Watch our historic foodways staff cook this recipe, then try it at home
Mushrooms made in this manner can be served in a variety of ways.
“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.
- 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
- Chop the mushrooms and shallots. Sauté them with the butter until the mushrooms are cooked.
- Add the green onions and salt and pepper and garlic if desired. Allow the mixture to cool and drain off any excess liquid.
- 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.
- Fold the top of the pastry over and press the edges together until well-sealed.
- Bake in the oven for 20 minutes at 375 degrees or until pastry in golden brown and fully puffed.