The Stewpot Recipe Gallery

Mushroom Pasties
by
Lady Cordelia fitzRobert of York


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Original Recipe

MUSHROOMS

(Le Menagier de Paris 1393)
MUSHROOMS of one night are the best and they are little and red within and closed at the top; and they must 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.  Item, put them between two dishes on the coals and then add a little salt, cheese and spice powder. 


Redaction

Ingredients:

1 lbs mushrooms
1/4 lb grated cheddar cheese
1/2 teaspoon salt
2 tablespoons olive oil
4 grinds fresh black pepper
1/4 teaspoon dry mustard powder
1/4 teaspoon garlic powder
Prepared pie crust (about 1 to 1 1/2 packages)

Preparation Steps

    Bring pot of lightly salted water to boil. Clean and trim mushrooms. Lightly parboil them in boiling water (30 seconds).  Drain mushrooms, pat dry and chop or slice them thinly.  Add oil, cheese and seasonings. Mix to blend.  Allow to marinate overnight in refrigerator.  Preheat oven to 425 degrees (F).  Cut out 48 2" round pie crusts.  Line cup cake tins with half of the pie crusts, pierce with fork.  Fill prepared pie crusts almost full.  Top with reserved pie crust rounds. Pierce top once to vent.  Bake 15-18 minutes or until golden brown.

Yield

Makes 2 dozen pasties.


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