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Mushroom Pirog


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  • 2 pounds mushrooms
  • 3 tablespoons butter
  • 6 green onions chopped
  • 1 teaspoon fresh lemon juice
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 tablespoons flour
  • 1/2 cup milk or more
  • 1/2 cup sour cream
  • 2 hard cooked-eggs sliced
  • 1/2 cup butter - (1 stick)
  • 2 cups unbleached all-purpose flour mixed with
  • 1 teaspoon salt
  • 1/2 cup cold water or more
  • GLAZE:
  • 1 egg yolk mixed with
  • 1 teaspoon water
  • Sesame seeds (optional)


Servings 4


Step 1

Stem and slice the mushrooms. Save the stems for duxelles (see recipe). In a sauté pan or skillet, melt the butter and sauté the mushrooms for 5 minutes. Add the green onions, lemon juice, and salt and pepper to taste. Sprinkle the flour on top and, quickly stirring, add milk to blend. Allow it to cool. Add the sour cream. Set aside.

To make the crust, cut the butter into the flour with a pastry cutter or 2 knives. Mix in the water until it forms a ball. You may need additional water. Divide the dough in half. Roll out one dough ball on a floured board and line the bottom of the pie pan.

Fill with the mushroom mixture, then cover the filling with the sliced hard-cooked eggs. Roll out the other half of the crust and cover, pinching the edges securely together. Cut a slit in the top. You may want to form a mushroom design out of the leftover crust to put on top. Brush the top with the egg-water. Sprinkle with sesame seeds, if you like.

Bake in a preheated 350 degree oven for 30 minutes or until the crust is golden brown.

This recipe yields 4 to 6 main course servings.

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