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A simple pie with oyster mushrooms in a slow cooker. Appetizing batter cake with mushrooms in a slow cooker

Time: 90 min.

Servings: 6-8

Difficulty: 3 out of 5

Appetizing pie from batter with mushrooms in a slow cooker

Now almost every housewife has a multicooker in the kitchen. We are accustomed to the fact that this wonderful assistant independently prepares us porridge, soup and pilaf, cooks compotes and jelly, makes yogurt and kefir.

And the most modern models of wonderful ovens have also learned to bake pies and muffins. If your figure allows you to pamper yourself sometimes with flour or you want to please your family with homemade cakes, let's cook a pie with mushrooms in a slow cooker. The recipe is simple, quick, and inexpensive.

Traditionally, yeast dough is used for pies. But it is not always possible to cook it or at least buy it. Therefore, I propose an alternative version of the "quick", batter.

Its taste does not repeat the taste of yeast, but this does not prevent us from becoming our culinary creation amazingly delicious.

Wheat flour - 1-1.5 tbsp.
Chicken eggs - 2 pcs.
Sour cream - 150 gr.
Mayonnaise - 150 gr.
Soda - 0.5 tsp
Salt - 1 tsp
Sugar - 0.5 tsp
Fried mushrooms - 200 gr.
Onion - 1 PC.
Potato - 1-2 pcs.
Butter - Little
Vegetable oil - Little
Spices - taste
Greens - taste

If the mushroom season is in full swing, take fresh mushrooms... In winter, you can use frozen or dried. In extreme cases, canned ones will do. Most delicious filling obtained from fresh porcini mushrooms or champignons. They are fleshy and very aromatic.

Not the most great option for the pie - boletus, boletus, boletus. During heat treatment, the tubular part of their caps creates a slimy consistency, and the filling should be crumbly.

If in the summer you were not lazy and picked up chanterelles or other edible mushrooms in the forest, boiled them and put them in the freezer, then it's time to put them into action. Salted milk mushrooms or mushrooms are also suitable, if not a pity. Only they must be soaked before frying.

Before starting cooking, make sure that your multicooker model has a baking function.

Step 1

Beat the eggs, salt and sugar with a mixer in a bowl until firm. Attach sour cream and mayonnaise to them, stir gently. Pour soda into the flour and, slowly stirring, add so much flour so that the consistency of the dough is about the same as for thick pancakes.

Step 2

Defrost the mushrooms, if necessary. Fresh wash, clean and cut into small pieces. You also need to peel and finely chop the onion. Put a little butter and vegetable oil, onion in a frying pan. Fry until golden brown.

Then add the mushrooms and continue to fry until all the moisture has evaporated from them. Stir so that the mushrooms do not burn. Season with salt and pepper by the end of frying, add a pinch of dried dill. Cool the mushrooms to room temperature.

Cut the potatoes into thin slices, add a little salt. Don't take too many potatoes, just enough to cover our mushroom filling in one layer.

Step 3

Lubricate the multicooker bowl well butter... Spoon out half of the dough and flatten. Spread the mushrooms fried with onions evenly on top.

Cover with a layer of potatoes. You can sprinkle the filling with spices. Now pour out the remaining dough, spreading it out evenly.

Close the lid, turn on the multicooker to the baking mode. This concludes your mission, you can go about your business. The smart miracle oven will do the rest of the work for you. After about an hour, the mushroom pie in the slow cooker will be ready.

Step 4

After the device signals the end of work, do not rush to immediately get the cake out of the bowl, there is a risk of violating its integrity. Remove the bowl from the multicooker, cover the top with a clean towel and let sit for 10-15 minutes.

After this time, it will be easier to remove the baked goods from the bowl. Gently use a wooden or silicone spatula to first separate the edges of the cake from the walls, then place the steaming container on top of the finished baking dish, bottom down and turn over.

The kulebyaka will remain on the plastic insert. Now it can be put into a dish, greased with butter and sprinkled with grated cheese mixed with finely chopped dill and parsley.

Our wonderful pastries are ready! Pour tea, cocoa or coffee and savor the delicate mushroom pie!

