Mushroom pie

Mushroom pie

Ingredients:

cepes (dry) - 50 g
champignons - 100 g
potatoes - 100 g
onions - 1 piece.
garlic - 2 cloves
desi - 100 g
sour cream - 2 tablespoons.
flour - 1 tablespoon.
paprika - 1 h. l.
greens - (chopped)
salt
pepper

Preparation:

To fill in dry mushrooms with abrupt boiled water and to allow to cool down. To discard on colander, to keep infusion for other dishes. To cut mushrooms straws. Champignons to wash up and cut thin plates. Onions and garlic to clear and crush.

To warm in stewpan of 2 tablespoons of oil and to fry onions and garlic, 4 min. To add champignons and to prepare, all liquid will not be evaporated yet. To put the soaked cepes, to prepare on small fire of 8 min. To part flour in sour cream to uniformity, to add to mushrooms and it is very good to mix. To season with salt and pepper.

Potatoes to clear and cut thin circles. Not to rinse and not to lower mug in water not to wash away starch. To oil round baking dish. To lay one third of circles of potatoes on bottom. To oil and season with salt.

From above to place half of mushroom stuffing, to level surface. To lay out one more third of potato circles, to oil and salt. To distribute on potatoes even layer the remained stuffing.

To lay out the remained potatoes, to oil and season with salt. To strew from above with paprika. To cover with foil and to put in the oven warmed to 200 °C for 1 h. In 10 min. prior to readiness to remove foil that potatoes were reddened. To give warm. Before giving to strew with chopped greens. As sauce it is possible to serve sour cream.

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