Gode Cookery Award, January 2007
I didn’t even know the Gode Cookery site gave awards for historic food writing, but they do and I have been given one. What a nice way to start the working year!
Several years ago a Sydney (Australia) organisation that works to make kosher food more interesting asked me to do them a little booklet on Medieval food for Jewish New Year. I kept all my rights on it and not too long after it appeared in print I denuded it of recipes and gave the article to my publisher for her website. It’s not my most popular article on the Trivium Publishing site (that honour belongs to the one that has descriptions of Old French insults) but the number of hits it attracted was one of the reasons I started this blog.
To celebrate my article being the recipient of the January 2007 Gode Cookery Award, I think I’ll give you one of the missing recipes.
Spiced mushrooms
500 g small button mushrooms (Swiss brown are ideal, but will need to be cut into quarters)
1 small onion
olive oil
1 pinch ground pepper
1 pinch powdered ginger
1 pinch nutmeg
2 pinches coriander seed (ground)
Peel and wash mushrooms. Boil until they shrink (c 10 minutes).
Cut onion finely, then fry it in olive oil. Keep the heat high, add the mushrooms and cook for maybe 2-3 minutes. Add salt and spices, lower the heat and cook covered until golden.
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