See another variation of this dish in the video below:

The recipe for a delicious mushroom pie in a slow cooker

Ingredients for shortcrust pastry:

  • 150 gr butter
  • 300 gr flour
  • 1 small egg

For filling:

  • 400 gr pickled mushrooms (boletus)
  • 4 tablespoons vegetable oil
  • 2 onions
  • bunch of green onions
  • spices to taste

Baking pies - room for culinary fantasy... You can experiment with both filling and types of dough. And it doesn't have to be sweet dessert, salty snack pies are very tasty. A great option is a pie with mushrooms in a slow cooker from shortcrust pastry... I share this recipe with the readers of the site, as my mushroom pie turned out to be very successful and everyone liked it.

Shortcrust pastry is easy to prepare, so don't be intimidated - handle it, even if you've never dealt with it. It is very convenient to make dough for mushroom pie in a slow cooker the day before and store it in the refrigerator, and in the morning or after work, just collect and bake the pie. Mushrooms and onions are well suited as a filling. You can take any that you like and are currently available. Of course, some of the most delicious species mushrooms - white, or boletus, with them the pie will turn out to be very fragrant and satisfying.

My mushroom pie is cooked in the VES Electric SK-A12 multicooker.

Cooking method


  1. Prepare everything you need for shortcrust pastry. Take butter and egg directly from the refrigerator.

  2. Pour flour into a bowl or on a table, add salt, add butter.

  3. First chop the mixture with a knife, then rub with your fingers until fine crumbs are formed. Try to minimize hand contact with the dough so that the heat does not melt the butter. In this case, the dough will be sticky and additional flour will need to be added, which is undesirable.

  4. Break an egg.

  5. Mix it with the dough using a fork or spatula, and then quickly gather everything together with your hands and knead a little. The dough should be soft and buttery. Place it in a plastic bag or cling film and refrigerate for at least 30 minutes, or better overnight.

  6. Prepare the ingredients for the filling of the future mushroom pie. You can take any mushrooms, if they are fresh, then it is better to boil them, drain the water several times, and drain. It is also advisable to squeeze the frozen ones as much as possible from the liquid.

  7. Put the multicooker on the "Fry" mode, pour in vegetable oil... Cut the boletus into small pieces, put in a bowl and fry, stirring occasionally, for a few minutes. Then add a quarter of the onion ring and hold in a slow cooker for some time until it is soft.

  8. Turn off the miracle saucepan, season the mushrooms and onions to taste with salt and spices, add chopped green onions, mix. Remove the contents onto a plate. You don't have to wash the bowl.

  9. Take two-thirds of the shortcrust pastry out of the refrigerator and roll out to the size of the mold with a small margin to make the sides. Lay out all the filling, smooth out.

  10. Grate the remaining dough over the mushrooms. Bake in a slow cooker for 40 minutes on the "Baking" mode. If you want to brown the top of the pie, you need to carefully remove it from the bowl, turn it over and set the timer for another 10 minutes.

  11. This is what the finished pie with boletus looks like in a slow cooker.

Eating mushroom pie is delicious both warm and cold, but in a cooled appetizer, the taste and aroma of mushrooms increases many times over. In addition, you can offer any

Mushroom pie in a slow cooker is easy and quick to cook. Not all housewives like to cook yeast dough, it is troublesome. But what could be tastier than mushroom pie made from soft and fluffy yeast dough? Moreover, cooking dishes using a multicooker saves a lot of time, and as a result, they turn out to be surprisingly tasty.

There are a lot of recipes for making pies with mushrooms, mushroom filling can be supplemented with a variety of ingredients: chicken, potatoes, cabbage, eggs and onions, cheese. Mushroom pie in a slow cooker made from yeast dough is a great option to delight a family both on a regular day and on a holiday. The pie dough is quite unpretentious, even though it is yeast. Kneading yeast dough for mushroom pie does not cause much trouble.

Using a multicooker, pastries with mushrooms are cooked quickly, and the result is very tasty, soft and fluffy. Rather, take a pen, a notebook and write down the simplest recipe for a pie with mushrooms in a slow cooker made from yeast dough! Delight your family and friends with delicious homemade cakes.

Products:

  • sifted flour - 200 grams;
  • milk - 60 ml;
  • mushroom seasoning - 5 grams;
  • fresh mushrooms (forest or homemade) - 300 grams;
  • olive oil - 50 gr. or 3 tbsp. spoons;
  • dry yeast - one and a half tsp;
  • garlic - 1 clove;
  • onion - 1 onion;
  • salt - 1 tsp;
  • sugar - 1 tsp;
  • egg - 3 pieces.

