Mushroom Pie

Author: Old Marian of Edwinstowe
Serves 8


3 Tbs. olive oil 1 lb. mushrooms, cleaned and chopped
6 slices bacon, chopped 2 cloves garlic, minced
2 Tbs. parsley, minced 1 cup Parmesan cheese, diced or shredded
4 eggs, lightly beaten salt and pepper
pastry crust for 9" single-crust pie

Cover the bottom of a heavy skillet with the olive oil.
Saute the garlic [and bacon], then add the mushrooms, and parsley, and cook through.
Remove from the fire and cool.
Add Parmesan, eggs, salt, and pepper.
Mix together and pour into a pie pan lined with pie pastry.
Bake in a moderate oven (350 F) until the eggs are set and the pastry is  nut colored, about 35-40 minutes.

Notes and Variations

The bacon can be omitted, if one does not eat pork, which then makes this a vegetarian dish.  Use a little extra olive oil, or a little butter, when sauteing the mushrooms, if you do not use the bacon.

The cheese can be all Parmesan, or a mixture of Parmesan and some other milder, cheaper cheese (I used some Mozzarella).

"This is not actually a researched medieval dish.  I originally took it from a book called "Food alla Florentine" by Naomi Barry and Beppe Bellini (New York: Doubleday & Co, 1972) because the authors claimed the recipes were served at an 'authentic Renaissance banquet'.  In 1972 I knew a lot less about period cookery, and took the statement at face value, whereas now I would question it further....
HOWEVER, the damn pie is so good, that I keep serving it, hoping one of these days I will find the real source (maybe when more of the Italian works are translated)."

Served at Winter's Edge (2002), among other events.


Food alla Florentine, by Naomi Barry and Beppe Bellini (NY: Doubleday, 1972), via Marian Walke.