Funges
"Take Funges and pare hem clere and dyce hem. take leke and shred hym small and do hym to seež in gode broth. colour it with safron and do žer inne powdour fort."
The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge), about A.D. 1390 (translation by myself)
in modern English
Take mushrooms and pare them (peel off the skin, a method for cleaning mushrooms still used) and dice them. Take a leek (or leeks) and shred them small and boil in good broth. Colour this with saffron and add powder fort (strong spices)
Method:This is pretty straight forward, I basically cooked an almost equal portion of both leek and mushroom, though one could just as easily skew the portions favouring one or the other.
-When doing the mushrooms, unless you picked them fresh from the field, you could just as easily simply wash and dice.
-With the leeks, remove a good portion of the green as that part is usually full of dirt. To be economical, I tend to keep some of the green and carefully peel back and wash, but I would guess most of that would have been discarded and recipes that use both leek and green onion forms may possibly support that. After you cleaned your leeks, finely slice them and add them to your mushrooms and boil them down in some broth (meat).
Add a little saffron and some strong spices (such as pepper, cinnamon, long pepper, grains...)
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