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To Stew Mushrooms

A stew of mushrooms simmered in a white stock flavored with salt, pepper, lemon pickle, butter, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

To Stew Mushrooms

Ingredients

Directions

Prepare

  1. Season the white stock with salt, pepper, and lemon pickle.

  2. Thicken the stock by mixing the butter and flour together.

  3. Clean and peel the mushrooms, then sprinkle them with a little salt.

Cook

  1. Boil the mushrooms for three minutes.

  2. Add the mushrooms to the hot gravy and stew for fifteen minutes.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  3. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Lemon + mushroomtop 15% of all pairs
    Smell alikemoderate
    Cooked together4,633 recipes

    Shared aroma: 2-nonenal (fatty, 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

White stock
Forms the liquid base that carries the seasoning and thickening.
Butter
Adds richness and carries flavour, and helps flour blend smoothly.
Flour
Thickens the stock as it heats, giving the stew body.
Mushrooms
Provide earthy flavour and a tender, meaty texture after stewing.

The step that matters

Mixing the butter and flour into the stock. Flour needs to be cooked in fat and blended smoothly before the liquid is added, so it disperses without lumps. As the stock heats, the flour's starch swells and thickens the gravy.

Swap the lemon

How well each one fits the dish's main ingredients (pepper, butter, flour, mushroom):

  1. Lemonthe original
  2. Plumfits about as well
  3. Limefits less well
  4. Cherryfits less well

Fit is the average pairing score against pepper, butter, flour, mushroom. 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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