• pastry for a nine-inch pie.
• 1 pound fresh mushrooms, sliced
• 4 tablespoons olive oil
• 2 ounces grated Parmesan cheese
• salt and pepper to taste,
• (Mixed sweet spices like cinnamon, cloves)

Sauté the mushrooms in olive oil. (you may need additional oil)

Roll out bottom crust and set in pie plate (also sometimes known as a trap)

Combine mushrooms, cheese and spices in pie crust. cover and crimp with top crust.

An egg wash will make your crust more golden and shiny

Bake at 425 25-30 minutes.

From Le Menagier de Paris (1393) as translated by Janet Hinson. This translation is available at www.daviddfriedman.com/.../Menagier/Menagier.html 

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.

 Item, 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.

Other Savory Pies

• Chard Pie
• Cheese and Bacon Pastries
• Doucettes
• Figgy Piggy Pie
• Genovese Tart
• Ofella
• Simple Salmon Pie

Other Recipes from this manuscript

French Lamb Pies

Green Meatballs