How to bake a delicious mushroom pie in a slow cooker made from yeast dough:

Let's make yeast dough
V warm water add granulated sugar, dry yeast, salt. The mixture must be thoroughly mixed and left to swell further for 15 minutes.
When bubbles begin to form in the yeast mixture, add oil and gradually add the sifted flour. Knead the yeast dough quickly, in finished form it should acquire elasticity and uniformity.

Yeast dough ready for a soft, tender and fluffy cake. Now he needs a little "rest", for this the dough for the pie should lie down for about 10 minutes. During this time, it will be able to rise and approach. In the meantime, you need to prepare the mushroom filling.

Cooking the filling
Mushrooms for delicious savory filling you can use absolutely any: the most common - champignons, oyster mushrooms, or forest - mushrooms, chanterelles or mushrooms, boletus. You can put both fresh mushrooms and pickled, salted in the filling. It all depends on your tastes and preferences.

Peel fresh mushrooms, rinse, and cut into small plates. Onion, peel, rinse, and chop. Place a spatula on the bottom of the multicooker, grease the inside of the multicooker bowl thoroughly with olive oil and put the mushrooms on the bottom in an even layer.
Lightly fry the mushrooms using the appropriate multicooker setting (usually frying or frying). This will take 3 minutes; after the time has elapsed, add chopped onion and garlic. Roasting fresh mushrooms for a hearty filling, continue until the onions become transparent, then add salt to taste and add the prepared seasonings.

If you use salted or pickled mushrooms as a pie filling, then frying is not required. It is enough to mix mushrooms with onions, garlic and your favorite spices. Salt as needed.

Prepare the pie filling. To do this, beat the eggs into a container and pour milk over them. Stir the mixture, salt and add spices.

Bake tasty pie with mushrooms in a slow cooker
Roll out a layer of yeast dough round shape... Its size should correspond to the multicooker bowl. Grease the container with oil, remove the stirring blade, and put the dough in the bowl. The cake needs to form a side, two centimeters high. Place the mushroom filling on the dough and spread it over the entire surface. Top the cake with a mixture of milk and egg.

Bake a delicious pie with mushrooms in a slow cooker, setting the oven mode, at maximum power. Allow 25 minutes for cooking.
Ready baked goods you need to take it out of the multicooker with care and leave to cool.

A pie with mushrooms in a slow cooker is prepared quickly and turns out to be very tasty, fluffy, hearty, and looks great on festive table... Such a simple recipe delicious pastries you need to keep in mind, and if possible, pamper the whole family with a delicious dish.

How to Quickly Make a Simple Mushroom and Cheese Pie in a Multicooker

Mushrooms have always kept themselves apart from the entire list of products. They are able to replace a full-fledged meat dish, but at the same time, the plant origin makes them easier and more digestible. For lovers of simple, tasty and low-calorie food, mushrooms are a real find, even when it comes to baking. Having a multicooker on the farm, making a pie with mushrooms will not be difficult. Here you will find a selection of the most a variety of recipes delicious mushroom pies in a slow cooker.

Let's start, perhaps, with the simplest and easiest treat, which even the most sophisticated connoisseur cannot resist. homemade baked goods... It is as easy as shelling pears to make, and the taste is simply great every time. The dough literally melts in your mouth, and delicate taste replaced by the juiciness of the mushroom filling.

To make a light mushroom pie in a slow cooker, you will need the following ingredients:

  • baking margarine - 250 g;
  • wheat flour - 2 tbsp;
  • kefir 1% - 6 tbsp. l .;
  • baking powder for dough - 0.5 tsp;
  • champignons - 500 g;
  • onion - 1 pc;
  • spices to taste;
  • sunflower oil - 2 tbsp. l.

Helpful hint: Champignons themselves do not have a pronounced taste, and this task falls on the spices and accompanying ingredients, so it will never be superfluous to add a little porcini mushrooms to the pie. They are usually sold dried, so pour boiling water over a few mushrooms for 15 minutes, then chop finely and add to the main filling. Mushroom infusion can also be used - it makes a wonderful broth or base for a fragrant sauce.

