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To Cook Canned Mushrooms

A quick dish of canned mushrooms simmered and finished with butter, cream, salt, and pepper.

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 ↓

To Cook Canned Mushrooms

Ingredients

Directions

Prepare

  1. Open the can and drain the mushrooms.

  2. Place the mushrooms in a kettle and simmer for 5 to 10 minutes without boiling.

Make the sauce

  1. In a saucepan, melt the butter and add salt, pepper, and cream.

  2. Bring the mixture to a boil.

Combine and serve

  1. Transfer the mushrooms to a covered dish and pour the cream mixture over them.

  2. Serve immediately.

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

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

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

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

  4. Mushroom + creamtop 15% of all pairs
    Smell alikelow
    Cooked together4,500 recipes

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

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mushrooms
Provide the main body and earthy flavor of the dish.
Butter
Adds richness and fat, giving the cream sauce a smooth mouthfeel.
Cream
Forms the sauce base, adding moisture and a silky, thick texture when heated.

The step that matters

Bringing the cream mixture to a boil. Cream can curdle or scorch if it boils too hard or sits on high heat, so watch it closely and keep the heat controlled. Mushrooms should be kept just below boiling so they stay tender rather than tough.

“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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