Mushroom pie | Freshmas blog

Hello everyone, happy new week.
With the advent of autumn rains, beautiful mushrooms began to show themselves. Natural mushrooms, which are almost a healing source, take their place on the tables as an excellent alternative to protein, both usefulness and taste. Then from us to our lovers comes the recipe for the seasonal mushroom quiche. Here are our materials;

for the test;
100 g cold butter
1 egg
2 tablespoons of yogurt
1 teaspoon salt
1 pack of baking powder
2 cups of flour

For inside;
500g champignons
1 bulb
1 capsicum
1 cream pack (200 ml)
1 egg
1 pinch parsley
1 teaspoon salt
1 teaspoon black pepper
Grated cheddar cheese

For the dough, mix all the ingredients except the flour and add the flour little by little until you get a dough that doesn’t stick to your hands. We leave our dough to rest in the refrigerator.
For the inside, fry the onion and pepper in a pan with a little oil. Add mushrooms, salt and pepper and cook until they release water.
We open the tartlet and put it in our bowl, make holes on it with a fork and bake in the oven at 180 degrees for about 25 minutes and remove from the oven.
Mix the cooked mushroom saute with eggs, chopped parsley and cream in a bowl. Pour it over the tartlet dough. Sprinkle shredded cheddar over it and return to oven. Let simmer for about 15 minutes until browned.

Our delicious mushroom pie is ready. Have fun right now. Don’t forget to share your comments with us.

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