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Mushroom Stuffing for Fish

A savory mushroom stuffing for fish, cooked with onion, butter, mushrooms, flour, stock, parsley, salt, pepper, lemon juice, and bread crumbs.

From an old cookbook · modernised transcription
By North End Club (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Mushroom Stuffing for Fish

Ingredients

Directions

  1. Fry 1 tablespoon chopped onion in 2 tablespoons butter for 3 minutes.

  2. Add 1/2 cup chopped fresh mushrooms, 1/2 tablespoon flour, 1/2 cup chicken stock, 1/2 teaspoon chopped parsley, salt, pepper, and lemon juice to taste.

  3. Mix thoroughly and add stale bread crumbs to make right consistency.

Nutrition, whole recipe (rough)

165Calories
2 gProtein
12 gFat
16 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Lemonjuice of 1 lemon (48ml)12
Black Pepper1 tsp ground (2.3g)6
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.

By North End Club (Chicago, Ill.). 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. See the original page.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Butter
Fat that softens the onion and carries its flavour into the stuffing.
Flour (in the method)
Thickens the mixture so it holds together with the bread crumbs.
Mushrooms (in the method)
Add earthy flavour and moisture to the stuffing.
Stale bread crumbs (in the method)
Absorb liquid and give the stuffing its body and right consistency.

Swap the onion

How well each one fits the dish's main ingredients (butter, parsley, pepper, lemon):

  1. Shallotfits better
  2. Carrotfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against butter, parsley, pepper, lemon. 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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