These Mushroom, Thyme, and Mascarpone Parcels are a delightful blend of earthy, creamy, and aromatic flavors. Each bite offers a perfect harmony of tender mushrooms, fragrant thyme, and velvety mascarpone, all wrapped in a golden, flaky pastry. The prep time of one hour is well worth it for the rich, comforting result that’s ready in just 35 minutes of baking. Whether served as an elegant appetizer or a cozy main dish, these parcels are sure to impress with their sophisticated yet approachable appeal.
The textures in this dish are simply irresistible—crisp pastry gives way to a luscious, creamy filling that melts in your mouth. The earthy mushrooms and fresh thyme create a savory depth, while the mascarpone adds a luxurious richness. Perfect for a dinner party or a quiet night in, these parcels are as versatile as they are delicious. With every bite, you’ll savor the warmth and comfort of a dish that feels both indulgent and wholesome.
Ingredients for Mushroom, Thyme, and Mascarpone Parcels
- 3 cloves garlic, crushed
- 1 ½ tablespoons olive oil
- 4 cups (16oz/450g) cremini mushrooms, stemmed and diced small
- ½ teaspoon salt (plus extra for seasoning)
- ½ teaspoon crushed black pepper (plus extra for seasoning)
- ¼ teaspoon lemon juice
- ½ cup (4oz/115g) mascarpone cheese (can substitute with cream cheese if needed)
- 2 tablespoons fresh thyme (or 1 teaspoon dried thyme)
- 2 x Savory Pie Crust (use your favorite recipe or store-bought)
- Egg wash (1 egg beaten with 1 tablespoon water)
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the filling: In a large, shallow pan over medium heat, sauté the garlic in olive oil for 1 minute. Add the mushrooms, salt, and pepper. Cook undisturbed for 2-3 minutes to allow the mushrooms to brown (avoid stirring too much to prevent excess liquid).
- Finish the filling: Remove the pan from heat. Stir in the lemon juice, mascarpone cheese, and thyme. Taste and season with additional salt and pepper if needed. Let the filling cool completely.
- Roll and cut the crust: Roll out the pie crusts and cut 20 x 3½ inch (9 cm) circles. Place 10 circles on the prepared baking sheet.
- Assemble the parcels: Place 2 heaped teaspoons of filling in the center of each circle. Brush the edges with egg wash.
- Seal the parcels: Place the remaining crust circles over the filling. Press the edges with your fingers or a fork to seal. Cut a few small slits in the top crust for venting.
- Bake: Brush the tops with the remaining egg wash. Bake for 30-35 minutes, or until the crusts are golden brown.
- Serve: Enjoy warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F (150°C) oven for 15 minutes.
Perfect Pairings: Serving Suggestions
These Mushroom, Thyme, and Mascarpone Parcels are a versatile dish that pairs beautifully with a light green salad dressed with a simple vinaigrette. For a heartier meal, serve alongside roasted vegetables or a creamy soup. They also make a fantastic appetizer for dinner parties—just cut them into smaller portions for bite-sized treats!
Storage and Reheating Tips
Store any leftover parcels in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 300°F (150°C) oven for about 15 minutes, or until heated through. Avoid microwaving to keep the crust crisp and flaky.
Recipe Variations to Try
Feel free to get creative with the filling! Swap cremini mushrooms for shiitake or portobello for a deeper flavor. Add a handful of spinach or caramelized onions for extra texture. For a richer twist, mix in a tablespoon of truffle oil or substitute goat cheese for mascarpone.
Time-Saving Tips for Busy Cooks
To save time, prepare the filling a day ahead and store it in the refrigerator. You can also use store-bought pie crust instead of homemade. If you’re making the crust from scratch, consider doubling the recipe and freezing the extra for future use—it’s a lifesaver!
Equipment Guidance for Success
A 3½-inch (9 cm) round cookie cutter is ideal for shaping the pastry circles, but a glass or jar lid works just as well. A silicone pastry brush is perfect for applying the egg wash without losing bristles. And don’t forget parchment paper—it ensures the parcels don’t stick to the baking sheet.
Mushroom, Thyme, and Mascarpone Parcels
Ingredients
- 3 cloves garlic, crushed
- 1 ½ tablespoons olive oil
- 4 cups cremini mushrooms, stemmed and diced small (16oz/450g)
- ½ teaspoon salt
- ½ teaspoon crushed black pepper
- ¼ teaspoon lemon juice
- ½ cup mascarpone cheese (4oz/115g)
- 2 tablespoon fresh thyme
- 2 x my recipe for Savory Pie Crust
- egg wash
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the filling: in a large, shallow pan over medium-heat, sautee the garlic in the olive oil for a minute, then add the mushrooms, salt and pepper.
- Let the mushrooms cook undisturbed for 2-3 minutes allowing them to get color. The less you move them the less liquid that they will release. Once cooked, remove the pan from the heat and stir in the lemon juice, mascarpone cheese, and thyme. Season with salt and pepper. Let cool completely.
- When the filling is completely cooled, roll out the pie crusts and cut 20 x 3½ inch (9 cm) circles. Place 10 circles of pie crust on the prepared baking sheet.
- Place 2 heaped teaspoons of filling in the center of each circle and brush the edges with the egg wash.
- Place the top crusts over the filling and press with your fingers or a fork to seal the edges.
- Cut a few slits in the top crust for venting and brush with the remaining egg wash.
- Bake for 30-35 minutes, or until the crusts are golden brown. Serve warm or at room temperature.
- Store any leftover pies in the refrigerator in an airtight container for up to 3 days. Rewarm in a 300°F (150°C) oven for 15 minutes.
