Champignons en pasté

Mushrooms of one night are the best, if they are small, and closed at the top, adn 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. (Le Ménagier de Paris)

Pastry dough rolled thinkly and cut into pieces a little over twice the size of the desired pasty, or 12 small tart cases
2/3 lb small button mushrooms
1-2 oz cheese (eg. 1 oz each Cheddar and Parmesan)
2 TBAP olive oil
1/2 tsp salt
1/4 tsp ground ginger
1/8 tsp ground pepper

Wash the mushrooms and pare away the bottom of the stems, but leave whole.  Parboil in salted water 3 to 4 minutes. Drain and mix with oil and seasonings.  Make turnovers or fill tart shells.  If making turnovers, mix the cheese in with the mushroom mixture; if using tart shells, reserve the cheese to sprinkle on top.  Bake at 425F for 12-15 minutes, until lightly browned.

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