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Stewed Mushrooms

Mushrooms simmered in butter and flour until soft.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Stewed Mushrooms

Why it works: Mushroom and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Stewed Mushrooms

Ingredients

Directions

Prepare

  1. Wash the mushrooms and cut off the ends of the stalks.

  2. Peel the mushrooms and place them in a stew pan without any water.

Cook

  1. Season with salt and pepper.

  2. Roll the butter in the flour and add it to the mushrooms.

  3. Cover the pan and let the mushrooms simmer slowly until soft.

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

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

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

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Mushroom + flourtop 18% of all pairs
    Smell alikemoderate
    Cooked together8,253 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Mushrooms
Main ingredient; they release their own juices as they simmer, forming the base of the dish.
Butter
Adds fat and richness, carrying flavor through the mushrooms.
All-purpose flour
Coats the butter and thickens the mushroom juices into a lightly thickened sauce.

The step that matters

Simmer slowly with the pan covered. The lid traps moisture so the mushrooms release their own juices and soften evenly. High heat can scorch the butter and flour coating before enough liquid forms, leaving the sauce gritty and burnt-tasting.

“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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