home → Pancakes, pancakes Mushroom pie in a slow cooker without sour cream. A delicious pie made from batter with mushrooms in a slow cooker. Recipe for pie with meat and mushrooms in a slow cooker

Mushroom pie in a slow cooker without sour cream. A delicious pie made from batter with mushrooms in a slow cooker. Recipe for pie with meat and mushrooms in a slow cooker

We present to your attention a recipe for a very tasty pie that everyone will love.

It consists of shortcrust pastry and a large amount of filling of pickled mushrooms, onions and hard cheese. It is so tasty that you always want more. It is woven down to the last crumb. It’s not at all difficult to prepare and requires minimal effort. The pie is hearty, very aromatic and mega appetizing. Save the recipe to your culinary piggy bank.

Ingredients needed

For the test

350 g flour
2 eggs
70 g butter
1 teaspoon baking powder
1 teaspoon salt

For filling

200 g hard cheese
200 grams of onion
800 g pickled mushrooms

Let's start the process

First of all, put eggs, salt, softened butter, flour and baking powder into a separate container. Knead a homogeneous dough.
Then we start preparing the filling. Peel the onion and chop it finely.
Then cut the hard cheese into small cubes.
Now pour 2 tablespoons of oil into the multicooker bowl and set the “Frying” mode. After three minutes, send the onions here to fry. Fry for 5 minutes.
After the required time has passed, finely chop the pickled mushrooms and add them to the onion. Continue the frying process for another 5 minutes. After the required time has passed, transfer the filling to a separate container. Salt it to taste and mix well.
Now place strips of baking paper crosswise in the multicooker bowl.
Make a circle from the prepared dough and place it in a bowl. Now we stretch it with our hands, forming the sides.
Then add mushrooms and onions mixed with cheese.
Close the multicooker lid and set the “Baking” mode for one hour.
After the required time has passed, the cake is ready. Leave it in the slow cooker for another five minutes. Then, using baking paper, we take it out and place it on a dish. Then cut into portions and serve.

You may also like, the recipe for which you will find on our Recipe Ideas website.

Mushroom pie in a slow cooker is quick and easy to prepare. Not all housewives like to prepare yeast dough, it is troublesome. But what could be tastier than a mushroom pie made from soft and fluffy yeast dough? Moreover, preparing dishes using a multicooker saves a lot of time, and as a result they turn out surprisingly tasty.

There are a lot of recipes for making mushroom pies; the mushroom filling can be supplemented with a variety of ingredients: chicken, potatoes, cabbage, eggs and onions, cheese. Mushroom pie in a multicooker made from yeast dough is an excellent option to please the family both on an ordinary day and on a holiday. The pie dough is quite unpretentious, even though it is yeast. Kneading yeast dough for mushroom pie does not cause much trouble.

Baking with mushrooms using a multicooker is prepared quickly, and the result is very tasty, soft and fluffy. Hurry up, take a pen, a notepad and write down the simplest recipe for a multi-cooker mushroom pie made from yeast dough! Treat your family and friends with delicious homemade baked goods.

Products:

sifted flour - 200 grams;
milk - 60 ml;
mushroom seasoning - 5 grams;
fresh mushrooms (wild or homemade) - 300 grams;
olive oil - 50 gr. or 3 tbsp. spoons;
dry yeast - one and a half tsp;
garlic - 1 clove;
onion - 1 onion;
salt - 1 tsp;
sugar - 1 tsp;
egg - 3 pieces.

How to bake a delicious mushroom pie in a slow cooker using yeast dough:

Let's prepare the yeast dough
Pour granulated sugar, dry yeast, and salt into warm water. The mixture must be thoroughly mixed and left for further swelling for 15 minutes.
When the yeast mixture begins to form bubbles, add oil and gradually add sifted flour. Quickly knead the yeast dough; when finished, it should become elastic and homogeneous.

The yeast dough for a soft, tender and fluffy pie is ready. Now he needs to “rest” a little; for this, the pie dough should lie for about 10 minutes. During this time it will be able to rise and approach. In the meantime, you need to prepare the mushroom filling.

