Pearse's Mushroom Pie

Though the Boston Mycology team has worked hard to craft a variety of recipes using a range of cuisines and cooking techniques, often the best inspiration comes from long-lost practices that dwindled in popularity due to extenuating circumstances. A more famous examples from history is garum, a fermented fish sauce popular in Roman, Carthaginian, and even Phoenician cuisines that fall out of fashion in the traditional sense but has seen revivals on a similarly global scale in many southeast Asian cuisines. A more recent and culturally relevant example to modern American culture would be the rise in Kombucha during the 21st century. The practice of brewing Kombucha dates back at least 2000 years, but recent cultural trends surrounding diet and gut health have fueled a resurgence in this ancient practice. Like many new food trends, they are often rooted in historical practices borrowed from another culture. In keeping with this trend, the Boston mycology team wants to bring you a special recipe we came across while researching mushrooms and their place in culinary and cultural relevance. Below you will find a recipe from a a little know text from Indigenous American herbalist and author Keewaydinoquay Peschel:

The following is a recipe we always called 'Pearse's Mushroom Pie,' not because he had anything to do with the recipe or the making of it, but because it was the favorite dish of Pearse Querck, who ran a trap line through our property. (My mother used to declare with pride that our many guests who dropped in had come to consult my father or discuss matters with him because of his education and wisdom. I know now that for many if not most the prime motivation was my mother's cuisine.) 'Wash mushrooms well; be sure to throw out any that show signs of insects. Cut what is left into small pieces and drop them into salt water for five minutes or a little more. Have ready in a pan upon the stove about two ounces of butter (or other seasoned shortening) for each pint of mushrooms. Now, having butter very hot but not scorching, dip the mushrooms from the salt water with a skimmer and drop them into the hot butter. They will spatter, so stand back quick as you drop the mushrooms. Cover with a lid fitting down closely to hold in the flavor, shaking the pan or stirring them to keep them from scorching or sticking. This is IMPORTANT, one burnt mushroom can spoil the whole mess! 'Let them cook with moderate heat from fifteen to thirty minutes, according to the tenderness of the mushrooms you are using at that time. Now, take the cover off the pan, pull the mushrooms over to one side, and tilt the pan so that the gravy runs to the opposite side; stir into the juices tablespoonfuls of flour according to the amount of juice, and then rub this into the gravy until smooth; next, let it boil for one minute. Already in the oven have a deep pie shell. Fill it with the mushroom mixture, which you have seasoned with salt and pepper and your favorite herbs, and set the whole back into the oven for a few minutes to heat and set, before you put it on the table.'