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Stewed Mushrooms

Stewed mushrooms cooked with butter, salt, and cayenne pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Stewed Mushrooms

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 ↓

Stewed Mushrooms

Ingredients

Directions

Prepare

  1. Cut off the underground part of the mushroom stems.

  2. Wash the mushrooms carefully and remove the skin from the tops.

Cook and serve

  1. Place the mushrooms in a stewpan with salt, butter, and cayenne pepper.

  2. Cook over high heat for 20 to 30 minutes.

  3. Transfer to a covered dish and serve.

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. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  2. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Mushrooms
The main ingredient; they release their own liquid as they cook, forming the stewing sauce.
Butter
Adds fat and richness, carrying flavour through the mushrooms.

The step that matters

Cook over high heat for 20 to 30 minutes. Mushrooms hold a lot of water that they release during cooking. High heat lets that liquid evaporate and concentrate into a flavourful sauce, while keeping the mushrooms from becoming soggy and grey.

“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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