Savory > European > Slovenian

Prekmurska Gibanica with Mushrooms Recipe

Ingredients with Measurements:
- 1 lb. mushrooms, sliced
- 1 onion, chopped
- 2 tbsp. butter
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. paprika
- 1 tsp. caraway seeds
- 1 lb. phyllo dough
- 1 cup cottage cheese
- 1 cup sour cream
- 1 cup sugar
- 1 cup ground walnuts
- 1 cup raisins
- 4 eggs
- 1 tsp. vanilla extract

Special equipment needed:
- 9x13 inch baking dish
- Pastry brush

Step-by-step instructions:

1. Preheat the oven to 350°F.

2. In a large skillet, melt the butter over medium heat. Add the onions and mushrooms and sauté until tender, about 5-7 minutes.

3. Add the salt, black pepper, paprika, and caraway seeds to the skillet and stir to combine. Remove from heat and set aside.

4. In a large mixing bowl, combine the cottage cheese, sour cream, sugar, ground walnuts, raisins, eggs, and vanilla extract. Mix well.

5. Layer 5 sheets of phyllo dough in the bottom of the baking dish, brushing each sheet with melted butter.

6. Spread half of the mushroom mixture over the phyllo dough.

7. Layer another 5 sheets of phyllo dough on top of the mushrooms, brushing each sheet with melted butter.

8. Spread the cottage cheese mixture over the phyllo dough.

9. Layer another 5 sheets of phyllo dough on top of the cottage cheese mixture, brushing each sheet with melted butter.

10. Spread the remaining mushroom mixture over the phyllo dough.

11. Layer the remaining 5 sheets of phyllo dough on top of the mushrooms, brushing each sheet with melted butter.

12. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown.


- Time:
Preparation time: 30 minutes
- Cooking time: 45-50 minutes
Temperature:
- 350°F
Serving size:
- 12 servings

Nutritional information:
- Calories: 420
- Fat: 21g
- Carbohydrates: 49g
- Protein: 12g

Substitutions for ingredients:
- Button mushrooms can be substituted for any type of mushroom.
- Pecans or almonds can be substituted for walnuts.
- Golden raisins can be substituted for regular raisins.

Variations:
- Add cooked bacon or sausage to the mushroom mixture for a meatier version.
- Use spinach instead of mushrooms for a vegetarian version.
- Add diced apples or pears to the cottage cheese mixture for a sweeter version.

Tips and tricks:
- Make sure to brush each sheet of phyllo dough with melted butter to prevent it from drying out and cracking.
- Allow the gibanica to cool for at least 10 minutes before slicing and serving.
- Serve with a dollop of sour cream on top.

Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
- Serve on a platter with fresh herbs and sliced mushrooms as a garnish.

Garnishes:
- Fresh herbs, such as parsley or dill
- Sliced mushrooms

Pairings:
- Serve with a side salad or roasted vegetables.

Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted asparagus or Brussels sprouts

Troubleshooting advice:
- If the phyllo dough cracks or tears, simply patch it with another sheet of phyllo dough and brush with melted butter.

Food safety advice:
- Make sure to cook the gibanica to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
- Prekmurska Gibanica is a traditional Slovenian pastry that originated in the Prekmurje region.

Flavor profiles:
- Savory, sweet, nutty

Serving suggestions:
- Serve warm or at room temperature as a dessert or breakfast pastry.

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Region: Slovenian

Taste: Savory, Rich, Earthy, Nutty, Tangy, Creamy