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
Place the mushrooms in a saucepan.
Season with pepper and coarse sea salt.
Add butter and gravy or cream.
Cook
Shake the saucepan over heat until it boils.
Once boiling, the mushrooms are done.
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 pairsSmell alikemoderateCooked together12,525 recipes
Shared aroma: trans-2-decenal (waxy, orange).
-
Mushroom + peppertop 11% of all pairsSmell alikemoderateCooked together13,580 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Mushroom + meattop 15% of all pairsSmell alikemoderateCooked together1,423 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
-
Butter + meattop 16% of all pairsSmell alikemoderateCooked together7,594 recipes
Shared aroma: guaiacol (smoky, sweet).
-
Pepper + meattop 19% of all pairsSmell alikelowCooked together8,777 recipes
Shared aroma: 2,4-decadienal (seaweed).
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 soften as they cook, taking on the sauce.
- Butter
- Adds fat and rich flavour and helps the sauce turn smooth and glossy.
- Gravy or cream
- Supplies liquid and richness that form the sauce around the mushrooms.
The step that matters
Stopping once the mixture boils. Mushrooms release their water as they heat, and cooking past the boil keeps them going, which can make them shrink and turn rubbery. Removing them once they are boiling keeps them tender and juicy.
“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.
More stewed mushrooms recipes
You might also like
Mushroom Soup60 recipes
Meat Croquettes52 recipes
Meatballs37 recipes
Mince Meat37 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.