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Broiled Mushrooms

Broiled mushrooms served with a cream sauce made from mushroom stock, butter, flour, and egg yolk.

From an old cookbook · modernised transcription
By Henrietta Latham Dwight · From a historical cookbook (Project Gutenberg) · 6 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Broiled Mushrooms

Ingredients

Directions

Prepare the mushrooms

  1. Select large flap mushrooms for broiling.

  2. Wash, skin and stem them.

  3. Lay them on a dish.

  4. Sprinkle with salt and pepper.

  5. Pour a little olive oil over each mushroom.

  6. Let them stand one hour.

Make the sauce

  1. Prepare the stock by boiling the stems and skins in water and then straining.

  2. Mince two or three mushrooms fine and add the minced mushrooms to the stock.

  3. Add a teaspoonful of minced parsley.

  4. Add a few drops of onion juice.

  5. Add a small lump of butter.

  6. Cook for fifteen minutes.

  7. Add a cupful of cream.

  8. Add an even teaspoonful of flour wet with some of the cream and rub smooth.

  9. Let it all cook together for three minutes.

  10. Add the beaten yolk of an egg and stir well.

  11. Remove from the fire at once.

Broil and serve

  1. Broil on a gridiron over a nice clear fire.

  2. Serve the mushrooms with the sauce.

Nutrition, whole recipe (rough)

73Calories
3 gProtein
6 gFat
4 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Cream1 tbsp (15ml) heavy51
Mushroom1/2 cup sliced (35g)15
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 Henrietta Latham Dwight. 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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Parsley + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together6,132 recipes

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

  4. Cream + mushroomtop 15% of all pairs
    Smell alikelow
    Cooked together4,500 recipes

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

  5. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Mushrooms
Form the main body of the dish and release juices and flavour when broiled.
Cream
Adds richness and a smooth, body-rich texture to the sauce.
Flour (in the method)
Thickens the sauce so it clings to the mushrooms instead of running off.
Egg yolk (in the method)
Enriches and thickens the sauce, giving it a smooth, velvety set.
Butter (in the method)
Adds fat and savoury richness to the sauce base.

The step that matters

Remove from the fire at once after adding the egg yolk. Egg yolk thickens by gentle heat and curdles if overheated, so the sauce can turn grainy unless it is taken off the heat promptly and stirred well.

Swap the parsley

How well each one fits the dish's main ingredients (cream, mushroom, pepper):

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

Fit is the average pairing score against cream, mushroom, pepper. 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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