Pie with chanterelles and potatoes

[Unconditional top recipe in our family piggy bank!]

Pie with chanterelles and potatoes

Category: Bakery products

Ingredients
chanterelles	350 g
potatoes	350 g
oil sl.	2-3 st. l.
salt to taste
red onion (I have a leek)	150 g
ready-made puff pastry	200-250 g
FILLING:
milk	100 ml
thick sour cream	100 ml
garlic	1 clove
cheese (like "gouda")	100 g

Cooking method

• Unconditional top recipe in our family piggy bank!
• The combination of puff pastry, potatoes, chanterelles and sour cream cheese cap is incredibly delicious!
• 1. Wash the mushrooms thoroughly, dry, and chop coarsely.
• 
• 2. Heat 1 tbsp in a saucepan. l. with a slide of butter, put the mushrooms and fry them over high heat until all the liquid has evaporated, about 10 minutes. Remove from heat, salt.
• 
• 3. Peel the potatoes, cut into thin strips.
• Peel the onion, cut into half rings (I try to use leeks - it tastes softer).
• Heat 1 tbsp in a frying pan. l. butter. Quickly fry the potatoes in it until golden brown (approx. 5 minutes), until they are semi-cooked - then they "come" in a casserole. Salt to taste. Put the potatoes in a bowl with a slotted spoon and fry the onions in the same pan (3 minutes), adding oil if necessary.
• 
• 4. Roll out the dough on a floured surface and place in a baking dish. Spread the potatoes on the dough in the first layer, flatten. Then - the turn of onions and mushrooms.
• 
• 5. Prepare the pie filling.
• Peel the garlic, chop finely (you can also skip through a press, but I don't like being so crushed ...).
• In a saucepan, mix milk with sour cream, add garlic, put on fire and bring to a boil, do not boil! Remove from heat immediately.
• 6. Preheat the oven to 200 ° C.
• 7. Pour the top of the cake with milk-sour cream dressing and sprinkle with grated cheese. Place in the oven and cook for 25 minutes. Serve immediately hot, if left, warm it up before the next meal.
• 
• Bon Appetit!

The dish is designed for

Servings: 6

Time for preparing:

1 - 1.5 hours

Note

Many of our food preferences come to us from childhood, but also our gastronomic "white spots" are from there.
My first 18 years were associated with the Kuban steppes, there were no real forests around our town and no one sold mushrooms in the markets since birth. I knew about them only from children's books. Yes, occasionally my mother brought a jar of pickled honey agarics from business trips to Moscow - succumbing to her childhood memories: my parents were from Siberia ... I listened to nostalgic stories about dense coniferous forests, and how at a young age my parents worked part-time with pine cones - they collected cedar cones, and about “ like such ... "glades of white mushrooms ...
So our Kuban woods - low deciduous plantings of dividing strips between fields - were not taken seriously by me, and they did not spoil us with any mushrooms, except for toadstools.
Yes, I saw in our garden at the house for all my childhood and youth a couple - three small toadstools near a hemp from an old cherry until it was uprooted.

My husband, on the contrary, grew up on the Volga, in the mushroom land, and loves "hunting with a basket" to the point of impossibility
And the habit of a scientific approach in everything made him a real mushroom scientist (I will not frighten you with the word mycologist) And for me he, with his scientific and intuitive knowledge, is also ... mmm .. a guarantor of safety I cook, I treat without a doubt mushrooms from his forest extraction. True, we must admit that no lamellar mushrooms from the forest, except for chanterelles, appear in our house ... no russula, no mushrooms, no honey agarics, no umbrellas, no milk mushrooms ... we are more noble mushrooms ...

And we have been indulging in this cake for almost 10 years now, I was very attracted by the photo in the magazine Gastronom (No. 18 (24) 2005), I started baking like that, but the first experience was unsuccessful: it was in winter, there were no stocks of chanterelles ... in the store ... The taste and appearance of the cake was a complete disappointment ...
But that delicious photo of a pie in a magazine haunted me, did not give me! And in the next mushroom season, I decided to repeat the experiment with fresh chanterelles ... Since then it has become our summer-autumn cake, while the chanterelle season lasted. And after a few years, I learned how to harvest chanterelles for the winter without losing their appearance and taste: you do not need to freeze raw chanterelles, but after a simple heat treatment - evaporate the water and let them fry a little in butter. That's when the frozen mushrooms produce a bright, tasty and aromatic filling! And you can feast on such a pie not only in season

And of course, the special medicinal properties of these bright, deliciously delicious mushrooms are also important for us! Read and admire!

