Savory Mushroom Pie
Automatically translated from Romanian. See the Romanian original
A savory pie with a delicate crust seasoned with thyme and oregano, filled with mushrooms sautéed in olive oil with garlic and parsley, and a generous layer of mozzarella.
Ingredients
Method
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Mix all the dough ingredients until well combined, and leave it in the refrigerator for 20 minutes.
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Meanwhile, sauté the chopped garlic and parsley in olive oil, then add the mushrooms seasoned with salt and pepper.
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Sauté the mushrooms for about 5-7 minutes, then remove from the heat and let them cool down a little.
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Divide the dough into 2 pieces and roll out thin sheets about 2 mm thick. Place one in the pan, add the filling, and top with a layer of mozzarella. Repeat with the other piece of dough and place it on top.
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Prick the top with a fork and bake for 30 minutes at 180 degrees.
The story behind this recipe
For the dough:
200 grams flour
30-40 ml olive oil
2 tablespoons butter (if you are fasting, omit the butter)
50 ml dry white wine
Salt
1/2 teaspoon thyme
1/2 teaspoon oregano
Water as needed to bind the dough
For the filling:
400 grams mushrooms
A handful of chopped parsley
One garlic clove with the germ removed
100 grams mozzarella (tofu or vegan cheese for vegetarians)
3 tablespoons olive oil
Salt
Pepper
Mix all the ingredients for the dough until everything is well combined, and let it sit in the refrigerator for 20 minutes.
Meanwhile, sauté the chopped garlic and parsley in olive oil, then add the mushrooms seasoned with salt and pepper.
Sauté the mushrooms for about 5-7 minutes, then remove them from the heat and let them cool down a bit.
Divide the dough into 2 pieces, and roll out the sheets until about 2 mm thin. Place one in the pan, then add the filling and a layer of mozzarella on top. Proceed in the same way with the other piece of dough and place it on top.
Prick the top with a fork and put it in the oven for 30 minutes at 180 degrees.
Enjoy!
