Skip to main content
Main

Mushroom Puree

A creamy mushroom dish made by cooking chopped mushrooms with butter, breadcrumbs, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

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 ↓

Mushroom Puree

Ingredients

Directions

Prepare

  1. Peel and finely chop the mushrooms.

Cook the puree

  1. In a stew pan, melt the butter and fry the mushrooms.

  2. Season with salt and pepper, then add the breadcrumbs.

  3. Cover and cook for 10 minutes.

Serve

  1. Serve with an entree.

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. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Mushrooms
Form the main body of the puree and release moisture as they cook.
Butter
Adds fat and richness and helps the mushrooms brown as they fry.
Breadcrumbs
Absorb liquid from the mushrooms and thicken the puree.

The step that matters

Fry the mushrooms in butter before adding breadcrumbs. Mushrooms release a lot of water. Frying them until the liquid evaporates lets them brown and develop flavor, and keeps the puree from turning soggy when the breadcrumbs are added.

“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.

You might also like

Mushroom SoupMushroom Soup60 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes