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Mushroom Cheese Tarts
by
Arwen Southernwood


Skip right to the redaction

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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