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Mini Wild Mushroom and Goat Cheese Pies Recipe

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4.2 from 66 reviews

These Mini Wild Mushroom and Goat Cheese Pies are delightful bite-sized savory pastries featuring a rich blend of wild mushrooms sautéed with shallots and herbs, combined with creamy goat and cream cheeses encased in flaky pie crust. Perfect as an elegant appetizer or savory snack, these pies bring earthy flavors and a tender, buttery crust topped with a sprinkle of flaky sea salt and fresh thyme for an irresistible finish.

Ingredients

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 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

Pie Crust

  • 2 packages refrigerated pie crusts (four 9-inch pie crusts) or 2x the amount if using scratch crust

Egg Wash and Garnish

  • 1 large egg mixed with 1 tablespoon water, lightly beaten
  • Flaky sea salt for garnish
  • 1 tablespoon fresh thyme leaves for garnish

Instructions

  1. Prepare the Filling: In a large skillet, melt the unsalted butter with olive oil over medium heat. Add the finely chopped shallot and sauté until translucent and fragrant, about 3 minutes. Add the chopped wild mushrooms and cook until they release their moisture and begin to brown, approximately 7-10 minutes, stirring occasionally.
  2. Add Aromatics: Stir in the minced garlic, chopped fresh thyme, and rosemary. Cook for another 1-2 minutes until garlic is fragrant but not browned.
  3. Deglaze with Wine: Pour in the white wine and let it simmer until mostly evaporated, about 3-4 minutes, stirring to scrape up any browned bits for added flavor. Remove the skillet from heat and let the mushroom mixture cool slightly.
  4. Mix Cheeses and Season: In a bowl, combine the cream cheese and goat cheese until smooth. Fold in the mushroom mixture, then season with fine sea salt and freshly ground black pepper. Mix thoroughly to blend all flavors.
  5. Prepare Pie Crusts: Preheat your oven to 375°F (190°C). Roll out the refrigerated pie crusts and use a small round cutter or glass to cut out circles big enough to fit your mini pie tins or muffin cups. Press the dough circles into the tins, ensuring they are snug and even.
  6. Fill the Pies: Spoon the mushroom and cheese filling evenly into each pie crust shell, filling just below the rim to avoid overflow.
  7. Apply Egg Wash: Brush the edges of each pie crust with the lightly beaten egg wash to help them brown beautifully in the oven.
  8. Bake: Place the mini pies on a baking sheet and bake in the preheated oven for 20-25 minutes or until the crust is golden brown and the filling is set.
  9. Garnish and Serve: Remove the pies from the oven and let them cool for a few minutes. Sprinkle flaky sea salt and fresh thyme leaves on top to garnish. Serve warm or at room temperature as a savory appetizer or snack.

Notes

  • You can substitute fresh herbs with dried herbs; use about one-third the amount.
  • For a dairy-free option, substitute cheeses with vegan alternatives, though flavor will vary.
  • The pie crust can be homemade or store-bought depending on convenience and preference.
  • Ensure the mushroom mixture is cool before mixing with the cheeses to prevent melting.
  • These pies can be prepared in advance and baked just before serving to save time.

Find it online: https://justsosavory.com/mini-wild-mushroom-and-goat-cheese-pies-recipe/