Pie with mushrooms in a slow cooker. Prepare a mushroom pie in a slow cooker. Recipes of pies with mushrooms for multicooker.

Mushrooms always kept apart among the entire list of products. They are able to replace a full -fledged meat dish, but at the same time, plant origin makes them more light and assumed. For lovers of simple, tasty and low -calorie foods, mushrooms are a real find, even if we are talking about baking. Having a slow cooker on the farm, cooking a pie with mushrooms will not be difficult. Here you will find a selection of a wide variety of recipes for delicious mushroom pies in a slow cooker.

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Mushroom

Perhaps, we start with the most simple and easy treat, against which even the most sophisticated connoisseur of home baking cannot resist. To make it easier, and the taste every time it turns out just magnificent. The dough literally melts in the mouth, and its delicate taste is replaced by the juiciness of mushroom filling.

To make a light pie with mushrooms in a slow cooker, you will need the following ingredients:

margarine for baking - 250 g;
wheat flour - 2 tbsp;
kefir 1% - 6 tbsp. l.;
baking powder for the dough - 0.5 tsp;
champignons - 500 g;
onions - 1 pc;
spices - to taste;
sunflower oil - 2 tbsp. l.

Useful advice: champignons themselves do not have a pronounced taste, and this task falls on spices and related ingredients, so it will never be superfluous to add a little white mushrooms to the pie. Usually they are sold in dried form, so pour several mushrooms with boiling water for 15 minutes, then finely cut and add to the main filling. Mushroom infusion can also be used - it turns out a wonderful broth or the base for aromatic sauce.

A step -by -step recipe for making a light pie with mushrooms in a slow cooker:

First of all, prepare the dough. Margarine, if he managed to melt, leave for 30-40 minutes. In the freezer, so that it becomes solid. So it will be easier to rub on a coarse grater.
To the grated margarine, suture wheat flour, add kefir and baking powder.
Knead the dough until it becomes elastic and will be cast from hands.
Divide the mass into two equal parts, pack each of them in a plastic bag and refrigerate for 20-30 minutes.
While the dough comes, take up the filling. Rinse the champignons in running cold water, but do not soak, otherwise they will quickly bring moisture and become watery.
Finely chop the onion and slightly fry in the "baking" or "multi -porch" mode until transparent.
Cut the mushrooms with plates or cubes (as you like) and put out with the onion.
Salt and add spices to taste.
When the mushrooms become soft and give their juice, transfer the filling to the plate and wash the multicooker bowl.
Lubricate the bowl with sunflower oil and put the first portion of the dough to the bottom. With your hands, distribute it along the bottom with an even layer, making a overlap on the walls of 5-8 cm.
Put the mushroom filling inside.
Roll the second part of the dough into a pancake with a thickness of about 1 cm and cover the filling with it.
Close the edges with your fingers, and make a few punctures on top with a toothpick or with a fork to give a pair. If this is not done, the pie can be deformed.
It remains only to set the “baking” mode, close the lid and wait for the cooking of a pie with mushrooms in a slow cooker. If you have a model with a 3D-naked, you do not need to turn the pie. If heated only from below, then after 40 minutes. Gently turn over the pie with a steamed coat and bake on the other side for another 40 minutes.

A light pie with mushrooms in a slow cooker can be supplied immediately after a sound signal, but it is better to let it cool a little so as not to burn on the filling. To make a treat more juicy, put a bowl with sour cream sauce on the table. To do this, grate a little garlic into sour cream, salt a little and add dill.

Mushroom pie and potatoes

This cake with mushrooms in a slow cooker will turn out to be more satisfying than the previous one. It can be served on the table as the main dish for lunch or dinner, especially if you supplement with fragrant broth, sauces or salads. After the first piece, you will feel pleasant satiety, but you can hardly stop - it is so tasty.

