Pie with oyster mushrooms and corn
Description
A friend shared this pie recipe with me. The original version included chicken and mushrooms, but there was no meat in my fridge—only half a can of canned corn. This pie looks especially appealing when colorful vegetables are added. 1. First, I prepare the dough: I crack the eggs into a bowl and mix them, then add mayonnaise and sour cream. I combine flour with baking powder and 1 teaspoon of salt, then add it to the mixture. The dough turns out quite liquid. 2. I peel the onion and cut it into half-rings or small cubes, wash and slice the mushrooms. I sauté the onion in sunflower oil first, then add the mushrooms. I season with curry and nutmeg to taste, along with salt and mixed pepper. 3. I wash and chop the pepper, peel the garlic, grate it finely, add it to the skillet, then add the pepper. I heat the mixture through. 4. I wash and chop a small tomato, add it to the other ingredients, then pour in the canned corn. 5. I grease the baking pan with vegetable oil and sprinkle it with semolina. I pour in half of the dough, then spread the filling evenly over it, and finally pour the remaining dough on top. 6. I bake in a preheated oven at 180°C for 40–60 minutes. Serve warm or chilled. Perfect with tea.