Sour Cream Pie with Chanterelles


1 lb chanterelles
1 large shallot onion
0.5 lb sour cream
0.5 lb mayonnaise
3 eggs
0.25 tsp salt
2 tsp baking powder
0.5 lb all-purpose flour
2 oz (50 g) grated cheese on your taste
3 tbsp butter or margarine


Whip eggs, mix with sour cream salt, and mayonnaise.
Mix flour and baking powder.
Add the flour to the eggs-sour cream-mayo-salt mix tablespoonfuls at a time, stirring thoroughly.
You have to get thin dough. Let the dough stand in room temperature.

Wash and drain chanterelles. Cut the large ones into 2-4 parts.
Cut peeled onion into small cubes.
Melt the butter on a skillet, put the onions in, and simmer for 1-2 minutes with low heating.
Put chanterelles into the skillet with onions, and simmer until the juice soaks in.
Grease a baking shape with butter, and sprinkle with flour.
Pour half of the dough in the baking shape, then place the ready mushrooms over it, and pour the second half of dough over the mushrooms.
Grate cheese, if not grated, and cover the top of the dough with grated cheese thoroughly.
Pre-heat an oven to 180 C (385 F), and bake the pie for 20 minutes.
Then, poke it through to bottom with a wooden stick.
Place in the oven, and bake for about more 20 minutes.
To check the readiness of the pie, pierce it with wooden stick: if the stick comes out dry it is ready.

To serve the pie, let it cool a little, and cut it into portions. You can serve it with any hot broth or soup.

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