Jump to Recipe Print RecipeAs I surveyed my kitchen, a delightful aroma began weaving its way through the air, instantly drawing me to the countertop where one of my favorite creations awaited: Mini Mushroom Pies with Thyme. These cute, two-bite vegetarian appetizers are the perfect antidote to those fast-food cravings, combining irresistible flaky crusts with a rich, savory mushroom filling. In just under an hour, you can have a platter of these delights ready for any occasion—whether it’s a cozy dinner party or an elegant afternoon gathering. Plus, they offer a fantastic make-ahead option, so you can prep them in advance and simply pop them in the oven when guests arrive. Are you ready to elevate your appetizer game? Let’s dive into these delicious mini pies! Why are Mini Mushroom Pies Amazing? Irresistible Flavors: The blend of cremini mushrooms with fresh thyme and garlic creates a mouthwatering filling that is sure to impress your guests. Versatile Choice: Whether served as a party appetizer or a make-ahead lunch, these pies adapt beautifully to any occasion. Quick Preparation: With only under an hour needed, you won’t have to spend all day in the kitchen to enjoy gourmet treats. Crowd Favorite: Their bite-sized nature makes them perfect for gatherings, making you the star of every event. You can pair them with a side of crème fraîche for a delicious touch. Easy to Adapt: Don’t hesitate to get creative; try adding cheese or even a splash of truffle oil for an extra layer of flavor! Check out Nachos Ground Beef for another crowd-pleaser option to diversify your appetizer spread. Mini Mushroom Pies Ingredients For the Pie Dough • Pie Dough – This is essential for structure and flakiness; a vegan pie crust can be used for a dairy-free option. For the Mushroom Filling • Cremini Mushrooms (24 ounces) – These provide the main flavor and texture; ensure they are cleaned and finely chopped for even cooking. • Garlic (4 cloves) – Adds aromatic depth; can substitute with garlic powder in a pinch if fresh is unavailable. • Fresh Thyme (5-6 sprigs) – Contributes earthy and herbaceous notes; while dried thyme is a quick substitute, fresh is preferred for maximum flavor. • Dry Red Wine (¼ Cup) – Enhances the savory notes of the mushroom filling; you can use vegetable broth for a non-alcoholic option. • Red Wine Vinegar (3 Tablespoons) – Adds acidity to balance flavors; balsamic vinegar works well as a substitute if needed. • Butter (2 Tablespoons) or Olive Oil – Aids in richness; replace with olive oil or vegan butter for a plant-based twist. • All-Purpose Flour (2 Tablespoons) – Helps to thicken the filling; opt for gluten-free flour if desired. • Kosher Salt – Essential for seasoning; adjust according to your taste preference. • Freshly-ground Black Pepper – Adds flavor; white pepper can be used for a different profile. • Egg Wash – Made from whisking 1 egg with water, or for a vegan version, use almond milk for a golden finish. • Flaky Sea Salt (optional) – Use for garnish and an extra crunch on top of the pies. These Mini Mushroom Pies with Thyme are sure to capture your heart and delight your taste buds, making them the perfect addition to your next gathering! Step‑by‑Step Instructions for Mini Mushroom Pies with Thyme Step 1: Prepare the Mushroom Filling Begin by heating a large skillet over medium-high heat and adding chopped cremini mushrooms. Sauté for 8-10 minutes until the mushrooms are golden and their moisture reduces. Next, incorporate minced garlic and fresh thyme, cooking for another minute to release their aromatic flavors. Pour in the dry red wine and red wine vinegar, simmering for 3-5 minutes until mostly evaporated. Finally, stir in butter and flour, cooking until the filling thickens, then let it cool. Step 2: Make the Pie Dough Circles Roll out the pie dough on a lightly floured surface to an even thickness of about ⅛ inch. Use a biscuit cutter to cut out circles and gather the scraps for additional circles. Then, take one dough circle, brush the edges with your egg wash or almond milk, and place about a tablespoon of the mushroom filling in the center. Carefully cover it with a second dough circle and seal the edges with a fork, ensuring to poke a few steam holes on top. Step 3: Preheat and Prepare for Baking Preheat your oven to 425°F (220°C) while you prepare the baking sheet. Line a baking sheet with parchment paper to prevent sticking and arrange your assembled mini mushroom pies on the sheet. Brush the tops gently with egg wash for a beautiful golden sheen, and sprinkle with flaky sea salt for added flavor and texture. Step 4: Bake Until Golden Place the baking sheet in the preheated oven and bake the mini mushroom pies for 18-22 minutes if they are chilled or 35 minutes if frozen. Keep an eye on them and look for a golden-brown color indicating they are perfectly baked. Once done, remove the pies from the oven and let them cool slightly before serving. These delightful Mini