Preparing the filling
For a delicious savory filling, you can use absolutely any mushrooms: the most common are champignons, oyster mushrooms, or forest mushrooms - honey mushrooms, chanterelles or saffron milk caps, boletus. You can put both fresh mushrooms and marinated and salted ones in the filling. It all depends on your tastes and preferences.

Peel fresh mushrooms, rinse, and cut into small slices. Peel, rinse and chop the onion. Place a stirring spatula on the bottom of the multicooker, thoroughly grease the inside of the multicooker bowl with olive oil and place the mushrooms in an even layer on the bottom.
Lightly fry the mushrooms by turning on the appropriate multicooker mode (usually sautéing or frying). This will take 3 minutes; after the time has elapsed, add chopped onion and garlic. Continue frying fresh mushrooms for a hearty filling until the onions become transparent, then add salt to taste and add the prepared seasonings.

If you use salted or pickled mushrooms as a pie filling, then frying is not required. Just mix the mushrooms with onions, garlic and your favorite spices. Add salt as needed.

Prepare the filling for the pie. To do this, you need to beat the eggs in a container and pour milk over them. The mixture should be mixed, salt and spices added.

We bake a delicious pie with mushrooms in a slow cooker
Roll out the yeast dough into a round shape. Its size should correspond to the multicooker bowl. The container must be greased with oil, the stirring spatula removed, and the dough placed in the bowl. The pie needs to be formed into a side two centimeters high. Place the mushroom filling on the dough and spread it over the entire surface. Pour a mixture of milk and egg on top of the pie.

Bake a delicious mushroom pie in a slow cooker, setting the oven mode to maximum power. Allow 25 minutes for preparation.
The finished baked goods must be carefully removed from the multicooker and left to cool.

Mushroom pie in a slow cooker is prepared quickly and turns out very tasty, fluffy, filling, and looks great on the holiday table. You should keep such a simple recipe for delicious pastries on your mind, and if possible, pamper the whole family with a delicious dish.

How to quickly make a simple pie with mushrooms and cheese in a slow cooker

Being of plant origin, mushrooms can easily replace meat. For those who are on a diet or fasting for religious reasons, mushrooms with their low calorie content are exactly what they need.

I would like to offer some recipes for pies with mushrooms in a slow cooker. Having such kitchen equipment, making mushroom pies at home will never get boring. A treat like mushroom pie in a slow cooker will be appreciated by all home-baking lovers in your family.

Mushroom pie in the Redmond multicooker will turn out very tasty and satisfying.

Mushrooms combined with chicken fillet are perfect for a hearty lunch for the whole family. However, get ready for war: the battle will be for the last piece of the delicious pie!

Chicken fillet – 2 pcs.;
– 500 g;
Onion – 3 pcs.;
Cheese – 200 g;
Eggs – (2 for filling, 1 for dough);
Flour – 250-300 g;
Water – 4 tbsp. l.;
Cream – 200 ml;
Butter – 60 g;
Salt;
Ground black pepper – 1 tsp.

The butter is mixed with flour, water and egg, salted, kneaded into a homogeneous mass and sent to the cold.

The fillet is boiled, cooled and cut into medium cubes.

Mushrooms are fried in oil until all the liquid has evaporated.

Add chopped onion and fry everything for 10 minutes.

The dough is rolled out to the size of the Redmond multicooker bowl, and high sides are formed. First you need to grease the entire bowl with butter.

The fillet is laid out, then the onion and mushroom mixture, everything is added to taste and pepper.

The filling is made: cream is whipped with eggs, grated cheese and salt.

Pie with chicken and mushrooms is poured into the multicooker with the prepared filling, and the lid is closed.

The multicooker is set to the “Baking” mode for 60 minutes.

After the signal, the lid is opened and readiness is checked with a toothpick. If the pie is damp, set the “Baking” mode for another 25 minutes.

To ensure that the cake comes out of the bowl easily, let it sit in the slow cooker for 15 minutes.

