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Mushrooms Wrrn Gratinated Crusts

Mushrooms cooked in butter and cream sauce, served piled on hollowed, fried bread crusts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Mushrooms Wrrn Gratinated Crusts

Ingredients

Directions

Make the filling

  1. Cut off the stems of the mushrooms and place them in a saucepan.

  2. Add butter, lemon juice, water, parsley, and garlic.

  3. Season with salt and pepper.

  4. Cook over medium heat until well cooked and moisture is reduced.

  5. Remove the parsley and garlic.

  6. Stir in the Allemande or Cream sauce.

Prepare the crusts

  1. Prepare the crusts by hollowing out the bread or French rolls, leaving edges ¼ inch thick.

  2. Fry the crusts in clarified butter, then drain and dry in the oven.

Fill and serve

  1. Fill the crusts with the mushroom mixture and top each with two cooked mushrooms.

  2. Moisten the tops with a few drops of meat glaze and serve hot.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Parsley + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Mushrooms
Form the main filling, releasing moisture that cooks down into a savory mass.
Butter
Adds richness and carries flavor while cooking the mushrooms and frying the crusts.
Allemande or cream sauce
Binds the mushroom filling and adds a smooth, creamy texture.
Bread or french rolls
Forms the crisp base that holds the filling.
Lemon juice
Adds acidity that brightens the mushroom flavor.

The step that matters

Cook the mushrooms until moisture is reduced. Mushrooms release a lot of water as they cook. If it is not evaporated, the filling turns watery and soaks the crusts, so they lose their crisp texture.

Swap the clove

How well each one fits the dish's main ingredients (mushroom, butter, lemon, parsley, garlic, pepper, cream):

  1. Thymefits better
  2. Marjoramfits better
  3. Tarragonfits better
  4. Clovethe original

Fit is the average pairing score against mushroom, butter, lemon, parsley, garlic, pepper, cream. 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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