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Creamed Mushrooms

A dish of sautéed mushrooms in a cream and flour sauce, served on toast or baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Mushroom and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Creamed Mushrooms

Ingredients

Directions

Prepare

  1. Break the mushroom caps into small pieces.

  2. Cook the mushrooms with a little water for 5 minutes.

Make the cream sauce

  1. Mix the cream with the flour, salt, and pepper, then add to the mushrooms.

  2. Add the butter and cook for 10 minutes.

Serve and bake

  1. Serve on toast or as a filling for patty cases.

  2. Bake in ramekin dishes covered with buttered crumbs for 10 minutes.

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.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Mushroom + creamtop 15% of all pairs
    Smell alikelow
    Cooked together4,500 recipes

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

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Fresh mushrooms
Form the main body of the dish and release moisture as they cook.
Cream
Provides moisture and richness, becoming a smooth sauce around the mushrooms.
All-purpose flour
Thickens the cream as its starch swells with heat, giving the sauce body.
Butter
Adds fat for richness and a silky mouthfeel in the sauce.

The step that matters

Adding the cream and flour mixture to the mushrooms. Flour mixed into cream before it meets hot mushrooms disperses evenly and avoids lumps. The sauce then needs enough cooking time for the starch to swell and thicken it.

“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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