Common chanterelle (Cantharellus cibarius)

Chanterelle is a mushroom that everyone who loves to visit the forest knows - it is difficult to confuse it with other mushrooms. In addition to the fact that this mushroom is delicious, as it has an amazing taste, it is also healing, and its properties are very specific.

It is these properties that determine its amazing clean pulp - without wormholes and larvae. And all because in the spores and pulp of the chanterelle there is a substance - chitinmannose, which is not tolerated by helminths of all types. Therefore, chanterelles will destroy any helminth eggs and the helminths themselves. Chanterelle is also extremely rich in vitamins A, B, B1 and PP, it contains a lot of amino acids and trace elements (including copper and zinc), which helps to improve vision, cure "night blindness", and is also the prevention of many eye diseases.

In addition, the substances contained in chanterelles improve the condition of the mucous membranes, especially the eyes, moisturize them, and make them resistant to infectious diseases.

In Europe, chanterelle extracts are used to treat liver diseases and hepatitis C. Also, chanterelles indirectly treat obesity (which most often appears from insufficient liver function), of course, provided that they are properly prepared dietary.

What a gorgeous recipe! Thank you very much, I will definitely bake!

[Nagira]

Nagira, Irina, Delicious combination! Thank you very much for the delicious pie recipe! I will bookmark it, cook it from frozen chanterelles.

I also love chanterelle pies. That's right, raw frozen they taste bitter, you must certainly prepare them before freezing. Or boil in your own juice, add salt and close in jars. They even stand without a refrigerator. I will definitely try this recipe. And I have a favorite pie with chanterelles made from Meander type yeast dough. Roll out, chanterelle filling, onion and cheese. Roll up in a roll and lay out in a spiral.

[elena kadiewa]

elena kadiewa, Bona fide, Florichka, girls, thanks for your compliments!
When you try, you will hide the recipe yourself in the family piggy bank

Ira, what a pie !!!! I have a bigger piece, please! : girl_est: Of all the mushrooms I love most ... mushrooms: nyam: I first tried chanterelles in Ryazan, since then I love fried solo chanterelles. They say they grow here, but I have never found them. We'll have to look for a pie, then you want!

Irina, I can imagine how delicious it is!

Fine! (Ah, sorry no emoji rubbing pens). I have these chanterelles in the forest, in season, like shoe polish. For now, bookmark, and then, of course, do it!

Thank you, Irina, I got interested in the recipe and dragged it away. Chanterelles froze for the first time this year, though for a different recipe. If only they didn't taste bitter. But I want to try this recipe, the combination is interesting, all the ingredients are for my taste.

[Irina]

Irina, such a homely and such a cozy pie! It's not for nothing that his family loves him!

Ira, well, here's another great recipe. Thank you!

Thanks, an interesting recipe, I also took it to the bookmarks. Chanterelles have been lying in the freezer since autumn, though incorrectly frozen (raw)

[Bridge]

Bridge, Olga, Gala, Svetlana_Ni, lungwort, Ahtuba
Girls, my heartfelt thanks for your kind words, for your attention to the recipe
I will be glad when you try and appreciate this cake

We'll have to look for a pie, then you want!

Chanterelles froze for the first time this year, though for a different recipe. If only they didn't taste bitter.

Chanterelles have been lying in the freezer since autumn, though incorrectly frozen (raw)

Girls, wait for the new harvest, I wrote that the first time was very good. disappointed with the taste and appearance of the pie, precisely because the mushrooms were simply frozen, without preliminary heat treatment ...

