Cowboy Biscuits

Medieval Mushroom Tart

I thought I’d try this recipe that was translated from the French edition of Jerome Pichon traité de morale et d'économie domestique which was edited and published from the original Le Ménagier de Paris by Jerome in 1846 that was a French medieval guidebook from 1393 on a woman's proper behavior in marriage and running a household. It includes sexual advice, recipes, and gardening tips.

They list a bunch of different types of pastries I chose the one with mushrooms.I had some portobellos in the fridge I needed to use up anyways so why not!

The original recipe ....

MUSHROOMS of one night are the best, and are small and red inside, closed above: and they should be peeled, then wash in hot water and parboil; if you wish to put them in pastry, add oil, cheese and powdered spices. put them between two dishes over the coals, and add a little salt, cheese and powdered spices. You can find them at the end of May and in June.

My interpretation

Mushrooms: I chose to use portobellos because I had some of them in the fridge. It notes you can find these mushrooms in May and June I’m guessing that’s in France.

Here in Iowa you cannot find wild mushrooms (morels and pheasant backs) untill the end of April or May. Slice the mushrooms.

Cheese: Parmesan

Powdered Spices: I chose to use fresh because I have them in my garden and growing inside. thyme, rosemary, chives, 1/2 onion (sliced) and 2 cloves garlic . (chopped)

I made 2 pie crust. Any pie crust recipe will work. You could use bought piecrust also. It’s just as easy to make your own. It doesn’t take long with a food processor. 

I rolled out the two crust and on the bottom crust I put a little bit of lard on top and I put the other crust on top of it to make it a little more flaky.

Throw 3 tablespoons of butter into your cast iron skillet or whatever skillet you cook with then add the rosemary and thyme. Cook it for a little bit to get the flavor of the herbs into the butter then throw in your mushrooms and onions and cook those till they are soft add in the chopped garlic and cook a few more mins.

To assemble just put the cooked mushroom mixture on top of your two piecrust and pull over the edges and then sprinkle with Parmesan. If you want it to look all golden and pretty use an egg yolk to baste the outside of the crust.

Bake at 400 for about 40 minutes. I just check on mine and make sure it looked done. Usually you can smell ....well I can when things are done. Then I check on them to make sure. I used chives to garnish. This turned out really well and it tasted amazing and super flakey crust.

With using old recipes you need to understand they didn’t have our high tech ovens or temperature gauges. As the recipe states above to cook them ( between two dishes over the coals).By all means if you want to stay true to that part of the recipe go for it. I probably could cook over coals ,but it’s not the apocalypse yet so I’m going to use an oven. I’m betting there were lot of burnt pastries or undercooked ones back then.