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Creamed Mushrooms

Creamed mushrooms with green pepper, eggs, beef, butter, flour, milk, lemon juice, parsley, served on toast or bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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 ↓

Creamed Mushrooms

Ingredients

Directions

Make the sauce

  1. Melt the butter in a saucepan over medium heat.

  2. Add the flour and the yolks of the eggs, mixing until smooth.

  3. Stir in the milk, mushroom juice, and green pepper, cooking until thick while stirring constantly.

Finish and serve

  1. Add the chipped beef, mushrooms, chopped egg whites, lemon juice, salt, pepper, and parsley.

  2. Serve in bread cases, pattie shells, or on toast.

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. Mushroom + beeftop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  5. Pepper + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Butter
Melted with flour to form the roux that thickens the sauce.
Flour
Thickens the butter and milk into a smooth, creamy sauce.
Milk
Forms the liquid base of the sauce, which thickens as it cooks.
Mushrooms
Provide the main earthy flavour and soft, tender texture.
Chipped beef
Adds salty, savoury flavour and a chewy texture to the sauce.
Eggs
Yolks help enrich and thicken the sauce; chopped whites add body.

The step that matters

Cooking the flour and butter with the yolks until smooth. Stirring the flour and butter into a smooth paste before adding liquid prevents lumps, and the sauce must then cook while stirring so the starch thickens evenly without scorching.

Swap the lemon

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

  1. Lemonthe original
  2. Coconutfits about as well
  3. Figfits about as well
  4. Plumfits less well

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