Mini Wild Mushroom and Goat Cheese Pies Recipe
If you are craving a bite-sized treat that bursts with earthy flavors and creamy richness, this Mini Wild Mushroom and Goat Cheese Pies Recipe is exactly what you need. These charming little pies combine the deep, woodsy taste of wild mushrooms with the tangy smoothness of goat cheese, all wrapped in a delicate, flaky crust. Perfect for a cozy gathering or an elegant appetizer, they bring together simple ingredients in a way that feels both special and utterly comforting. Every bite tells a story of fresh herbs, melted cheese, and perfectly sautéed mushrooms, all harmonizing in a golden, buttery shell that you won’t want to share.
Ingredients You’ll Need
The beauty of this Mini Wild Mushroom and Goat Cheese Pies Recipe lies in its simplicity. Each ingredient plays a vital role in delivering the ultimate flavor, texture, and aroma that make these pies irresistible. From the variety of mushrooms providing earthy complexity to the creamy cheeses balancing the savory, everything is essential to get that perfect bite.
- Unsalted butter (2 tablespoons): Adds richness and helps sauté the mushrooms to perfection.
- Olive oil (1 tablespoon): Brings a subtle fruity note and prevents burning during cooking.
- Large shallot, finely chopped (1): Offers a mild, sweet onion flavor that deepens the filling.
- Wild mixed mushrooms, chopped (8 oz): Use shiitake, oyster, chanterelle, and others for a layered, earthy flavor.
- Garlic cloves, minced (2): Infuses the filling with a gentle pungency and warmth.
- Fresh thyme, chopped (1 teaspoon): Brings herbal brightness to balance the richness.
- Fresh rosemary, chopped (1/2 teaspoon): Adds woodsy, piney notes for depth.
- White wine (1/3 cup): Helps deglaze the pan and concentrates the mushroom flavor.
- Cream cheese, at room temperature (3 oz): Offers creaminess and a mild tang that binds the filling.
- Goat cheese, at room temperature (3 oz): Provides a distinctive goat flavor and smooth texture.
- Fine sea salt (1/4 teaspoon): Enhances all the flavors delicately.
- Black pepper (1/8 teaspoon): Adds just a hint of heat.
- Refrigerated pie crusts (2 packages, four 9-inch crusts total): Convenient and buttery, these create the perfect flaky shell.
- Large egg, beaten with 1 tablespoon water (for egg wash): Gives the pies a beautiful golden finish.
- Flaky sea salt (for garnish): Adds a satisfying crunch and a burst of saltiness on top.
- Fresh thyme leaves (1 tablespoon, for garnish): A fresh herbal touch to brighten the presentation.
How to Make Mini Wild Mushroom and Goat Cheese Pies Recipe
Step 1: Prepare the Filling
Begin by preheating your oven to 350°F (177°C). Melt butter and olive oil together in a skillet over medium heat until shimmering. Toss in the finely chopped shallots and sauté just until they become translucent—this step unlocks their sweetness and sets the base for the filling. Next, add your chopped wild mushrooms, stirring them occasionally for 5 to 7 minutes until they soften and start to brown slightly, releasing their savory juices. Introducing the minced garlic, fresh thyme, and rosemary now will infuse the filling with fragrant herbal aromas. Pour in the white wine to deglaze the pan, letting it simmer gently until most of the liquid evaporates, concentrating all the rich flavors. Once slightly cooled, stir in the cream cheese and goat cheese, along with salt and pepper, until the mixture becomes smooth and luscious.
Step 2: Prepare the Crusts
While the filling cools, unroll your refrigerated pie crusts on a clean work surface. Use a 3.25-inch cookie or biscuit cutter to cut out 20 larger rounds for the bases—these will be the cups that hold your sumptuous filling. Then, take a smaller 2.5-inch cutter to create 20 smaller rounds for the pie tops. Don’t toss any scraps; gently re-roll the dough to maximize every ounce and even cut small vents into the tops to let steam escape during baking, ensuring the pies stay perfectly flaky and avoid sogginess.
