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Mushrooms, Piemontaise

Sliced mushrooms cooked in butter and finished with Allemande sauce, meat glaze, parsley and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Parsley and lemon 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, Piemontaise

Ingredients

Directions

Prepare

  1. Wash and clean the mushrooms, then slice them.

Cook

  1. In an omelet pan, melt the butter over medium heat.

  2. Add the sliced mushrooms and cook them over a brisk fire.

  3. Once cooked, add the Allemande sauce, meat glaze, parsley, and lemon juice.

  4. Toss until the butter is melted.

  5. Serve hot.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

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

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

  3. Mushroom + parsleytop 11% of all pairs
    Smell alikemoderate
    Cooked together6,132 recipes

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

  4. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Mushroom + meattop 15% of all pairs
    Smell alikemoderate
    Cooked together1,423 recipes

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

Sauce and butter barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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 and release moisture that concentrates as they cook.
Butter
Carries the heat and adds richness, helping the mushrooms brown lightly in the pan.
Allemande sauce
Adds a creamy, velvety body that coats the mushrooms.
Meat glaze
Contributes concentrated savoury depth and umami to the mushrooms.
Lemon juice
Adds acidity that brightens the rich butter and sauce.

The step that matters

Cooking the mushrooms over a brisk fire. Mushrooms hold a lot of water. If the pan is crowded or the heat is too low, they steam and turn grey and soggy instead of browning. A hot pan drives off moisture so they caramelise and develop flavour.

Swap the lemon

How well each one fits the dish's main ingredients (mushroom, sauce, meat, parsley, butter):

  1. Lemonthe original
  2. Avocadofits about as well
  3. Coconutfits less well
  4. Limefits less well

Fit is the average pairing score against mushroom, sauce, meat, parsley, butter. 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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