Pie with salted boletus mushrooms
Description
A simple recipe for a pie with salted boletus mushrooms can come in handy if you've opened a jar of pickles that just doesn't seem to get any smaller. This pie will look great alongside traditional Russian dishes at the table. You can confidently prepare it both on a regular weekday and for a festive occasion—the pie turns out both delicious and impressively appealing. So, here's how to make a pie with salted boletus mushrooms: 1. First, prepare the filling. Peel and finely chop the onion. Heat vegetable oil in a frying pan and sauté the onion until translucent. 2. Rinse the salted mushrooms and chop them finely. Mix them with the sautéed onion. 3. You'll need yeast dough, either store-bought or homemade, prepared in advance. Divide the dough into two parts and roll each part out thinly. 4. Take a large baking tray, grease it with oil, and place the first rolled-out dough layer onto it, smoothing it evenly. Spread the onion and mushroom filling over the dough, then cover with the second dough layer. Pinch the edges of the pie tightly around the perimeter. Prick the top surface evenly with a fork to allow steam to escape during baking. 5. Place the pie into a preheated oven at 190°C (375°F) and bake for 30 minutes. The pie should come out golden brown, exuding a rich aroma of mushrooms and baked dough. The pie with salted mushrooms turns out truly hearty and is best served hot for lunch or dinner. This dish helps create a traditionally Russian dining atmosphere. Serve it warm or cooled. Perfect with tea.