Champignons entre deux plats

Champignons d’une nuit sont les meilleurs, et sont petits et vermeils dedans, clos dessus […] Item, mettez-les entre deux plats sur charbons, et mettez un petit de sel, du frommage et de la pouldre.
Mushrooms one night old are the best. They are little and red inside, closed at the top. […] Item, set them between two dishes on the coals and then add a little salt, cheese, and powdered spices.
Ingredients

Mushrooms, Olive Oil, Manchego Cheese (Sheep’s Milk,) Ginger, Cinnamon, Long Pepper, Grains of Paradise, Nutmeg, Mace, Galangal, Cloves, Salt

Mushrooms, Olive Oil, Ginger, Cinnamon, Long Pepper, Grains of Paradise, Nutmeg, Mace, Galangal, Cloves, Salt

LM provides us with the only mention of mushrooms in our three main sources, but it seems he was quite a fan since his recipe includes directions on when to find them and that they should be only one night old to be best. He describes them as “little and red inside, closed at the top” which is incredibly insufficient to identify the type of mushrooms he was eating. We will use the commonly cultivated, guaranteed safe, and easy to source cremini mushrooms for our dish.

What I find most interesting about this recipe is the use of, effectively, a Pipkin, here described in the direction to “set them between two dishes on the coals.” These became common household items by the 15th but are not mentioned in any of our other sources. Knowing that mushrooms roasted with salt, cheese and spices will taste better than mushrooms that are just boiled, I chose the second iteration presented. I chose Manchego cheese because it is delicious, was well known for its excellence, and had endured for over a millennium in Europe by this time. It also provides an alternative to Cow’s Milk cheese for those who have an allergy or sensitivity.

References

LM 160

Modern Redaction
2 lbs.Cremini Mushrooms
1/4 c.Olive Oil
1 t.Salt
2 t.Fine Powder
4 oz.Manchego, grated
Yield: About 8 servings
  • Preheat the oven to 375F
  • Toss the Mushrooms, washed, trimmed, and whole or quartered as you prefer, with the Olive Oil and Salt
  • Lay the Mushrooms out on a sheet pan and roast for about 15 minutes
  • Pour off the liquid and reserve as Vegetable Stock, especially for Vegan or Vegetarian alternatives
  • Toss the mushrooms with the Spices, return to the oven, and continue roasting until they are browned but not dry, about 30 more minutes..
  • You can add the Cheese across the mushrooms during the last 5-10 minutes of baking, or add the Cheese on top of the freshly roasted Mushrooms once they are in their serving dish.
Process Photos