Recipe: Village Lenten mushroom pie step by step with pictures | Handy.Recipes

Village Lenten mushroom pie

Cooked Rustic Lenten Mushroom Pie

Nutritional Value

Country cuisine has always been simple and unpretentious, without any frills. The dishes were made from the most accessible products and weren't very complicated to make. But the taste of these rustic dishes... unparalleled! Such a pie was baked by my aunt, who lived in a real village in the Urals. In a wooden house with a Russian stove. A recipe from my distant childhood! Pie with mushrooms, potatoes, onions and buckwheat. Yes on potato dough. Very tasty! With milk, with compote, with hot sweet tea... Try it!

Author of the recipe

Ingredients for rustic lean pie with mushrooms:


  • Wheat flour / Flour - 50 g
  • Decoction (potato) - 100 ml
  • Yeast (fresh) - 15 g
  • Sugar - 1/2 teaspoon


  • Wheat flour / Flour - 500 g
  • Decoction (potato) - 200 ml
  • Sunflower oil (+ 2-3 tablespoon) - 50 ml
  • Potatoes - 150 g
  • Salt - 1 teaspoon
  • Sugar - 2 teaspoon


  • Potatoes - 250 g
  • Buckwheat grits - 100 g
  • Mushrooms - 250 g
  • Onions - 250 g
  • Sunflower oil - 3 tablespoon
  • Salt - to taste

How to cook rustic Lenten mushroom pie step by step with photos

Boil the potatoes until tender. Better still, overcook them a little. Mashed potato them to a smooth purée. The weight is the weight of the pureed vegetable. Pour the potato broth into a separate container and leave to cool.

Prepare sourdough. Mix 100 ml of warm potato broth with flour (50g), yeast and sugar. Cover the stew and leave in a warm place to rise. The stew should triple in volume.

The dough. Pour 200 ml of warm potato broth into sifted flour, add salt, sugar, mashed potatoes and sunflower oil. I use oleina classic oil. Pour the risen sourdough, knead the dough.

The dough is most delicate! It is soft and light, a little sticky on your hands and on the work surface. But do not clog the dough with flour. It is better to grease your hands and work surface with sunflower oil when working with this dough. If it's absolutely impossible to work with the dough, then add some flour. (there are different kinds of flour and potatoes)

Put the dough into a container, cover or cover with clingfilm and leave in a warm place to rise for about 40 minutes.

Prepare the filling while the dough is rising. Boil buckwheat until tender. Grind a little with a potato masher. (с "crumpled" It will be easier to shape and cut the pie, and eat it)

In well heated sunflower oil over high heat fry chopped onion until transparent. For frying I use oil "Oleina Classic". Add chopped mushrooms to the pan with the onions. Ideally, of course, the mushrooms should be wild mushrooms, but mushrooms/vegetables would also be good. Cook onions and mushrooms for about 5-7 minutes, stirring constantly. The fire is active.

The mushrooms and onions should brown well.

Add the rest of mashed potatoes (250g) and buckwheat to the browned onions and mushrooms. Season with salt and mix well. The filling is ready.

The dough is ready. Put the dough on a work surface greased with sunflower oil, knead and divide into two equal parts. This will make two pies!

Form each piece into a 1 cm thick oval. It is more convenient to roll out and form the cake on a Teflon sheet, a silicone mat or baking paper. Grease the paper with sunflower oil. Spread half of the filling evenly in the middle of the dough piece.

Pinch the edges of the pastry to form a pie. Pinch the seams together carefully. Make a few holes in the cake, so that steam can escape freely during baking. Do the same with the second piece of dough. You can, of course, make one large pie. You can make 4-6 small pies.

Transfer the pies to a baking tray, cover with a thin towel or napkin and keep warm for 10-15 minutes.

Bake the pies in a preheated 180° oven for 30-35 minutes. The pies should be golden brown. Put ready pies on a rack and immediately grease them with sunflower oil. All done!

Nutritional Value:

Whole Dish:
3828.7 Calories
92.5 g
112.7 g
626.8 g
225.2 Calories
5.4 g
6.6 g
36.9 g

Salt, Onion, Flour, Wheat Flour, Potatoes, Sugar, Onions, Buckwheat, Sunflower Oil, Broth, Mushrooms, Mushroom, Potato, Yeast, Baking, Buckwheat Groats, Cakes, Dough

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