Mushroom Hand Pies and Foraging Experience

Delicious and Portable Mushroom Hand Pies for the discerning Forager or Picnic-er #handpies #foraging #mushroomhandpies

These delicious Mushroom Hand Pies make a great light lunch or brunch option. They feature a light flaky pastry filled with sautéed mixed mushrooms and creamy brie cheese.

Mushrooms. You either love them or hate them. I happen to fall in the former category so I am always happy to creat new and tasty mushroom recipes to share with you. Like these Mushroom Barley Arancini or our favourite Garlic Herb Marinated Mushrooms.

A collage of mushrooms found in the wild.

Mushroom Foraging in Alberta

During an educational weekend (sponsored by The Lodgepole School of Wholistic Studies) celebrating the world of Fungi, I had the privilege to meet Robert Rogers. Robert is a naturopath and herbalist whose many talents include identifying mushrooms in Alberta.

It has been my dream for the last 5 years to learn more about Alberta mushrooms. I just hadn’t had any real opportunity to go foraging with an Alberta expert. When I heard that Robert was leading a forage on the last day of the fungi filled weekend, I made plans for hubby and myself to go along with the foraging group.

A collage of mushrooms found  on a forage.

Then I began to wonder what I would bring for our lunch. It had to be portable and able to survive at room temperature (or slightly higher) until lunchtime, plus it had to be tasty and slightly healthy.

Mushroom Hand Pies are Handy

After a quick look in the fridge, I noticed the large container of mini portabellos that needed to be used up. There was also with Swiss chard and some old-ish brie cheese.

One look at the butter stock and I immediately thought of making Mushroom Hand Pies. I had the pastry made in the food processor in less than three minutes. The filling only takes about 10-15 minutes as well. So, while it seems like a lot of work, the finished hand pies only take a couple of hours to whip up.

Delicious and Portable Mushroom Hand Pies for the discerning Forager or Picnic-er #handpies #foraging #mushroomhandpies

How to Make Mushroom Hand Pies

For me, the quickest way to make pastry is to use my Food Processor Pastry Recipe. You can use your own method, if you prefer.

For the filling, place shallots and garlic in a food processor. Process them until they are small but not pasty. Add mushrooms and greens. Process until they are finely minced (see photo).

Transfer the filling to a sauté pan and sauté until the water has sweated out of the mushrooms. Cool mixture until room temperature.

Delicious and Portable Mushroom Hand Pies for the discerning Forager or Picnic-er #handpies #foraging #mushroomhandpies

Preheat oven to 375 F. Divide the pastry into eight equal portions. Roll each ball into a circle until the pastry reaches 1/4 inch in thickness.

Spread about one Tablespoon pesto over the entire pastry round, taking care to leave at least one centimeter clean around the edges. Place a slice of brie cheese on one half, then cover it with about 5 Tablespoons mushroom mixture.

Fold the pastry over the filling and flip over hand pie so that the cheese is on the bottom. Make a couple of slashes for the pie to breathe.

Delicious and Portable Mushroom Hand Pies for the discerning Forager or Picnic-er #handpies #foraging #mushroomhandpies

Brush egg wash over top of each hand pie. Arrange them on baking sheet lined with parchment paper. Bake at 375 F until golden brown, 20-25 minutes. Allow to cool slightly before eating OR eat cold in a picnic lunch the next day.

Delicious and Portable Mushroom Hand Pies for the discerning Forager or Picnic-er #handpies #foraging #mushroomhandpies

In the end, we had a delicious lunch to share (because I truly believe that the first rule of picnic-ing with others should be ‘always bring more than you really need’) and it’s a good thing too…because Robert had forgotten his lunch back in his hotel fridge. It made me so happy to share my Mushroom Hand Pies with someone who truly inspires me.

Delicious and Portable Mushroom Hand Pies for the discerning Forager or Picnic-er #handpies #foraging #mushroomhandpies


Delicious and Portable Mushroom Hand Pies for the discerning Forager or Picnic-er #handpies #foraging #mushroomhandpies

If you make these Mushroom Hand Pies, please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please tag me on Instagram, I’d love to see what you guys are making! Thank you so much for reading my blog.

