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Pies with mushrooms and mashed potatoes

Pies with mushrooms and mashed potatoes

Spread the thin sheet, cut circles in the middle and put the filling of your choice.

Potato filling: clean and cut the potatoes into cubes and boil them with a little salt. Then grind it with a fork or if you have a special sieve for puree you can use it, add butter and spices.

Finely chop the mushrooms and put them to harden together with the onion, salt and pepper, when they have completely dropped, leave them to cool and you can fill the pies.

Potato pies with mushroom filling. When you get bored of ordinary potatoes & # 8230

If you are bored of the common mashed potatoes or french fries, then you can prepare a new potato dish, very appetizing and delicious. & # 8220Potato potatoes with mushrooms & # 8221 are easy to prepare, with few ingredients, are very consistent and can be served with sour cream for lunch or dinner. Due to the mushroom filling, the pies have a delicious, intense flavor. Try it and you will not regret it!



1. Wash the potatoes well and boil them in their skins.

2. Finely chop the mushrooms and fry them together with the onion in a pan with oil.

3. Grate the potatoes, add salt and pepper.

4. Break the egg and sprinkle with flour.

5. Form balls from the potato table and flatten them slightly by hand.

6. Place the mushroom filling in the middle of each ball.

7. Shape them into roasts.

8. Heat the sunflower oil well and fry the pies on both sides.

Mushroom roll with mushrooms. This roll will conquer all who will taste it. It tastes great!

Potatoes and mushrooms are one of the most successful combinations of our national cuisine. These delicious products are used in various culinary recipes that delight us with the aromatic taste of the dishes.

Today we offer you a recipe for potato roll stuffed with mushrooms, which is very good-looking, tasty and filling. “Mushroom roll with mushrooms” is perfect on fasting days and can be served both at dinner and at festive meals.


-2 tablespoons cornstarch

Ingredients for the filling

Method of preparation

1. Boil the peeled potatoes in salted water, remove them with a whisk and let them cool. Grind the cold potatoes together with the starch in a bowl. Add to this table the water in which the potatoes were boiled and mix until you get the consistency of a puree.

2. Fry the chopped mushrooms in a hot pan with oil for 5 minutes.

3. Add the grated carrot and chopped onion, fry the vegetables for 3 minutes.

4. Place a piece of cling film on the table and place the mashed potatoes in an even layer.

5. Spread the mushroom filling on top.

6. Using the foil, roll the roll.

7. Line the tray with baking paper and place the roll.

8. Bake the roll in the preheated oven at 190 degrees for about 30-40 minutes.


1. Saute the chopped mushrooms in a tablespoon of butter, with 1/2 teaspoon chopped rosemary, until it changes color.
2. Boil the potatoes with salt until you can easily penetrate them with a fork. Pass them as for puree, then add more salt (to taste), pepper, egg and parmesan.

3. Spread the bacon strips on a baking sheet, side by side.

4. Then place strips of bacon arranged in reverse, weaving them among those already placed, lifting them alternately when you place a new strip.

5. Finally, you should get a large, braided sheet of bacon. Spread half of the amount of potatoes smoothly on this sheet, without going all the way to the edges.

6. In the mashed potatoes, form a ditch, in which you place the mushrooms, which you cover with 4 thinly sliced ​​cheese.

7. Put the rest of the puree over the cheese and round the roll. Using the baking sheet, roll the preparation, bringing the edges of the bacon as close as possible to each other.

8. Tighten the roll well in the baking sheet, tighten it at the ends (like a candy) and put it in the oven in a pan for 30 minutes at 200 degrees.

Wash the cabbage leaves and simmer for about 30 seconds in boiling water, then place in cold water, then drain.

For the filling, clean the mushrooms and wash the carrots, celery and thyme. Peel the garlic and chop the mushrooms using a food processor.

Peel the carrots, celery and onion and cut into cubes. Thyme leaves break.

Heat 5 tablespoons of oil in a pan, fry the mushroom mixture together with the prepared vegetables. Quench with Madeira wine, then add oatmeal and breadcrumbs and bring to a boil.

