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Mushroom Turnovers

A pastry filled with sautéed mushrooms, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 ↓

Mushroom Turnovers

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the pastry and filling

  1. Make the pastry by mixing the flour, butter, and a little water until a dough forms.

  2. Pick and wash the mushrooms, then chop them into small pieces.

  3. Dredge the mushrooms with pepper and salt.

  4. Fry the dredged mushrooms in butter for 5 to 10 minutes.

Shape and bake

  1. Roll out the pastry and cut it into squares about 4 inches wide.

  2. Place a portion of the mushroom mixture on each square.

  3. Press the edges of each square together to form a triangle.

  4. Bake in a moderate oven at 350°F (175°C) for 1 hour.

Serve

  1. Serve with brown gravy.

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

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

  2. Mushroom + wheattop 10% of all pairs
    Smell alikemoderate
    Cooked together124 recipes

    Shared aroma: 1-hexanal (fruit).

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

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

  4. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, 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

Wheat flour
Forms the dough that structures and encloses the filling.
Butter
Adds fat for richness and flavor in both the pastry and the filling.
Mushrooms
Provide the main filling, contributing moisture and savory earthy flavor when fried.

The step that matters

Pressing the edges shut. If the edges are not sealed firmly, filling can leak out during baking and the turnovers may open or dry out. A tight seal keeps the moisture of the mushrooms inside as the pastry cooks.

“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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