Whole Wheat Mushroom Pie with Potato and Zucchini Topping #food

This year we enjoy frequent rains, and this makes our forests bloom with edible mushrooms. Fresh, meaty and juicy, they fulfill our childhood cravings! It’s a pleasure to collect them, and a pleasure to cook and eat them! I also have a recipe from my memories, in the spring, before the big Easter holiday, spent at my grandparents’ house. Collecting mushrooms from young forests, and grandma cooking mushroom pies. I made a dough with wholemeal flour, just like she used to do! Recipe 🥧 For the dough: 4 cups whole wheat flour (500 g) 1 1/2 cups warm water (370 ml) 2 1/4 teaspoons dry yeast (or 1 tablespoon fresh yeast) 1 1/2 teaspoons salt (9 g) For the filling: 10.5 ounces mixed mushrooms (about 300 g) (any variety you prefer) 2 medium onions, finely chopped Salt, pepper, and spices to taste For the topping: 1 medium potato, thinly sliced 1 small zucchini, thinly sliced Instructions: Prepare the dough: In a large mixing bowl, combine the whole wheat flour, warm water, dry yeast, and salt. Knead the mixture until a soft dough forms. Cover the bowl with a towel and let the dough rest for 30 minutes. ⏲️ Prepare the filling: While the dough is resting, prepare the mushroom filling. Clean the mushrooms and slice them. In a skillet, sauté the chopped onions until translucent. Add the sliced mushrooms and cook until they are tender and any liquid released has evaporated. Season the mushroom mixture with salt, pepper, and your choice of spices. Set aside to cool slightly. Assemble the pie: Preheat your oven to 200°C (390°F). 🌡️ Divide the dough into 2 parts, and put one part over the baking dish, pressing it gently against the bottom and sides. Spread the mushroom filling evenly over the dough in the pie dish and cover with the other piece of dough (close the edges well). Add the topping: Arrange the thinly sliced potatoes and zucchini over the pie, in an overlapping pattern, covering the entire surface. 🥔🥒 Bake the pie: Place the pie in the preheated oven at 200C (390F)🌡️ and bake for about 40 minutes, or until the crust is golden brown and the vegetables on top are cooked through. Serve: Once baked, remove the pie from the oven and let it cool slightly before slicing and serving. Enjoy your whole wheat mushroom pie with potato and zucchini topping as a delicious and wholesome meal! 🍽️ This hearty pie is perfect for showcasing the earthy flavors of mushrooms and the freshness of seasonal vegetables. Serve it warm for a comforting and satisfying meal. 🌿