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Broiled Mushrooms

Broiled mushrooms served with a sauce made from mushroom stems, parsley, onion juice, butter, cream, flour, and egg yolk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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

  1. Select large flap mushrooms for broiling, wash, skin, and stem them.

  2. Lay the mushrooms on a dish, sprinkle with coarse sea salt and black pepper, and pour a little olive oil over each mushroom.

  3. Let the mushrooms stand for one hour.

Broil

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

Make the sauce

  1. Boil the mushroom stems and skins in water to make a stock, then strain.

  2. Mince 2-3 additional mushrooms finely and add them to the stock along with minced parsley, onion juice, and butter.

  3. Cook the mixture for 15 minutes.

  4. Add cream and flour mixed with some of the cream, stirring until smooth.

  5. Cook together for 3 minutes.

  6. Stir in the beaten egg yolk.

  7. Remove from heat immediately.

Serve

  1. 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
Hold their shape and juices while broiling, becoming tender and concentrated in flavour over heat.
Cream
Adds richness and body, giving the sauce a smooth, velvety texture.
Flour
Thickens the cream mixture so the sauce becomes smooth and holds together.
Egg yolk
Enriches and thickens the sauce slightly when stirred in gently off the heat.
Olive oil
Adds fat that carries seasoning and helps the mushrooms brown and stay moist.

The step that matters

Stir in the beaten egg yolk and remove from heat immediately. Egg yolk thickens by gentle heat. If the sauce keeps boiling after it is added, the yolk can scramble and turn grainy, so it should be taken off the heat right away.

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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