Step by step recipe cooking lung pie with mushrooms in a slow cooker:

  1. Prepare the dough first. Margarine, if it had time to melt, leave for 30-40 minutes. in the freezer until it is firm. So it will be easier to rub it on a coarse grater.
  2. Sift wheat flour to the grated margarine, add kefir and baking powder.
  3. Knead the dough until it becomes elastic and sticks off your hands.
  4. Divide the mass into two equal parts, pack each of them in a plastic bag and refrigerate for 20-30 minutes.
  5. While the dough comes in, start the filling. Rinse the mushrooms in cold running water, but do not soak, otherwise they will quickly absorb moisture and become watery.
  6. Chop the onion finely and lightly fry in the "Baking" or "Multi Cook" mode until transparent.
  7. Cut the mushrooms into slices or cubes (as you like) and stew together with the onions.
  8. Season with salt and seasoning to taste.
  9. When the mushrooms are soft and have released their juice, transfer the filling to a plate and wash the multicooker bowl.
  10. Brush a bowl with sunflower oil and place the first portion of the dough on the bottom. Spread it over the bottom with your hands in an even layer, making an overlap of 5-8 cm on the walls.
  11. Place the mushroom filling inside.
  12. Roll the second part of the dough into a pancake about 1 cm thick and cover the filling with it.
  13. Pinch the edges with your fingers, and puncture the top with a toothpick or fork to release the steam. If this is not done, the cake may become deformed.
  14. It remains only to set the "Baking" mode, close the lid and wait for the preparation of a pie with mushrooms in a slow cooker. If you have a 3D heated model, you do not need to turn the cake over. If the heating is only from the bottom, then after 40 minutes. gently turn the cake over using the steaming rack and bake on the other side for another 40 minutes.

A light pie with mushrooms in a slow cooker can be served immediately after the beep, but it is better to let it cool slightly so as not to burn yourself on the filling. For a juicier treat, place a bowl of sour cream sauce on the table. To do this, rub some garlic into sour cream, add a little salt and add dill.

Mushroom and Potato Pie

This multicooker mushroom pie will turn out to be more satisfying than the previous one. It can be served as a main course for lunch or dinner, especially if supplemented with aromatic broth, sauces or salads. After the first bite, you will feel pleasant satiety, but you can hardly stop - it is so delicious.

To make a pie with mushrooms and potatoes in a slow cooker, you will need:

  • wheat flour - 200 g;
  • butter - 100 g;
  • homemade cottage cheese - 100 g;
  • kefir 1% - 300 ml;
  • salt - a pinch;
  • baking powder - 0.5 tsp;
  • potatoes - 700 g;
  • champignons (or other mushrooms) - 500 g;
  • hard cheese - 200 g;
  • chicken egg - 2 pcs;
  • onions - 2 pcs;
  • dill - to taste;
  • spices to taste.

Helpful Hint: If you want to do any homemade pie not only tasty, but also healthy, replace 1/3 of the amount wheat flour whole grain or add a couple tablespoons of bran. This will not affect the taste in the least, but it will have a beneficial effect on the functioning of the digestive system. It is important not to overdo it with bran and wholemeal flour, as there will be very little gluten in it, and the dough will not be as tender and elastic.

How to cook hearty pie with mushrooms in a slow cooker:

  1. First of all, peel the potatoes, cut into large pieces and cook on mashed potatoes.
  2. Sift flour into a large bowl and rub it with butter and cottage cheese with your hands.
  3. Gradually pour 100 ml of kefir into the resulting mass, add a little salt, baking powder and knead a tender soft dough.
  4. Wrap the dough in plastic wrap and leave it on the table for 15-20 minutes.
  5. While the dough is "resting", prepare the filling. Rinse the mushrooms and cut them into small pieces or slices.
  6. The potatoes should already be boiled. Puree it by transferring it to a separate saucepan or bowl. If you knead a potato in a multicooker bowl, it will probably get scratched. Salt the finished puree, add spices to taste and leave on the table to cool slightly.
  7. Finely chop the onions and fry with mushrooms in oil on the Baking program until soft.
  8. When the puree is not so hot, beat into it chicken eggs and kefir. You should get a fluffy light weight.
  9. Grate the cheese on a coarse grater and add to the mashed potatoes.
  10. Lubricate the multicooker bowl with a little sunflower oil and distribute the dough along the bottom, going 8-10 cm on the sides.
  11. Put the fried mushrooms and onions in an even layer on the dough.
  12. Spread the potato-egg mass evenly over the mushrooms and smooth with a spoon.
  13. Set the Baking program for 50 minutes, close the lid and do not open until you hear a beep.

This multicooker mushroom pie is good for everyone - it is hearty, fragrant, beautiful, but the most convenient thing is that it does not need to be turned over, even if you have a bottom heating model. Sprinkle dill on the treat before serving and let cool slightly.

