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The Russian potato mushroom pirog tastes hearty, fluffy and incredibly delicious. It is also vegan, filling and perfect as a main meal for lunch or dinner. You can find a detailed pirog with potatoes and mushrooms recipe with the exact quantities and step-by-step instructions below.
Vegan pirog with potatoes and mushrooms
I made the Russian pirog with potatoes and mushrooms using purely plant-based ingredients. I used soy milk and vegan butter for the dough. If your pirog doesn’t have to be vegan, you can simply use cow’s milk and animal butter for the recipe.
Prepare the potato mushroom filling the day before
You can prepare the potato mushroom filling for this savory pirog the day before, just like the filling for the cabbage piroshki, and keep it in the fridge overnight. Take it out of the fridge in good time the next day so that it is room temperature. The filling for the yeast dough should be lukewarm or room warm.
How to serve and store?
The pirog with potatoes and mushrooms is filling and ideal warm as a main meal for lunch or dinner, just like the potato piroshki. A fresh vegetable salad goes perfectly with it.
Store the leftovers from the pirog in an airtight container in the fridge. Before serving, you can reheat them briefly in the oven, just like the potato zrazy with mushrooms.
This pirog with potatoes and mushrooms is
- savory,
- spicy,
- fluffy,
- soft,
- juicy,
- heavenly delicious,
- vegan,
- filling,
- easy to make from common ingredients,
- perfect as a main course for lunch or dinner,
- a classic of Russian cuisine.
Easy pirog with potatoes and mushrooms recipe
The pirog recipe with potatoes and mushrooms, which you can find in the recipe box at the end of this post, is pretty simple. However, you should allow plenty of time for the preparation so that the yeast dough can rise.
Step 1:
For the filling, cook potatoes and mash them. Chop mushrooms, onion and garlic and fry them in vegetable oil for about 5 minutes. Then mix the mashed potatoes and the mushrooms together and season the filling with spices.
Step 2:
Knead a soft yeast dough from plant milk, flour, yeast, a little sugar and salt. Then knead vegan butter into the dough. Now leave it to rise in a warm place for 1 hour.
Step 3:
Then divide the dough into two (or three – if you want to decorate the pirog) pieces and roll each one out into a circle, not too thin. Place one of the circles in the baking tin, spread the potato mushroom filling on top and cover with the second circle of the dough. Make a few holes in the top of the dough.
Leave the pirog to rise for 20 minutes and then brush it with black tea. Then bake for around 40 minutes.
How to make potato mushroom pirog: tips and tricks
- Use lukewarm plant milk for the yeast dough. The remaining ingredients must be room warm.
- I used soy milk. Alternatively, you can use almond milk or oat milk.
- Dry yeast can be used instead of fresh yeast. For my recipe, you need 7 grams of it.
- The amount of flour specified in the recipe may vary. Only add enough flour in portions until you have a soft, slightly sticky dough. It should not be mushy, but also not too firm or dry.
- Be sure to knead the yeast dough for about 7 – 10 minutes to make it elastic and smooth.
- The holes in the pirog ensure that the steam can escape from the filling during baking.
- If the surface of the pirog turns too brown before it is cooked, cover it with baking paper.
Did you make the vegan pirog with potatoes and mushrooms using this recipe? I look forward to your results, your star rating and your comment below on how you liked it.
Try these Russian cuisine recipes too:
- Piroshki: 11 savory and sweet recipes
- “Palchiki” – Russian cooked Farmer’s cheese “Little Fingers”
- Coleslaw with sour cream – recipe for Russian white cabbage salad
Pirog with potatoes and mushrooms
Equipment
- Ø 24 cm springform tin
Ingredients
for the dough
- 250 ml plant milk lukewarm
- 50 g vegan butter room warm
- approx. 400 g flour
- 17 g fresh yeast
- 1 tbsp sugar
- 1/2 tsp salt
- vegetable oil for the work surface, baking tin, hands
for the filling
- 400 g potatoes
- 500 g mushrooms
- 1 onion
- 3 cloves of garlic
- salt
- black pepper
- vegetable oil for frying
for coating
- 1 tbsp strong black tea room warm
Instructions
Preparation of the filling
- Peel potatoes and boil them in salted water until cooked.
- Drain the water and allow the potatoes to steam briefly in the saucepan on the hot stove.
- Peel and finely chop onion and garlic.
- Cut mushrooms into small cubes.
- Pour some vegetable oil into a pan and fry the onion and garlic until translucent.
- Add the mushrooms, season with salt and black pepper and fry over a high heat, stirring, for approx. 5 - 7 minutes until liquid has formed and then evaporated.
- Mash the potatoes, add the mushrooms and mix.
- Season the potato mushroom filling with salt and black pepper if necessary and leave to cool to lukewarm or room warm.
Preparation of the dough
- Dissolve fresh yeast and sugar in lukewarm plant milk.
- Add salt and mix.
- Add flour in portions and knead into a soft, slightly sticky dough.
- Knead vegan butter into the dough.
- Then knead the dough for 7 - 8 minutes, cover and leave to rise in a warm place for 1 hour.
Preparation of the pirog with potatoes and mushrooms
- Line the base of the springform tin with baking paper and grease the sides with vegetable oil.
- Lightly grease the work surface and your hands with vegetable oil.
- Divide the dough into three pieces: one large, one slightly smaller and one very small (for decorating).
- Roll out the larger piece of the dough about 4 mm thick into a circle that is about 3 cm larger in diameter than the springform tin.
- Place the circle of the dough in the baking tin and pull up the sides.
- Spread the potato mushroom filling over the dough.
- Roll out the second, slightly smaller piece of the dough into a circle about 4 mm thick and the same diameter as the springform tin.
- Place the circle of the dough on the filling and stick the edges together firmly.
- Make any shapes you like from the third small piece of the dough and decorate the pirog with them.
- Make a few holes in the top of the pirog and leave it to rise in a warm place for 20 minutes.
- Brush the pirog with strong black tea and bake in a preheated oven at 356 °F (180 °C) for approx. 40 minutes.
- Leave the pirog with potatoes and mushrooms to cool slightly in the baking tin, take it out and serve.
Notes
- I used soy milk. Alternatively, you can use almond milk or oat milk.
- Dry yeast can be used instead of fresh yeast. For my recipe, you need 7 grams of it.
- The amount of flour specified may vary. Only add enough flour in portions until you have a soft, slightly sticky dough. It should not be mushy, but also not too firm or dry.
- The holes in the pirog ensure that the steam can escape from the filling during baking.
- If the surface of the pirog turns too brown before it is cooked, cover it with baking paper.
- Take note of the detailed tips and tricks for making the Russian pirog with potatoes and mushrooms at the top of the article.
If you are using Pinterest, you can pin the following picture:
