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Stuffed Mushrooms

Stuffed mushrooms with butter, shallots, parsley, Allemande sauce, claret, egg yolks, bread crumbs, and white broth, baked until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Shallot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Stuffed Mushrooms

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the filling

  1. Select medium-size open mushrooms; peel the caps, cut off the stems, wash, and drain them.

  2. Chop the stems with shallots and parsley.

  3. Sauté the mixture in a little butter.

  4. Add a ladleful of thick Allemande sauce and a little claret.

  5. Season with salt and white pepper.

  6. Simmer until thoroughly heated.

  7. Add enough egg yolks to bind the mixture.

Stuff and bake

  1. Stuff the gill side of the mushrooms with the mixture.

  2. Sprinkle with fresh bread crumbs and bits of butter.

  3. Arrange the stuffed mushrooms in a buttered sauté pan.

  4. Moisten with a little white broth.

  5. Bake for 15 minutes at 300°F (150°C).

Finish and serve

  1. Brown the tops with a hot salamander.

  2. Serve on a folded napkin.

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. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Mushroom + shallottop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  4. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Mushroom + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Medium size open mushrooms
Hollow caps form the vessel that holds the filling during baking.
Egg yolks
Bind the filling so it holds together when stuffed and baked.
Fresh bread crumbs
Add a light crumb topping that helps the tops brown.
Thick allemande sauce
Adds creamy moisture and richness to the filling.
Butter
Adds fat and flavour to the filling and browns the crumb topping.

The step that matters

Add enough egg yolks to bind the mixture.. Egg yolks set when heated and hold the filling together. Too few leaves it loose and runny, while too many can make it dense and rubbery.

Swap the white pepper

How well each one fits the dish's main ingredients (mushroom, butter, shallot, parsley, sauce, egg, bread):

  1. Capersfits better
  2. Tarragonfits better
  3. Thymefits better
  4. White pepperthe original

Fit is the average pairing score against mushroom, butter, shallot, parsley, sauce, egg, bread. 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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