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Mushrooms En Coquille

Mushroom Coquilles is a baked mushroom dish served in shells with a buttery sauce.

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 the mushrooms

  1. Wash and peel the mushrooms, then cut off the stems and dice the caps.

  2. Place the stems and skins 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, then add the mushroom dice and cook until tender.

  2. Stir in the flour and cook briefly, then add the water from the saucepan along with salt and pepper to taste.

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

  4. 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 a 400°F (200°C) oven 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
Provide the main body and earthy flavor of the filling.
Flour
Thickens the butter and mushroom liquid into a smooth sauce.
Egg yolk
Enriches the sauce and helps it set lightly when baked.
Butter
Adds richness and carries flavor, and helps the crumbs brown.

The step that matters

Remove from heat before adding the egg yolk. Egg yolk thickens and can scramble when it gets too hot, leaving the sauce grainy. Stirring it in off the heat keeps the sauce smooth and creamy.

“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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