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Mushroom Souffle

A light, baked mushroom dish made with butter, flour, mushroom liquor, cream, mushrooms, eggs, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and mushroom 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 Souffle

Ingredients

Directions

Make the sauce

  1. Melt the butter in a saucepan.

  2. Stir in the flour, then slowly add the mushroom liquor and cream, seasoning with salt and pepper.

  3. Beat the egg yolks slightly and stir them into the sauce.

  4. Cook for 2-3 minutes.

  5. Add the chopped mushrooms.

  6. Remove from heat.

Bake and serve

  1. Fold in the stiffly beaten egg whites.

  2. Pour the mixture into a buttered baking dish.

  3. Set the dish in a pan of hot water.

  4. Bake for 30 minutes.

  5. Serve immediately.

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. Butter + mushroomtop 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 + peppertop 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. Mushroom + creamtop 15% of all pairs
    Smell alikelow
    Cooked together4,500 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

Butter
Adds richness and fat, and carries flavor into the sauce base.
Flour
Thickens the sauce so it can hold the eggs and mushrooms.
Mushroom liquor
Adds concentrated mushroom flavor and liquid to the sauce.
Cream
Adds moisture and richness, giving a softer, silkier texture.
Eggs
Yolks enrich and set the base, while whipped whites provide the lift that makes the souffle rise.
Chopped mushrooms
Contribute earthy flavor and some texture to the finished souffle.

The step that matters

Fold in the stiffly beaten egg whites. The whites trap air that expands in the oven to lift the souffle. Folding gently keeps that air in; stirring or overmixing deflates the batter and leaves a flat, dense result.

“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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