Recipe for pie with mushrooms and potatoes in a slow cooker

In this version, a pie with mushrooms and potatoes in a slow cooker will turn out to be an excellent dish for an evening meal. Complete it with aromatic garlic sauce or a salad of fresh vegetables.

Flour – 300 g;
Butter – 120 g;
Cottage cheese – 150 g;
Kefir – 300 ml;
Baking powder – 1 tsp. (without top);
Salt;
Potatoes – 8 pcs.;
Champignons – 600 g;
Cheese – 250 g;
Eggs – 2 pcs.;
Onion – 3 pcs.;
Green dill – 5 sprigs.

A pie with potatoes and mushrooms in a slow cooker is quite simple to prepare, saving your time and effort.

Make mashed potatoes, let cool, beat in eggs, pour in kefir and beat thoroughly with a mixer to form a fluffy mass.

Combine flour with cottage cheese and butter, rub with hands.

Pour in 100 ml of kefir, add salt to taste, add baking powder and knead the dough. Place in a plastic bag for 20 minutes.

Cut the mushrooms into pieces, chop the onion and fry in a multicooker bowl with the addition of oil in the “Frying” or “Baking” mode.

Grate the cheese on a coarse grater, add to the mashed potatoes, stir.

Grease the multicooker bowl with oil, spread the dough with your hands and raise the sides by 8-10 cm.

Place mushrooms and onions on top, then a layer of potato mixture, and then level.

Set the multicooker to the “Baking” mode for 60 minutes and wait for the sound signal.

After the signal, sprinkle the pie with chopped dill.

How to cook a pie with cabbage and mushrooms in a slow cooker

A pie with cabbage and mushrooms in a slow cooker has an original taste and unique aroma - try it!

Flour – 1 tbsp;
Mayonnaise – 50 g;
Sour cream – 100 ml;
Eggs – 3 pcs.
Butter – 3 tbsp. l.;
Onion – 3 pcs.;
Baking powder – 1 tsp;
Cabbage – 400 g;
Champignons – 400 g;
Salt and ground pepper.

Shred the cabbage and rub it with your hands to soften it so that the juice releases.

Chop the peeled onion and cut the mushrooms into cubes, put 1 tbsp into the multicooker bowl. l. butter and add chopped products.

Set the multicooker to the “Frying” mode and fry the food for 15 minutes, stirring.

Add cabbage to the mushrooms and onions, salt and pepper to taste and set the “Fry” mode for another 30 minutes.

Beat the eggs and sour cream with a mixer until fluffy, add mayonnaise, baking powder and flour, beat again until the thick sour cream thickens.

Remove the cabbage with mushrooms and onions from the bowl, rinse, grease with oil and fill with half the dough.

Place the pie filling and pour in the second part of the batter.

Set the multicooker to the “Baking” mode for 60 minutes. After the signal, turn the cake over and bake for another 20-25 minutes.

Recipe for pie with meat and mushrooms in a slow cooker

The recipe for mushroom pie is prepared in a Redmond multicooker, which makes the dish especially tasty and nutritious, especially if it is combined with meat.

Flour – 1.5-2 tbsp;
Baking powder – 12 g;
Sunflower oil – 40 ml;
Eggs – 3 pcs.;
Honey mushrooms – 500 g;
Pork (can be replaced with ham) – 400 g;
Cheese – 200 g;
Milk – 150 ml;
Salt and pepper to taste;
Garlic – 3 cloves;
Parsley – 1 bunch.

Cooking a pie with meat and mushrooms in a slow cooker will give you great pleasure, as it will not take much time, but the dish will turn out excellent.

The pork is cut and boiled for 40 minutes in salted water. Allow to cool and then cut into small cubes.

Beat the eggs with a whisk, add flour mixed with baking powder in parts, and beat again.

Pour in warm milk, vegetable oil, grated cheese, salt and mix.

Mushrooms are cut into cubes, fried in a multicooker bowl in the “Baking” mode for 15 minutes, pieces of pork are added and continue to fry for another 15 minutes.

Add chopped garlic and chopped herbs, combine all the products, mix, remove from the bowl and let cool.