To prepare a pie with mushrooms and potatoes in a slow cooker, you will need:

wheat flour - 200 g;
butter - 100 g;
home cottage cheese - 100 g;
kefir 1% - 300 ml;
salt - a pinch;
baking powder - 0.5 tsp;
potatoes - 700 g;
champignons (or other mushrooms) - 500 g;
solid cheese - 200 g;
chicken egg - 2 pcs;
onions - 2 pcs;
dill - to taste;
spices - to taste.

Useful advice: if you want to make any home pie not only tasty, but also useful, replace 1/3 of the amount of whole -grain wheat flour or add a couple of tablespoons of bran. This will not affect the taste, but will favorably affect the digestive system. It is important not to overdo it with the brans and flour of rough grinding, since it will be very little gluten in it, and the dough will turn out not so delicate and elastic.

How to cook a hearty cake with mushrooms in a slow cooker:

First of all, clean the potatoes, cut into large pieces and put it on mashed potatoes.
Get the flour into a large bowl and grind it with your hands with butter and cottage cheese.
Gradually, pour 100 ml of kefir into the resulting mass, add a little salt, baking powder and knead a delicate soft dough.
Wrap the dough in the food film and leave it on the table for 15-20 minutes.
While the dough is "resting", prepare the filling. Rinse the mushrooms and cut them in small pieces or slices.
Potatoes should already be cooked. Make it out of its mashed potatoes, having previously shifted into a separate pan or bowl. If you knead potatoes in a multicooker bowl, it is probably scratched. Salt the finished mashed potatoes, add spices to taste and leave on the table so that it fades slightly.
Lightly chop on onions and fry with mushrooms in oil on the “Baking” program until soft.
When the mashed potatoes are not so hot, drive chicken eggs and kefir into it. It should turn out a magnificent light mass.
Grate the cheese on a coarse grater and add to potatoes.
Lubricate the multicooker bowl with a small amount of sunflower oil and distribute the dough along the bottom, entering the sides by 8-10 cm.
On the dough, lay out fried mushrooms with onions in an even layer.
Distribute the potato-iamic mass on top of the mushrooms and flatten a spoon.
Install the program "Baking" for 50 minutes, close the lid and do not open to the sound signal.

This pie with mushrooms in a slow cooker is good for everyone - it is hearty, fragrant, beautiful, but most conveniently the fact that it does not need to be turned over, even if you have a model with lower heating. Before serving, sprinkle treats with dill and let him cool a little.

Mushroom pie and chicken

The previous recipes of pies could be called vegetarian, but the dish described in this chapter will undoubtedly appeal to meat lovers. At the same time, for its preparation, not heavy meat is used, but a low -calorie chicken fillet, which, of course, will delight adherents of a healthy lifestyle.

Necessary ingredients:

chicken fillet - 300 g;
champignons - 500 g;
onions - 1 pc;
chicken egg - 3 pcs;
cream 10% - 3 tbsp. l.;
puff pastry - 250 g;
garlic - 2 teeth;
parsley - 1 bundle;
olive oil - 3 tbsp. l.;
butter - to taste;
salt, spices - to taste.

How to cook a chicken pie with mushrooms in a slow cooker:

Cut the chicken fillet into small parts, rinse, dry with a paper towel and bake in a slow cooker in “baking” mode with the addition of 1 tbsp. l. olive oil. Since the chicken is cooked quickly, it will be enough for 20 minutes. time on the timer. After cooking, transfer the fillet into a separate plate.
Rinse the champignons, chop finely and fry in the chicken “juice”, which remained in the bowl, in “Frying” mode. When the mushrooms give juice, wait for it to evaporate half and add finely chopped onions. Continue fry with an open lid until all the liquid leaves.
Put mushrooms with onions into a deep plate, add garlic and chopped parsley through the press. Pour the cream and mix the ingredients well.
In a separate bowl, beat the eggs with a pinch of salt, and then pour them into the sub -mushrooms.
Torn the chicken fillet into small pieces or cut into small cubes. Mix meat with mushroom filling, add spices to taste and mix.
Roll up puff pastry and divide into two unequal parts. Put the multicooker bowl in a lubricated olive oil in a large half, making allowances on the sidewalls of 7-10 cm.
Put the filling with an even layer and cover the remaining smaller half of the dough. Pin the edges with your fingers and make small cuts with a knife for the output of the steam.
Install the program "Baking" for 50 minutes. After the sound signal, turn the cake to the other side and bake for another 20 minutes.

