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Mushrooms a LA Sabine

Mushrooms à la Sabine is sautéed mushrooms in brown sauce topped with cheese, served on toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Mushrooms a LA Sabine

Ingredients

Directions

Prepare

  1. Wash the mushrooms, remove stems, and peel caps.

  2. Sprinkle with salt and pepper, then dredge in flour.

Cook

  1. Cook in a hot pan with butter for three minutes.

  2. Add brown sauce and cook slowly for five minutes.

  3. Sprinkle with grated cheese and melt.

Serve

  1. Arrange mushrooms on toast and pour sauce over them.

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 + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  3. Mushroom + cheesetop 11% of all pairs
    Smell alikemoderate
    Cooked together1,015 recipes

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

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

Mushrooms
Form the main body of the dish and release moisture that becomes part of the sauce.
Flour
Dusting on the mushrooms helps thicken the sauce and encourages light browning in the pan.
Butter
Fat for cooking the mushrooms, adding richness and browning their surfaces.
Brown sauce
Provides the savory liquid that coats the mushrooms and gives the dish its body.
Grated cheese
Melts into the sauce, adding savoriness and a richer, slightly sticky texture.

The step that matters

Cooking the mushrooms in a hot pan. The pan must be hot enough to brown the floured mushrooms quickly. Crowding or low heat makes them steam and release water, leaving them pale and soggy.

“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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