Mushroom Pies with Thyme are now ready to impress your guests! How to Store and Freeze Mini Mushroom Pies Fridge: Store baked mini mushroom pies in an airtight container for up to 3 days. Allow them to cool fully before sealing to maintain crispness. Freezer: Freeze unbaked mini mushroom pies by arranging them in a single layer on a baking sheet until solid. Transfer to a freezer bag for up to 3 months. Bake from frozen when ready to serve. Reheating: To reheat, simply bake at 375°F (190°C) for about 15-20 minutes until warmed through and crispy. This way, your mini mushroom pies with thyme retain their delicious texture! Mini Mushroom Pies with Thyme Variations Feel free to customize these delightful mini mushroom pies to suit your taste and dietary needs! Mushroom Swap: Use shiitake or button mushrooms for a different flavor profile; each brings unique nuances to the filling. Cheesy Delight: Add ½ cup of Gruyère or cheddar cheese to the filling for a rich, creamy texture that complements the earthiness of mushrooms. Vegan Twist: Replace butter with olive oil or vegan butter and omit the egg wash for a plant-based option everyone can enjoy. Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make these adorable pies friendly for gluten-sensitive guests. Herb Boost: Enhance the flavor by mixing in a tablespoon of fresh parsley or chives alongside the thyme; it brings a refreshing twist to the palate. Kick of Heat: Add a pinch of red pepper flakes to the mushroom filling for a subtle spicy kick that livens up each bite. Truffle Infusion: A drizzle of truffle oil in the filling elevates the sophistication, putting a gourmet touch on your appetizers that will impress all your guests. Savory Add-ins: Incorporate caramelized onions or sautéed spinach with the mushroom filling for added depth and a healthy spin. They can transform the taste and add wonderful texture! For more inspiration, make sure to try these delicious Potsticker Soup Mushrooms for a heartwarming meal, or go bold with Shrimp Bowl Corn for another exciting appetizer idea! Make Ahead Options These Mini Mushroom Pies with Thyme are perfect for busy meal prep enthusiasts! You can prepare the mushroom filling up to 3 days in advance by simply sautéing the mushrooms, garlic, and thyme, then cooling the mixture before refrigerating it. Additionally, you can assemble the pies (without baking) and store them in the fridge for up to 24 hours—just be sure to cover them tightly to maintain freshness. When you’re ready to serve, preheat your oven and bake the pies directly from the fridge or freezer, adding a few extra minutes to ensure they are deliciously golden. With these make-ahead tips, you’ll have a stunning appetizer with minimal last-minute effort! Tips for the Best Mini Mushroom Pies Cooling Filling: Allow the mushroom filling to cool completely before assembling. This prevents soggy dough and ensures the pies hold their shape. Roll Thin: Make sure to roll the pie dough to about ⅛ inch thick. Thin pastry results in a crispy, flaky texture that perfectly complements the savory filling. Seal Well: When sealing the edges, use a fork to crimp securely. This not only helps to keep the filling inside but also adds a charming decorative touch to your mini pies. Watch the Bake: Keep an eye on them while baking; every oven differs. You want a golden-brown finish, so don’t be afraid to adjust the baking time as necessary. Experiment with Flavors: Feel free to mix it up with herbs or spices. A dash of cayenne pepper could elevate the flavor of your Mini Mushroom Pies with Thyme! What to Serve With Mini Mushroom Pies with Thyme These delightful bites not only stand out on their own but also shine when paired with complementary sides that enhance their rich, savory flavors. Crispy Green Salad: A fresh mix of greens with light vinaigrette that balances the rich filling of the pies. Garlic Aioli: Offering a creamy, tangy contrast, this delectable dip elevates the flavor experience and adds a gourmet touch. Roasted Vegetable Medley: The caramelized sweetness of roasted veggies works beautifully alongside the earthy notes of the mushrooms. Herbed Quinoa: Light and fluffy, quinoa with fresh herbs adds texture and a nutty flavor that pairs seamlessly with these mini pies. Creamy Mushroom Soup: Keep the mushroom theme alive! A warm bowl of creamy soup echoes the filling, creating a comforting duo. Classic Champagne: Celebrate your gathering with delightful sips of bubbly that enhance the pies’ flavors in a festive way. Lemon Tart: The zesty acidity of a lemon tart cuts through the richness of the mini pies, making for a refreshing dessert option. Savory Scones: Soft and warm, these scones provide a complementary texture and can be flavored with cheese or herbs for an added kick. Sparkling Water with Lime: A refreshing drink option to cleanse the palate between bites without overwhelming the taste of your gourmet appetizers. Mix and match these pairings for