Season with salt and pepper, leave to cool, and finally add the egg.

The mixture is distributed on the cabbage leaves and roll each cabbage leaf. Tie each roll with thread.

Heat 3 tablespoons of oil in a saucepan, fry the rolls on both sides for about 2 minutes. Pour the soup and simmer over medium heat, with the lid on, for about 20 minutes. In the meantime, they'll be back once.

For the puree, peel and wash the potatoes. Boil in salted water for about 15 minutes. The milk is boiled with nutmeg and the boiled potatoes are crushed with a press. Add 2 tablespoons of butter and mustard and season with salt.

The Brussels sprouts are washed, each broken into sheets and fried in the rest of the butter, in a pan. Season with salt and pepper.

Cut the rolls in half and serve with Brussels sprouts and mashed potatoes.

Potato pies with mushrooms & # 8211 an amazing treat in record time! Just look at how easy it is to prepare!

We present you a recipe for potato pies with mushrooms. From the simplest ingredients you get a delicious, fragrant and filling hot dish. What's more, it is extremely simple to prepare and will surely please everyone. They can be served as a hot snack, or as a main course, with a garnish of fresh vegetables.


& # 8211 500 g of mushrooms (you can use both fresh and canned mushrooms)

Method of preparation

1. Boil the potatoes in their skins.

2. Allow to cool and peel.

3. Put the potatoes through the meat grinder.

4. Mix the potatoes with the eggs, flour and salt. Get a homogeneous mass.

5. Chop the onion and mushrooms. Fry them in a pan with hot oil until ready. Let them cool.

6. Form small cakes from the potato dough.

7. Arrange the mushroom filling on the cake.

8. Bring the edges of the cake to the center and cover the filling with dough.

9. Pass the obtained pastries through the flour (on both sides).

10. Put a pan on the fire. Pour the oil into the hot pan.

11. Arrange the pies in the pan with hot oil.

12. Fry them on both sides until golden brown.

13. Serve the pies with cream.

Note: Nutritional value per 100 g - 116.7 Kcal, Proteins / Fats / Carbohydrates - 2.9 / 6.7 / 10.5.

Pudding with mushrooms and potatoes: 2 extraordinary recipes that always save me!

Team Bucă offers 2 recipes for potato and mushroom pudding ideal for lunch or dinner. Regardless of the recipe chosen, you will get a consistent, tasty and beautiful pudding, which will be appreciated by the whole family. Carefully prepare this delicious dish when you get bored of the common mashed potatoes and want to impress your loved ones with original dishes.


-400 g of fresh or frozen mushrooms

-salt and spices to taste


1. Boil the potatoes so that they remain slightly hard.

2. Fry the onions cut in half. When they turn golden, add the half-cooked mushrooms, stir and fry over high heat for 2-3 minutes, season with salt and turn off the heat.

3. Peel the potatoes and cut them into slices about 1 cm thick.

4. Put the cheese through the large grater.

5. Put 1/2 of the boiled potatoes in a baking dish greased with butter (if the shape is ceramic, then you can not grease it).

6. Season the potatoes with salt and spices and grease them with cream.

7. Place the mushrooms with onions on top and grease with cream.

8. Put the remaining potatoes and sprinkle with grated cheese.

9. Bake the pudding in the preheated oven at 180 degrees for about 30 minutes. Sprinkle with finely chopped dill and serve.


-300 g of fresh or frozen mushrooms

-oil, salt and pepper to taste


1. Chop the mushrooms, onion and greens.

2. Fry the onion with mushrooms in oil.

3. Mix in a bowl: egg, cream, greens, salt and pepper.

4. Put the potatoes through a large grater, squeeze them, mix them with the cream and egg mass, add the flour and mix.

5. Grease the pan with butter and place with a small form a layer of potato mixture, a layer of mushrooms and another layer of potato mixture, the height of the layer should be no more than 2 cm.

6. Sprinkle the pudding with oil and bake at 200 degrees for 40 minutes.

Recipe for fasting dumplings with mushrooms and potatoes

Dough ingredients:

  • 300 grams of flour
  • 100-150 milliliters of lukewarm water
  • 1 teaspoon salt

If you don't feel like making dough at home, you can buy a packet of puff pastry from the store.

