Skip to main content
Side

Stewed Mushrooms

A simple dish of sautéed mushrooms cooked with butter, flour, and optional cream, egg yolk, and sherry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓
Stewed Mushrooms

Why it works: Mushroom and sherry are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,176 recipes. Both carry 2-methoxy-4-methylphenol, which smells smoky, clove. The science ↓

Stewed Mushrooms

Ingredients

Directions

Prepare

  1. Peel the mushrooms, wash them in water, and cut off the bottom of the stalk.

  2. Place the mushrooms in a porcelain-lined kettle and add 1 tablespoon of butter.

Stew

  1. Divide the butter into 2 balls, roll them in flour, and add to the mushrooms.

  2. Cook the mushrooms in their own liquid with the butter and flour for 15 minutes.

  3. Add salt and pepper to taste and serve.

Enrich (optional)

  1. For a richer dish, add 2 tablespoons of cream, remove from heat, and stir in 1 beaten egg yolk and 1 tablespoon of sherry before serving.

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.

Photo for illustrative purposes only · Contact us to use it

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 + sherrytop 5% of all pairs
    Smell alikemoderate
    Cooked together1,176 recipes

    Shared aroma: 2-methoxy-4-methylphenol (smoky, clove).

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

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

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

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

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

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

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Mushrooms
Form the main body of the dish and release their own liquid as they cook.
Butter
Adds richness and fat that carries flavour through the stewed mushrooms.
Flour
Thickens the cooking liquid into a light sauce around the mushrooms.
Egg yolk
Enriches and thickens the sauce, giving it a smoother, creamier body.

The step that matters

Adding the egg yolk. Egg yolk thickens when heated, so it should be stirred in off the heat after the cream is added. Returning it to a boil can cause it to curdle and turn grainy.

“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.

More stewed mushrooms recipes

on Toast 3 See all 138 →

You might also like

Eggplant CakesEggplant Cakes34 recipesEscalloped Tomatoes (Scalloped Tomatoes)Escalloped Tomatoes (Scalloped Tomatoes)25 recipesParsnip CroquettesParsnip Croquettes12 recipesOnion PuddingOnion Pudding9 recipes