The multicooker is washed, dried, greased with oil, the pie filling is mixed with the dough and poured into the bowl.

Close the lid and set to “Baking” mode for 60 minutes.

After the signal, let the cake stand in the slow cooker for 15 minutes.

Pie with mushrooms, onions and cheese in a slow cooker

If you want to make a pie with mushrooms and cheese in a slow cooker, this recipe is exactly what you need, because you don’t need to bother with the dough.

Mushrooms (forest) – 500 g;
Onion – 2 pcs.;
Cheese – 100 g;
Eggs – 4 pcs.;
Salt;
Baking powder – 1 tsp;
Flour – 1.5 tbsp;
Butter;
Sesame – 2 tsp.

Cut the onion into cubes, pour into the multicooker bowl, add butter and leave in the “Frying” or “Baking” mode for 15 minutes.

Boil the mushrooms for 30 minutes, chop and add to the onion, fry in a slow cooker for 20 minutes, add salt.

Transfer from the multicooker to a bowl and let cool, wash the bowl.

Beat the eggs with a mixer, combine the flour with baking powder and add it to the eggs, beat until foam forms.

Add grated cheese, mix and start assembling the pie.

Grease the multicooker bowl with oil, sprinkle with sesame seeds and pour half of the dough.

Place the filling, pour in the other half of the dough and smooth it out.

Select the “Baking” program on the equipment and turn it on for 60 minutes.

After the signal, do not remove the pie, but let it cool slightly.

Pie with salted mushrooms in the Polaris multicooker

Mushroom pie in the Polaris multicooker is a very tasty and satisfying homemade dish. It has a lot of juicy, savory filling combined with a delicate dough consistency.

Flour – 1 tbsp;
Kefir – 200 ml;
Eggs – 3 pcs.;
Soda – 0.5 tsp;
Salted oyster mushrooms – 400 g;
Onions – 4 pcs.;
Ground black pepper – 1 tsp;
Sunflower oil;
Dill greens.

Pie with salted mushrooms in a slow cooker is perfect for a light lunch snack, or even breakfast.

Wash the salted oyster mushrooms well in water, cut into pieces and fry in hot oil for 20-25 minutes.

Peel the onion, chop with a knife and add to the oyster mushrooms, fry for 15 minutes, pepper, add chopped herbs and stir.

Combine kefir, eggs and soda, beat well and add flour, beat again.

Set the multicooker to the “Baking” program for 40 minutes. After the signal, turn the cake over and bake for 20 minutes.

Recipe for pie with minced meat and mushrooms in a slow cooker

This recipe for pie with minced meat and mushrooms in a slow cooker is useful for beginner cooks, as it is easy and simple to prepare. And the baked goods turn out airy and delicate in taste.

It is better to buy puff pastry for this version of the pie in the store. However, before using it, it is better to keep it in the refrigerator for 2-3 hours.

Champignons – 500 g;
Onion – 3 pcs.;
Minced pork – 300 g;
Vegetable oil;
Salt;
Sesame – 1 tsp;
Mixture of ground peppers – 1 tsp;
Puff pastry – 500 g.

Place the minced meat in the multicooker bowl and fry for 20 minutes in the “Fry” mode. Take it into a bowl and leave to cool.

Chop the mushrooms and onions into cubes, put them in a bowl, pour in a little oil and fry in the “Fry” mode for 20 minutes.

Combine the minced meat with mushrooms and onions, add salt, sprinkle with a mixture of ground peppers, sesame seeds and mix well.

Roll out one part of the dough, place it in the multicooker bowl, and distribute the filling.

Place a thin layer of the second half of the rolled dough on top and seal the edges.

Poke a few holes with a fork or thin knife to allow steam to escape.

Turn on the multicooker in the “Baking” mode for 60 minutes. After the signal, allow the cake to cool slightly in the kitchen equipment.

How to cook jellied pie with mushrooms in a slow cooker

How to cook jellied pie with mushrooms in a slow cooker so that it is a special dish? We suggest you follow our recipe and you will succeed.

