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Stewed Agaricus

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Stewed Agaricus

Ingredients

Directions

  1. Cut the stems of the mushrooms close to the gills and set aside for flavoring sauces or soups.

  2. Wash the mushrooms carefully with the gills facing down and drain in a colander.

  3. Melt the butter in a saucepan over low heat.

  4. Add the mushrooms, either whole or sliced, and sprinkle with salt.

  5. Cover the saucepan tightly to retain the flavor.

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).

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

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