The sausage and mushroom pie is a delicious and surprising savory pie, ideal for any occasion and time, you can enjoy it as an appetizer with friends to a party buffet, from a picnic in the park to a takeaway lunch for the office. The recipe is simple and super versatile: the a savory dough, based on eggs, flour and sunflower seeds oil, is enriched with sausage, mushrooms and mozzarella cheese, then cooked in a special donut mold. The result will be a soft and tasty delicacy, that can be enjoyed both hot and at room temperature: resting time, in fact, will further intensify its aroma and compactness. So let’s find out how to prepare a perfect sausage and mushroom pie by following our step-by-step recipe.
Peel the sausage and then cut it into chunks with the help of a knife (1).
Coarsely chop the shallot (2). Clean the mushrooms and cut them into slices.
Fry the sausage in a non-stick pan for a few minutes (3).
Add the mushrooms, add fine salt and sauté for about ten minutes (4).
Break the eggs in a mixer (5).
Pour in the water and sunflower seeds oil (6).
Add the grated Parmigiano cheese (7).
Start beating with whips and then add a pinch of fine salt (8); add the instant yeast for savory pies, the potato starch and the flour, a little at a time, and mix everything well.
Add the diced provolone cheese (9).
Finally add the sausage and mushrooms and mix gently with a spatula (10).
Pour the mixture into a well-buttered donut mold and bake at 180 degrees C for about 45 minutes (11).
After the cooking time will be elapsed, take the savory donut with sausage and mushrooms out of the oven and let it cool, then turn it out of the mold and serve it, cut into slices (12).
The sausage and mushroom pie can be stored in the refrigerator for a maximum of 1-2 days, in a special airtight container. You can also cut it into slices, freeze it in special bags and defrost it when needed in the oven or microwave oven.