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Stuffed Mushrooms

Mushrooms filled with a butter and flour mixture, fried and served on toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Stuffed Mushrooms

Ingredients

Directions

Prepare the filling

  1. Clean mushrooms and finely chop stems.

  2. Brown 1 tablespoon butter and 1 tablespoon flour in a skillet. Add chopped stems to skillet and mix well.

Stuff and cook

  1. Place a small amount of mixture in each mushroom, open side up.

  2. Fry stuffed mushrooms in additional butter without turning them.

Serve

  1. Serve mushrooms on hot toast.

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Mushroom + flourtop 18% of all pairs
    Smell alikemoderate
    Cooked together8,253 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
Hold the filling and cook down into a tender, juicy base.
Butter
Adds richness and helps the mushrooms brown while frying.
Flour
Thickens the butter and stem mixture so the filling holds together.

The step that matters

Fry stuffed mushrooms without turning them. Turning can break the filling loose from the cap. Leaving them undisturbed lets the bottom brown and the filling set in place.

“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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