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Stewed Mushrooms in Gravy

A stew of mushroom buttons simmered in brown gravy with nutmeg, cayenne, and salt.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 8 ingredients
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Why it works: Mushroom and nutmeg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,988 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Stewed Mushrooms in Gravy

6 persons

Ingredients

Directions

Prepare

  1. Make a pint of brown gravy by recipe 436.

  2. Cut nearly all the stalks away from the mushrooms and peel the tops.

Stew and serve

  1. Put the mushrooms into a stewpan with the gravy.

  2. Simmer gently from 20 minutes to 1/2 hour.

  3. Add the nutmeg and a seasoning of cayenne and salt.

  4. Serve very hot.

Nutrition, whole recipe (rough)

18Calories
0 gProtein
1 gFat
2 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Nutmeg1 tsp ground (2.2g)12
Cayenne1 tsp (1.8g)6
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 Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

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. Mushroom + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,988 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

What each ingredient does

Mushroom-buttons
Form the main body of the dish and soften as they simmer in the gravy.
Brown gravy
Provides the moisture and savoury flavour in which the mushrooms are stewed.
Nutmeg
Adds a warm, aromatic note that complements the mushrooms and gravy.

The step that matters

Simmer gently. Gentle simmering softens the mushrooms and lets them absorb the gravy's flavour. Boiling hard can toughen the mushrooms and make the gravy cloudy or reduce it too quickly.

“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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