Salsa A Bolets

Mushrooms with Herb Sauce

Source: Libre de Sent Sovi, Catalan, 14th century.

Original Recipe:

Salsa A Bolets

Si vols ffer salsa a bolets, perbul-los bé, e quant seran perbullits prem-los e soffrig-los ab holi. E après ffes tal salsa: Ages sebes e jurvert e saliandre, e piqua-ho e destrempa-ho ab espícies e ab vinagra e ab un poc de gras. E puys ffes torsos de bolets; e quant seran soffregits, mit-los en aquesta salsa. dónes cuyts en brases ab sal e ab holi.

Translation: (from The Medieval Kitchen: Recipes from France and Italy)

Mushrooms with Sauce

If you want to make mushrooms with sauce, parboil them, and when parboiled drain well and fry in oil. Then make this sauce: Take onion, parsley and coriander, and grind them well and combine them with spices and vinegar and a little verjuice. And then slice the mushrooms; and when they are fried, add them to this sauce. Or you can serve them cooked over the coals with salt and oil.

My Interpretation:

6 lbs sliced Mushrooms 2 Tsp. salt
¼ cup Olive Oil  

Sauté sliced mushrooms in olive oil and season with salt. Toss with Sauce (optional).

Sauce (optional)

1 small onion
1 tsp. salt
½ bunch parsley
¼ tsp. black pepper, ground
1 tsp. coriander ½ tsp. nutmeg, freshly grated
½ cup white wine vinegar

¼ cup verjuice

Rough chop onion and place in food processor with remaining ingredients. Pulse until it forms a sauce. Water can be added to desired consistency.

Works Referenced:

The Medieval Kitchen: Recipes from France and Italy; Odile Redon, Françoise Sabban, & Silvano Serventi, translated to the English by Edward Schneider; The University of Chicago Press, 1998