| Mushroom Tarts |
| The Goodman of Paris, 1393. Translated by Eileen Powers. |
| 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. |
| Fine Powder of spices: Take an ounce and a drachma of white ginger, a quarter-ounce of hand-picked cinnamon, half a quarter-ounce each of grains and cloves, and a quarter-ounce of rock sugar, and grind to powder. |
|
1 lb
|
Mushrooms |
|
3/4 tsp
|
Fine Spices: Ginger, Cinnamon, Grains of Paradise, Cloves, Sugar. |
|
2 T
|
Olive Oil |
|
3/4 C
|
Ricotta Cheese |
|
1/2 lb
|
Havarti Cheese |
| Pinch Salt | |
|
2
|
Pie Crusts |
Bring pot of water to a boil, add mushrooms and boil until heated through, remove from water and drain. Cut mushrooms into quarters. Add oil and spices to bowl, whisk to mix. Add ricotta cheese, whisk to combine. Cut havarti into small chunks add to bowl with mushrooms. Spray cookie sheets with non-stick spray, place bottom crust on tray. Pile mushroom mixture on top of crust, leaving about an inch around the edge. Sprinkle with a pinch of salt. Wet edge and place top crust on top. Fold in an pinch edges tightly. Cut top to vent. Cook at 375 F for 1 hour or until crust is brown.
