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Mushroom Tartlets

Mushroom tartlets are pastry cups filled with sautéed mushrooms and vermicelli.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 Tartlets

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the filling

  1. In a skillet, melt the butter over medium heat.

  2. Add the mushrooms and sauté until cooked through.

  3. Mix the cooked mushrooms with the cooled vermicelli.

Assemble and bake

  1. Preheat the oven to 400°F (200°C).

  2. Line patty pans with the short crust pastry.

  3. Fill the pastry with the mushroom and vermicelli mixture.

  4. Bake until the tartlets are golden brown.

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

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

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Mushrooms
Provide the main savoury filling and bulk of the tartlet.
Butter
Adds fat and richness while helping the mushrooms brown in the pan.
Vermicelli
Adds texture and body to the filling alongside the mushrooms.
Short crust pastry
Forms the crisp, golden case that holds the filling.

“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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