The aroma and taste of the mushroom biscuit pie is delicious. The dough is crispy-crumbly on the sides, juicy below, but not wet. Thanks to the filling, the shape holds well. In its aroma, you can catch a mixture of mushroom spirit and butter. This dish is well suited for a festive table.
It is necessary
- For filling:
- - pepper - 1 pc;
- - salt - 2/3 tsp;
- - vegetable oil - 3 tablespoons;
- - champignons - 700 g;
- - onions - 500 g.
- To fill:
- - pepper;
- - a pinch of salt;
- - sour cream - 100 g;
- - egg - 4 pcs.
- For the basics:
- - butter - 150 g;
- - crackers or unsweetened biscuit biscuits - 250 g.
Instructions
Step 1
Peel and finely chop the onion. Heat vegetable oil in a large skillet, add onion. Fry until the color changes slightly and the mass becomes soft. Stir frequently.
Step 2
Wash the mushrooms in running water and chop them randomly. Add chopped mushrooms to onions, pepper and salt. Fry until moisture evaporates.
Step 3
Grind the cookies until crumbly. You can use a food processor for this purpose, or crush the cookies in a tight plastic bag. Pour melted butter into the cookies, then mix everything well.
Step 4
Line the inside of the mold with foil, first pour in the oil crumb, then smooth it along the bottom, tamp it with a tablespoon or wooden pestle.
Step 5
Put the mushrooms in the resulting basket. Combine sour cream and eggs in a bowl, add pepper and salt. Pour the resulting mass over the mushrooms.
Step 6
Preheat oven to 200oC, place dish in it and hold for 12 minutes. Watch the fill, it should stop wobbling and grab.
Step 7
Remove the form from the oven and leave it as it is until it cools completely. The cooled cake can be removed from the mold and served.
