Skip to content

The Stirring Spoon

Medieval Cooking Musings by Patronne Murienne l'aloiere

Menu
  • Home
  • Medieval Recipes
    • Recipes by Category
    • Recipes with Descriptions
    • Recipes by Cat and Tag
  • Medieval Menus
  • Musings
    • Cooking Vivendier 
      • About The Vivendier
  • About
    • Deeds
    • Privacy Policy
    • Testing
  • Privacy Policy
  • Deeds
Menu

Fried Mushrooms

Posted on 03/21/202203/24/2022 by Murienne

15th C Italian savory mushroom recipe.

XXV Mushrooms. If you want to make mushrooms, take dried mushrooms and put them to soak in hot water and wash them well.  Then boil them a little and make them cook how you want and prefer.  Then take onions and herbs and season with strong and sweet spices, and then add the mushrooms and fry everything together.  Take unpeeled almonds and grind them and then put on top of the mushroom dish, alternatively you can add verjuice and it needs to be served hot.

My Version

I had access to a good amount of fresh mushrooms at a cheap price so I chose to use those instead of using dried mushrooms. I cut the mushrooms into quarters and sauteed them with chopped onions, parsley, and thyme. Then added salt, grains of paradise and a bit of ginger. Before serving I sprinkled each dish with ground almonds.

Sources

– Libro di cucina/ Libro per cuoco (14th/15th c.)  (Anonimo Veneziano)

Translated 2003 to January 2005 CE by Helewyse de Birkestad, OL  (MKA Louise Smithson) from the 

transcription of  Ludovico Frati (ed.): Libro di cucina del secolo XIV. Livorno 1899 prepared and made 

available online by Thomas Gloning. Last updated March 28th 2005.

  • Articles
  • Cooking Vivendier
  • Menus
  • Rec-Beverages
  • Rec-Breads
  • Rec-Dairy, Cheese and Eggs
  • Rec-Desserts
  • Rec-Fruits
  • Rec-Grains & Pastas
  • Rec-Meats
  • Rec-Meats-Beef
  • Rec-Meats-Chicken and other Fowl
  • Rec-Meats-Game
  • Rec-Meats-Pork
  • Rec-Nuts
  • Rec-Other
  • Rec-Salads
  • Rec-Sauces
  • Rec-Vegetables
  • recipes
  • Uncategorized

10th Century 14th Century 16th Century almond milk apple Brouet cheese chicken chicken broth chicken stock cinnamon cloves cumin Dessert eggs feature German ginger grains of paradise liver long pepper Meat Middle Eastern parmesan cheese parsley sauce pasta pear peas Pork pork tenderloin Recipe Recipes red wine saffron Sauce spices The Vivendier toast vergus verjuice verjus Welserin white bread white wine White wine vinegar

© 2023 The Stirring Spoon | Powered by Superbs Personal Blog theme