that it is suitable even for a festive feast.
Ingredients:
- Lavash (thin) - 2 pcs.
- Eggplant - 1 pc.
- Mushrooms - 200 g
- Bulb onions - 2 pcs.
- Hard cheese - 150 pcs.
- Eggs - 1 pc.
- Cream - 100 ml
- Garlic - 1 clove
- Salt to taste
- Vegetable oil - for frying
Cooking lavash pie with mushrooms and eggplants in the oven:
- Cut the washed and dried eggplants into long slices and fry on both sides in a frying pan in vegetable oil.
- Wash the mushrooms, cut into slices and fry in a pan in oil until golden brown. Peel the onions and garlic, wash, chop finely and send to the pan with mushrooms. Continue frying for 5 minutes.
- Grate the cheese on a fine grater and combine with beaten eggs and cream.
- Grease a baking dish with vegetable oil and lay out a sheet of pita bread folded in two layers.
- Put fried eggplant slices and mushrooms with onions on pita bread.
- Fill the filling with 1/3 of the filling and cover it on top with a second sheet of pita bread folded in half. Tuck the pita bread around the edge of the product to make a closed pie.
- Grease the top pita bread with the remaining filling and bake the mushroom and eggplant pie in the oven at 180 degrees for 20 minutes.
Laurent pie with mushrooms and eggplant
Laurent pie, or as it is also called quiche, is an open, hearty pie. It is quite simple and quick to prepare from chopped dough with egg filling with cream and cheese. Anything in the refrigerator can be a filling for a product.
Ingredients:
- Flour - 150 g
- Butter - 150 g
- Eggs - 1 pc.
- Salt - a pinch
- Eggplant - 150 g
- Mushrooms - 150 g
- Onions - 150 g
- Vegetable oil - for frying
- Cheese - 100 g
- Sour cream - 100 g
- Milk - 100 g
- Eggs - 2 pcs.
Making a Laurent pie with mushrooms and eggplant:
- For the dough, mix soft butter with eggs and 1/3 tsp. salt. Add flour, knead the dough, form a bun and refrigerate for half an hour.
- Wash the mushrooms, cut into pieces and fry in a pan for 10 minutes, stirring occasionally. Peel the onions, chop finely and send to the pan with the mushrooms. Peel the eggplants, cut into cubes and add to the pan. Continue to fry food for 10 minutes, stirring occasionally.
- Combine sour cream, milk and eggs until smooth. Add finely grated cheese, a pinch of salt and stir.
- Roll out the dough and place in a mold with 3 cm sides.
- Put the filling on top, level and fill evenly with the fill.
- Send the Laurent Eggplant and Mushroom Pie to the preheated oven to 180 degrees and bake for 45 minutes.
Video recipes:
Rustic potato dough pie with mushrooms and eggplants
Lorraine Quiche with Eggplant
