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Creamed Mushrooms

A creamy mushroom side dish made with butter, cream, flour, and mushroom stems.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Creamed Mushrooms

Ingredients

Directions

Prepare the mushrooms

  1. Wash the mushrooms.

  2. Remove the stems and scrape them.

  3. Break the stems into small pieces.

  4. Peel the mushroom caps.

  5. Break the caps into pieces.

Make the stock

  1. Cover the stems with cold water.

  2. Bring the water to a boil.

  3. Let it simmer until reduced to 3 tablespoons of stock.

Make the creamed mushrooms

  1. Melt the butter in a pan.

  2. Add the mushroom caps to the pan.

  3. Sprinkle with salt and pepper.

  4. Dredge the mushrooms with flour.

  5. Add the cream and the reserved liquor from the stems.

  6. Heat to boiling point.

Serve

  1. Serve immediately on crostini of fried bread.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Mushroom + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mushrooms
Provide the main body and earthy flavor of the dish.
Butter
Adds fat and richness and helps the mushrooms brown gently in the pan.
Flour
Coats the mushrooms and thickens the cream into a smooth sauce.
Cream
Adds richness and a silky texture to the sauce.
Mushroom stem liquor
Concentrates mushroom flavor into the sauce.

The step that matters

Dredge the mushrooms with flour. Flour coats the mushrooms and later thickens the cream. It needs to be evenly distributed and cooked through in the butter, otherwise the sauce can clump or taste raw.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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