Mini Wild Mushroom and Goat Cheese Pies

Introduction

These Mini Wild Mushroom and Goat Cheese Pies have quickly become a favorite in my house, and I’m excited to share them with you! When I first made them, I wasn’t sure how my family would react to the combination of earthy mushrooms and tangy goat cheese, but everyone was pleasantly surprised. The pies were gone in a matter of minutes, and we found ourselves making them for multiple occasions—whether it was a cozy weekend brunch, a special holiday meal, or as appetizers for gatherings. The flaky, buttery crust, paired with the rich filling of mushrooms, herbs, and creamy cheeses, creates an irresistible bite-sized treat. These mini pies are versatile, easy to prepare, and sure to impress any crowd with their elegant flavor profile.

Why You’ll Love Mini Wild Mushroom and Goat Cheese Pies

There’s something magical about these mini pies. They combine the earthy flavors of wild mushrooms with the creamy richness of goat cheese, all nestled inside a crisp, golden crust. The mixture of fresh thyme and rosemary adds depth, while the white wine lends a subtle acidity that balances the richness of the cheese. These pies are a perfect bite-sized indulgence for a brunch, an elegant holiday appetizer, or as a special treat at any gathering. The combination of flavors is sophisticated, yet approachable, making it an ideal recipe to impress guests without overwhelming your palate. Plus, these mini pies are easy to prepare ahead of time, making them a great option for busy hosts or anyone who wants to enjoy a delicious homemade dish with minimal fuss.

Ingredients

For the Filling:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large shallot, finely chopped
• 8 oz wild mixed mushrooms, chopped
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme, chopped
• ½ teaspoon fresh rosemary, chopped
• ⅓ cup white wine
• 3 oz cream cheese, at room temperature
• 3 oz goat cheese, at room temperature
• ¼ teaspoon fine sea salt
• ⅛ teaspoon black pepper

For the Crust and Toppings:

• 2 packages refrigerated pie crusts (four 9-inch crusts total)
• 1 large egg, beaten with 1 tablespoon water (for egg wash)
• Flaky sea salt, for garnish
• 1 tablespoon fresh thyme leaves, for garnish

Instructions

Step 1: Prepare the Filling

1. Preheat the oven to 350°F (177°C).
2. Melt butter and olive oil in a skillet over medium heat. Add the shallots and sauté for about 1 minute until slightly translucent.
3. Add the chopped mushrooms to the pan and cook until they release their moisture and become tender and lightly browned, about 5–7 minutes.
4. Stir in the garlic, fresh thyme, and rosemary, cooking for another minute until fragrant.
5. Pour in the white wine and simmer until most of the liquid has evaporated, about 2 minutes. Remove from heat and let cool slightly.
6. Once the mushroom mixture has cooled, add the cream cheese, goat cheese, salt, and pepper. Stir until smooth and well combined. Set aside.

Step 2: Prepare the Crusts

1. Unroll the pie crusts on a clean surface and use a 3.25-inch cookie cutter or biscuit cutter to cut 20 larger rounds for the base of the pies.
2. Use a 2.5-inch cutter to cut 20 smaller rounds for the tops of the pies.
3. If necessary, re-roll the crust scraps to create more rounds or decorative elements (like small leaves or stars). Cut vents or slits in the smaller rounds to allow steam to escape.

Step 3: Assemble the Mini Pies

1. Lightly grease a 24-cup mini muffin pan (or two 12-cup muffin pans).
2. Press the larger dough rounds into the muffin cups, leaving a small overhang for crimping.
3. Spoon about 1 tablespoon of the mushroom mixture into each crust.
4. Brush the edges of the crusts with the egg wash. Place the smaller dough rounds on top of each filled pie, pressing the edges to seal and crimping gently to secure them.

Step 4: Bake the Pies

1. Brush the tops of the pies with the remaining egg wash and sprinkle with flaky sea salt.
2. Bake the pies in the preheated oven for 20–25 minutes, or until they are golden brown and the crust is crisp.
3. Allow the mini pies to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Step 5: Garnish and Serve

1. Garnish the mini pies with fresh thyme leaves before serving. Serve warm or at room temperature.

Nutrition Facts

Servings: 20 mini pies
Calories per Serving: 180 kcal
Total Fat: 12g

• Saturated Fat: 5g
• Unsaturated Fat: 6g
  Carbohydrates: 16g
• Fiber: 1g
  Protein: 4g
  Cholesterol: 30mg
  Sodium: 180mg
  Sugar: 2g

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes

How to Serve

• Serve warm as an appetizer for a holiday meal or dinner party.
• Pair with a light salad for a sophisticated brunch option.
• Perfect for picnics or casual get-togethers—serve at room temperature.
• These mini pies are also ideal for a buffet or as hors d’oeuvres.
• Serve with a glass of white wine or sparkling water for a refreshing contrast to the rich flavors.

Additional Tips

1. Use Fresh Mushrooms: The wild mixed mushrooms really elevate this recipe, but you can also use a mix of button and cremini mushrooms if you can’t find wild varieties.
2. Make Ahead: You can prepare the filling and crusts the day before, and assemble the pies just before baking. This makes them a great option for entertaining.
3. Egg Wash for a Golden Finish: Don’t skip the egg wash! It gives the pies a lovely golden color and helps the crusts stay crisp.
4. Personalize the Filling: Feel free to add other herbs like parsley or tarragon to the mushroom mixture for extra flavor.
5. Storage: Store leftover pies in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 5–10 minutes to maintain their crispy texture.

FAQ

1. Can I use regular mushrooms instead of wild mushrooms?
   Yes! You can use a mix of cremini, button, or portobello mushrooms if wild mushrooms are unavailable.
2. Can I make these mini pies in advance?
   Yes, you can prepare the filling and pie crusts a day ahead, then assemble and bake them just before serving.
3. Can I freeze these mini pies?
   Yes, after assembling them, freeze the unbaked pies on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag. Bake from frozen at 350°F for about 30 minutes.
4. Is goat cheese necessary for this recipe?
   While goat cheese provides a creamy, tangy flavor, you can substitute it with cream cheese or a different soft cheese if preferred.
5. Can I use homemade pie crust instead of refrigerated?
   Absolutely! Homemade pie crust will add an extra layer of flavor and richness to the pies.
6. Can I use a different type of cheese?
   You could use brie, ricotta, or cream cheese if you’re not a fan of goat cheese.
7. How do I avoid soggy bottoms on the pies?
   Make sure to press the dough into the muffin cups firmly and bake the pies until they are golden and crisp.
8. How do I serve these pies at a party?
   Serve them warm or at room temperature. They can be plated on a platter or served directly from the muffin tin.
9. Can I make a full-size pie instead of mini pies?
   Yes, you can use a 9-inch pie crust and bake for 35-40 minutes instead of the mini versions.
10. What’s the best way to store leftovers?
    Store leftover pies in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the crispness of the crust.

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These Mini Wild Mushroom and Goat Cheese Pies are the epitome of delicious and elegant comfort food. They’re perfect for any occasion—whether you’re entertaining guests, preparing a holiday spread, or simply craving a savory snack. The combination of rich flavors, flaky crust, and aromatic herbs makes these mini pies a delightful treat you’ll want to make again and again.

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