Skip to main content
Main

Broiled Fowl and Mushrooms

A fowl roasted until nearly done, then simmered with mushrooms in gravy and seasoned with mushroom powder, lemon juice, and sea salt.

From an old cookbook · modernised transcription
Jump to recipe ↓

Why it works: Mushroom and lemon are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 4,633 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Broiled Fowl and Mushrooms

Ingredients

Directions

Prepare and broil

  1. Truss the fowl as if for boiling and split it down the back.

  2. Broil the fowl gently until nearly done.

Finish in gravy

  1. Transfer the fowl to a stewpan with good gravy.

  2. Add the fresh button mushrooms and season to taste with mushroom powder, lemon juice, and coarse sea salt.

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 + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together4,633 recipes

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

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

What each ingredient does

Fowl
Provides the main protein, which holds its shape through trussing and gentle broiling.
Button mushrooms
Add earthy flavor and moisture that soften and blend into the gravy.

The step that matters

Broil the fowl gently until nearly done. High heat can scorch the skin and dry the meat before it finishes cooking. Gentle heat browns the surface evenly while the interior cooks through. Stopping at nearly done lets the bird finish cooking in the hot gravy without becoming tough.

“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