Russian Season


Russian, Eastern European and international cuisine brought to you by a mother and a daughter

Potato and Mushroom Pie with fresh parsley

Potato&Mushroom Pie

One of the distinctive features of traditional Russian cuisine is that it was very filling. It involved a lot of pastry, dairy products, cereals, bread, and so on. Fruit were mostly represented by apples, plums, cherries, sweet cherries, cherry plums and the likes. As for vegetables, mostly root vegetables like potatoes, turnips, and beetroots were used for cooking. There’re also strong traditions of fasting in the Russian Orthodox Church - you were not allowed to eat meat or fish under several periods of the year, including the very restrictive Lent. My Grandmother also says that in the countryside, meat hardly appeared on the table in summertime.

So, good substitutes for meat were pies. And the fillings for those pies were… quite filling:) Potatoes, eggs, rice, or buckwheat in a pie?! This definitely does seem too heavy nowadays, but people did a lot of physical work back then and they needed heavy meals. Besides, they didn’t have all those addictive snacks that we nibble throughout the day.

I’m convinced that a lot of those recipes can be adapted to modern tastes and lifestyles. And I’m sure they are worth it. For example, I love the Potato and Mushroom pie which we made this weekend. It’s comforting and rustic in a nice way. It has a layer of sliced jacket potatoes, fried onions, and champignons, all topped with sour cream and egg. Finally, add some fresh parsley, which brings you the essential daily dose of vitamins. Mm?

Potato&Mushroom Pie



1kg frozen puff pastry
6 potatoes
½ kg champignons
2 medium-sized onions
150g sour cream
1 egg
½ cup chopped parsley leaves
Black pepper and salt to taste
Vegetable oil

Makes a 30×35cm pie


Wash potatoes thoroughly and boil them in their skins until ready (do not add salt!).

jacket potatoes

Slice the mushrooms, place them in a skillet and cook on a medium heat, adding vegetable oil and salt to taste. Cook until golden but not too brown.

Sliced mushrooms

Dice the onions and fry them in a separate skillet, adding oil generously. Season lightly with salt.

Mix together sour cream, egg, and a tiny pinch of salt.

When the potatoes are ready, let them cool and remove the skins.

Jacket potatoes

Cut the potatoes into slices about 0.7cm thick.

Roll out the pastry and place it in the baking pan.

Cover the pastry base with sliced potatoes, then sprinkle some salt and pepper over them.

Potatoes on pastry

Next, spread fried onions over the potatoes.

Potatoes and Onions on pastry base

Next, add a layer of mushrooms.

Making potato and mushroom pie

Now top the pie with the sour cream and egg sauce. Use a spoon or spatula to spread it evenly all over the pie. Top with fresh parsley leaves.

Raw potato&mushroom pie

Bake over a medium heat for approximately 20 minutes, until the crust is crispy. Everything else is already cooked, so just check the crust!

Potato&Mushroom Pie

Potato&Mushroom Pie

Potato&Mushroom Pie

Potato&Mushroom Pie

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172 Responses

  1. verkaufen says:

    Mal mehr mal weniger zusammen.

  2. Am Friedrichstadtpalast er über 300 Vorstellungen als Protagonist der gefeierten REVUE BERLIN.

  3. Potato and Mushroom Pie with fresh parsley - Russian Season: Russian and Eastern European Cuisine
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  4. Potato and Mushroom Pie with fresh parsley - Russian Season: Russian and Eastern European Cuisine
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  5. den Blättern der Kapuzinerkresse genannt oder die Kalk abscheidenden Drüsen bei den Plumbaginaceae Armeria maritima und Plumbago genannt.

  6. Erste Anzeichen eines Befalls durch die Reblaus wurden 1864 Südfrankreich beobachtet.

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