If you have been searching for a delightful appetizer that perfectly marries earthy flavors with a creamy, tangy finish, then this Mini Wild Mushroom and Goat Cheese Pies Recipe is exactly what your kitchen needs. These little pies are packed with a luscious mix of wild mushrooms sautéed with fragrant herbs and combined with smooth goat cheese, all nestled in flaky, golden pastry. Every bite offers a comforting yet sophisticated taste, making them ideal for gatherings, special occasions, or simply satisfying a craving for something truly special.
Ingredients You’ll Need
Each ingredient in this Mini Wild Mushroom and Goat Cheese Pies Recipe plays a crucial role, from the rich earthiness of the mushrooms to the tangy creaminess of the goat cheese. This collection of simple yet thoughtfully chosen ingredients ensures layered flavors and an irresistible texture.
- Unsalted butter: Adds a silky richness and helps sauté the mushrooms to perfection.
- Olive oil: A touch of quality oil balances the butter and enhances the mushrooms’ flavor.
- Shallot: Provides a delicate sweetness and depth without overpowering the dish.
- Wild mixed mushrooms: The star ingredient offering an earthy, woodsy backbone with varied textures.
- Garlic cloves: Lends a subtle punch that complements the savory mushrooms beautifully.
- Fresh thyme: Brings herbal brightness and a slight lemony aroma.
- Fresh rosemary: Offers a fragrant pine-like note that elevates the filling.
- White wine: Adds acidity and a hint of fruitiness, perfectly deglazing the pan.
- Cream cheese: Adds creamy smoothness that binds the filling together.
- Goat cheese: Delivers tang and richness that make the filling irresistibly luscious.
- Fine sea salt: Enhances every flavor element without overwhelming.
- Black pepper: Provides gentle warmth and spice.
- Refrigerated pie crusts: Quick, reliable, and flaky pastry to hold the delicious filling.
- Egg wash: Gives the pies a beautiful golden sheen and helps the crust edges crisp.
- Flaky sea salt and fresh thyme leaves: Perfect for garnishing to add texture and a pop of herbal freshness.
How to Make Mini Wild Mushroom and Goat Cheese Pies Recipe
Step 1: Preparing the Mushroom Filling
Start by melting the unsalted butter and olive oil together in a large skillet over medium heat. Sauté the finely chopped shallot until it is soft and translucent, releasing its subtle sweetness. Add the mixed wild mushrooms and cook them down, allowing them to release their juices and caramelize slightly, enhancing their woodsy flavors. Stir in the minced garlic, fresh thyme, and rosemary so the herbs infuse the mushrooms with their aromatic qualities. Finally, pour in the white wine to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Cook until the liquid has mostly evaporated, leaving you with a rich, fragrant mushroom mixture.
Step 2: Combining the Cheeses
Once the mushroom filling has cooled just enough to handle, stir in the cream cheese and goat cheese. These two cheeses melt into the mixture, binding the mushrooms together with creamy indulgence and adding a lovely tang that balances the earthiness of the mushrooms. Season with fine sea salt and ground black pepper to taste, ensuring each bite bursts with flavor.
Step 3: Preparing the Pie Crusts
Unroll your refrigerated pie crusts and using a small round cutter or a glass about 2 to 3 inches in diameter, cut out 40 circles—20 for the bottoms and 20 for the tops of the mini pies. Gently press the bottom circles into mini muffin tins or a similar mold to create a cup for the filling. The refrigerated crusts make this quick and neat, providing a buttery and flaky base without fuss.
Step 4: Assembling the Mini Pies
Spoon the cooled mushroom and cheese filling generously into each crust-lined cup. Top each with another pie crust circle and use a fork or your fingers to crimp the edges, sealing in the savory treasure. Brush the tops with the beaten egg wash to ensure a glossy, golden finish, and poke a small vent hole in the center of each pie to let steam escape during baking.
Step 5: Baking to Perfection
Preheat your oven to 375°F (190°C). Place the tray of assembled mini pies into the oven and bake for about 20 to 25 minutes or until the crusts are puffed and golden brown. Once out of the oven, sprinkle each pie with flaky sea salt and fresh thyme leaves for that perfect finishing touch that will impress guests and family alike.
How to Serve Mini Wild Mushroom and Goat Cheese Pies Recipe
Garnishes
This Mini Wild Mushroom and Goat Cheese Pies Recipe shines even brighter when garnished thoughtfully. A pinch of flaky sea salt amplifies texture and flavor, while fresh thyme leaves add a burst of green color and aroma that play nicely against the warm, golden crust.
Side Dishes
Pair these mini pies with a crisp green salad lightly dressed in lemon vinaigrette for a refreshing contrast. Roasted seasonal vegetables or a simple bowl of velvety butternut squash soup also complement the pies’ creamy filling and earthy notes beautifully, turning a small bite into a well-rounded meal.
Creative Ways to Present
For a cozy gathering, serve the pies on a rustic wooden board surrounded by clusters of fresh herbs or edible flowers. Alternatively, arrange them on delicate china with small ramekins of flavored cream or chutney for dipping. Presentation adds a whimsical touch that makes this Mini Wild Mushroom and Goat Cheese Pies Recipe feel festive and special.
