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Peas Supreme

A baked dish of peas, mushrooms, water chestnuts, and breadcrumbs.

From the Wikibooks Cookbook · 7 ingredients
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Why it works: Flour and water chestnut share more aroma than cooks usually use. They rank in the top 5% of all ingredient pairs, and cooks put them together in 84 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Peas Supreme

6–8
Oven350°F
Time12–15 minutes

Ingredients

Directions

Prepare

  1. Preheat oven to 350°F.

  2. Cook peas according to package instructions, then drain.

Make the sauce

  1. In a separate pan, melt butter.

  2. Add mushroom juice and flour to melted butter and stir until thickened.

  3. Add mixture to peas.

Assemble and bake

  1. Add water chestnuts and mushrooms.

  2. Place in medium baking pan coated with cooking spray.

  3. Sprinkle breadcrumbs on top if desired.

  4. Bake for 12–15 minutes, or until heated through.

Nutrition, whole recipe (rough)

634Calories
19 gProtein
13 gFat
108 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Pea1/2 cup (72g)62
Mushrooms1/2 cup sliced (35g)15
Water Chestnutnot 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 Wikibooks Cookbook.

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. Flour + water chestnuttop 5% of all pairs
    Smell alikestrong
    Cooked together84 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  4. Mushroom + water chestnuttop 9% of all pairs
    Smell alikemoderate
    Cooked together114 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Peas + mushroomtop 9% of all pairs
    Smell alikemoderate
    Cooked together890 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Butter
Melted fat that carries the flour and gives the sauce a rich flavour.
Flour
Thickens the mushroom juice and butter into a smooth sauce that coats the peas.
Mushroom juice
Adds liquid and savoury mushroom flavour to the thickened sauce.
Water chestnuts
Add a crisp, juicy texture that stays firm during baking.

The step that matters

Stir the sauce until thickened. Flour must be stirred into the melted butter and liquid until it thickens. Stopping too early leaves a thin sauce, while overcooking can make it pasty, and the sauce won't coat the peas evenly.

Swap the water chestnut

How well each one fits the dish's main ingredients (peas, butter, mushroom, flour, bread):

  1. Coconutfits about as well
  2. Figfits about as well
  3. Plumfits about as well
  4. Water chestnutthe original

Fit is the average pairing score against peas, butter, mushroom, flour, bread. 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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