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To Slew Mushrooms

A dish of sautéed mushrooms cooked with butter, flour, and heavy cream, served with toasted bread.

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

To Slew Mushrooms

Ingredients

Directions

Prepare the mushrooms

  1. Rub the large button mushrooms with coarse sea salt using a piece of flannel.

  2. Cut out the fur and remove the skin from the smaller mushrooms.

  3. Sprinkle all mushrooms with salt and place them in a stew pan with peppercorns.

Cook and finish

  1. Simmer slowly until cooked through.

  2. Add a small amount of butter, flour, and heavy cream; bring to a boil.

  3. Serve with toasted bread snippets.

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. 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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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, releasing moisture and absorbing flavor as they cook.
Butter
Adds fat for richness and helps the mushrooms brown and taste savory.
All-purpose flour
Thickens the cream sauce by swelling with heat and binding the liquid.
Heavy cream
Adds richness and body, creating a smooth, thick sauce when brought to a boil.

The step that matters

Bring the cream sauce to a boil. Flour must be heated fully in the liquid to thicken the sauce and lose its raw starchy taste. Boiling too gently can leave the sauce thin or floury, while boiling too hard can cause cream to separate.

“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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