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Raised Mushroom Pie

A savory pie with a raised crust filled with mushrooms, fritters, onions, and parsley, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Raised Mushroom Pie

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

  1. In a saucepan, combine the nucoHne with water and cream; heat until boiling.

  2. Pour the mixture into the center of the flour, mix well, and knead until smooth.

  3. Shape the dough to fit a raised pie tin, reserving some for the cover.

Make the filling

  1. Prepare small savory fritters the night before and cut them into tiny dice.

  2. Peel and stalk the mushrooms, then cook them in a little butter and chop small.

  3. Make gravy from the mushroom peelings and stalks, adding seasoning and browning if desired.

  4. Soak the tapioca in a little water, then combine it with the gravy.

  5. Add the chopped mushrooms, fritters, parsley, and fried onion to the mixture, seasoning with pepper and salt.

Assemble and bake

  1. Brush the top with egg or the glaze mixture before baking.

  2. Fill the pie mold with the mixture, cover with reserved dough, and bake at 350°F (175°C) for 1 to 1.5 hours.

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

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

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

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

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  5. Mushroom + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 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

Flour
Forms the dough's structure as kneading develops its gluten network.
Nucohne
Adds fat that makes the pastry tender and rich.
Mushrooms
Provide savory flavour and moisture to the filling.
Tapioca
Thickens the gravy so the filling holds together when baked.
Egg
Brushed on top, it promotes even browning and a glossy finish.

The step that matters

Soaking the tapioca. Tapioca must be fully hydrated before it meets the gravy, or it can stay grainy and fail to thicken the filling evenly. Soaking lets the starch absorb water so it thickens smoothly as the pie bakes.

Swap the onion

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

  1. Shallotfits better
  2. Spinachfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against flour, butter, cream, mushroom, parsley, pepper, egg. 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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