Name: Stewed Mushrooms
Ingredients: 1 quart mushrooms; ¼ teaspoon coarse sea salt; 2 teaspoons water; 1 tablespoon butter; ½ pint cream; toast for serving

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 ↓

Stewed Mushrooms

Ingredients

Directions

Prepare

Clean the mushrooms and place them in a saucepan with salt and water.
Cook for 30 minutes.

Finish and serve

Add butter and cream to the mushrooms.
Cook for an additional 5 minutes.
Serve the mixture on 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.

Photo for illustrative purposes only · Contact us to use it

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.

Mushroom + buttertop 7% of all pairs

Smell alikemoderate

Cooked together12,525 recipes

Shared aroma: trans-2-decenal (waxy, orange).
Butter + creamtop 8% of all pairs

Smell alikemoderate

Cooked together41,516 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Mushroom + creamtop 15% of all pairs

Smell alikelow

Cooked together4,500 recipes

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

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 stew and release their liquid as they cook.
Butter: Adds fat and richness to the finished mushrooms.
Cream: Adds richness and a smooth, silky texture to the stew.

“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.