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Mushrooms À LA Bordelaise

Mushrooms sautéed with parsley, garlic, and a sauce thickened with egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Parsley and garlic match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 9,308 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Mushrooms À LA Bordelaise

Ingredients

Directions

Prepare

  1. Remove the stems from the mushrooms and clean them.

Make the sauce

  1. In a pan, heat the oil or oiled butter.

  2. Add the chopped parsley and minced garlic, and sauté for a few minutes.

  3. Stir in the egg yolks to thicken the sauce.

Serve

  1. Serve the grilled mushrooms topped with the sauce.

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. Parsley + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

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

  2. Mushroom + garlictop 6% of all pairs
    Smell alikemoderate
    Cooked together4,700 recipes

    Shared aroma: linalool (floral, citrus).

  3. Parsley + clovetop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

  5. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

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 soak up the flavor of the sauce.
Oil or oiled butter
Carries the garlic and parsley flavors and adds richness to the sauce.
Garlic
Adds pungent aroma that mellows as it sautés in the fat.
Parsley
Contributes fresh, herbal aroma and a bit of color.
Egg yolks
Thicken the sauce as their proteins set with gentle heat.

The step that matters

Stir in the egg yolks to thicken the sauce. Egg yolk proteins set with gentle heat, so if the pan is too hot or the yolks are added too quickly, they can scramble and turn grainy instead of forming a smooth, thick sauce. Keep the heat low and stir constantly.

Swap the clove

How well each one fits the dish's main ingredients (mushroom, butter, parsley, garlic, egg):

  1. Thymefits better
  2. Capersfits better
  3. Marjoramfits better
  4. Clovethe original

Fit is the average pairing score against mushroom, butter, parsley, garlic, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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