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Stewed Mushrooms

A stew of button mushrooms cooked with water, salt, flour, butter, cream, egg yolk, and toasted bread pieces.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Stewed Mushrooms

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Stewed Mushrooms

Ingredients

Directions

Prepare

  1. Wipe the mushrooms with a wet cloth.

  2. Place the mushrooms in a stew pan with a little water.

Make the sauce

  1. Stew gently for 15 minutes.

  2. Add salt.

  3. Mix flour and butter to create a thick paste.

  4. Boil for 5 minutes.

  5. Mix cream with the egg yolk.

  6. Add the mixture to the pan.

  7. Warm the mixture over low heat, avoiding boiling to prevent curdling.

Serve

  1. Serve hot with sippets around the dish.

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.

Photo for illustrative purposes only · Contact us to use it

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

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

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

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

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

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

  4. Mushroom + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Large button mushrooms
Main ingredient that softens during stewing and releases juices into the sauce.
Flour
Thickens the cooking liquid into a smooth, spoonable sauce when cooked with butter.
Butter
Adds richness and carries the flour to form a thickening paste.
Cream
Adds moisture and richness, giving the sauce a smooth, creamy body.
Egg yolk
Thickens the sauce gently and adds richness when warmed with the cream.

The step that matters

Warm the cream and egg yolk mixture over low heat. Egg yolk proteins set when heated, so high heat or boiling can curdle the sauce into a grainy texture. Gentle heat keeps it smooth and thick.

“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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