Mushroom pie – Vegetarian

This mushroom pie is a simple and delicious dish that comes together quickly, making it perfect for a satisfying lunch or dinner.

Packed with savory mushrooms and wrapped in a flaky crust, it’s comfort food that’s both hearty and wholesome.

Whether you’re cooking for yourself or guests, this pie is sure to please every vegetarian at the table.

Ingredients: (For a 30×30 cm baking tray)

• 4–5 garlic cloves
• 1 pizza dough
• 800 g mushrooms (I used brown champignon)
• 3–4 carrots
• 4 eggs
• Fresh dill
• Salt + pepper
• 2 medium onions
• A cube of butter (approximately 60–70 g)
• 150 g Grana Padano or Parmesan

Preparation:

Peel and dice the carrots.

Peel and slice the onion and garlic, cube the cleaned mushrooms, grate the cheese, and finely chop the fresh dill.

In a large wok, melt the butter, then add the onion and sauté for about a minute. Stir in the carrots and cook for another 2–3 minutes. Add the mushrooms, mix thoroughly, and cook until their liquid evaporates, stirring occasionally to prevent sticking. Finally, add the garlic.

Once the mushrooms are cooked, remove the mixture from the heat and let it cool slightly. Preheat the oven to 180°C. Meanwhile, prepare the dough by lightly rolling it out on a floured surface. Once the filling has cooled a bit, add 3 eggs, the grated cheese, chopped dill, salt, and pepper, then mix everything thoroughly.

Pour the prepared filling over the rolled-out dough in the pan, then fold the edges of the dough over the mixture. Crack the remaining egg into a bowl (ideally the smallest one) and beat it with a fork. Brush it over the folded edges of the dough, then sprinkle with pepper. Bake in the preheated oven at 180°C for 30 minutes.

When the baking time is up, take the pie out of the oven and let it cool slightly before serving warm. It’s just as delicious when served cold!

If you try the recipe, let me know how you liked it! 😊

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