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Wild Mushroom Hand Pies

Cluster of morel mushrooms (Morchella species) with honeycomb-textured caps and creamy white stems, emerging from a forest floor scattered with leaves, twigs, and early spring vegetation.
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Courses: , ,
Difficulty: Advanced
Cooking Temp: 350  F
Servings: 12
Description

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.

Ingredients
    Mushroom Filling
  • 1/2 cup morels (diced)
  • 1/2 cup black trumpets (minced)
  • 1/2 cup button mushrooms (diced)
  • 2 tablespoons red onion (minced)
  • 1 clove garlic (minced)
  • 2 tablespoons olive oil
  • salt and pepper (to taste)
    • On Top of the Filling
  • 2 cups baby spinach (stemmed, lightly steamed, 1-2 leaves per hand pie)
  • 1 jar pesto sauce
    • Hand Pie Shells
  • 4 crusts pie dough (enough for full-size pies)
  • 1 egg (beaten)
  • kosher salt (to taste)
Instructions
  1. 1
    Chop and saute the filling ingredients in the olive oil. Make sure the mushrooms are well cooked. Taste them to see if there is enough salt and pepper in them. You don't want them to be bland.
  2. 2
    Brush beaten egg around the edges of the small circles of pastry.
  3. 3
    In each pastry add a small spoonful of the mushroom mix.
  4. 4
    Top the mushroom mix with a steamed spinach leaf and a small dollop of pesto. Don't overpower the flavor of the mushrooms with pesto. Just enhance them.
  5. 5
    Fold the pastry in half, pressing the seams together.
  6. 6

    Sprinkle lightly with kosher salt and bake at 350 degrees until golden, about 12-15 minutes.

Note

These are best served warm.

Read it online: https://minnesotamycologicalsociety.org/recipe/wild-mushroom-hand-pies/