Ingredients for the filling:

  • 300 grams of mushroom mushrooms
  • 2 suitable potatoes
  • an onion
  • 2 tablespoons sunflower oil
  • basil, paprika, salt and pepper to taste

Method of preparation:

Put the flour in a bowl, add a teaspoon of salt and mix. Gradually pour the lukewarm water and knead until you get a sticky dough (you can put the composition in the dough kneader, if you have something like that).

Leave the ball of dough at room temperature, wrapped in plastic wrap, for 30 minutes.

Meanwhile, boil the peeled and diced potatoes. After they have boiled, pass them with the crusher, as for puree.

Clean the mushrooms, wash them well and then cut them into cubes. Peel an onion and finely chop it.

Put 2 tablespoons of oil in a pan and fry the onion and mushrooms, along with a pinch of salt, pepper, paprika and basil, to taste.

Mix the mashed potatoes with the mushrooms and hardened onions. Season with salt and pepper, if needed.

Sprinkle a little flour on the table and spread the dough, using a whisk, in a 2 mm thin sheet.

Using a glass or cup, cut out circles in the dough. Put a teaspoon of filling in each circle.

Fold the crescent-shaped circle and "seal" the edges by pressing with the teeth of a fork.

Boil a pot with 2 liters of water and a pinch of salt. When the water boils, add the dumplings. Be careful not to crowd them in the pot - they will swell and need to take place! If the pot is smaller, put the dumplings in 2-3 rounds.

Turn on the low heat and let it boil for 4-5 minutes, from the moment it rises to the surface of the water.

If you want and you still have patience, put them in the oven for 10 minutes, at a temperature of 200 degrees, so that they get a reddish and slightly crunchy crust. Good appetite!

Potato dough pies with summer filling & # 8211 a delicious snack in record time!

We present you a recipe for delicious potatoes, made from potato dough. They are prepared very simply and quickly, because the dough does not contain yeast. Get a very appetizing and aromatic hot snack, which can be served on its own or with vegetables. As a filling you can use virtually any favorite ingredients, be it vegetables, meat, liver, mushrooms or eggs with green onions. Experience and enjoy your family with irresistible delight.


Method of preparation

1. Prepare the filling: clean and chop the onion. Peel a squash, grate it and squeeze the juice. Chop the cabbage.

2. Fry the onion in a pan with hot oil until soft. Add the grated carrot and chopped cabbage. Match with salt and spices. Stir.

3. Stir-fry until the vegetables are ready.

4. Prepare the dough: boil the potatoes in a saucepan with water and a little salt, along with the peel. If you use old potatoes, it is best to clean them before boiling them.

5. Prepare the mashed potatoes. Mix it with the flour, butter and egg (add the egg when the puree has cooled). Get a homogeneous mass.

6. Soak your hands in warm water and form medium-sized cakes from the dough obtained.

7. Arrange a little filling on the center of each cake and bring the edges of the cake to the center, covering the filling.

8. Fry the pies in a pan with hot oil on both sides until golden brown. Cover the pan with a lid.

9. Serve them with butter or cream.

Note: If desired, you can use meat filling. Boil the meat, then pass it through the mincer. Mix it with onions, mushrooms, salt and spices to taste.

How to make the recipe for chicken legs with mushrooms and sweet potatoes with garlic in the oven?

Ingredients for chicken legs with mushrooms and sweet potatoes

I set the oven to 200 C with ventilation (heat up + down) and the high stage for gas.

This time I chose some lower chicken legs (hammers). You can also choose upper legs or wings. The chicken breast would dry too much, I wouldn't use it. Instead of ordinary potatoes I used sweet potatoes, very good, especially in an aromatic context. Of course you can also use regular potatoes. I also prepared the mushrooms. Mine were small but if they are bigger you can cut them into 2 or 4.

Video: Μοσχαράκι με άγρια μανιτάρια και πουρέ γλυκοπατάτας (January 2022).