Wait so long until autumn, but it's only January, it's sad to wait somehow

Marina, after the unsuccessful first time I waited, but now I don't have to wait, the store is warming (oh, it's freezing in the freezer

Irina, I persuaded, I will wait for autumn

Marish, well, now I'm calm

Wait so long until autumn

Marina, why until autumn? Everything is not so sad. The first chanterelles appear at the end of June. And here is a photo from July 9, Moscow region.

[Florichka]

Florichka, Irina, oh, it smelled like a forest ...
Yes, there is no need to wait until the distant autumn, I mentioned this in the recipe

Since then it has become ours summer-autumn pie while the chanterelle season lasted.

What dough should you use? Is it suitable for dumplings?

[phlory]

phlory, Zhenya, according to my many years of experience - puff is best suited here

Thank you, we have gathered a lot of mushrooms this year, I want variety, today I will definitely try to cook

So you will fall in love ... to go for mushrooms

I'll bookmark it immediately, thank you very much.
But I can't wait for the summer, I will try with whites.

[Irish]

puff works best here

Yeast or yeast-free, Irish ?

Or is it not important?

500 gr. already ready not weighed raw fried chanterelles for a double portion will it be ok?

For a double portion, the dough will probably have to be pulled over the whole baking sheet with high sides ...

Irishechka, and the size of your form can be found?

Otherwise, it may be possible to find a suitable form ...

Another question was, how thin are you rolling out the dough?

I don’t remember where, but more than once I came across information that puff pastry needs to be rolled out only in one direction, sort of, so that the layering does not break) ...

Tried since then I dislike working with puff pastry follow the advice, honestly, it's not very convenient to ride in one direction ...

Irisha, please tell me, how do you roll, smartly or how do you have to?

And cold pie is very, very straightforward not tasty to eat, right?

P.S. Baked !!!



I liked everyone, without exception !!!

Irishechka, thank you, dear !!!

[Innusechka]

Innusechka, what a tempting pie you got !!!!
And I missed all your questions yesterday ... Well, I'm glad that even without me your household members were delighted with the taste of the pie.
I myself love him very, very more precisely - I adore chanterelles, well, everything that happens to them, too
Do you already have fresh chanterelles ??? I envy ...
Kroshik, but you didn’t do the filling, only sprinkled it with cheese?

Yeast or yeast-free, Irish?

It doesn't matter, although I often have puff yeast in the freezer. Purchased
I used to bother "everything with my own hands", but there is a lot of hassle with this dough, and neither tastier, nor cheaper, nor naturally faster - it does not work out and I rarely and often bake on it quickly for unexpected guests ... I frankly save time with it and about the correct rolling - I'm not a specialist
And on sale it is most often in plates - 2 pcs = 400g.
1 plate is enough for my form (i.e. 200gr), just in size, only rolling out a littleto stretch on the sides.
I didn't indicate the size, I confess ...thought that the ikeevka mold was easily recognizable
At the top 20x20cm, slightly tapering towards the bottom.

And cold pie is very, very straightforward not tasty to eat, right?

Now in the summer it can be unpleasantly cold only from the refrigerator, then, of course, reheat! If I did it according to the recipe - there is a sl. butter, when it solidifies in the filling - not very tasty, but just at room temperature - why not? Although it tastes better hot

Tiny, thank you both for your trust in the recipe and for the wonderful report!

Do you already have fresh chanterelles ???

Well, yes, for a long time already ...

but you didn't fill it

Offended, double portion ...

My pie is for the whole standard baking sheet), because the pouring is not visible, in my case the pouring portion could be safely multiplied by 4 ...

I often have puff yeast in the freezer. Purchased

I have the same ...

thought that the ikeevka mold was easily recognizable

Sinful, did not admit in makeup with filler with a pie inside ...

but just room temperature - why not?

It was at room temperature that my people ate it, everyone), with the exception of mummy, she worn out the first two pieces hot, and today she was chewing on the last piece of room temperature for breakfast), delicious, she said, in any way, but still hot she liked it better ...

Yesterday I praised myself for having cooked a double portion, it was enough for me to have dinner for three and take away the rest of the party, well, my mom got a piece for breakfast and that's it, the pie is over ...

Will definitely bake it again !!!

Thank you very much again, my dear !!!