Mushrooms Under Class Cover

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. Butter + mushroomtop 7% of all pairs
   Smell alikemoderate
   Cooked together12,525 recipes

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

3. Mushroom + winetop 8% of all pairs
   Smell alikemoderate
   Cooked together2,632 recipes

   Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

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

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

5. Butter + winetop 13% of all pairs
   Smell alikemoderate
   Cooked together8,645 recipes

   Shared aroma: 2-furfurylthiol (coffee, roasted).

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 combines with the cream and sherry.

Cream

Makes the sauce rich and smooth as it simmers and thickens around the mushrooms.

Sherry wine

Adds acidity and aroma that balance the richness of the cream and butter.

Butter

Adds fat and flavour to the dish and to the maitre d'hotel butter.

Toast

Acts as a base that soaks up the sauce and holds the mushrooms.

The step that matters