Demi-soufflé with Mushrooms, Shallots and Swiss Cheese

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. Cream cheese + gruyere cheesetop 1% of all pairs
   Smell alikestrong
   Cooked together20 recipes

   Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

2. Mushroom + shallottop 4% of all pairs
   Smell alikemoderate
   Cooked together1,982 recipes

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

3. Shallot + flourtop 6% of all pairs
   Smell alikestrong
   Cooked together2,081 recipes

   Shared aroma: isobutyraldehyde (malty, green).

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

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

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

Eggs

Set and bind the mixture into a light, sliceable custard as they cook.

Cream cheese

Adds richness and a smooth, creamy texture to the soufflé base.

Butter

Carries the sautéing of the mushrooms and shallots and adds rich flavour.

Flour

Thickens the cream sauce so the mushroom mixture holds together.

Swiss or gruyere cheese

Melts into the base and adds savoury, nutty flavour and browning on top.

Cream

Adds moisture and richness and forms the body of the thickened sauce.

The step that matters

Swap the shallot

How well each one fits the dish's main ingredients (mushroom, butter, flour, cream, egg, cream cheese, gruyere cheese):

1. Chivefits better
2. Potatofits about as well
3. Spinachfits about as well
4. Shallotthe original

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