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Filled Mushrooms

Mushrooms filled with a mixture of stems, celery, parsley, cream, flour, milk, butter, and optional sherry, then baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Celery and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,810 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Filled Mushrooms

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the filling

  1. In a bowl, combine chopped mushroom stems, celery, parsley, pepper, salt, cream, flour mixed with milk, and butter.

Fill and bake

  1. Fill the hollowed large mushrooms with the mixture.

  2. Bake in the preheated oven until heated through.

  3. Serve hot on toast.

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. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. 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

What each ingredient does

Mushroom stems
Chopped fine, they form the moist, savory body of the filling.
Cream
Adds moisture and richness so the filling stays soft rather than dry.
Flour
Mixed with milk, it thickens the filling so it holds its shape in the mushrooms.
Butter
Adds fat and flavor, helping the filling brown lightly and taste rich.

The step that matters

Bake until heated through. Mushrooms release water as they cook, so the filling can turn watery if overbaked. Baking only until hot keeps the mushrooms tender and the filling thick.

Swap the celery

How well each one fits the dish's main ingredients (mushroom, parsley, pepper, cream, flour, milk, butter):

  1. Nutmegfits better
  2. Thymefits better
  3. Marjoramfits about as well
  4. Celerythe original

Fit is the average pairing score against mushroom, parsley, pepper, cream, flour, milk, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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