To Bake or Fry Mushrooms in Paste

Mushrooms made in this manner can be served in a variety of ways.

18th Century

“Put the mushrooms diced in with a piece of butter, chopped parsley, shallots and green onion. Soak it over the fire add a little good broth. Stew slowly until the mushrooms are done and the sauce is reduced. Thicken it as for a fricassee with the yolks of three eggs and a little cream. Add in the squeeze of lemon then let it cool. Instead of thickening as a fricassee you may also stew it in a little cullis and make it relishing. Roll some puff paste pretty thin cut it in pieces longer than broad and put the ragout in them, wet the borders so the paste sticks together and bake or fry them of a good color.”

— The complete practice of modern cookery” by George Dalirumple.

21st Century

  • 1 16 ounce package of mushrooms
  • 1 finely chopped shallot
  • 1 bundle of green onion
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 tsp butter
  • 2 cloves of garlic (optional)
  • ¼ cup beef stock
  1. Chop the mushrooms and shallots. Sauté them with the butter until the mushrooms are cooked.
  2. Add the green onions and salt and pepper and garlic if desired. Allow the mixture to cool and drain off any excess liquid.
  3. Roll out puff pastry and cut into rectangles 6 inches long and 4 inches wide. Use a spoon to place some of the mushroom mixture in the bottom half of the pastry. Be sure not to overfill and leave some space along the edge of the pastry. . Wet your finger and run it along the edge until it becomes sticky, then dip you finger in a little flour and run it on top of the most edge.
  4. Fold the top of the pastry over and press the edges together until well-sealed.
  5. Bake in the oven for 20 minutes at 375 degrees or until pastry in golden brown and fully puffed.

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7 Responses to “To Bake or Fry Mushrooms in Paste”

  1. September 15th, 2014

    Helen FitzGerald says:

    Hello all,
    Glad to see your site again. Thank you.

    I think I’ve asked this before and never got a reply.
    Is there some historical evidence for always garnishing dishes with slices of lemons or limes?
    The cream colored plates? What happened to all of the Chinese export dinnerware that was the rage? Or sliver?

    I understand the “food should be white/ no color” elitist thing. The use of exotic citrus fruit slices I would like some historical background on. If there is none, then it just looks CW circa 1960’s. The food isn’t attractive to my eyes; it’s burnt by 18th c. eyes.

    Sorry if I sound harsh; I’d really like to learn. Thanks.

    • September 16th, 2014

      Frank Clark says:

      Hello Helen, There is plenty of evidence for garnishing with citrus fruit in our cookbooks. The most common seems be be lemon but orange is a close second. After that we see limes and sippits ( cut shapes of fried bread) and there are a few references to garnishing with beats and hard boiled egg yolks as well.
      As far as our plates are concerned we do the best we can. We use an early Wedgwood patern called cream-ware, It is very difficult to find good quality accurate 18th century repro china these day. Our curators are always on the lookout for it but rarely find it. We would love to have some good quality Chinese export porcelain but once again cannot find it.
      We do know that the Governor had enough silver plate to serve 50 people! We would be happy to accept any donations of high quality authentic reproduction silver plate that people would care to give!

  2. September 15th, 2014

    Helen FitzGerald says:

    I’m wondering a loud…
    Your team is excellent and you do wonderful programs.

    Has it ever occurred to your team that you could offer true cooking demonstrations or even classes? e.g. how to fabricate a whole chicken (your basic one you get from the market) or a pork loin? You’all could do so much more basic stuff – making bread or rolls or biscuits. People want to learn. If Williams-Sonoma or Sur La Table are any gage, they’ll pay a fee. You’all could teach something much more valuable.

    It’s not that different to cook in a dutch oven or a fireplace or a grill than an modern oven (though the former are always superior in flavor).

    I’m also wondering what your behind the scenes process is? How much to you try out an old receipt and cooking methods?

    Thanks again.

  3. September 17th, 2014

    Frank Clark says:

    Helen, thanks for the suggestions and the complement! We actually did offer some basic classes a number of years ago and found that the response from the public was not as overwhelming as we had hoped. We also found that the logistics of finding a space in the historic area suitable for these classes and being able to staff them properly proved too difficult. You have to keep in mind that Historic foodways consists of 6 people. We need to operate a kitchen each day in order to provide a quality experience for our historic area guests, some days we have two kitchens open at once. In addition we have to butcher, brew, and make chocolate as well as run this blog and countless other interviews, lectures, and projects. We just don’t have enough time or staff to do all the things we would like to.
    The behind the scenes process for the recipes is basically this; each staff member comes up with two recipes a season that they would like to post. They are then responsible for testing and writing them up for the post. They will start by practicing the recipes in the historic area kitchens and then in their home kitchens until they feel they have gotten the results they like. We then have the wonderful crew at Colonial Williamsburg productions come and film the videos. They then edit them and I go over and record the voice over track which they edit into the videos you see here.

  4. November 25th, 2014

    pam williams says:

    As the director of a group of four small museums, I sure feel your programming pain, Frank! So many of us foodiacs do wish you could manage to get in class mode, though. I am sure countless fingers are
    I do think it important to clarify the term “silver plate.” All silver is referred to as “plate.” It’s not the “Silverplate” we use today.
    Keep up the good work…you inspire the rest of us!!

  5. January 30th, 2017

    Mariaelena says:

    How many pastries does this recipe make?

  6. September 25th, 2017

    Christine L says:

    It seems something might have been left out of the instructions – the list of ingredients includes ¼ cup of beef stock, but nowhere in the instructions does it tell you when or how to add it. Also, perhaps you have misspelled “moist” as “most” in #3? The last two sentences of #3 aren’t quite clear (to me). But thank you for the recipe, anyway.

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