Mary Ostler

fromPleyn Delit: Medieval Cookery for Modern Cooks

Mushrooms of one night are the best, if they are small, red inside, and closed at the top; and 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 , France 14th century

The recipe that they give in the book call for small button mushrooms. I could only find large white mushrooms, so they all got pared down into smallish chunks.

Parboiled for 4 minutes. They shrunk down and turned to a brown color.

Mushrooms drained, and ginger, pepper,salt, olive oil and a little cheddar cheese mixed together.

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I just didn’t feel like making pasty, so I used commercial tart shells. More cheddar springles over top of the mushroom mixture.

Baked them for 12 minutes.

Outcome: Very Nom Nom Nommy. The pastry wasn’t that nice, but was fine for a quick fix.