Chicken and mushroom pie

Previous recipes for pies could hardly be called vegetarian, but the dish described in this chapter will surely appeal to meat lovers. At the same time, for its preparation, not heavy meat is used, but low-calorie chicken fillet, which, of course, will delight adherents of a healthy lifestyle.

Required Ingredients:

  • chicken fillet - 300 g;
  • champignons - 500 g;
  • onion - 1 pc;
  • chicken egg - 3 pcs;
  • cream 10% - 3 tbsp. l .;
  • puff pastry - 250 g;
  • garlic - 2 cloves;
  • parsley - 1 bunch;
  • olive oil - 3 tbsp l .;
  • butter to taste;
  • salt, spices - to taste.

How to cook chicken mushroom pie in a slow cooker:

  1. Cut the chicken fillet into small pieces, rinse, dry with a paper towel and bake in a slow cooker in the "Baking" mode with the addition of 1 tbsp. l. olive oil... Since the chicken cooks quickly, 20 minutes will be sufficient. time on the timer. After cooking, transfer the fillets to a separate plate.
  2. Rinse the champignons, chop finely and fry in the chicken "juice" remaining in the bowl, in the "Fry" mode. When the mushrooms have juiced, wait for it to evaporate by half and add the finely chopped onion... Continue frying with the lid open until all the liquid is gone.
  3. Transfer the mushrooms and onions to a deep bowl, add the garlic minced and chopped parsley. Pour in the cream and mix the ingredients well.
  4. In a separate bowl, beat the eggs with a pinch of salt, then pour them into the cooled mushrooms.
  5. Tear the chicken fillet with your hands into small pieces or cut into small cubes. Combine the meat with the mushroom filling, add spices to taste and stir.
  6. Roll out puff pastry and divide into two unequal parts. Put the larger half in a multicooker bowl greased with olive oil, making allowances for the sidewalls of 7-10 cm.
  7. Arrange the filling evenly and cover with the remaining less than half of the dough. Pinch the edges with your fingers and make small cuts on top with a steam knife.
  8. Set the Baking program for 50 minutes. After the beep, turn the cake over to the other side and bake for another 20 minutes.

This mushroom pie in a slow cooker is best served completely cooled. It will be a great addition to hearty lunch or decorate a festive table.

Creamy mushroom pie

If you have tried julienne at least once in your life, then you will forever remember this amazing combination. sour cream sauce with mushrooms. This pie vaguely resembles the taste of classic julienne, but still has its own unique notes. It is very simple to prepare it, and as a filling you can use not only ordinary mushrooms, but also ryadovki, honey mushrooms or chanterelles. And for greater aroma, no one forbids adding a little porcini mushrooms.

What ingredients are needed:

  • puff pastry - 250 g;
  • mushrooms (champignons, chanterelles, etc.) - 150 g;
  • onion hands - 1 pc;
  • sour cream 20% - 3 tbsp. l .;
  • hard cheese - 100 g;
  • thyme - 2 sprigs fresh or 0.5 tsp dry;
  • salt, spices - to taste.

This amount of ingredients is enough for 4-6 servings. Cooking will take you no more than 40 minutes in total.

How to bake a creamy mushroom pie in a slow cooker:


When the mushroom pie is baked in a slow cooker, lift the lid and let it stand for 5 minutes. Then it can be carefully removed and placed on a flat serving dish. The filling turns out to be very delicate and moderately liquid, and when it cools, it thickens, so the pie is good even when cold.

Autumn Jellied Mushroom Pie

If you like to please your family not only with delicious, but also beautiful delicacies, be sure to try making a mushroom pie in a slow cooker using this recipe. You can use any mushrooms for it, but chanterelles still look the most effective. And they have a special taste - autumn.

How the ingredients will be needed:

  • wheat flour - 150 g;
  • butter - 50 g;
  • chicken egg (yolk) - 1 pc;
  • chicken egg - 1 pc;
  • sour cream - 200 g;
  • cold water - 2 tbsp. l .;
  • chanterelles - 150 g;
  • onion - 1 pc;
  • oregano - to taste;
  • nutmeg - to taste;
  • salt, pepper - to taste.

