Although the mushrooms in this recipe are foraged in the springtime, they are also great mushrooms to dry and enjoy during the winter months. These Wild Mushroom Hand Pies are such a comfort food that they beg to be made in the winter, and rehydrated mushrooms work very well in this recipe, so pull out your dried morels! You can change the mushrooms used in this recipe by adding or substituting other types if you wish.

The Recipe is Forgiving

You can experiment with all the ingredients if you like. The measurements for the filling are approximate, so you can adjust them to your taste. Pie crust dough can be homemade or purchased from the store. Round wonton wrappers can also be substituted, though they will be smaller and have a different texture. For an extra special flavor, you can substitute a porcini finishing salt for the Kosher salt at the end. This takes the recipe to a whole new level!

Wild Mushroom Hand Pies are Perfect for Gatherings

I originally created these hand pies for a putluck gathering with all of my mushroom foraging friends. They taste great served warm, but they are also delicious at room temperature, making them the perfect appetizer to bring. Best of all, they can be prepared and frozen ahead of time, then popped into the oven straight from the freezer and baked when needed. This meant I didn’t have to wear myself out cooking the day of the event I was attending.