Step 3: Assemble the Mini Pies
Grab a 24-cup mini muffin pan or two 12-cup pans and lightly grease them to prevent sticking. Press each larger dough round firmly into the muffin cups, allowing a little overhang. Spoon roughly a tablespoon of the mushroom and goat cheese filling into each dough-lined cup, filling them generously but leaving room for the tops. Brush the edges of each larger round with the egg wash, then set a smaller round atop, pressing gently to seal. Crimp the edges carefully with a fork to secure that seal so the filling stays inside during baking.
Step 4: Bake the Pies
Before putting the pies in the oven, brush their tops with the remaining egg wash for a shiny, golden finish. Sprinkle flaky sea salt on each one to add layers of texture and flavor. Bake for about 20 to 25 minutes until the crusts are beautifully browned and flaky. Once out of the oven, allow the pies to cool in the pan for five minutes, then transfer them onto a wire rack to cool completely. This resting step helps them firm up just enough for the perfect bite.
Step 5: Garnish and Serve
Just before serving, sprinkle fresh thyme leaves over the pies, bringing a fresh, vibrant note that visually complements the mushrooms and cheese. These mini wild mushroom and goat cheese pies are delightful served warm or at room temperature, making them flexible for any occasion or timing.
How to Serve Mini Wild Mushroom and Goat Cheese Pies Recipe
Garnishes
Fresh thyme leaves are a classic garnish that enhances both flavor and appearance, adding a pop of vivid green. If you want an extra burst of freshness, a light drizzle of good-quality olive oil or a sprinkle of finely grated Parmesan can elevate the pies even more. A few cracked black peppercorns on top bring a subtle heat, perfect if you enjoy a bit of spice in each bite.
Side Dishes
These Mini Wild Mushroom and Goat Cheese Pies Recipe creations pair wonderfully with crisp, refreshing sides. A simple green salad with a lemon vinaigrette cuts through the richness beautifully. Alternatively, roasted root vegetables or a bowl of warm tomato soup make for a comforting, well-rounded meal. For something more decadent, a glass of chilled white wine like Sauvignon Blanc complements the earthiness of the mushrooms and the tang of the goat cheese perfectly.
Creative Ways to Present
Presentation can transform this dish from simple to spectacular. Arrange the mini pies on a rustic wooden board scattered with fresh herbs for a cozy vibe. Or, serve them on elegant individual plates with a small dollop of herbed crème fraîche on the side. You can even top each pie with a tiny edible flower or microgreens to add color and sophistication, making them ideal for dinner parties or special occasions.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, store them in an airtight container in the refrigerator. They will keep well for up to three days, maintaining their flavor and texture. When ready to enjoy again, simply reheat gently to bring back that flaky crust and melted cheese goodness.
Freezing
These mini pies freeze beautifully if you want to prep ahead. Freeze them unfrozen on a baking sheet first, then transfer to a freezer-safe bag or container for up to two months. To bake from frozen, add a few extra minutes to the baking time, covering the tops with foil halfway through to prevent excessive browning.
Reheating
Reheat your Mini Wild Mushroom and Goat Cheese Pies Recipe in a preheated oven at 350°F (177°C) for 10-12 minutes until warmed through and the crust is crisp again. Avoid microwaving if possible, as that can make the crust soggy, losing the contrast between flaky exterior and creamy filling that makes this dish such a delight.
FAQs
Can I use other types of cheese instead of goat cheese?
Absolutely! While goat cheese provides a wonderful tangy creaminess, you can substitute with feta or ricotta for a milder flavor, or even cream cheese if you prefer a more neutral taste. Each will change the flavor slightly, but the pies will still be delicious.
What mushrooms work best in this recipe?
