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 ↓
Mushroom Sauce
Ingredients
Directions
Make the roux
Melt the butter in a stew pan over medium heat until it begins to brown.
Add the flour to the pan.
Stir the mixture until it turns dark brown.
Remove the pan from heat.
Let the mixture cool slightly.
Simmer the sauce
Stir in the gravy.
Bring the mixture to a boil.
Add the pepper, baked apple, and half of the mushrooms.
Let the sauce simmer gently for one hour.
Skim off any oil that rises to the top.
Strain the sauce into another pan.
Finish with mushrooms
Add the remaining mushrooms and 3 more tablespoons of gravy.
If using fresh mushrooms, cut them into small pieces.
Simmer the fresh mushrooms for 10 minutes before serving.
If using canned mushrooms, cook them whole.
Simmer the canned mushrooms for 5 minutes.
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.
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Mushroom + buttertop 7% of all pairsSmell alikemoderateCooked together12,525 recipes
Shared aroma: trans-2-decenal (waxy, orange).
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Pepper + nutmegtop 7% of all pairsSmell alikestrongCooked together13,015 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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Flour + nutmegtop 8% of all pairsSmell alikemoderateCooked together18,623 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Mushroom + peppertop 11% of all pairsSmell alikemoderateCooked together13,580 recipes
Shared aroma: 2-nonenal (fatty, green).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 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
- Butter
- Fat that is browned with the flour, adding a nutty, toasted flavor to the sauce.
- Flour
- Browned with the butter to form a roux that thickens the sauce.
- Strained gravy
- Forms the liquid base of the sauce, supplying most of its body and savoury flavor.
- Mushrooms
- Contribute their own earthy flavor and texture to the finished sauce.
The step that matters
Stirring the roux to dark brown. Flour that is stirred over heat browns and thickens differently as it darkens. Stopping too early leaves a pale, weaker-flavored thickener, while going too far can scorch it and make the sauce bitter.
Swap the apple
How well each one fits the dish's main ingredients (mushroom, pepper, butter, flour, nutmeg):
- Lemonfits better
- Limefits better
- Figfits better
- Applethe original
Fit is the average pairing score against mushroom, pepper, butter, flour, nutmeg. 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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