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Crusts of Mushrooms

Mushroom-stuffed French rolls with a creamy mushroom filling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Crusts of Mushrooms

Oven, in the book's wordsA warm oven

Ingredients

Directions

The book says “a warm oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the filling

  1. Stew the mushrooms in a little water until done.

  2. Add butter, salt, and pepper to the mushrooms and mix well.

  3. Wet the flour with cream and mix it with the beaten egg yolks.

  4. Combine the mixture with the mushrooms and mix well.

Prepare and bake the rolls

  1. Cut the tops off the French rolls and scoop out the insides.

  2. Brush the insides with melted butter.

  3. Brown them in a 400°F (200°C) oven.

  4. Fill the rolls with the mushroom mixture.

  5. Replace the tops.

  6. Serve.

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 + 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

Mushrooms
Provide the main filling bulk and earthy flavor once stewed until tender.
Egg yolks
Bind the filling and set it into a soft, custard-like texture when heated.
Butter
Adds richness and moisture to the filling and browns the roll interiors.
Cream
Adds moisture and richness, creating a smooth, creamy filling.
Flour
Thickens the cream and egg mixture so the filling holds together.

The step that matters

Combine the flour, cream and egg yolks smoothly. Flour must be wetted with cream before adding it to the eggs so it does not form lumps. Lumps stay in the filling and give an uneven texture. Egg yolks thicken when heated, so the filling should be well mixed before it goes into the rolls.

“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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