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Mushroom Cups

Mushroom Cups are stuffed mushrooms baked with a mushroom and breadcrumb filling, topped with butter and served with Bechamel sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Mushroom and chicken are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Mushroom Cups

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Stem, wash, peel, and wipe the mushrooms carefully.

  3. Prepare a stuffing by mixing minced mushrooms and bread crumbs, moistened with a little stock, and seasoned with salt and pepper.

Fill and bake

  1. Fill the inverted mushrooms with the mixture, mounding it with a bit of butter on top.

  2. Place a little butter in a baking dish and arrange the mushrooms stuffed side up.

  3. Cover the dish and bake for 15 minutes or until steaming hot.

Serve

  1. Serve on buttered toast and pour Bechamel sauce over them.

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 + chickentop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

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

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

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

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

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

What each ingredient does

Large mushrooms
Form the edible cups that hold the stuffing as it cooks.
Finely minced mushrooms
Add earthy flavour and moisture to the stuffing.
Bread crumbs
Absorb the stock and bind the stuffing so it holds its shape.
Chicken or veal stock
Moistens the stuffing and adds savoury depth.
Butter
Adds richness and helps the tops brown and the filling taste rounded.

The step that matters

Moistening the stuffing. Bread crumbs soak up liquid, so the stock should be added a little at a time. Too little leaves the filling dry and crumbly, while too much makes it soggy and causes the mushroom cups to release water as they bake.

“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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