To make a delicious mushroom pie in a slow cooker, follow the instructions:

  1. Mix flour and salt.
  2. Cut cold butter into small cubes, toss in flour and grind quickly with a fork.
  3. Add the yolk to the flour, cold water and stir. The result should be a non-sticky plastic dough from which you can mold a neat ball.
  4. Roll the dough into a ball and refrigerate for at least an hour. If time permits, or you can prepare the cake in advance, it is better to keep the dough in the refrigerator for 10-12 hours.
  5. Finely chop the onion and chop the mushrooms into small pieces.
  6. Fry the onions in the Bake program for 5 minutes. in a small amount of sunflower oil.
  7. Add mushrooms, spices to the onion, salt and fry, stirring occasionally, for another 5 minutes.
  8. Place the filling on a plate and cool.
  9. Mix sour cream with egg, salt a little and add spices to taste.
  10. Roll out the dough, put it on the bottom of the multicooker bowl, slightly going onto the walls.
  11. Put the mushroom filling on the dough and fill it with the sour cream and egg mixture.
  12. Set the Baking program for 50 minutes. and cook covered. Different models of multicooker have different power, and the products may differ, so periodically open the lid and monitor the state of the cake. When the filling thickens in the center, the multicooker can be turned off.

Garnish the mushroom pie in a slow cooker with herbs before serving. It is very tasty to feast on it with a salad of fresh vegetables.

Mushroom pie in a slow cooker: video

The video below shows detailed description making mushroom pie in a slow cooker in a hurry:

Despite the fact that you can now buy champignons at any time of the year, most often dishes with mushrooms appear on our table precisely at the beginning of autumn. I decided to open this mushroom season with a new recipe, which bribed me with its simplicity. To bake such a pie with mushrooms in a slow cooker, you do not need to mess with yeast and dough. Beaten eggs make the dough airy, and grated cheese gives the cake a special charm.

As a "noble mushroom picker" who is unlikely to be able to distinguish amanita from mushroom, I prefer to buy oyster mushrooms or mushrooms in the store. The latter are on sale more often, and they taste better. Therefore, I will cook with champignons, but you choose the mushrooms to your liking.

And also, if you like this dish (and you will definitely like it!), Try your hand at another one, but this time in dessert. Bake, with pear and nuts.

Ingredients

  • One onion;
  • 400 gr of fresh mushrooms;
  • Hard cheese 80 gr;
  • 4 eggs;
  • 1.25 cups flour;
  • A teaspoon of baking powder;
  • Butter;
  • Breadcrumbs or sesame seeds.

By the way, if for some reason a baking powder was not found at home, try to cook it yourself. To do this, you just need to mix half a teaspoon of soda, the same amount of flour and citric acid.

I never quench baking soda with vinegar or lemon juice, but thanks to this homemade baking powder, my baked goods rise even better than with ordinary baking powder. Take note of this trick.

How to bake a delicious mushroom pie in a slow cooker

The pie dough is ready in minutes, so we'll start with the filling. Namely - from frying onions.

Turn on the multicooker in the "Baking" or "Frying" mode, add a little sunflower or olive oil and fry the diced onion until golden brown.

Once the onion is ready, add the mushrooms and fry until cooked.


At the very end, when all the liquid has evaporated, you can add a little salt to the filling and add spices: black pepper, oregano, thyme.

The ready-made mushrooms must be transferred from the multicooker to a separate bowl so that they cool down quickly, and wash the pan, dry it and start preparing the dough.

I think you are all familiar with the apple charlotte recipe, when we take 4 eggs, a glass of sugar and a glass of flour for the dough. For our pie, we need a dough of the same consistency, but, of course, without sugar. Therefore, we beat the eggs well with a blender or mixer, and then gradually introduce a glass of flour mixed with baking powder.

And finally, add 100 grams of grated cheese, mix thoroughly - that's it! The dough is ready, you can collect the pie.

So that it does not stick and easily come out of the pan, grease it with butter. You can sprinkle the bottom of the pan bread crumbs, or even better - sesame seeds. They will add their own unique taste to baked goods, and the cake will look more elegant with them.

If you have some of the mushrooms on the surface, do not worry, there is enough baking powder in the dough, and the cake will definitely rise.

We choose the "Baking" program and cook for 50 minutes. After the program is over, leave the mushroom pie in the slow cooker to cool slightly. As soon as the pan stops burning your hands, you can turn it over and transfer the baked goods to a plate.

Some of you may want to fry the cake on both sides. In this case, 5-10 minutes before the end of the program, turn the cake using the steaming container.

Here is such a handsome man. But the main thing, of course, is the taste, I'm sure you will like it too.

Well, if something is not clear from the description of the recipe, watch the video about how I bake a pie with mushrooms in a slow cooker.