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Stuffed Mushrooms

Stuffed mushrooms filled with minced meat, shallots, butter, mashed roll, herbs, and egg yolks, then baked and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Shallot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Stuffed Mushrooms

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the mushrooms

  1. Peel and remove the stalks from the mushrooms, then soak them in salted water for 1 hour.

Make the filling

  1. In a pan, fry the shallots in butter until golden.

  2. Add the minced meat and soaked, mashed French roll to the pan, mixing well.

  3. Stir in parsley, nutmeg, pepper, salt, and bind the mixture with egg yolks.

Bake and fry

  1. Fill the mushroom hollows with the mixture and place them on a greased baking sheet.

  2. Cover with oiled paper and bake at 400°F (200°C) for 10 minutes.

  3. Let the mushrooms cool, then dip each in batter and fry in hot oil until golden.

  4. Drain excess fat before serving.

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. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Mushroom + shallottop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Shallot + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together1,019 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Egg yolks
Bind the filling so it holds together in the mushroom hollows.
French roll
Adds moisture and body to the filling, soaked in milk and mashed.
Butter
Fat that browns the shallots and adds richness to the filling.
Shallots
Add a mild aromatic sweetness when fried until golden.
Cooked tongue or ham
Provides the meaty savoury flavour of the filling.

The step that matters

Frying the stuffed mushrooms in batter. The mushrooms must be cooled before battering so the batter does not turn greasy or slide off, and the oil must be hot so the batter sets quickly and crisps instead of absorbing fat.

Swap the nutmeg

How well each one fits the dish's main ingredients (mushroom, ham, shallot, butter, milk, parsley, pepper):

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

Fit is the average pairing score against mushroom, ham, shallot, butter, milk, parsley, pepper. 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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