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Mushrooms En Casserole

A casserole of mushrooms cooked with butter, cream, truffles, and sherry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Mushroom and truffle are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Mushrooms En Casserole

Ingredients

Directions

Prepare

  1. Wash the mushrooms and remove the caps, breaking them into pieces.

Cook

  1. Dot a casserole dish with small bits of butter and add the mushroom caps.

  2. Season with salt and pepper, then sprinkle with chopped truffles.

  3. Add the cream, cover the dish, and cook until the mushrooms are tender.

  4. Just before serving, add sherry wine to taste.

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. Mushroom + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Mushroom + sherrytop 5% of all pairs
    Smell alikemoderate
    Cooked together1,176 recipes

    Shared aroma: 2-methoxy-4-methylphenol (smoky, clove).

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

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

  4. Mushroom + winetop 8% of all pairs
    Smell alikemoderate
    Cooked together2,632 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

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

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

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

What each ingredient does

Mushrooms
Form the body of the dish and release moisture that combines with the cream as it cooks.
Butter
Adds richness and fat that carries flavour and helps the mushrooms brown lightly in the dish.
Cream
Adds richness and body, forming a silky sauce as the mushrooms cook covered.
Chopped truffles
Add a concentrated earthy aroma that defines the flavour of the dish.
Sherry wine
Adds acidity and a sweet, nutty depth when added at the end.

The step that matters

Cook the mushrooms covered until tender. Covering the dish traps moisture so the mushrooms steam and soften evenly in the cream. Uncovered, too much liquid evaporates and the sauce can thicken or scorch before the mushrooms are tender.

“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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