Pie with potatoes and mushrooms in a slow cooker

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   Let's prepare the filling. I fried the mushrooms for the filling in a microwave oven without vegetable oil, but you can do it with it. I boiled the potatoes, mashed them (without water or milk), mixed them with mushrooms and added a little salt and pepper.

2. STEP 2

   

   Now let's prepare the dough. My cottage cheese was not liquid, so I added kefir to it and beat it with a blender until smooth. Beat eggs with salt. Combine eggs with cottage cheese, add mayonnaise. Beat until smooth. Add sifted flour with starch and baking powder to the curd mass. Knead the dough, it should be a little thicker than for pancakes. If the dough is too thick, dilute it with kefir (milk) to the desired consistency.

3. STEP 3

   

   Grease the multicooker pan with vegetable oil and pour half a portion of dough.

4. STEP 4

   

   Spread the filling evenly onto the dough.

5. STEP 5

   

   And fill the filling with the remaining dough. Bake in the "Baking" mode for 45 minutes (my standard time), for those who use 60 minutes, bake for 60 minutes and turn over for another 15-20 minutes. For those who have 45 minutes, like me, we turn it over and another 45 minutes.

6. STEP 6

   

   Remove the cabbage and mushroom pie using the steam tray and serve. The pie is delicious both hot and cold. Bon appetit!

Comments on the recipe

IrinaPrimorochka

14.09.2023

5

So I don’t understand - is your pie made with kefir or mayonnaise?

Olesya

14.09.2023

4.9

IrenDV wrote:!%%So I didn’t understand - you have a pie with kefir or mayonnaisePie with mayonnaise, but you had to add kefir so that the dough is not too hard

Ira

14.09.2023

5

Olesya, what a delicious mushroom pie! Soft, fluffy, beautiful shape. Thank you very much for the recipe!