Champignons – 400 g;
Eggs for filling – 5 pcs.;
Onion – 3 pcs.;
Soy sauce – 2 tbsp. l.;
Olive oil – for frying;
Flour – 1.5 tbsp;
Mayonnaise – 150 ml;
Sour cream – 4 tbsp. l.;
Eggs – 3 pcs.;
Baking powder – 2 tsp;
Salt – ½ tsp.

A jellied pie with mushrooms in a slow cooker will turn out very tasty, as mayonnaise with eggs will make the dough tender, fluffy and aromatic.

Mix mayonnaise with sour cream, eggs, baking powder, salt and beat well with a mixer. Add flour little by little, continuing to beat until foamy.

Rinse the champignons, drain and cut into small pieces. Place in a multicooker bowl with oil and fry for 20 minutes until golden brown in the “Fry” mode.

Peel the onion, cut into half rings and add to the mushrooms, fry for 15 minutes until soft.

Boil the eggs hard, peel and cut into cubes.

Combine with mushrooms, add salt, add soy sauce and stir well.

Grease the bowl with oil, pour out most of the jellied dough and lay out the filling.

Pour the second portion of dough on top, level with a spoon and turn on the “Baking” mode for 40 minutes.

After the signal, open the lid and check with a toothpick for readiness. If the pie is damp, turn on the multicooker for another 20 minutes in the “Baking” mode.

This jellied pie with mushrooms in a slow cooker will go perfectly on the table with a vegetable salad.

Layered pie with mushrooms in a Philips multicooker

A layered pie with mushrooms in a slow cooker can be prepared for a snack when you go for a walk with friends or family. Believe me: with its juicy filling and soft dough it will not leave any of your companions indifferent.

Ready puff pastry – 500 g;
Champignons – 400 g;
Onions – 4 pcs.;
Sour cream – 7 tbsp. l.;
Ghee – 4 tbsp. l.;
Cheese – 200 g;
Ground black pepper and salt – ½ tsp each;
Thyme – 1 tsp.

Mushroom pie in the Philips multicooker turns out so tasty and aromatic that it can claim the main place on the holiday table.

Rinse the champignons thoroughly under the tap, cut into cubes and fry in a small amount of melted butter until golden in a multicooker bowl in the “Frying” mode.

Peel the onion, cut into quarters and add to the mushrooms. Fry everything together with the addition of ghee for about another 15 minutes.

Transfer the mixture from the multicooker and let cool for 30 minutes.

Grate the hard cheese on a coarse grater, combine with mushrooms, pour in sour cream, add thyme, salt and pepper.

Wash the bowl of the kitchen “helper”, grease it with oil and lay out a rolled out layer of puff pastry with high sides.

Place the filling on the dough, gather the edges in the middle and pinch with your hands.

Using a thin knife, make 5-7 punctures on top of the pie to allow steam to escape.

Close the multicooker lid, set the “Baking” program and set the time to 50 minutes.

As soon as the shutdown signal sounds, open the lid and let the cake cool slightly.

Mushrooms have always stood apart among the entire list of products. They can replace a full-fledged meat dish, but at the same time, their plant origin makes them lighter and more digestible. For lovers of simple, tasty and low-calorie food, mushrooms are a real find, even when it comes to baking. Having a multicooker on the farm, preparing a mushroom pie is not difficult. Here you will find a selection of a wide variety of recipes for delicious mushroom pies in a slow cooker.

Let's start, perhaps, with the simplest and easiest treat, which even the most sophisticated connoisseur of home-baked goods will not be able to resist. It couldn't be easier to make and tastes great every time. The dough literally melts in your mouth, and its delicate taste is replaced by the juiciness of the mushroom filling.

To make an easy mushroom pie 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 dough – 0.5 tsp;
champignons – 500 g;
onion – 1 piece;
spices - to taste;
sunflower oil – 2 tbsp. l.

