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 Sauce
Ingredients
Directions
Prepare
Pick and peel the mushrooms, wash them clean.
Make the sauce
In a saucepan, combine mushrooms, veal gravy or milk, pepper, salt, and butter mixed with flour.
Stir together and cook over gentle heat until tender.
Skim and strain the sauce.
For added flavor, mix in the juice of the prepared mushrooms.
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.
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Mushroom + buttertop 7% of all pairsSmell alikemoderateCooked together12,525 recipes
Shared aroma: trans-2-decenal (waxy, orange).
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Mushroom + peppertop 11% of all pairsSmell alikemoderateCooked together13,580 recipes
Shared aroma: 2-nonenal (fatty, green).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Mushroom + vealtop 14% of all pairsSmell alikemoderateCooked together2,446 recipes
Shared aroma: 2,4-nonadienal (fatty, green).
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Mushroom + flourtop 18% of all pairsSmell alikemoderateCooked together8,253 recipes
Shared aroma: isobutyraldehyde (malty, green).
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 flavor and bulk of the sauce as they soften and release their juices.
- Flour
- Thickens the sauce when cooked with the butter, giving it body.
- Butter
- Adds richness and carries flavor, and helps the flour cook into a smooth base.
- Veal gravy or milk
- Forms the liquid of the sauce, adding savoriness or creaminess.
The step that matters
Cook the butter and flour before adding liquid. Flour must be cooked with the butter so it thickens smoothly rather than forming lumps when the liquid is added. Stirring keeps the sauce even and prevents scorching on the bottom of the pan.
“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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