Such a cake with mushrooms in a slow cooker is best served completely cooled. It will be a great addition to a hearty dinner or decorating a festive table.

Cream pie with mushrooms

If you tried Julien at least once in your life, then you forever remembered this amazing combination of sour cream sauce with mushrooms. This pie is vaguely resembles the taste of classic julienne, but still has its own unique notes. It is very simple to cook it, and as a filling you can use not only ordinary champignons, but also rows, honey mushrooms or chanterelles. And for the vast aromaticness, no one forbids adding a little white mushrooms.

What ingredients will be needed:

puff pastry - 250 g;
mushrooms (champignons, chanterelles or others) - 150 g;
on -hand hands - 1 pc;
sour cream 20% - 3 tbsp. l.;
hard cheese - 100 g;
thyme - 2 branches of fresh or 0.5 tsp. dry;
salt, spices - to taste.

This number of ingredients is enough for 4-6 servings. Preparation will take you no more than 40 minutes in total.

How to bake a cream pie with mushrooms in a slow cooker:

Rinse the mushrooms, cut into small pieces. Small mushrooms can be left whole - so it will be even more beautiful.
Chop the onion with thin half rings and mix with mushrooms.
Add sour cream, thyme, salt and spices to taste. Mix the ingredients thoroughly.
Roll up puff dough into a pancake with a diameter slightly larger than the diameter of the multicooker bowl. The thickness of the dough layer should be 5-8 mm.
Put the dough into a bowl greased with sunflower oil and make punctures with a toothpick in several places.
Put the filling with an even layer and click the edges of the dough so that a kind of basket is obtained.
Install the program "Baking" for 50 minutes. And prepare with the dropped lid.

When the cake with mushrooms in the slow cooker is baked, raise the lid and let it stand for 5 minutes. After that, it can be carefully removed and transferred to a flat dish to serve. The filling turns out to be very tender and moderately liquid, and when cooling it thickens, so the pie is good even cold.

Autumn floodplain pie with mushrooms

If you like to delight home not only tasty, but also with beautiful goodies, be sure to try cooking a cake with mushrooms in a slow cooker according to this recipe. For it, you can use any mushrooms, but the chanterelles still look most spectacular. And their taste is special - autumn.

How the ingredients will be needed:

wheat flour - 150 g;
butter - 50 g;
chicken egg (yolk) - 1 pc;
chicken egg - 1 pc;
sour cream - 200 g;
cold water - 2 tbsp. l.;
chanterelles - 150 g;
onions - 1 pc;
oregano - to taste;
nutmeg - to taste;
salt, pepper - to taste.

To make a delicious mushroom pie in a slow cooker, follow the instructions:

Mix flour with salt.
Cut the cold butter in small cubes, throw it into flour and quickly grind with a fork.
Add yolk, cold water to flour and mix. As a result, not a sticky plastic dough should be made, from which you can blind a neat ball.
Roll the dough into the ball and send for at least an hour to the refrigerator. If time permits, or you can cook the pie in advance, then it is better to hold the dough in the refrigerator 10-12 hours.
Small the onion finely, and cut the mushrooms in small pieces.
Fry the onion on the Baking program for 5 minutes. In a small amount of sunflower oil.
Add mushrooms, spices to the bow, salt and fry, stirring, for another 5 minutes.
Put the filling on the plate and cool.
Mix sour cream with the egg, salt a little and add spices to taste.
Roll out the dough, put on the bottom of the multicooker bowl, slightly going on the walls.
Put the mushroom filling on the dough and pour it with a sour cream-yaic mixture.
Install the program "Baking" for 50 minutes. And cook under the lid. Different models of multicoars have different power, and the products may differ, so periodically open the lid and monitor the condition of the pie. When the filling thickens in the center, you can turn off the slow cooker.