One-Pot Wonders

Pashteda (Mushroom Pie)

April  1, 2011
0 Ratings
  • Serves 8- 10
Author Notes

This Pie is for me a variation of a Quiche, but without custard.
This full- flavored pie paired with a tossed green salad is a delicious lunch, brunch or even a Sunday breakfast.

What You'll Need
  • Ingredients for the crust:
  • • 2 ½ cups all purpose flour
  • • 2 sticks cold butter
  • • 1 cup sour cream
  • • 1 teaspoon baking powder
  • • 1 teaspoon baking soda
  • • ½ teaspoon salt
  • Ingredients for the mushroom filling:
  • • 2 pounds fresh mushrooms (any kind you like or a variety of 2-3)
  • • 2 medium onions( diced)
  • • 3 tablespoons olive oil
  • • 2 tablespoons dry mushroom soup ( I prefer (OSEM) instant soup & seasoning mix
  • • 2 eggs
  • • 1 cup of each shredded cheese (Gruyere and Cheddar)
  • • 2 tablespoon fresh parsley
  • • 1 tablespoon fresh dill
  1. Put in a mixing bowl the flour, salt baking powder and baking soda. Mix until well combined. Add butter, precut in small pieces and with a knife or pastry cutter, work in the butter. You should see bits of butter thru the mixture. Add the sour cream and gather the dough together. Press in ¾ of the dough to an 8 by 8 casserole or glass baking dish with tall sides. The remaining ¼ of the dough (covered in plastic), and the baking dish with the crust, refrigerate until the filling is ready.
  2. In a large skillet sauté the onions until soft and lightly browned. Add mushrooms (each cut lengthwise) and continue to sauté on a medium flame until soft and browned. In one cup of boiling water dissolve the dry mushroom soup and pour in to the skillet. Continue cooking until the liquid is completely evaporated. Transfer to a bowl, taste for seasoning, add parsley and dill, and let it cool for a few minutes before adding the eggs. Mix in the eggs (lightly beaten).
  3. To assemble the pie, take out the chilled baking dish with the dough from refrigerator. Spread the mushroom filling, sprinkle the chesses on top. Roll out the remaining ¼ of the dough, cut it in strips and orange them on the top of the pie in a pattern you like. Some time I shred the cold dough on a large side of the grader. Bake in a 350 degrees preheated oven for about 40-45 minutes. Serve hot or room temperature.

See what other Food52ers are saying.

  • Darcy Zallen
    Darcy Zallen
  • Rmadievsky
  • Kukla

3 Reviews

Darcy Z. October 15, 2020
This recipe made a lot of pastry. Too much for this amount of mushrooms. The pastry is like a biscuit crust. It's good but I had enough to make 2 deep dish pies. I also could not get the soup to evaporate from my mushrooms. I ended up draining them and saving for a mushroom broth. The pie was tasty though and easy enough.
Rmadievsky April 3, 2011
so good!!
Kukla April 1, 2011
This is the correct recipe. Sorry for the inconvience.