Mini Mushroom Pies with Thyme
These savory hand pies feature tender cremini mushrooms, fragrant thyme, and a rich red wine reduction, baked in a golden flaky crust. Great for a cozy appetizer or snack, they're easy to make and freezer-friendly.
Equipment
- 1 Mixing bowl Large
- 1 Rolling pin For homemade crust
- 1 Pastry brush For egg wash
Ingredients
Mini Mushroom Pies
- 1 package Pie dough or homemade
- 24 oz Cremini mushrooms destemmed, cleaned, finely chopped
- 4 cloves Garlic minced
- 5-6 sprigs Fresh thyme leaves chopped
- 0.25 cup Dry red wine Chianti or similar
- 3 tablespoon Red wine vinegar
- 2 tablespoon Butter or olive oil
- 2 tablespoon All-purpose flour to thicken
- Kosher salt to taste
- Freshly-ground black pepper to taste
- 1 Egg whisked with water or cream for egg wash (use almond milk for vegan)
- Flaky sea salt optional topping
Instructions
Instructions
- Preheat oven to 375°F (190°C).
- In skillet or pressure cooker on saute mode, heat butter or oil. Add garlic and cook for 1 minute.
- Add chopped mushrooms. Cook ~10 minutes until they release moisture and begin browning.
- Add thyme, salt, pepper, red wine, and vinegar. Simmer for 5 minutes until liquid reduces.
- Add flour and stir to thicken. Cook 2 more minutes while stirring to prevent burning.
- Roll out dough and cut into disks. Fit into muffin pan or form mini pies.
- Add cooled filling to crust, top with second crust, seal edges, and cut slits on top.
- Brush tops with egg wash and sprinkle flaky salt if desired.
- Bake for 20–25 minutes until golden brown and fragrant.
- Cool 5 minutes before serving warm.
- To freeze before baking: assemble, freeze, and bake from frozen adding 10–15 minutes extra time.
- To reheat leftovers: warm in oven after refrigeration to keep crust crisp.
Notes
To make vegan: use vegan pie crust, olive oil instead of butter, and almond milk for egg wash substitute. Freeze baked or unbaked pies for meal prep. Use food processor for faster mushroom chopping.