Mushroom Puffs
Recipe provided by Valeria
This is a quite funny and interesting read if you're into medieval fairy tales :-) The recipes themselves are quite good. These are some of my favourites, easy to prepare and very, very tasty! I have added my own observations and ideas in parentheses throughout the texts.
Recipes from "The Kitchens of Castle Gillywick, Willihilda The Kitchen Wench" by Lady Therica Pembroke of Stonegate Manor (Ann D. A. Nielsen). Compleat Anachronist, vol. 79, May 1995
Original medieval recipe from Le Menagier de Paris
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 pastry, add oil, cheese and spice powder.
Original medieval recipe for the pastry crust from The closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened.
Pastry
- 9 ounces cream cheese (or a mixture of cream and cottage cheese, or mascarpone or ricotta cheese)
- 1/2 cup butter
- 1 1/2 cup flour
Mix all ingredients and chill for 1 hour
Filling
- 1/2 pound mushrooms, minced
- 1 large onion, minced
- 1 tsp salt
- 1/4 tsp thyme (and any spices that you like, I would use coriander, black pepper and nutmeg)
- 2 tbsp flour
- 1/4 cup sour cream (or creme fraiche or greek – not greek style – yoghurt)
- 1 egg, beaten (for glazing, optional)
Saute mushrooms and onions until soft. Add the spices and flour and saute for another 2 minutes. Add the sour cream and cool slightly.
Roll out the pastry and cut into 2 inch circles. Place a small amount of filling on each circle. Fold and crimp the edges together. Place on a baking sheet and brush the puffs with beaten egg. Bake at 400 degrees for 12–15 mins, or until golden brown.