a memorable dining experience that showcases your delicious Mini Mushroom Pies with Thyme! Mini Mushroom Pies with Thyme Recipe FAQs How do I select the best cremini mushrooms? When choosing cremini mushrooms, look for those that are firm, with smooth, unblemished surfaces. Avoid any with dark spots or excessive moisture, as these may indicate spoilage. A sweet, earthy aroma is a good sign of freshness. I often recommend using mushrooms that are similar in size for an even cook time in your Mini Mushroom Pies with Thyme. What’s the best way to store leftover mini mushroom pies? To store your baked mini mushroom pies, place them in an airtight container and refrigerate for up to 3 days. Make sure they are fully cooled before sealing to retain their crispy crust. If you prefer to extend their lifespan, consider freezing them. Can I freeze unbaked mini mushroom pies? Absolutely! To freeze unbaked mini mushroom pies, arrange them on a baking sheet in a single layer until they are solid. Once frozen, transfer them into a freezer bag or container where they can last for up to 3 months. When you’re ready to bake them, preheat your oven and bake directly from the freezer—just add an extra 5–10 minutes to the baking time for perfect results. What if my mushroom filling seems too watery? If your mushroom filling is too watery, the key is to allow it to cook longer. After sautéing the mushrooms, ensure that their moisture is significantly reduced before adding any additional ingredients. If there’s still a lot of liquid, drain it off before mixing with the rest of your ingredients. This will help avoid soggy mini pies and achieve that delightful flaky crust everyone loves. Are these mini mushroom pies suitable for gluten-free diets? Yes, they can be! Simply substitute the all-purpose flour in the filling with a gluten-free flour blend of your choice. Also, be sure to use a gluten-free pie crust for the dough. This way, you can still enjoy these tasty Mini Mushroom Pies with Thyme while accommodating dietary needs. Can I use oil instead of butter in the filling? Certainly! If you’re looking for a dairy-free option, replace the butter with olive oil or vegan butter in the filling. Both options will add richness and flavor, ensuring your mini mushroom pies still taste fantastic. I personally love the subtle taste of olive oil; it’s a great alternative! Mini Mushroom Pies with Thyme – Perfect Party Appetizers Mini Mushroom Pies with Thyme are two-bite vegetarian appetizers that combine flaky crusts with a rich mushroom filling, perfect for any occasion. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 22 minutes minsTotal Time 52 minutes mins Servings: 12 piesCourse: AppetizersCuisine: VegetarianCalories: 200 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? Pie Dough1 batch Pie Dough A vegan pie crust can be used for a dairy-free option.Mushroom Filling24 ounces Cremini Mushrooms Ensure they are cleaned and finely chopped.4 cloves Garlic Can substitute with garlic powder.5-6 sprigs Fresh Thyme Use fresh for maximum flavor.0.25 cup Dry Red Wine Vegetable broth can be used for a non-alcoholic option.3 tablespoons Red Wine Vinegar Balsamic vinegar works well as a substitute.2 tablespoons Butter Replace with olive oil or vegan butter if desired.2 tablespoons All-Purpose Flour Opt for gluten-free flour if desired.to taste Kosher Salt Adjust according to your taste preference.to taste Freshly-ground Black Pepper White pepper can be used for a different profile.1 egg Egg Wash Or use almond milk for a vegan version.to taste Flaky Sea Salt Optional for garnish. Equipment SkilletBaking sheetBiscuit CutterParchment paper Method Making Mini Mushroom PiesPrepare the mushroom filling by heating a large skillet over medium-high heat and sautéing chopped cremini mushrooms for 8-10 minutes until golden. Add minced garlic and fresh thyme, cooking for an additional minute. Pour in dry red wine and red wine vinegar, simmer for 3-5 minutes until mostly evaporated. Stir in butter and flour until thickened, then let cool.Roll out the pie dough to about ⅛ inch thick. Cut out circles using a biscuit cutter. Brush edges with egg wash or almond milk, place about a tablespoon of mushroom filling in the center, cover with another dough circle, and seal edges with a fork.Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper, arrange the assembled mini mushroom pies on the sheet, brush the tops with egg wash, and sprinkle with flaky sea salt.Bake the mini mushroom pies for 18-22 minutes if chilled or 35 minutes if frozen, until golden-brown. Remove from oven and let cool slightly before serving. Nutrition Serving: 1pieCalories: 200kcalCarbohydrates: 20gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 1mg NotesFor best results, allow filling to cool before assembling, roll dough thin, and crimp edges securely to keep filling inside. Adjust baking time as needed based on your oven. Tried this recipe?Let us know how it was!
