Mushroom Pasties (or Pie)

From Le Ménagier de Paris, 1393


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 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.

[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. See Mushrooms & Cheese for this version.]


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
Pie or pasty crust

For the crust, I used a standard pie crust recipe and handy-dandy pasty form. Using a bowl to form a crust circle for your pasty works just as well.

Boil or sautée mushrooms until tender. Add the spices toward the end for a richer flavor. Remove from heat and let cool slightly. If you feel it’s too moist for a pasty, drain the liquid. (If you’re making a pie version, you probably won’t need to do this.) Mix in gruyère. Fill your pasties. Bake at 350 for 20-30 minutes or until the crust is done.

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