No. 1396 — Especially Delicious Fresh Mushroom Pie
English historical translation of Molokhovets recipe No. 1396 from the 1901 Russian cookbook, retaining original methods and measures.
Choose various young edible mushrooms, including porcini and birch boletes, and clean as in No. 715.
Place in cold water while cleaning; rinse in several changes, use mostly caps, leaving small ones whole and slicing large ones. Add sound young stems if needed.
Drain and squeeze the water out as thoroughly as possible. Put in a saucepan with ¼ Russian pound of butter and a bunch of parsley.
Cover and stew until tender, two to two and a half hours by the historical directions.
Remove from heat, season with ½ teaspoon salt, ¼ teaspoon pepper, five minced spring onions with green tops, dill, five to ten finely chopped hard-boiled eggs and ½–¾ glass of sour cream.
Keep the filling rather loose and juicy; cool on ice until barely warm.
Prepare sour-cream dough No. 1379 and roll two circles, one twice the size of the other.
Line a handleless pan about six vershoks in diameter with the larger round, add mushroom filling, chopped eggs and more filling, then draw the pastry edges upward into even pleats.
Cover the remaining opening with a small round, pinch neatly, trim and chill.
Half an hour before serving brush with egg, bake in a very hot oven and then reduce the heat.
Other pastries can be used, especially sour-cream pastry No. 1379 or half-puff yeast dough No. 1376.
To provide
For stuffing: One deep plate of mushroom caps ¼ Russian pound of butter and ½ teaspoon salt ¼ teaspoon pepper and 5–6 eggs 5 white spring onions with tops | A bunch of parsley ½–¾ glass of sour cream A pinch of dill Dough ingredients separately |