It’s hard to find someone who doesn’t like mushrooms. This product has not only a pleasant taste and seductive aroma, but also a high nutritional value with a low calorie content. For vegetarians and fasting people, it is indispensable. Patties with mushrooms is one of the most traditional dishes of Russian cuisine. Many housewives have their favorite recipes for this dish. The stuffing for the patties with mushrooms can be supplemented with potatoes, rice, meat and other products. For juiciness, onions are often added to it. Recently, the variants of mushroom filler for cheese pies have become popular. A variety of options for filling for mushrooms pies allows you to choose a recipe that corresponds to the gastronomic predilections of almost any person.
Cooking Features
There are many recipes for pie fillings with mushrooms. The technology of preparation of such fillers may have some differences. But there are several general principles, the knowledge of which will help prepare the mushroom pie filling correctly, regardless of its specific composition.
- Most often, the pie stuffing is made from champignons, as they are the most available, or white mushrooms, which are the most tasty and valuable. These mushrooms have another advantage - they do not require long preparation. Instead, you can use any other edible mushrooms, preparing them in accordance with their category. We are talking about pre-soaking and boiling.
- It is not necessary to use mushrooms that you are not sure of being edible for, and also collected in environmentally unfriendly areas, near highways, industrial facilities. Mushrooms have the ability to absorb toxins, because of which even those in the first category can become inedible.
- It is impossible to add mushrooms to the stuffing without prior heat treatment, except for champignons. Other products that make up the pie filling, usually also previously brought to readiness or half. There is not a lot of time required for baking pies, the filler from raw foods may not have time to bake.
- Before spreading the minced mushroom on the dough and making the patties, the filler should be allowed to cool to room temperature. Hot filling will make the dough uncouple, making it moist and slippery, to taste such baked goods will resemble rubber.
The filling for mushroom patties can be prepared according to different recipes, but it always turns out juicy, nourishing and aromatic. You can cook both baked and fried pies with it.
Simple recipe for mushroom patties
Composition:
- mushrooms - 0.5 kg;
- onions - 0, 25 kg;
- salt, spices - to taste;
- vegetable oil, water - how much will go.
Method of preparation:
- Fingering mushrooms, clean, soak if necessary. Boil in clean water until they settle to the bottom of the pan. Throw it in a colander, let it drain.
- When the mushrooms have cooled, cut them into small cubes.
- Onion, freeing from the husk, cut into small pieces.
- Heat the butter in a deep frying pan, put the onion in it, fry until golden brown.
- Add the mushrooms, fry them with onions for 10-15 minutes. Salt and season 5 minutes before readiness.
- Cool the filling and use as intended.
This stuffing can be made from any kind of mushroom, including mushroom platter. If only white mushrooms, chanterelles and champignons will be used for it, then you can do without their pre-boiling, limiting yourself to frying.
Filling for patties from dried mushrooms
Composition:
- dried porcini mushrooms - 35-40 g;
- onions - 75 g;
- stale rye bread - 30 g;
- milk - 50 ml;
- vegetable oil - how much will leave;
- salt, spices - to taste.
Method of preparation:
- Fill the mushrooms with cool water, leave for at least an hour so that they swell. Rinse and boil in clear water for 20 minutes after boiling.
- Throw the mushrooms in a colander. When excess liquid is drained, cut the mushrooms into small pieces.
- Cut onion in small cubes, fry and add to the mushrooms.
- Bread soak in warm milk. Add to the rest of the ingredients. Stir. If the filling seemed too thin, add a little crushed crackers and wait 5-10 minutes for them to swell.
In a similar way, you can prepare the filling of other dried mushrooms.
Stuffing for patties with mushrooms and cheese
Composition:
- fresh champignons - 0, 4 kg;
- cheese (solid or semi-hard) - 150 g;
- onions - 100 g;
- butter - how much will leave;
- salt, spices - to taste.
Method of preparation:
- Peel the onion, cut it into small cubes.
- Wash mushrooms, pat dry with a napkin, cut into strips.
- Melt butter in a deep frying pan. Put onion and mushrooms in the pan. Stir fry, stirring, until excess liquid evaporates from the pan.
- Cheese rub.
- When the mushrooms have cooled, mix them with cheese. If you mix the cheese with hot mushrooms, it will melt ahead of time.
- Salted, seasoned stuffing, mix. You can add chopped greens to it.
When baking pies in the oven, the cheese will melt and the products will acquire a unique taste.
Stuffing for patties with mushrooms and chicken
Composition:
- chicken fillet - 0, 3 kg;
- fresh champignons - 0, 25 kg;
- carrots - 100 g;
- onions - 75 g;
- processed cheese - 60 g;
- butter - 50 g;
- green onions - 50 g;
- salt, spices - to taste.
Method of preparation:
- Turn the raw chicken fillet through a meat grinder with a large grill or chop it very finely.
- Mushrooms, washed and dried, cut into cubes of medium size.
- Peel carrots, chop grated with large holes.
- Peel and cut the onions into small pieces.
- Stir in chicken, mushrooms and chopped vegetables.
- Put the mixture in a pan with melted butter and fry for 15-20 minutes. Salt, pepper, mix and cool the chicken and mushroom mince.
- Chop green onions finely.
- Grind melted cheese on a grater.
- Add green onions and cheese to the cooled meat, mix.
Pies stuffed with chicken and mushrooms are nourishing, juicy, tasty. Such baking will appeal to even the most fastidious gourmet.
Stuffing for patties with mushrooms and potatoes
Composition:
- potatoes - 0, 4 kg;
- fresh champignons - 0, 3 kg;
- refined vegetable oil - 50 ml;
- butter - 30 g;
- salt, spices - to taste;
- onions - 150 g.
Method of preparation:
- Free the onions from the husks, cut them in small pieces.
- Dice the mushrooms that have been previously washed and dried with a napkin in small cubes.
- Peel the potatoes, chop them into large pieces, cover with water, salt and put on the fire. After boiling water, reduce the intensity of the flame and boil the potatoes until soft.
- Drain excess water. Mash the potatoes, add the butter to it, mix well.
- Fry mushrooms and onions in vegetable oil. Combine with mashed potatoes, mix. Salt and pepper as needed.
Stuffing from potatoes with mushrooms turns out tender and nourishing. Cooked with her pies are unlikely to linger on the table for a long time.
Stuffing for patties with mushrooms is relatively easy to prepare. Mushrooms give baking a unique taste and seductive aroma. Pies with mushroom stuffing like many. You can make them according to several recipes, each of which has its own advantages.