Helpful advice: Champignons themselves do not have a pronounced taste, and this task falls on the spices and accompanying ingredients, so it never hurts to add a few porcini mushrooms to the pie. They are usually sold dried, so pour boiling water over a few mushrooms for 15 minutes, then finely chop and add to the main filling. Mushroom infusion can also be used - it makes an excellent broth or base for a flavorful sauce.

Step-by-step recipe for making a light mushroom pie in a slow cooker:

First of all, prepare the dough. Margarine, if it has melted, leave for 30-40 minutes. in the freezer until it becomes firm. This will make it easier to grate it on a coarse grater.
Sift wheat flour to grated margarine, add kefir and baking powder.
Knead the dough until it becomes elastic and sticks to your hands.
Divide the mass into two equal parts, pack each of them in a plastic bag and place in the refrigerator for 20-30 minutes.
While the dough arrives, make the filling. Rinse the champignons in running cold water, but do not soak them, otherwise they will quickly absorb moisture and become watery.
Finely chop the onion and lightly fry in the “Baking” or “Multi-cook” mode until transparent.
Cut the mushrooms into slices or cubes (as you like) and simmer along with the onion.
Salt and add spices to taste.
When the mushrooms become soft and release their juice, transfer the filling to a plate and wash the multicooker bowl.
Grease the bowl with sunflower oil and place the first portion of dough on the bottom. Using your hands, spread it over the bottom in an even layer, overlapping the walls by 5-8 cm.
Place mushroom filling inside.
Roll out the second part of the dough into a pancake about 1 cm thick and cover the filling with it.
Pinch the edges with your fingers and use a toothpick or fork to poke a few holes in the top to allow steam to escape. If this is not done, the cake may become deformed.
All that remains is to set the “Baking” mode, close the lid and wait for the mushroom pie to cook in the multicooker. If you have a 3D heated model, you don't need to flip the cake. If heating occurs only from below, then after 40 minutes. Carefully turn the cake over using a steaming rack and bake on the other side for another 40 minutes.

A light mushroom pie in a slow cooker can be served immediately after the beep, but it is better to let it cool a little so as not to burn yourself on the filling. To make the treat more juicy, place a bowl of sour cream sauce on the table. To do this, grate a little garlic into the sour cream, add a little salt and add dill.

Pie with mushrooms and potatoes

This multicooker mushroom pie will be more satisfying than the previous one. It can be served as a main dish for lunch or dinner, especially if complemented with aromatic broth, sauces or salads. After the first bite, you will feel pleasantly full, but you will hardly be able to 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;
homemade 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;
hard cheese – 200 g;
chicken egg – 2 pcs;
onions – 2 pcs;
dill - to taste;
spices - to taste.

Helpful advice: If you want to make any homemade pie not only tasty, but also healthy, replace 1/3 of the amount of wheat flour with whole grain flour or add a couple of tablespoons of bran. This will not affect the taste at all, but will have a beneficial effect on the functioning of the digestive system. It is important not to overdo it with bran and wholemeal flour, since it will have very little gluten and the dough will not be as tender and elastic.

How to cook a hearty mushroom pie in a slow cooker:

First of all, peel the potatoes, cut them into large pieces and let them cook on mashed potatoes.
Sift the flour into a large bowl and rub it with the butter and cottage cheese using your hands.
Gradually pour 100 ml of kefir into the resulting mass, add a little salt and baking powder and knead into a tender soft dough.
Wrap the dough in cling film and leave it on the table for 15-20 minutes.
While the dough is resting, prepare the filling. Wash the mushrooms and cut them into small pieces or slices.
The potatoes should be cooked by now. Make a puree from it, after transferring it to a separate pan or bowl. If you mash potatoes in a multicooker bowl, they will probably get scratched. Salt the finished puree, add spices to taste and leave on the table to cool slightly.
Finely chop the onion and fry with mushrooms in oil on the “Baking” program until soft.
When the puree is not so hot, beat in chicken eggs and kefir. You should get a fluffy light mass.
Grate the cheese on a coarse grater and add to the mashed potatoes.
Grease the multicooker bowl with a small amount of sunflower oil and spread the dough over the bottom, going 8-10 cm over the sides.
Place fried mushrooms and onions on the dough in an even layer.
Spread the potato-egg mixture evenly over the mushrooms and smooth with a spoon.
Set the “Bake” program for 50 minutes, close the lid and do not open until the beep sounds.

