Quick and easy mushroom pie: Perfect dinner in 30 minutes

There are recipes that are always handy—when you're short on time, when your fridge is empty, or when you simply don't feel like dealing with intricate dishes. This mushroom pie is just such a lifesaver: quick, simple, yet delicious and satisfying. Just sauté a few ingredients, pour over an egg mixture, and bake on a prepared crust. In about 30 minutes, you have a ready meal that looks impressive and tastes like something you'd spend half the day on. It's a dish perfect for everyday dining but can also be served to guests—no one will guess how easy it was to make.

Mushroom pie is a perfect example that a tasty, homemade meal doesn't need to be complicated or time-consuming. All you need are a few ingredients, a proven method, and a bit of patience.

Ingredients:

Filling:

• 1 lb mushrooms
• 2 onions
• 2 cloves of garlic
• Salt and pepper to taste
• 14 oz shortcrust pastry base

Egg mixture:

• 3 eggs
• 7 oz 18% cream
• 5 oz shredded yellow cheese
• 2 tablespoons soy sauce
• 1 teaspoon marjoram

Preparation:

1. Wash the mushrooms and slice them. Chop the onions into strips and finely chop or press the garlic.
2. Heat a bit of oil in a pan and sauté the onions until they are translucent. Add the garlic, then the mushrooms after a moment. Sauté the mixture for about 10 minutes until the mushrooms have released their water. Season with salt and pepper, then set aside to cool.
3. Lay out the shortcrust pastry in a pan (about 10 inches in diameter) and prick it with a fork. Spread the cooled mushrooms with onions on the crust. In a separate bowl, mix the eggs, cream, shredded cheese, soy sauce, and marjoram. Whisk thoroughly and pour over the mushrooms.
4. Place in a preheated oven at 350°F and bake for 30-35 minutes until the top is lightly browned and the egg mixture is set.

Mushroom pie is quite a versatile dish—it tastes great both warm and cold, making it perfect for dinner, supper, or even a work lunch.

Daily, it's worth serving it with light side dishes that balance its hearty nature. It pairs perfectly with a simple salad of arugula, cherry tomatoes, and a bit of olive oil, but it also goes well with a mix of greens with vinaigrette, a classic pickle salad, or carrots with apple. If you want to add more flavor, you can add a spoonful of yogurt sauce with garlic or herbs—it subtly enhances the flavor of the baked mushrooms and cheese.

In the spring and summer, it also tastes good with grilled vegetables such as zucchini, bell peppers, or asparagus. In the fall and winter, you can serve it with roasted beets or braised red cabbage, which adds a rustic touch.

For hungrier family members, you can add boiled potatoes with butter and dill or buttered noodles, although the pie is already quite filling.