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Mushrooms Filled with Brains

Mushrooms stuffed with a mixture of crushed veal brain, butter, parsley, egg, and breadcrumbs.

From the Recipes Wiki (Fandom) · 8 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Mushrooms Filled with Brains

Time20–25 minutes

Ingredients

Directions

Prepare the filling

  1. Wash and salt the mushrooms.

  2. Chop the stems not too fine.

  3. Fry the chopped stems in 1 ½ tablespoon of butter until soft.

  4. Boil the brain in salted water.

  5. Remove the membranes from the boiled brain.

  6. Crush the brain with a fork and mix well with the egg.

  7. Add the fried mushrooms, parsley, pepper, and a little salt to the paste and mix well.

Stuff and bake

  1. Fill the mushroom caps with this mixture.

  2. Spread breadcrumbs on top of each stuffed mushroom.

  3. Drizzle melted butter over the breadcrumbs.

  4. Place the stuffed mushrooms in a buttered dish.

  5. Bake the stuffed mushrooms for 20–25 minutes.

  6. Serve hot or cold.

Nutrition, whole recipe (rough)

657Calories
22 gProtein
18 gFat
100 gCarbs

Counts 7 of 9 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Mushroom1/2 cup sliced (35g)15
Black Pepper1 tsp ground (2.3g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Stuffingnot in our table0
Vealnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  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 + parsleytop 11% of all pairs
    Smell alikemoderate
    Cooked together6,132 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Mushroom + vealtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,446 recipes

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

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

What each ingredient does

Veal brain
Forms the rich, soft filling that holds the stuffing together when bound with egg.
Egg
Binds the brain and seasonings into a cohesive paste that holds its shape while baking.
Mushrooms
Provide the caps as edible vessels and their chopped stems add earthy moisture and flavor to the filling.
Butter
Adds richness and helps the filling and breadcrumbs brown and taste savoury in the oven.
Breadcrumbs
Form a crisp, browned topping that contrasts with the soft filling.

The step that matters

Crush the brain and mix it well with the egg. Brain is delicate and must be fully broken up and bound with egg so the filling becomes an even paste; lumps or poor binding can make it crumble or set unevenly when baked.

Swap the parsley

How well each one fits the dish's main ingredients (mushroom, veal, butter, egg, pepper):

  1. Parsleythe original
  2. Thymefits about as well
  3. Tarragonfits less well
  4. Sagefits less well

Fit is the average pairing score against mushroom, veal, butter, egg, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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