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Puree Oe Mushrooms

A creamy mushroom puree served with hot toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Puree Oe Mushrooms

Ingredients

Directions

Prepare the puree

  1. Peel the mushrooms.

  2. Fry them in butter until nicely browned.

  3. Remove the mushrooms from the pan.

  4. Pound them in a mortar until they form a pulp.

  5. Add the stock.

  6. Pass the mixture through a fine sieve.

Finish and serve

  1. Stir in a little fresh cream.

  2. Add the stewed button mushrooms.

  3. Serve with a rack of hot toast.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Mushroom + creamtop 15% of all pairs
    Smell alikelow
    Cooked together4,500 recipes

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

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

What each ingredient does

Open mushrooms
Provide the main flavour and body of the puree when browned and pounded to a pulp.
Butter
Fat that carries flavour and browns the mushrooms in the pan.
Stock
Adds liquid and savoury depth so the pulp can be passed through a sieve smoothly.
Fresh cream
Adds richness and a smooth, velvety texture to the finished puree.

The step that matters

Frying the mushrooms until nicely browned. Browning through Maillard reactions and caramelisation builds the deep, savoury flavour of the puree. Pale, steamed mushrooms give a flat taste and a greyish colour.

“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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