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Stewed Mushrooms

A creamy stew of button mushrooms cooked with butter, flour, cream, and egg yolk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Stewed Mushrooms

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Stewed Mushrooms

Ingredients

Directions

Prepare and stew

  1. Wipe the mushrooms with a wet cloth and place them in a saucepan with a little water.

  2. Stew gently for 15 minutes.

Thicken

  1. Add a pinch of salt and mix in flour and butter until thick like cream.

  2. Boil for 5 minutes.

Enrich and serve

  1. Before serving, stir in 2 tablespoons of cream mixed with the egg yolk.

  2. Warm the mixture over low heat for 1 minute, avoiding boiling to prevent curdling.

  3. Serve hot with sippets around the dish.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Mushroom + buttertop 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. Mushroom + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Large button mushrooms
Form the main body of the dish and release their own juices as they stew.
Flour
Thickens the cooking liquid into a thick, creamy sauce as it heats.
Butter
Adds richness and smoothness to the thickened sauce.
Cream
Adds richness and a silky texture to the sauce.
1 egg yolk
Enriches and thickens the sauce further when gently warmed with cream.

The step that matters

Warm the mixture over low heat after adding the egg yolk. Egg yolk thickens by gentle heat but scrambles and curdles if it boils, so the mixture must stay below boiling once the yolk and cream are added.

“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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