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Stewed Mushrooms

A dish of mushrooms stewed in butter and milk or cream, finished with beaten eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Stewed Mushrooms

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Stewed Mushrooms

Ingredients

Directions

Prepare

  1. Peel and cut the stems off the mushrooms.

  2. Season with salt and pepper.

Stew

  1. Place mushrooms in a saucepan with butter and enough milk or cream to cover them.

  2. Cover and stew for 15 minutes.

Finish and serve

  1. Remove from heat and gradually stir in the beaten eggs.

  2. Serve immediately.

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.

Photo for illustrative purposes only · Contact us to use it

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

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

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

  4. Mushroom + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together2,231 recipes

    Shared aroma: 1-hexanal (fruit).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Mushrooms
Main ingredient; they release moisture and soften as they stew in the liquid.
Butter
Adds fat and richness to the mushrooms and the cooking liquid.
Milk or cream
Provides the stewing liquid and creates a creamy, smooth sauce.
Eggs
Thicken the hot liquid as their proteins set when gently heated.

The step that matters

Stirring in the eggs off the heat. Beaten eggs can scramble if they meet very hot liquid all at once. Removing the pan from heat and adding the eggs gradually lets them thicken the sauce smoothly.

“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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