Medieval Leeks and Mushrooms

Medieval Leeks And Mushrooms Recipe

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Maureen Martin


I got this recipe from the SCA handbook (SCA = Society for Creative Anachronism, an international service org whose mission is to educate people in Medieval and Renaissance history through demonstration...meaning, we dress up in medieval garb and learn to do stuff the way they did).

This recipe is what SCA folk call "perioid," meaning it's not adapted from a specific historic recipe, but it IS in the style from that time period.

The spices used are not those we usually associate with vegetables, but they are quite yummy! If you are in doubt, just use a scant pinch and see how it tastes.


★★★★★ 1 vote

20 Min
15 Min
Stove Top


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1 lb
mushrooms, washed and sliced
leeks, washed and sliced
1/2 c
chicken or vegetable broth
1/8 tsp
ginger, ground
1/8 tsp
cardamom, ground
1/8 tsp
allspice, ground
1/8 tsp
black pepper, ground
To taste

How to Make Medieval Leeks and Mushrooms


  • 1Use the whole leek (but trim roots & any withered ends, of course). Because of the way leeks are grown, it often happens that sand gets into the crevices, so be diligent when washing, as well as observant while slicing since the sand will sometimes reveal itself during this process. Rinse again as needed. (A technique I read about suggests cutting off the roots, then slicing the leek lengthwise - from the bottom up about 4", depending on the length of the leek - then rinsing and slicing. This keeps the leek together for ease of chopping because it's still connected by the green tops, but reveals the hidden places sand might reside.)

    If leeks are too expensive for your budget, try substituting green onions. But leeks really are tastier (as well as milder), and were quite commonly used in Medieval times, so do give them a try if you can.
  • 2Combine all ingredients in a sauce pan and simmer for 10 - 15 minutes. Serve hot.
  • 3PREPARATION NOTE: If you like your mushroom slices on the thick side, you can use an egg slicer to speed up the task - just be sure your slicer is well made as some of the cheaper ones can't tolerate the stress of slicing mushrooms. This technique also good for slicing olives, strawberries, kiwis, and any other soft food that will fit in the egg space.

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