The best flavor comes from using a mix of wild mushrooms like shiitake, oyster, chanterelle, and cremini. Their varied textures and earthy notes create a more complex filling that’s hard to beat. If wild mushrooms are not available, a good-quality cultivated mushroom mix can also perform well.
Can I make these pies vegan or dairy-free?
For a vegan version, substitute the butter and cheeses with plant-based alternatives such as vegan butter and cashew-based cheese spreads. Be sure to use a dairy-free pie crust and replace the egg wash with plant-based milk or aquafaba to achieve the golden finish.
How do I prevent the pies from becoming soggy?
Cutting small slits in the pie tops allows steam to escape, which helps maintain a crisp crust. Also, make sure the mushroom filling isn’t overly wet by sautéing them well to release excess moisture before assembling the pies.
Can I prepare these pies in advance for a party?
Yes, you can assemble the pies a day ahead and refrigerate them unbaked. Just cover tightly and bake fresh before the event to serve warm, flaky bites that will impress your guests.
Final Thoughts
There is something so satisfying about these Mini Wild Mushroom and Goat Cheese Pies Recipe—the perfect pairing of earthy mushrooms, smooth tangy cheese, and buttery flaky crust all in a charming little package. Whether you’re hosting friends, looking for a snack to brighten an afternoon, or planning an elegant buffet, these pies are sure to bring smiles and a touch of magic to the table. Give this recipe a try, and get ready to fall in love with your new favorite bite-sized indulgence.
Print
Mini Wild Mushroom and Goat Cheese Pies Recipe
- Total Time: 50 minutes
- Yield: 20 mini pies 1x
- Diet: Vegetarian
Description
These Mini Wild Mushroom and Goat Cheese Pies are savory bite-sized treats featuring a flavorful mixture of sautéed wild mushrooms and creamy goat cheese encased in flaky pie crusts. Perfect as an elegant appetizer or party snack, they combine earthy mushrooms, aromatic herbs, and a rich cheese blend baked to golden perfection.
Ingredients
Filling Ingredients
- 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
Crust & Garnish
- 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 Filling: Preheat the oven to 350°F (177°C). In a skillet, melt butter and olive oil over medium heat. Add the chopped shallots and sauté for about 1 minute until translucent. Add the wild mushrooms and cook for 5–7 minutes until tender and lightly browned. Stir in garlic, thyme, and rosemary and cook for another minute until fragrant. Pour in the white wine and simmer until most liquid evaporates, about 2 minutes. Remove from heat and let cool slightly. Mix in cream cheese, goat cheese, salt, and pepper until smooth and combined.
- Prepare the Crusts: Unroll the refrigerated pie crusts on a clean surface. Use a 3.25-inch cookie cutter to cut 20 larger rounds for pie bases and a 2.5-inch cutter to cut 20 smaller rounds for tops. Re-roll scraps as needed to make additional crust pieces. Cut small vents or slits into the smaller rounds to allow steam to escape during baking.
- Assemble the Mini Pies: Lightly grease a 24-cup mini muffin pan or two 12-cup pans. Press the larger dough rounds into the muffin cups, leaving a slight overhang for sealing. Spoon approximately 1 tablespoon of the mushroom and cheese filling into each crust. Brush dough edges with egg wash, place the smaller rounds on top, and press edges together. Crimp edges gently with a fork to seal securely.
- Bake the Pies: Brush the tops with remaining egg wash and sprinkle with flaky sea salt. Bake in the preheated oven for 20–25 minutes or until golden brown and flaky. Let pies cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Garnish and Serve: Just before serving, garnish pies with fresh thyme leaves. Serve warm or at room temperature for best flavor and texture.
Notes
- Use a variety of wild mushrooms for depth of flavor, such as shiitake, oyster, and chanterelle.
- Ensure cheeses are at room temperature to blend smoothly into the filling.
- Cutting vents in the top crust helps prevent sogginess and allows steam to escape.
- These mini pies can be made ahead and reheated gently before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
