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Mushrooms with Toast

A sautéed mushroom dish served over a toasted French roll, flavored with butter, lemon, herbs, and finished with a creamy egg yolk sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Mushrooms with Toast

Ingredients

Directions

Make the mushrooms

  1. In a stewpan, melt butter over low heat.

  2. Add mushrooms, pepper, salt, lemon juice, green onions, parsley, savory, and cloves tied in muslin.

  3. Cook slowly until nearly dry, about 15 minutes.

  4. Stir in flour and vegetable broth, then boil for 15 minutes.

Finish and serve

  1. Remove the herbs, then thicken with egg yolks mixed with cream.

  2. Serve mushrooms over the toasted French roll.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Parsley + clovetop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Mushrooms
Form the bulk of the topping and, as they cook down, release moisture that concentrates their savory flavor.
Butter
Adds richness and carries flavor as the mushrooms begin to cook.
Flour
Thickens the cooking liquid into a spoonable sauce.
Egg yolks
Enrich and thicken the sauce as they set gently with the cream.
Cream
Adds richness and smoothness to the thickened sauce.
Vegetable broth
Provides the liquid that the flour thickens into the sauce.

The step that matters

Thickening with egg yolks. Egg yolks thicken by gentle heat. If the mixture boils after they are added, the yolks can scramble and turn grainy, so the sauce should be kept below a simmer.

Swap the onion

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

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

Fit is the average pairing score against mushroom, butter, pepper, lemon, parsley, clove, flour. 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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