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Mushroom Turnovers

Mushroom turnovers are pastry squares filled with sautéed mushrooms, served with brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 Turnovers

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the filling

  1. Pick and wash the mushrooms, then cut them into small pieces.

  2. Dredge the mushrooms with pepper and salt, and fry them in butter for 5 to 10 minutes.

Make the pastry

  1. Make the pastry by mixing the flour, butter, and a little water until combined.

Assemble and bake

  1. Roll out the pastry and cut it into squares about 4 inches wide.

  2. Place a spoonful of the mushroom mixture on each square.

  3. Press the edges of each square together to form a triangle.

  4. Bake in a moderate oven at 350°F (175°C) for one hour.

  5. Serve with brown gravy.

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

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

  2. Mushroom + wheattop 10% of all pairs
    Smell alikemoderate
    Cooked together124 recipes

    Shared aroma: 1-hexanal (fruit).

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

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

  4. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked 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

Flour
Forms the pastry structure that holds the filling and bakes into a sturdy shell.
Butter
Adds fat for tenderness and flavour in both the pastry and the fried mushrooms.
Mushrooms
Provide the main filling, releasing moisture and savoury flavour as they fry.

The step that matters

Press the edges of each square together to form a triangle. If the edges are not sealed firmly, filling can leak out during baking. A tight seal keeps the juices inside, so the filling steams and stays moist while the pastry browns.

“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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