Champignons
en pasté
Mushrooms of one night are the best, if they are small, and closed at
the top, adn they should be peeled and then washed in hot water and
parboiled, and if you wish to put them in a pasty add oil, cheese, and
spice powder. (Le Ménagier de Paris)
Pastry dough rolled thinkly and
cut into pieces a little over twice the size of the desired pasty, or
12 small tart cases
2/3 lb small button mushrooms
1-2 oz cheese (eg. 1 oz each Cheddar and Parmesan)
2 TBAP olive oil
1/2 tsp salt
1/4 tsp ground ginger
1/8 tsp ground pepper
Wash the mushrooms and pare away the bottom of the stems, but leave
whole. Parboil in salted water 3 to 4 minutes. Drain and mix with
oil and seasonings. Make turnovers or fill tart shells. If
making turnovers, mix the cheese in with the mushroom mixture; if using
tart shells, reserve the cheese to sprinkle on top. Bake at 425F
for 12-15 minutes, until lightly browned.
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