Make Ahead and Storage
Storing Leftovers
You can store any leftover mini pies in an airtight container in the refrigerator for up to 3 days. This allows the flavors to meld further, and they rehearse beautifully without losing their golden crust or creamy filling.
Freezing
These mini pies freeze wonderfully. Arrange unbaked pies on a baking sheet and freeze until firm, then transfer them to a freezer-safe bag or container. When ready to enjoy, bake them straight from frozen, adding a few extra minutes to the baking time to reach that perfect golden finish.
Reheating
To bring leftovers back to life, reheat the pies in a preheated oven at 350°F (175°C) for about 10 minutes, or until thoroughly warmed and the crust crisp again. Avoid microwaving if possible, as it can make the pastry soggy.
FAQs
Can I use other types of mushrooms for this Mini Wild Mushroom and Goat Cheese Pies Recipe?
Absolutely! While wild mushrooms like shiitake, oyster, and chanterelle add distinct complexity, you can substitute common varieties like cremini or button mushrooms if needed. Just be sure to sauté them well to develop rich flavor.
Is it possible to make this recipe vegan?
You can make a vegan version by swapping the butter for a plant-based alternative, using vegan cream cheese and goat cheese substitutes, and choosing a dairy-free pie crust. The filling will have a different texture but can still be wonderfully flavorful.
How do I prevent the crust from becoming soggy with the filling?
Ensure your mushroom filling is cooked until most of the moisture evaporates before filling the crusts. Also, pre-baking the crust bases for a few minutes or using an egg wash can help create a moisture barrier.
Can these mini pies be made gluten-free?
Yes, by replacing the refrigerated pie crust with a gluten-free pastry crust, you can enjoy this Mini Wild Mushroom and Goat Cheese Pies Recipe without gluten. Just be mindful of baking times as gluten-free crusts may brown differently.
What wine pairs best when serving these mini pies?
The earthy mushrooms and tangy goat cheese pair beautifully with a light to medium-bodied white wine like Sauvignon Blanc or a Pinot Noir for red; both highlight the herbal and creamy notes without overpowering the dish.
Final Thoughts
There is something truly heartwarming about making and sharing this Mini Wild Mushroom and Goat Cheese Pies Recipe. They are not only a treat for the palate but also bring a touch of elegance and warmth to any occasion. I wholeheartedly encourage you to try them out—you’ll find these little pies are a delightful invitation to slow down, savor, and celebrate the simple joys of cooking.
Print
Mini Wild Mushroom and Goat Cheese Pies Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 20 mini pies
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Wild Mushroom and Goat Cheese Pies are savory, bite-sized treats perfect for appetizers or elegant parties. Featuring a medley of earthy wild mushrooms sautéed with fresh herbs and combined with creamy goat and cream cheese, all encased in flaky pie crusts. Finished with a golden egg wash and a sprinkle of flaky sea salt and fresh thyme, these pies offer a rich, flavorful burst in every bite.
Ingredients
Mushroom Filling
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large shallot, finely chopped
- 8 oz wild mixed mushrooms, chopped (shiitake, oyster, chanterelle, etc.)
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon fresh rosemary, chopped
- 1/3 cup white wine
- 3 oz cream cheese, at room temperature
- 3 oz goat cheese, at room temperature
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon black pepper
Pie Crust and Topping
- 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
- Prepare the Mushroom Filling: In a large skillet over medium heat, melt the unsalted butter with olive oil. Add the finely chopped shallot and sauté until translucent, about 2-3 minutes. Add the chopped wild mushrooms and cook until they release their moisture and begin to brown, approximately 7-8 minutes. Stir in the minced garlic, fresh thyme, and rosemary and cook for another minute until fragrant.
- Deglaze and Finish Filling: Pour in the white wine to deglaze the pan, scraping any browned bits from the bottom. Allow the wine to reduce and cook off for about 3-4 minutes. Remove the skillet from heat and transfer the mushroom mixture to a bowl to cool slightly.
- Mix Cheese and Season: Once the mushroom mixture has cooled slightly, fold in the cream cheese and goat cheese until well combined and creamy. Season with fine sea salt and black pepper, adjusting to taste. Set aside.
- Prepare Pie Crusts and Assemble Pies: Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the refrigerated pie crusts. Using a round cutter about 3 inches in diameter, cut out 40 circles (20 for bottoms and 20 for tops). Press 20 circles into mini muffin tin cups to form the pie bases. Spoon the mushroom and cheese filling evenly into each pie base. Top each with another pie crust circle and crimp the edges to seal the pies.
- Egg Wash and Bake: Brush the tops of the pies with the beaten egg wash to ensure a golden finish. Sprinkle flaky sea salt over the tops and garnish with fresh thyme leaves. Bake in the preheated oven for 22-25 minutes, or until the crust is golden brown and puffed. Remove from oven and allow to cool slightly before removing from the tin and serving.
Notes
- You can substitute fresh herbs with dried herbs but use half the amount for concentration.
- Allow the filling to cool before mixing in cheeses to prevent melting and a runny filling.
- Use a sharp knife or pie cutter for clean edges on the dough circles.
- These pies can be made ahead and baked just before serving for convenience.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to maintain crispness.
