Name: Mini Wild Mushroom and Goat Cheese Pies Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 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 chopped fresh thyme; 1/2 teaspoon chopped fresh rosemary; 1/3 cup white wine; 3 oz. cream cheese, at room temperature; 3 oz. goat cheese, at room temperature; 1/4 teaspoon fine grain sea salt; 1/8 teaspoon black pepper; 2 packages refrigerated pie crusts (four 9-inch pie crusts) or 2x the amount if using scratch crust; 1 large egg mixed with 1 tablespoon water, lightly beaten; Flaky sea salt for garnish; 1 tablespoon fresh thyme leaves for garnish

Jump to Recipe· 4.2 from 66 reviews

If you love the deep, earthy flavors of mushrooms paired with the creamy tanginess of goat cheese, then this Mini Wild Mushroom and Goat Cheese Pies Recipe is going to be your new favorite bite-sized indulgence. These delicate pies combine a buttery, flaky crust with a savory filling that bursts with fresh herbs and just the right balance of creaminess. Whether you’re serving them at a cozy gathering, an elegant appetizer spread, or simply savoring a special snack, these mini pies offer a wonderful contrast of textures and flavors that feels both comforting and a little luxurious.

Ingredients You’ll Need

The first image shows a pan filled with chopped, cooked mushrooms mixed with small bits of orange vegetables, all in shades of brown and beige with a slightly soft texture. The second image shows a close-up of a metal muffin tray with several small dough cups that have white, slightly rough edges and are thinly spread inside each cup. A woman’s hand is holding a spoon with creamy, light beige filling that has green and brown bits, about to put it inside one of the dough cups. Both images have a background with a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Mini Wild Mushroom and Goat Cheese Pies Recipe are refreshingly simple yet essential to achieving that perfect harmony in flavor and texture. Each component plays a vital role from the richness of the butter to the freshness of the herbs and the creaminess of the cheeses.

Unsalted butter (2 tablespoons): Adds a silky richness that helps sauté the mushrooms and builds flavor depth.
Olive oil (1 tablespoon): Provides a smooth base for cooking the shallots and garlic without overpowering the other flavors.
Large shallot (1, finely chopped): Brings a gentle sweetness and aromatic complexity to the filling.
Wild mixed mushrooms (8 oz., chopped): Offers an earthy, meaty texture that’s the heart of the pies.
Garlic cloves (2, minced): Delivers a subtle punch that enhances the mushrooms.
Fresh thyme (1 teaspoon, chopped): Adds a fragrant herbal note that brightens the filling.
Fresh rosemary (1/2 teaspoon, chopped): Contributes a piney aroma that complements the earthiness perfectly.
White wine (1/3 cup): Helps deglaze the pan and infuses the mushrooms with a light acidity.
Cream cheese (3 oz., room temperature): Creates a silky texture and mildly tangy richness.
Goat cheese (3 oz., room temperature): Adds a stronger, tart creaminess that balances the filling beautifully.
Fine grain sea salt (1/4 teaspoon): Enhances all the savory flavors in the filling.
Black pepper (1/8 teaspoon): Provides a gentle heat that rounds out the taste.
Refrigerated pie crusts (2 packages or four 9-inch crusts): The flaky, buttery vessel that holds it all together.
Egg wash (1 large egg with 1 tablespoon water lightly beaten): Gives the crust a golden and glossy finish.
Flaky sea salt for garnish: Adds crunch and a hint of briny contrast on top.
Fresh thyme leaves for garnish (1 tablespoon): Offers a fresh herbal pop for presentation and aroma.

How to Make Mini Wild Mushroom and Goat Cheese Pies Recipe

Step 1: Prepare the Mushroom Filling

Start by melting the unsalted butter along with the olive oil in a large skillet over medium heat. Once the butter is foamy, add the finely chopped shallot and sauté until fragrant and softened, about 3 minutes. Next, toss in the chopped wild mushrooms and cook until they release their moisture and begin to turn golden, roughly 8 to 10 minutes. Stir in the minced garlic, fresh thyme, and rosemary, letting their aromas infuse the mixture for another minute or two. Pour in the white wine to deglaze the pan, scraping up any flavorful bits stuck to the bottom – this step adds wonderful depth. Let the wine reduce until mostly evaporated, then remove the skillet from the heat to cool slightly.

Step 2: Mix the Cheeses and Seasonings

In a mixing bowl, combine the cream cheese and goat cheese, both at room temperature for easy mixing. Whisk together until smooth and creamy. Season with sea salt and black pepper, then fold in the cooled mushroom mixture. This elegant blend promises a creamy yet earthy filling that melts in your mouth with every bite.

