Mushroom pies are suitable for the party

Mushroom pies 10 pcs (less than 45 min)

  • 5 plates of cake batter
  • 1 box Scandic Organic shiitake mushrooms (150g)
  • 1 small onion
  • 1 small garlic clove, pretty briskly black pepper, pretty briskly salt
  • ½ dl of rice cooked according to the instructions on the package
  • 2 tablespoons olive oil for frying
  • 2 tablespoons sour cream
  • small handful of fresh parsley chopped (1 egg for lubrication)

-Take the cake batter plates to melt in good time. Put the oven to warm up to 225’C.

-Boil and drain the rice according to the instructions on the package and pour into a small bowl to wait.

-Peel and chop the onion and garlic clove. Chop the mushrooms, all to a minimum. Heat a pan and half the olive oil in it. Reduce heat to half and sauté onions for 5 minutes. Don’t let the onions brown, but don’t fuss when simmering to give the onions the softness and sweetness they need. It takes time.

-Add chopped garlic to the onion pan at the end of the aeration. Then transfer the peeled onions with the rice to a small bowl.

-Heat the pan again and measure the other half of the olive oil into the pan. Add the chopped mushrooms to the pan and fry them at 2/3 heat for five minutes so that they toast and get a little color on the surface. Then add the mushrooms to the rice and onion in a small bowl.

-Measure 2 fair tablespoons of sour cream, mix and season the filling with fair salt and black pepper. Both mushrooms, rice and then cake batter plates all require salt.

-Half the cake batter plates. Lift a fair tablespoon of the filling in the middle of a square made of half a plate and fold the square at an angle. Press the edges well so that they do not open during baking. Lift the pies over a baking sheet. Punch holes in the surface of the paste with a fork to reduce bubbling and the risk of opening.

-Lubricate the pastries, if desired, with an egg with a broken texture. Bake the pastries for about 15 minutes in a medium oven at 225’C.

Recipe and photos: Eeva-Maria Lisko Lighter pots

Herb-mushroom pasta with curds can be prepared quickly

4 portions


About 300 g of spaghetti

2 soup spoonful of liquid Valio Oivariin®

200 g of shiitake mushrooms

3 cloves of garlic

¾ spoonful of salt

Fresh grounded black pepper

½  box (à 350 g) of Valio curds that tolerates heating

1 dl of chopped celery

How to make


Boil pasta in water seasoned with salt by following the instructions on the package.

While pasta is being cooked, heat the chopped mushrooms and chopped garlic in Oivariin margarine until glazed. Season with salt and pepper.

Add curds and heat a little more. Decorate with chopped celery.

Strain the pasta and mix with the sauce. Eat at once.


#shiitake #valio #herb