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Broiled Mushrooms

Broiled mushrooms served with a sauce of mushroom stock, cream, and egg yolk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Broiled Mushrooms

Ingredients

Directions

Prepare the mushrooms

  1. Wash the mushrooms.

  2. Skin the mushrooms.

  3. Stem the mushrooms.

  4. Lay the mushrooms on a dish.

  5. Sprinkle the mushrooms with coarse sea salt and black pepper.

  6. Drizzle the mushrooms with olive oil.

  7. Let the mushrooms stand for 1 hour.

Broil and make the sauce

  1. Broil the mushrooms on a grill over a clear fire.

  2. Boil the stems and skins in water.

  3. Strain the liquid.

  4. Mince 2 or 3 mushrooms.

  5. Add the minced mushrooms to the stock with minced parsley, a few drops of onion juice, and a small lump of butter.

  6. Cook the mixture for 15 minutes.

  7. Add 1 cup of heavy cream and 1 teaspoon of flour mixed with some cream.

  8. Cook together for 3 minutes.

  9. Stir in the beaten egg yolk.

  10. Remove from heat immediately.

  11. Serve.

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

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

  2. Olive + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together9,649 recipes

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

  3. Mushroom + olivetop 7% of all pairs
    Smell alikemoderate
    Cooked together4,571 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

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

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

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

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

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

What each ingredient does

Large flap mushrooms
Main ingredient that softens and browns under the broiler, becoming the dish's base.
Heavy cream
Adds richness and moisture, giving the sauce a smooth, silky body.
All-purpose flour
Thickens the sauce as its starch gelatinizes during cooking.
1 egg yolk
Enriches and thickens the sauce when gently stirred in off the heat.
Butter
Adds fat and rich flavor to the mushroom sauce.

The step that matters

Stir in the beaten egg yolk. Egg yolk thickens by setting at moderate heat and can curdle or scramble if the sauce is too hot. Removing the pan from heat right after adding it keeps the sauce smooth.

Swap the onion

How well each one fits the dish's main ingredients (mushroom, pepper, olive, parsley, butter, cream, flour):

  1. Shallotfits better
  2. Spinachfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against mushroom, pepper, olive, parsley, butter, cream, flour. 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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