Yield: 8 hand pies

Mushroom Hand Pies

Folded mushroom hand pies ready to bake.

These delicious Mushroom Hand Pies make a great light lunch or brunch option. They feature a light flaky pastry filled with sautéed mixed mushrooms and creamy brie cheese.

Prep Time 50 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 1 batch pastry (see link for recipe)
  • 1/3 cup pesto (home made or store bought)
  • 20 mini portobello mushrooms
  • 2 shallots
  • 1 clove garlic
  • 2 cups swiss chard, spinach, or kale
  • enough slices of brie to equal the amount of pies you are making (optional)
  • 1 egg; beaten

Instructions

  1. Place shallots and garlic in a food processor. Process until small but not pasty. Add mushrooms and greens and process until they are finely minced (see photo).
  2. Transfer to a pan and sauté until the water has sweated out of the mushrooms. Cool mixture until room temperature.
  3. Spread about one Tablespoon pesto over the entire pastry round, taking care to leave at least one centimeter clean around the edges.
  4. Add about 5 Tablespoons mushroom mixture onto one half of the pastry round, top with slice of brie (if using).
  5. Flip over hand pie so that the cheese is on the bottom and make a couple of slashes for the pie to breathe.
  6. Brush egg wash over top of hand pie.
  7. Place on baking sheet and bake at 375 F until golden brown, 20-25 minutes. Allow to cool slightly before eating OR eat cold in a picnic lunch the next day.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:Calories: 213Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 35mgSodium: 264mgCarbohydrates: 22gFiber: 6gSugar: 9gProtein: 10g

Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.

Did you make this recipe?

Share your dish pic on Instagram or Facebook and tag @dishnthekitchen (or #dishnthekitchen) in your post or story! Rate this recipe and leave a review to share your experience with others!

14 comments

  1. Fish Pie (An Easy Fish Quiche) - Dish 'n' the Kitchen

    […] pies can be intimidating for many people. Here on the blog, there are many styles of pies from Mushroom Hand Pies, to lattice topped Cherry Amaretto Pie. They all start with a basic Food Processor Pastry that is […]

    Reply

  2. Delicious Garlic Herb Marinated Mushrooms - Dish 'n' the Kitchen

    […] mushrooms? There are so many great mushroom recipes on the blog. Check out these perfect little Mushroom Hand Pies or this entirely vegan Barley Arancini appetizer made with shiitake and […]

    Reply

  3. Justine @ JustineCelina.com

    What a cool post, Bernice! There were so many wild mushrooms growing out at my family home in rural Alberta this summer but I was too intimidated to do my research and see if they were edible! I love what you’ve done with this medley — and I might hit you up for some edible mushroom knowledge next year! 😉

    Reply

    1. dishnthekitchen

      I would come and check it out. Always fun to forage..

    2. Justine @ JustineCelina.com

      I’ll keep that in mind — that would be fun! I’m headed out there this weekend for Thanksgiving so I’ll do some Stories and snap some photos for you if there’s still kicking around! 😉

  4. Tao Life Blog

    I simply must try making these in the near future. Thank you so much for sharing!

    Reply

    1. dishnthekitchen

      If you do, PLEASE let me know how they turned out for you! Enjoy 🙂

    2. Tao Life Blog

      I certainly will.

  5. Hilary from Cocoa Bean, The Vegetable

    I was wondering what you were going to do with those mushrooms!! 🙂 Love it, it looks fantastic!

    Reply

  6. OldButNew

    I’ll be doing the mushroom tour this weekend. My husband and I are so excited.

    Reply

    1. dishnthekitchen

      I’m excited for you!! Can’t wait to hear all about it.

  7. Making Healthy Choices

    These look wonderful and I am sure they are completely delicious. I love mushrooms and would have loved this adventure of foraging!

    Reply

  8. Natascha's Palace

    Wonderful and you got the gorgeous photos to match. I love mushrooms too.

    Reply

    1. dishnthekitchen

      Thank you. I was so happy it was a gorgeous day. Normally I don’t put cell phone photos on the blog but these ones turned out quite nicely. The photos of the actual pie making are the poorest, yet they were taken with my DSLR. Go figure!

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe