Robin, Vogelzang. The Book of Sent Sovi: Medieval recipes from Catalonia. Tamesis Books, 2008. 191. Print.
Mushrooms are some of my favorite things. This is one of my favorite ways to eat them.
The instructions start with a parcook of mushrooms, the instructions are similar to modern ones.
If you want to make sauce of mushrooms that are boiled, pressed, and fried with oil, make the sauce like this:
My preferred way of cooking things like mushrooms is to put them in a pan with enough water to get them cooking, and enough oil to fry them, so they cook enough to not absorb the oil they will then fry in. It works really well.
After instructing on seasoning, the book tell us to make pieces of the mushrooms to fry, or serve with a fried mixture, and then put them in their sauce, or serve them grilled with salt and oil.
This to me implies that the mushrooms can be served as a mince, a hash, a sauce, or served as a side dish in a more whole nature.
My decision is to cook the mushrooms with the seasonings, mince them, and stuff mushroom caps with the mushroom mince, then bake them. It’s a side dish, an hors d’ouvre, and a treat.
Recipe: Sent Sovi Mushroom Sauce XVII
- 1 pint mushroom caps, stems separated
- 1/4 cup stems and mushrooms
- 1/4 c water
- 1 Tbs olive oil
- 1 sprig marjoram
- 1 sprig parsley
- 1/4 tsp mace
- 2 Tbs onions, minced
- 1/8 tsp ginger
- 1/4 tsp white pepper
- 2 Tbs red wine vinegar
- salt to taste
- Place the stems and ugly mushrooms into a pan with the water and olive oil, simmer until the water is gone. When the water is gone, the frying begins, and stirring must commence.
- Mince the onions, marjoram and parsley, toss them into the pan with the spices at about the same time the water boils off.
- After the mushrooms are showing good color and the onions are cooked through, put in the wine vinegar with a little more water, to make sure it distributes, this will be boiled off as well and we want everything to have the brightness it adds.
- When the mushrooms are fully cooked, preheat the oven to 400 ( I make this as a side dish, so there’s usually a roast already in there. Just use whatever temperature it needs to be, and keep a sharp eye on them.)
- Mince the sauteed mix as soon as it is cool enough to handle.
- Place the hollow caps into a small, shallow baking dish or pan, and tuck some of the minced mixture into each one.
- Put a little water into the baking dish, just enough to barely cover the bottom, and if you like, place some loose foil overtop, in order to allow some steam to form and assist the cooking.
- When the caps are cooked through, the dish is done. It’s not the most elaborate, it doesn’t have the overwhelming richness of many modern versions, but it is intensely mushroomy, it’s vegetarian, and it’s easy to make ahead.
- The minced mix could be used in a number of ways, such as a tartlet filling, a kebab, or a hand-pie.
– not as rich and intense as most modern variants
– slightly fussy
+ shares an oven well
+ keeps well, reheats well.
Preparation time: 45 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 2