This multicooker mushroom pie is good for everyone - it’s nourishing, aromatic, beautiful, but the most convenient thing is that you don’t need to turn it over, even if you have a model with bottom heating. Before serving, sprinkle the treat with dill and let it cool slightly.

Pie with mushrooms and chicken

It would be a stretch to call previous pie recipes vegetarian, but the dish described in this chapter will undoubtedly appeal to meat lovers. At the same time, it is prepared not from heavy meat, but from low-calorie chicken fillet, which will certainly please adherents of a healthy lifestyle.

Required ingredients:

chicken fillet – 300 g;
champignons – 500 g;
onion – 1 piece;
chicken egg – 3 pcs;
cream 10% - 3 tbsp. l.;
puff pastry – 250 g;
garlic – 2 cloves;
parsley – 1 bunch;
olive oil – 3 tbsp. l.;
butter - to taste;
salt, spices - to taste.

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

Cut the chicken fillet into small pieces, rinse, dry with a paper towel and bake in a multicooker in the “Baking” mode with the addition of 1 tbsp. l. olive oil. Since the chicken cooks quickly, 20 minutes will be enough. time on the timer. Once cooked, transfer the fillets to a separate plate.
Wash the champignons, chop finely and fry in the chicken “juice” remaining in the bowl, using the “Frying” mode. When the mushrooms give juice, wait for it to evaporate by half and add finely chopped onions. Continue to fry with the lid open until all the liquid has gone.
Transfer the mushrooms and onions to a deep plate, add the garlic passed through a press and chopped parsley. Pour in the cream and mix the ingredients thoroughly.
In a separate bowl, beat the eggs with a pinch of salt, then pour them into the cooled mushrooms.
Tear the chicken fillet into small pieces with your hands or cut into small cubes. Mix the meat with the mushroom filling, add spices to taste and stir.
Roll out the puff pastry and divide into two unequal parts. Place the larger half in a multicooker bowl greased with olive oil, making allowances for the sides of 7-10 cm.
Spread the filling in an even layer and cover with the remaining smaller half of the dough. Pinch the edges with your fingers and make small cuts on top with a knife to allow steam to escape.
Set the “Bake” program for 50 minutes. When the beep sounds, turn the cake over to the other side and bake for another 20 minutes.

This multicooker mushroom pie is best served completely cooled. It will be a great addition to a hearty lunch or decorate a holiday table.

Creamy pie with mushrooms

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

What ingredients will you need:

puff pastry – 250 g;
mushrooms (champignons, chanterelles, etc.) – 150 g;
onion hands – 1 piece;
sour cream 20% - 3 tbsp. l.;
hard cheese – 100 g;
thyme – 2 sprigs fresh or 0.5 tsp. dry;
salt, spices - to taste.

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

How to bake a creamy mushroom pie in a slow cooker:

When the mushroom pie is baked in the slow cooker, lift the lid and let it sit for 5 minutes. After this, you can carefully remove it and transfer it to a flat dish for serving. The filling turns out to be very tender and moderately liquid, and when it cools it thickens, so the pie is good even cold.

Autumn jellied pie with mushrooms

If you like to please your family with not only tasty, but also beautiful delicacies, be sure to try making a mushroom pie in a slow cooker using this recipe. You can use any mushrooms for it, but chanterelles look the most impressive. And they have a special taste - autumn.

