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Truffles, Mushrooms

Mushroom truffles are stuffed mushrooms baked with onion, shallot, breadcrumbs, sauce, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Shallot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Truffles, Mushrooms

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 mushrooms

  1. Cut the stalks off the mushrooms.

  2. Wash the mushrooms.

  3. Empty the mushrooms on the stalk side using a vegetable spoon.

  4. Lightly salt the mushrooms.

  5. Place the salted mushrooms on a sieve.

Make the filling

  1. In a stewpan, fry the chopped onion and shallot in butter or oil.

  2. Add the chopped mushroom stalks and small whole mushrooms.

  3. Cook until moisture evaporates.

  4. Season with salt, pepper, and chopped parsley.

  5. Stir in bread crumbs and brown or tomato sauce.

  6. Remove from heat.

  7. Thicken the mixture with egg yolks.

Fill and bake

  1. Fill the mushrooms with the mixture, smoothing the top.

  2. Sprinkle the mushrooms with bread crumbs.

  3. Place the mushrooms on a baking sheet.

  4. Baste the mushrooms with oil or melted butter.

  5. Bake in a moderate oven at 350°F (175°C) for 30 minutes.

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. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Mushroom + shallottop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

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

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

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

  5. Mushroom + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together2,719 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

Mushrooms
Their hollowed caps hold the filling and provide the main body of the dish.
Egg yolks
Thicken the filling as they set with heat, holding it together in the mushroom caps.
Bread crumbs
Absorb moisture from the filling and add body, and form a browned topping in the oven.
Brown or tomato sauce
Adds savory depth and color to the filling.

The step that matters

Cook until moisture evaporates. Excess water left in the filling will thin it and make the mushroom caps soggy, so the mixture should be cooked dry enough to hold its shape before adding the egg yolks.

Swap the onion

How well each one fits the dish's main ingredients (mushroom, shallot, butter, pepper, parsley, bread, tomato):

  1. Capsicumfits better
  2. Chivefits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against mushroom, shallot, butter, pepper, parsley, bread, tomato. 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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