Mushroom Pastries
Time: 1393,
Place: France,
Author: Unknown,
Source: Ménagier de Paris,
Published in: The Good Wife's Guide (Le Ménagier de Paris): A Medieval Household Book, by Gina L. Greco and Christine M. Rose
Redaction By: Master Drake (Craig Jones).
Place: France,
Author: Unknown,
Source: Ménagier de Paris,
Published in: The Good Wife's Guide (Le Ménagier de Paris): A Medieval Household Book, by Gina L. Greco and Christine M. Rose
Redaction By: Master Drake (Craig Jones).
Original Recipe:
Champignons d' une nuyt sont les meilleurs, et sont petiz, vermeilz dedens, cloz dessus. Et les couvient peler, puis laver en eaue chaude et pourboulir. Qui en veult mectre en pasté
si y mette de l'uille, du frommage et de la pouldre. Item, mectez les entre deux plats sur charbons, et mectez ung petit de sel, du frommage et de la pouldre. L'en les treuve en la fin de may et en juing.
Translation Greco and Rose (2009)
Mushrooms one night old are the best. They are little and red inside, closed at the top. Peel them and wash them in hot water and boil. If you want to put them in a pasty, add oil, cheese, and powdered spices. Set them them between two dishes on the coals and then add a little salt, cheese, and powedered spices. They are found at the end of May and in June.
Champignons d' une nuyt sont les meilleurs, et sont petiz, vermeilz dedens, cloz dessus. Et les couvient peler, puis laver en eaue chaude et pourboulir. Qui en veult mectre en pasté
si y mette de l'uille, du frommage et de la pouldre. Item, mectez les entre deux plats sur charbons, et mectez ung petit de sel, du frommage et de la pouldre. L'en les treuve en la fin de may et en juing.
Translation Greco and Rose (2009)
Mushrooms one night old are the best. They are little and red inside, closed at the top. Peel them and wash them in hot water and boil. If you want to put them in a pasty, add oil, cheese, and powdered spices. Set them them between two dishes on the coals and then add a little salt, cheese, and powedered spices. They are found at the end of May and in June.
Ingredients:
Makes 64 small triangles, that fit neatly in your hand.
- 2 Kg White Button Mushrooms; you can substitute ceps, morels, porchini for some if you are feeling flash.
- 800g of Cheese - the choice is your own but I use a mixture of something nice and melty to bind, something melty and aromatic for flavour. So my cheese bill is usually: 300g Mozzarella, 300g Brie or Camembert, 200g of Gruyère.
- 6 tsp of Poudre Forte. My Poudre Forte recipe is powdered spices:
- 3 parts ground cassia,
- 1 part ground black pepper,
- 1 part ground dried ginger,
- 1 part ground clove,
- 1 part cubeb berries or long pepper or cardamom depending on mood.
- 1 Tbsp Olive Oil
- 250g Bread Crumbs (I use Panko) - not in the original recipe but it helps maintain an unctuous nature with the rich cheese without too much oil risking the mix splitting.
- 32 pastry sheets - I recommend pate brisee, or rough puff, or (if you have to) a decent commercial puff pastry for large feasts.
Makes 64 small triangles, that fit neatly in your hand.
Method:
- Finely slice mushrooms
- Heat olive oil, sautée the mushrooms about 5 minutes, releasing their moisture. You dont want them fully cooked as they bake off fine in the oven. You just want to draw off some excess liquid in them.
- Drain and pat dry with paper towels to remove excess oil.
- Once the mushrooms are cool, add grated cheese (dont grate Brie or Camembert, get it very cold and thinly dice).
- Add breadcrumbs and spice. Breadcrumbs should absorb excess moisture.
- Cut pastry sheets into 4 triangles each.
- Put dollop of mixture into pastry triangle.
- Place 2nd triangle on top and stick pastry together with either a fork or decorative folding technique.
- Place pastry triangles on non-stick cookie trays.
- Preheat the oven to 200degC.
- Brush butter over pastries.
- Bake for 15-20 mins or until pastry is golden brown.
- You can always do this as a pie or other shapes also.
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