Mushroom and zucchini pie
Instructions
Check the mushrooms, wash them carefully and let them drain for about 10 minutes.
Soon after, in a non-stick pan, heat oil and sauté the garlic and let it break immediately after cooking.
Add the sliced mushrooms and cook on high flame for about 7 minutes mixing them carefully.
Finally, add the parsley, salt, pepper and mix.
Meanwhile, check the courgettes, wash them carefully and dry them with kitchen paper towels and cut into slices.
In another pan, heat the oil and sauté the onion previously peeled and rinsed under the tap.
Add the zucchini, salt, pepper and cook for about 7-8 minutes at high flame mixing them often.
When cooked, let them cool and pour into a large bowl with the mushrooms, then add the eggs and mix gently.
Finally, roll out (on a flat flour powdered) puff pastry with a rolling pin and a baking buttered round foderatevi.
Filled the bottom with the stuffing and cook in preheated oven for about 40 minutes at 200 degrees, checking every now and then.
Let cool and serve.
Ingredients and dosing for 4 persons
- 400 g of puff pastry
- 300 g of fresh porcini mushrooms
- 200 g of zucchini
- 2 eggs
- 20 g of butter
- 1/2 onion
- 2 cloves of garlic
- Chopped parsley
- Olive oil extra virgin
- Salt
- Pepper