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Mushrooms Stewed in a Cream Sauce

A creamy mushroom stew made with butter, cream sauce, mushrooms, stale bread crumbs, egg yolk, parsley, lemon juice, salt, and pepper.

From an old cookbook · modernised transcription
By Henrietta Latham Dwight · From a historical cookbook (Project Gutenberg) · 11 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 ↓

Mushrooms Stewed in a Cream Sauce

Ingredients

Directions

Make the mushroom sauce

  1. Make a pint of cream sauce.

  2. Prepare half a pound of mushrooms as in the preceding recipe.

  3. Cut the mushrooms into dice.

  4. Stew the diced mushrooms in the sauce until very tender.

  5. Have the toast prepared as above.

  6. Pour the mushrooms over the toast.

  7. Garnish with parsley.

  8. Serve at once.

  9. Serve in pastry shells as an entree, if preferred.

Make the mushroom stuffing

  1. Wash, skin and stem half a pound of mushrooms.

  2. Chop the mushrooms very fine.

  3. Add two even teaspoonfuls of finely minced parsley.

  4. Add a few drops of lemon juice.

  5. Add the same amount of onion juice.

  6. Add salt and pepper to taste.

  7. Melt two tablespoonfuls of butter in a saucepan.

  8. Cook all together in this until the mushrooms are tender.

  9. Add a cupful of stale bread crumbs and one egg yolk.

  10. Stir well and remove from the fire.

Stuff and bake the tomatoes

  1. Have half a dozen perfectly ripe tomatoes, washed and wiped.

  2. Cut a slice from the top of each tomato.

  3. Take out the core and seeds.

  4. Fill the tomatoes with the mushroom stuffing.

  5. Bake in a moderate oven until done.

  6. Garnish with parsley.

  7. Serve.

Alternative: baked halved tomatoes

  1. Wash and wipe the tomatoes, but do not remove the skins.

  2. Cut the tomatoes in half.

  3. Take out the core and a few of the seeds.

  4. Fill with the same forcemeat as in the preceding recipe.

  5. Cover the top with it.

  6. Place in a pan with a little water to keep from burning.

  7. Bake in a moderate oven until soft.

  8. Remove carefully from the pan.

  9. Place on a platter.

  10. Garnish with parsley.

  11. Serve.

Nutrition, whole recipe (rough)

720Calories
23 gProtein
24 gFat
104 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Mushroom1/2 cup sliced (35g)15
Lemonjuice of 1 lemon (48ml)12
Black Pepper1 tsp ground (2.3g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Saucenot 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.

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

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

  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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  5. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Mushrooms
Supply the main body and earthy flavor, becoming tender when stewed in the sauce.
Cream sauce
Provides a rich, smooth base that carries the mushrooms and coats the toast.
Stale bread crumbs
Absorb liquid and give the stuffing body so it holds its shape.
Egg yolk
Binds the stuffing together and adds richness as it sets with heat.
Butter
Adds fat and flavor for cooking the mushrooms before they are bound.

The step that matters

Cook the mushrooms until tender before adding the crumbs and yolk. Mushrooms hold a lot of water. Cooking them down until tender drives off moisture, so the stuffing does not become soggy and the egg yolk can bind it properly when baked.

“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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