Soko Arazhanit

Preheat your oven to 375°F (190°C). Prepare your pie dish by lightly greasing it with a small amount of butter.

Clean and slice the mushrooms into even pieces. Melt the butter in a large skillet over medium heat and sauté the mushrooms until they release their moisture and begin to turn golden brown.

Add the bay leaves, black peppercorns, and cloves to the skillet with the mushrooms, stirring to distribute the spices evenly throughout the mixture.

Pour the heavy cream over the mushroom and spice mixture, stirring gently to combine. Allow the mixture to simmer on low heat until the cream slightly thickens.

Remove the bay leaves from the mixture, then fold in the freshly chopped dill and parsley, seasoning with salt to taste.

Roll out your pastry dough and line the prepared pie dish with the bottom crust. Pour the creamy mushroom filling evenly into the crust.

Cover the filling with the top layer of pastry dough, crimping the edges firmly to seal. Cut a few small vents in the top crust to allow steam to escape during baking.

Bake the pie in the preheated oven until the crust is golden brown and the filling is bubbling through the vents. Remove from the oven and allow to rest before slicing and serving.