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Mushroom Cheese Tarts
by
Arwen Southernwood

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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 pound fresh mushrooms
1/2 pound grated soft white cheese, such as muenster, mozzarella, or provolone
2-3 tablespoons olive oil
1 teaspoon Poudre Fort OR a mixture of cinnamon, nutmeg, cloves, ginger, and black pepper
Pinch of salt
Pastry for four pie crusts

Preparation Steps

  1. Wash and de-stem mushrooms.  Chop them coarsely and put them in a microwave-safe bowl.  Cook them for about 3 - 4 minutes on high.  Drain liquid.
  2. Stir in cheese, olive oil, and seasonings.  Set aside.
  3. Line the cups of a greased or non-stick mini muffin tin with pie dough.  One sheet of pie dough should be enough to line one 12-cup mini-muffin pan. 
  4. Spoon filling into the cups, but do not overfill.  This mixture doesn’t cook down much. 
  5. Cook in a 400 degree F oven for 15-20 minutes, or until lightly browned on top.

Number of Servings

48 servings.

Serving Size

One 1 1/2" tart.

Redaction Notes

The original recipe says to parboil the mushrooms, but I find microwaving to be an easier method of slightly cooking the mushrooms.

Tarts can be served hot or cold; they also freeze well.

References

  • Anonymous, Le Menagier de Paris (The Goodman of Paris), 1393.  Translated by Janet Hinson, available online at http://www.best.com/~ddfr/Medieval/Cookbooks/ Menagier/Menagier.html.

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