Baked or Fried Mushrooms in Paste

Learn about this recipe from our Historic Foodways staff, then try it at home.

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

Learn how we make this recipe in our kitchens based on the 18th-century description below, then use our 21st-century translation to try the recipe at home!

18th Century

21st Century

Ingredients

• 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

Instructions

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.