The Stewpot Recipe Gallery
Mushroom Cheese Tarts
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.
1 pound fresh mushrooms
1/2 pound grated soft white cheese, such as muenster, mozzarella, or
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
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.
Stir in cheese, olive oil, and seasonings. Set aside.
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
Spoon filling into the cups, but do not overfill. This mixture doesn’t
cook down much.
Cook in a 400 degree F oven for 15-20 minutes, or until lightly browned
Number of Servings
One 1 1/2" tart.
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.
Anonymous, Le Menagier de Paris (The Goodman of Paris), 1393. Translated
by Janet Hinson, available online at http://www.best.com/~ddfr/Medieval/Cookbooks/