Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Tartlets with cheese and mushrooms

Shortcrust of butter, flour and cream is baked in small moulds and filled with a cheese stew of grated sharp cheese, butter, cream and mushrooms. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 445.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 445 (falt i det fri)

Be the first to rate

About the dish

The text is composed of pastry, mushroom cooking and cheese stew, showing how mushrooms and cheese could become a small savoury course in pastry.

How to make it

  1. 1

    Make the pastry

    Chop flour and butter together on the baking board until it looks like small grains. Quickly stir in cream or water with a spoon to a smooth dough. Wrap in a baking cloth and rest in the cold for half an hour.

  2. 2

    Bake the tartlets

    Roll the dough out thin and line small greased moulds. Bake in a hot oven (about 200 °C (390 °F)) until pale golden.

  3. 3

    Cook the mushrooms

    Put the cleaned mushrooms over the heat with cold water and salt. Simmer for 2–3 hours and strain.

  4. 4

    Fill

    Mix grated cheese, butter and cream for the cheese stew and add the mushrooms. Spoon into the tartlets and stick in a button mushroom or coarse celery strips.

Changes from the original

"ca. i del." in the original is read as 1 dl. "Hot oven" is set to about 200 °C (390 °F). The order is arranged so that pastry and mushrooms are made before the filling.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 445) → Modernised~81% of the text changedremovedadded
Ost og smør blandes, tilsettes litt fløte, legges i tarteletter, og i champignon stikkes i, eller grovskårne selleristrimler. Deig: 200 gr. g smør (til deigen). 200 — g hvetemel ca. i del. (til deigen). 1 dl fløte (eller vann, til deigen). sopp (renset; mengde ikke oppgitt). vann (kaldt, til å koke soppen). salt (til soppen). 150 g skarp ost (revet, til ostestuingen). 100 g smør (til ostestuingen). 1 ss fløte (til ostestuingen). champignon eller vann. Mel grovskårne selleristrimler (til å stikke i fyllet). Hakk mel og smør hakkes sammen på bakebordet til alt er som små gryn; gryn. Rør hurtig inn fløte eller vann røres hurtig i med en skje til en jevn deig. Deigen legges Pakk deigen inn i bakeklæde et bakeklede og ligger koldt i/2 time. Kjevles la den hvile kaldt i en halv time.. Kjevle deigen tynt ut, ut og kle små smurte former belegges med deigen. Stekes den. Stek i varm ovn lyse gule. Den (ca. 200 °C) til de er lysegule.. Sett den rensede sopp settes soppen over varmen med det kolde kaldt vann og saltet; småkoker 2—3 timer; siles. Ostestuing: 150 gr. reven skarp ost 100 gr. salt. La den småkoke i 2–3 timer og sil.. Bland revet ost, smør 1 skje og fløte sopp. til ostestuingen, og tilsett soppen. Legg i tartelettene og stikk en champignon eller grovskårne selleristrimler i.

Note on Modernised

«ca. i del.» i originalen er tolket som 1 dl. «Varm ovn» er satt til ca. 200 °C. Rekkefølgen er ordnet slik at deig og sopp lages før fyllet.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What can I use instead of cream in the pastry?
The original allows water in place of cream.
How long should the mushrooms cook?
Erken gives 2–3 hours, and they are strained afterwards.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!