[Sca-cooks] cheese and mushroom tarts - reprise

[Mem Morman]

Cordelia’s Cheese and Mushroom Tarts

“MUSHROOMS of one night are the best and they are little and red
within and closed at the top; and they must be peeled and then washed in
hot water and parboiled and if you wish to put them in a pasty add oil,
cheese and spice powder.  Item, put them between two dishes on the coals
and then add a little salt, cheese and spice powder.”  Le Menagier de
Paris, 1395

I know lots of people in the SCA who make these tarts in various ways,
but since eating Cordelia’s tarts in about 1993 I’ve never bothered
to try anything else.  These are wonderful.  They are fantastic.  They
might be better than sex.  No matter how many you make, there will
never, ever be any left and people will still be asking for more.

INGREDIENTS:

1/2 lb mushrooms
1/2 lb grated cheddar cheese
1/2 teaspoon salt
2   tablespoons olive oil
4   grinds fresh black pepper
1/4 teaspoon dry mustard powder
1/4 teaspoon garlic
Prepared pie crust

PROCEDURE:

· Preheat oven to 400o (F).
· Cut out 48 2" rounds from the pie crusts.
· Line cup cake tins with half of the pie crusts, pierce with fork.
· Meanwhile, bring pot of lightly salted water to boil.  Clean and trim
mushrooms.  Lightly parboil them in boiling water (30 seconds)
· Drain mushrooms, pat dry, and chop or slice them thinly.
· Add oil, cheese, and seasonings. Mix to blend.
· Fill prepared pie crusts almost full.
· Top with reserved pie crust rounds.  Seal with a beaten egg brushed
around the edges.  Pierce top once to vent.
· Bake 15-18 minutes or until golden brown.