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Stewed Mushrooms

Stewed mushrooms simmered in butter, water, and Liebig's Extract of Meat, served with buttered toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Stewed Mushrooms

Why it works: Butter and mushroom 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 ↓

Stewed Mushrooms

Ingredients

Directions

Cook the mushrooms

  1. Remove the gills from the mushrooms and fry them in the butter for 3 to 4 minutes.

  2. Add the water, Liebig's Extract of Meat, salt, and pepper.

  3. Simmer for 3 to 4 minutes or until the mushrooms are tender.

Serve

  1. Dish the mushrooms neatly, keeping them whole, and pour the gravy around them.

  2. Garnish with pieces of buttered toast spread with a little Liebig's Extract of Meat.

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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  2. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  3. Meat + mushroomtop 15% of all pairs
    Smell alikemoderate
    Cooked together1,423 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

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

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 dish, softening into a tender texture as they simmer.
Butter
Carries flavour and helps the mushrooms brown lightly when fried.
Liebig's extract of meat
Adds concentrated savoury, meaty flavour to the gravy.

The step that matters

Simmering until tender. Mushrooms are mostly water, so simmering too briefly leaves them firm, while overcooking makes them soft, shrunken and watery. Checking for tenderness at the end of the simmer keeps them whole and well textured.

“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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