Mushrooms & Cheese

From Le Ménagier de Paris, 1393

Mushrooms

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.

Item, mettez-les entre deux plats sur charbons, et mettez un petit de sel, du frommage et de la pouldre. L’en les treuve en la fin de May et en Juin.

Mushrooms & Cheese

(From https://coquinaria.nl/en/mushroom-pies/): Mushrooms one night old are the best. They are little and red inside, closed at the top. Peel them and wash them in hot water and boil. [If you want to put them in a pasty, add oil, cheese, and powdered spices. –See Mushroom Pasties for this version.]

Item, set them them between two dishes on the coals and then add a little salt, cheese, and powdered spices. They are found at the end of May and in June.

Recipe

1 lb. sliced baby bella mushrooms
1/2 lb. gruyère
1.5 tsp. powder fine (see Fried Broad Beans for my version)
1-2 Tbsp olive oil
salt to taste

This redaction follows the “Item” part of the recipe. Boil or sautée mushrooms until tender. Add the spices toward the end for a richer flavor. Remove from heat and let cool slightly. Mix in gruyère and plate.

I found the dish more pleasant if the gruyere doesn’t melt — the cheese clumps up instead of distributing among the mushrooms. The photo shows more of the melted version because I reheated it for the photo a bit too much, which is how I discovered this.

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