Ingredients you will need:

wheat flour – 150 g;
butter – 50 g;
chicken egg (yolk) – 1 piece;
chicken egg – 1 piece;
sour cream – 200 g;
cold water – 2 tbsp. l.;
chanterelles – 150 g;
onion – 1 piece;
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 into small cubes, throw into the flour and quickly rub with a fork.
Add the yolk and cold water to the flour and mix. The result should be a non-sticky plastic dough from which you can form a neat ball.
Roll the dough into a ball and refrigerate for at least an hour. If time permits, or you can prepare the pie in advance, it is better to keep the dough in the refrigerator for 10-12 hours.
Finely chop the onion and cut the mushrooms into small pieces.
Fry the onion on the “Baking” program for 5 minutes. in a small amount of sunflower oil.
Add mushrooms, spices, salt and fry, stirring, for another 5 minutes.
Place the filling on a plate and cool.
Mix sour cream with egg, add a little salt and add spices to taste.
Roll out the dough, place it on the bottom of the multicooker bowl, slightly extending onto the walls.
Place the mushroom filling on the dough and fill it with the sour cream and egg mixture.
Set the “Baking” program for 50 minutes. and cook covered. Different models of multicookers 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 multicooker.

Before serving, decorate the mushroom pie in a slow cooker with herbs. It is very tasty to enjoy it with a salad of fresh vegetables.

Mushroom pie in a slow cooker: video

The video below provides a detailed description of how to whip up a mushroom pie in a slow cooker:

Recipe for a delicious mushroom pie in a slow cooker

Ingredients for shortcrust pastry:

150 g butter
300 g flour
1 small egg

For filling:

400 grams of pickled mushrooms (boletus)
4 tbsp. vegetable oil
2 onions
bunch of green onions
spices to taste

Baking pies is a space for culinary imagination. You can experiment with both filling and types of dough. And it doesn’t have to be a sweet dessert; salty snack pies are very tasty. An excellent option is a pie with mushrooms in a slow cooker made from shortcrust pastry. I share this recipe with the readers of the site, because my mushroom pie turned out very successful and everyone liked it.

Shortcrust pastry is easy to prepare, so don’t be scared - you can handle it, even if you’ve never dealt with it. It is very convenient to make the dough for mushroom pie in a slow cooker the day before and store it in the refrigerator, and in the morning or after work, simply assemble and bake the pie. Mushrooms and onions work well as a filling. You can take any that you like and are currently in stock. Of course, one of the most delicious types of mushrooms are porcini mushrooms, or boletus mushrooms; with them, the pie will turn out to be very aromatic and satisfying.

My mushroom pie was prepared in a VES Electric SK-A12 multicooker.

Cooking method

Prepare everything you need for shortcrust pastry. Take the butter and egg straight from the refrigerator.
Pour flour into a bowl or onto the table, add salt and butter.
First chop the mixture with a knife, then rub with your fingers until fine crumbs form. Try to minimize contact of your hands with the dough so that the butter does not start to melt from their heat. In this case, the dough will be sticky and you will need to add additional flour, which is undesirable.
Break an egg.
Mix it into the dough using a fork or spatula, and then quickly bring everything together with your hands and knead a little. The dough should be soft and buttery. Place it in a plastic bag or cling film and refrigerate for at least 30 minutes, preferably overnight.
Prepare the ingredients for the filling of the future mushroom pie. You can take any mushrooms; if they are fresh, it is better to boil them, drain the water several times, and strain. It is also advisable to squeeze out as much liquid as possible from frozen ones.
Set the multicooker to “Frying” mode, pour in vegetable oil. Cut the boletus into small pieces, place in a bowl and fry, stirring, for several minutes. Then add a quarter ring of onion and keep in the slow cooker for some more time until it is soft.
Turn off the miracle saucepan, season the mushrooms and onions to taste with salt and spices, add chopped green onions, stir. Remove contents to a plate. The bowl does not need to be washed.
Take two thirds of the shortbread dough out of the refrigerator and roll it out to the size of the mold with a small margin to make sides. Place all the filling and smooth it out.
Rub the remaining dough over the mushrooms. Bake in a multicooker for 40 minutes on the “Baking” mode. If you want to brown the top of the pie, you need to carefully remove it from the bowl, turn it over and set the timer for another 10 minutes.
This is what a finished pie with boletus mushrooms looks like in a slow cooker.

Eating mushroom pie is delicious both warm and cold, but in a cooled appetizer the taste and aroma of mushrooms is greatly enhanced. In addition, you can offer any

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