Potato and mushroom savory pie 2 recipes #adv #savorypie #potatoesandmushrooms #mushroomrecipes ■ My books https://www.impremix.it/prodotto/rapa... https://www.impremix.it/prodotto/fate... ■ The things I use. my social networks, my contacts My Book, You can find them here https://rapanelloelasuacucina.blogspo... ________________________________ Potato and mushroom rustic pie With the season of fresh mushrooms I wanted to treat myself to a slightly different version of a savory rustic pie and I'm sharing it with you. I made it without the usual ricotta or spreadable cheese but just as soft taking advantage of the consistency of the potatoes, using semi-wholemeal flour and large chopped mushrooms, so rustic. Rustic potato and mushroom pie Pasta Matta for a pan up to 26 cm 200 g flour 1 100 g water (or white wine) (yes grams, I weighed it) a little salt 2 tablespoons oil or butter A pinch of bicarbonate For the filling of the rustic pie 4 medium potatoes 500 g fresh mushrooms (or defrosted and squeezed) Salt pepper parsley 2 eggs 2 tablespoons flour 2 tablespoons milk 2 tablespoons grated cheese Pasta Matta Pasta Matta is a dough that remains thin and crumbly, suitable for any type of savory pie, very digestible, versatile, easy to make. Put all the ingredients in a bowl and knead for a couple of minutes. If it becomes too hard, add a tablespoon of flour, vice versa, one of water. Cover it and let it rest for 30 minutes. If you have some left over after use, make cavatelli with it. Easy, right? The rustic pie The filling is just as easy although more complex. Peel the potatoes and cut them into one-centimeter cubes. You put them in a non-stick pan that is spacious with a little oil and brown. In the meantime, clean and wash the mushrooms, cut them into large pieces and add them to the potatoes, put the lid on for 10 minutes and mix every now and then, Then the mushrooms will have made a little water and then remove the lid, salt and pepper, and let them dry. When they are dry, you let them cook for just 5 minutes so that they flavor well and remove from the stove, and let them cool. Total cooking from the potatoes to when you remove them 25 minutes. In a bowl put 2 eggs, the flour, mix well, add the little milk, salt, and mix until it becomes smooth, add the cheese and chopped parsley and pour the mixture over the mushrooms and potatoes, and mix immediately. With the rolling pin, roll out the shortcrust pastry which is now a little less short, 2 millimeters thick and use it to line a baking pan greased with oil, smaller, diameter 20-22. Do not cut the edges but let them overflow. Fill the lined pan with the filling, distribute it well and press it with a spatula. Cut off the excess edges, with the remaining dough you can make tart-like strips. If you look at the bowl of egg and flour from before you will see that there are still some traces of egg on the bottom, add half a spoonful of milk, and use that little mixture to paint the stripes and the top of the rustic pie which will then be more golden. Cook in the oven staying in the middle-lower part, fan or static, 180°c for 40 minutes. Cut the rustic mushroom pie cold, if you can, I cut it hot indeed. If you have leftover pasta matta you can make cavatelli or make a ball, let it rest for a few minutes and then roll it out and cook it in a pan like a piada, and fill it with whatever you want. radish recipes savory pie, potatoes and mushrooms, recipes with mushrooms, vegetarian recipes, radish recipes, _________________________________ ■ My books https://www.impremix.it/prodotto/rapa... https://www.impremix.it/prodotto/fate... ■ RAPANELLO SHOP https://rapanelloelasuacucina.blogspo... ■ HERE ARE MY T-SHIRTS WITH A GIFT FOR YOU write RAPA1 as a discount code and you will get a gift visit www.pampling.com where you can find the offers ■ Contact only for commercial [email protected] ■ My second channel of HOME AND GARDEN WORKS / @casaegiardinodigabriele radish recipes