Step 3: Prepare the Pie Crusts

Take your refrigerated pie crusts and cut them into rounds about 3 inches in diameter – these will be the base for your mini pies. Press each round gently into a greased mini muffin tin or small tart pan, creating a tiny well to hold the filling. Keep the edges neat and even for the best bake and presentation.

Step 4: Assemble the Mini Pies

Fill each prepared crust with a generous spoonful of the mushroom and goat cheese mixture, being careful not to overfill to prevent spillage. Brush the edges of the crust with egg wash to help seal and achieve that gorgeous golden color during baking. If you like, top each pie with a small decorative cutout from extra pie crust or simply leave the tops open for a rustic look.

Step 5: Bake Until Golden

Preheat your oven to 375°F (190°C) and place the mini pies inside for about 20 to 25 minutes until the crust is crisp and golden brown and the filling is bubbling slightly. For an extra touch, sprinkle flaky sea salt on top right after they come out of the oven for that delightful salty crunch that contrasts the creamy filling.

How to Serve Mini Wild Mushroom and Goat Cheese Pies Recipe

The image shows seven small, golden-brown pies with a flaky crust sitting on a thick, rustic wooden board. Each pie has a round top layer with a small hole in the center, letting you see some dark filling inside, and a small green herb garnish on top. The pies have crimped edges, and two small pastry shapes resembling acorns are placed beside the pies on the board. Around the board, there are light beige mushrooms, green herbs, and a small open tin of coarse salt on a white marbled surface. The light is soft, making the crusts look crispy and inviting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh thyme leaves make the perfect garnish for these pies, adding a burst of color and a hint of herbal brightness that complements the earthy mushroom filling. Consider a light sprinkle of flaky sea salt on top just before serving to give a little unexpected crunch and flavor contrast.

Side Dishes

These mini pies are fabulous on their own or paired with a crisp green salad dressed in a tangy vinaigrette, which balances the richness perfectly. A bowl of homemade tomato soup or a simple roasted vegetable medley would also highlight the rustic, cozy nature of this dish wonderfully.

Creative Ways to Present

Serve these delightful pies on a wooden board adorned with fresh herbs for a rustic, inviting look. For a party, arrange them on a tiered serving tray with small bowls of dipping sauces like herb-infused sour cream or fig jam to elevate the experience. You could even top each pie with an edible flower or microgreens for a fresh and elegant touch.

Make Ahead and Storage

Storing Leftovers

If you happen to have any mini pies leftover, store them in an airtight container in the refrigerator. They will keep well for up to 3 days, maintaining their flavors and flaky texture nicely when chilled.

Freezing

These pies freeze quite well if you want to prepare them in advance. Freeze them on a baking sheet first until firm, then transfer to a freezer-safe container with parchment paper between layers. They’ll stay fresh for up to 1 month. When ready, bake from frozen, adding a few extra minutes to the baking time.

Reheating

To reheat, pop the pies in a preheated oven at 350°F (175°C) for 10 to 15 minutes or until warm and crisp again. Avoid microwaving if possible, as it can make the crust soggy and lose its flaky charm.

FAQs

Can I use other types of mushrooms for this Mini Wild Mushroom and Goat Cheese Pies Recipe?

Absolutely! Feel free to experiment with cremini, shiitake, or portobello mushrooms. Each variety will bring a slightly different flavor, but all complement the goat cheese beautifully.

Is it possible to make the filling vegan?

Yes, you can substitute the cream cheese and goat cheese with plant-based alternatives, and replace butter with vegan margarine or olive oil. The filling will still be delicious though slightly different in texture and flavor.

Can these mini pies be served cold?

They’re best served warm right out of the oven for that flaky crust and melty filling, but they can also be enjoyed at room temperature if needed.

What wine pairs well with this recipe?

A crisp white wine like a Sauvignon Blanc or a light Pinot Noir pairs wonderfully with the earthy mushrooms and tangy goat cheese, enhancing the overall experience.

How do I keep the crust from getting soggy?

Make sure to cook the mushroom mixture thoroughly so excess moisture evaporates. Also, brushing the crust with egg wash before baking helps create a barrier, keeping it beautifully crisp.

Final Thoughts

Whipping up this Mini Wild Mushroom and Goat Cheese Pies Recipe is like capturing a cozy woodland picnic in bite-sized form. The layers of flavor, the buttery crust, and the creamy, herbaceous filling come together in a way that’s truly unforgettable. I encourage you to try these pies for your next gathering or a special treat—they might just become your go-to appetizer that friends and family keep asking for again and again.