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Mushrooms En Coquille

Mushrooms en Coquille is a baked mushroom dish served in shells with a buttery sauce and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Mushrooms En Coquille

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Wash and peel the mushrooms.

  2. Cut off the stems and dice the caps.

  3. Place the skins and stems in a saucepan with 1 cup of water and cook for 10 minutes.

Make the sauce

  1. In a skillet, melt the butter over medium heat.

  2. Add the mushroom dice and cook until tender.

  3. Stir in the flour and cook briefly.

  4. Add the water from the stems and season with salt and pepper.

  5. If the sauce is too thick, add a little more water.

  6. Remove from heat and stir in the parsley, lemon juice, and beaten egg yolk.

Fill and bake

  1. Fill the shells with the mixture, sprinkle with bread crumbs and melted butter.

  2. Place in the oven at 400°F (200°C) for a few minutes to brown.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  5. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

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 filling and provide the dish's earthy flavor.
Butter
Adds richness and carries flavor while cooking the mushrooms and browning the topping.
Flour
Thickens the cooking liquid into a smooth sauce that holds the filling together.
Egg yolk
Enriches and thickens the sauce, setting it gently as it warms.
Bread crumbs
Form a crisp, browned topping over the filled shells.

The step that matters

Stir in the egg yolk off the heat. Egg yolk proteins set at high heat and can curdle or scramble the sauce. Removing the pan from the heat before adding the beaten yolk lets it thicken smoothly.

“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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