Champignons en paste (Mushroom Pastries)
Le Menagier de Paris
Translation
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.
Reproduction
- Pastry dough rolled thinly and cut into pieces a little over twice the size of the desired pasties (For ease of production you can use commercial pastry, or use your own recipe)
- 3/4 lb small button mushrooms ,
- 2 oz cheese (1 oz each of Cheddar and Parmesan),
- 2 tbsp olive oil ,
- 1/2 tsp salt ,
- 1/4 tsp ground ginger,
- 1/8 tsp ground pepper.
Wash mushrooms and pare away the bottom of the stems, but leave whole. Parboil in salted water 3-4 minutes. Drain, and mix with oil and seasonings. To make pasties, mix the cheese, oil and spices in with the mushrooms; place on top of the pastry piece and turn over. Bake in a 220degC (or the best temperature for the pastry – which will be on the packet for commercial sheets) for 12-15 minutes, or until lightly browned.