Mushroom Pasties - Champignons en paste

Le Menagier de Paris (known as the Goodman of Paris) was written in 1393.

Original recipe

in the old French (transcribed)
Champignons d’une nuit sont les meilleurs, et sont petits et vermeils dedans, clos dessus: et les convient peler, puis laver en eaue chaude et pourboulir; qui en veult mettre en pasté, si y mette de l’uille, du frommage et de la pouldre.

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)
• 400 grams fresh mushrooms
• 50 grams cheese (Parmesan and ricotta),
• 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.