Mushroom Tart

This pie has a consistency resembling that of a quiche, though made almost entirely of mushrooms.


Country: Italy
Century: 15th



  • 1/2 lb mushrooms
  • 4 oz mozzerella
  • 3 eggs
  • 1 tsp pepper
  • 1 tsp ginger
  • 1/2 tsp cloves
  • 1/4 tsp mace
  • Butter or lard
  • Pie Shell

Cut mushrooms into pieces (slice and cut if they are large mushrooms). Fry mushrooms in butter. When cooked, drain oil, and put into a bowl. Add eggs, cheese and spices. Put into pie crust and bake at 350 for 45-50 minutes, or until golden brown (insert a knife or toothpick to ensure it has solidified all the way through).


Original Recipe Sources

Source [Libro di cucina/ Libro per cuoco, Ludovico Frati (ed.)]: XCVIII. Torta de fongi bona e perfettissima. Se tu voy fare torta de fongi cole, toy li fongi intriegi mondi ben lavati, fane morseli grande e premi ben fuora l' acqua e toy lardo insalato distruto e ben colato e mitili al sofrigere con esso li fongi e alquanta aqua che non se ardesseno e quando sono apresso cocti, trali fuora in uno catino e mitigi con essi quantite di caxo e de ova e meti questo batuto in uno testo con una crosta molto sutille la qualle forte molto vole essere sotille e zalla e ponderosa de specie e assay fongi e puocho e ova e falla coxere bene.

Source [Libro di cucina/ Libro per cuoco, Louise Smithson (trans.)]: XCVIII - Tart of mushrooms good and most perfect. If you want to make tarts of fungi middling, take the mushrooms whole peeled and well washed, make morsels large and squeeze out all the water and take salted lard melted and strained and but to fry with the mushrooms and enough water that they don't burn (scorch) and when they are just cooked, pull them out in a basin and mix with them a quantity of cheese and of eggs and put this batter in a testo (covered pan) with a crust very thin that is very strong but must be thin and yellow and powder with spices and enough of mushrooms and little of eggs and make it cook wells.