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Curried Mushrooms

A dish of mushrooms stewed in gravy, seasoned with curry powder and flour, finished with cream.

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 ↓

Curried Mushrooms

Ingredients

Directions

Prepare

  1. Peel and remove the stems from the mushrooms.

  2. Sprinkle the mushrooms with coarse sea salt and add a little butter.

Make the curry

  1. Stew the mushrooms gently in good gravy or stock.

  2. In a bowl, mix the curry powder with the wheat flour.

  3. Add the cream and the curry mixture to the mushrooms, and mix carefully.

Serve

  1. Serve on a hot dish with hot toast and hot plates.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

    Shared aroma: 1-hexanal (fruit).

  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

Full-grown mushrooms
Main ingredient that becomes tender and absorbs the curry flavour as it stews.
Butter
Adds fat and richness, helping the mushrooms brown lightly and carry flavour.
Wheat flour
Thickens the sauce so it clings to the mushrooms instead of running thin.
Curry powder
Provides the spiced, aromatic flavour that defines the dish.
Cream
Adds richness and a smooth, mellow texture to the sauce.

The step that matters

Adding the cream and curry mixture. Once the flour is in, the sauce thickens with heat, so adding cream and mixing carefully keeps the sauce smooth and prevents lumps or a grainy texture.

“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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