A Boke of Gode Cookery Presents

Mushroom Pasty

PERIOD: France, 14th century | SOURCE: Le Ménagier de Paris | CLASS: Authentic

DESCRIPTION: A mushroom and cheese pie


Mushrooms of one night be the best and they be 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.

- Power, Eileen. The Goodman of Paris (Le Ménagier de Paris). A Treatise on Moral and Domestic Economy by A Citizen of Paris (c. 1395). New York: Harcourt, Brace and Company, 1928. 


  • 1-1 1/2 lbs. whole button or sliced mushrooms
  • 2 tbs. olive oil
  • 1/2 cup grated or shredded cheese
  • 1/2 tsp. each salt and ginger
  • 1/4 tsp. pepper
  • one 9" pie shell (lid optional)
Parboil or sauté the mushrooms; drain. Add oil, cheese, and spices. Mix well. Place in pie shell, add lid if desired, and bake at 350° F for 35-40 minutes, or until pastry is a golden brown. 

While I prefer using grated parmesan or a combination of parmesan & cheddar cheese, feel free to use any variety of cheese or combination that suits you. Finer cheeses, such as brie, also work quite well, and brie itself is very appropriate for a recipe of French origin. Some other period cheeses include Farmers and Mozzarella.

This is an absolutely delicious pie and is one of my favorites!

Metric, Celsius, & Gas Mark Equivalencies

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Mushroom Pasty © 2000 James L. Matterer

A Boke of Gode Cookery Recipes

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