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Andean Mushrooms in Salsa

A sautéed mushroom salsa with white wine, onions, tomato paste, and herbs.

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Why it works: Tomato and olive are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 15,539 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Andean Mushrooms in Salsa

Time10 minutes

Ingredients

Directions

Prepare the mushrooms

  1. Wash the mushrooms thoroughly with water and lemon.

  2. Cover the bottom of a pan with enough olive oil.

  3. Heat the pan over medium heat.

  4. Add the butter and melt it.

  5. Add the mushrooms.

  6. Fry the mushrooms until they are slightly brown.

Make the salsa

  1. Add the pressed garlic, parsley, salt, and pepper.

  2. Stir until the garlic begins to brown.

  3. Add the white onions jar (do not drain), bay leaf, tomato paste, and wine.

  4. Bring the mixture to a boil over medium heat.

  5. Simmer for 10 minutes.

  6. Check the salt and pepper.

Serve

  1. Serve hot.

  2. Accompany with bread or warm arepas.

Nutrition, whole recipe (rough)

343Calories
5 gProtein
26 gFat
21 gCarbs
What these numbers assume: 12 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Wine2 tbsp cooking wine (30ml)25
Tomato1 medium (123g)22
Mushrooms1/2 cup sliced (35g)15
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Vinegar1 tbsp (15ml) distilled3
Bay Leaf1 leaf (0.6g)2
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

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. Tomato + olivetop 1% of all pairs
    Smell alikemoderate
    Cooked together15,539 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Mushroom + white winetop 5% of all pairs
    Smell alikemoderate
    Cooked together1,765 recipes

    Shared aroma: ethyl octanoate (fruity).

  3. Parsley + olivetop 6% of all pairs
    Smell alikestrong
    Cooked together9,649 recipes

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

  4. Mushroom + olivetop 7% of all pairs
    Smell alikemoderate
    Cooked together4,571 recipes

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

  5. Mushroom + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together2,719 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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 salsa and release moisture that gets absorbed as they brown.
White wine
Adds acidity and aroma while deglazing the pan and helping lift browned flavour.
Tomato paste
Adds concentrated savoury depth and colour to the sauce as it simmers.
Garlic
Contributes pungent aroma that mellows and sweetens as it browns briefly in the fat.
Butter
Adds fat and rich flavour and helps the mushrooms brown.

The step that matters

Fry the mushrooms until slightly brown. Mushrooms release water first; cooking them over sufficient heat in enough fat evaporates that moisture so they brown rather than steam, which builds the savoury flavour the salsa depends on.

Swap the parsley

How well each one fits the dish's main ingredients (mushroom, white wine, onion, vinegar, tomato, olive, butter):

  1. Garlicfits better
  2. Thymefits better
  3. Tarragonfits about as well
  4. Parsleythe original

Fit is the average pairing score against mushroom, white wine, onion, vinegar, tomato, olive, butter. 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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