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To Stew Canned Mushrooms

A creamy mushroom stew made with canned mushrooms, butter, flour, milk, egg yolk, and sherry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Mushroom and sherry are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,176 recipes. Both carry 2-methoxy-4-methylphenol, which smells smoky, clove. The science ↓

To Stew Canned Mushrooms

Ingredients

Directions

Prepare

  1. Drain the mushrooms and wash them in cold water.

  2. In a saucepan, melt the butter over medium heat.

  3. Add the mushrooms and stir for about 5 minutes.

Make the stew

  1. Dust the mushrooms with flour, then add the milk and stir continuously until it is boiling hot.

  2. Season with salt and pepper, then remove from heat.

  3. Stir in the beaten egg yolk and sherry, then 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. Mushroom + sherrytop 5% of all pairs
    Smell alikemoderate
    Cooked together1,176 recipes

    Shared aroma: 2-methoxy-4-methylphenol (smoky, clove).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  4. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Mushroom + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together2,231 recipes

    Shared aroma: 1-hexanal (fruit).

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

What each ingredient does

Butter
Adds fat and richness, and carries flavour through the stew.
Flour
Thickens the milk into a smooth, lightly bodied sauce.
Milk
Forms the liquid base of the stew and keeps it moist.
Egg yolk
Enriches the sauce and gives it a silky, thicker texture.
Mushrooms
Provide the main body, texture and earthy flavour of the stew.

The step that matters

Stir in the egg yolk off the heat. Egg yolk thickens by gentle heat and can scramble or curdle if it meets a boiling sauce. Removing the pan from the heat first 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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