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Stuffed Mushrooms

A savory dish of mushroom caps filled with a mixture of sautéed onions, mushrooms, flour, stock, cream, and meats, topped with breadcrumbs and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Stuffed Mushrooms

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the caps

  1. Remove the caps from the mushrooms, peel, and scrape out the insides.

  2. Sauté the caps in butter.

Make the filling

  1. In a separate pan, sauté the chopped onion and 2 tablespoons of chopped mushrooms in 2 tablespoons of butter.

  2. Add 2 tablespoons of flour, ⅓ cup of brown stock, and ¼ cup of cream.

  3. Season with salt, cayenne, and chopped parsley.

  4. When the mixture is thick, mix in ground chicken, ground ham, and sweetbreads.

  5. Let the mixture cool.

Fill, bake and serve

  1. Use a pastry bag to fill the mushroom caps with the mixture.

  2. Cover the filled caps with buttered bread crumbs.

  3. Bake in a 400°F (200°C) oven until browned.

  4. Serve on round toast with mushroom sauce.

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

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

  2. Mushroom + chickentop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

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

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

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

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

  5. Onion + chickentop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

What each ingredient does

Flour
Thickens the cream and stock into a stable, spoonable filling.
Sweetbreads
Adds a rich, tender meaty body to the filling.
Ground chicken
Provides protein bulk and a soft, tender texture in the filling.
Ground ham
Adds salty, savory flavor to the filling.
Butter
Carries browning and a rich, nutty flavor to the caps and onion.
Cream
Adds moisture and richness, softening the filling.

The step that matters

When the mixture is thick, mix in ground chicken, ground ham, and sweetbreads.. The flour-thickened base must be fully cooked and thick before the meats go in. If it is still thin, the filling will run out of the caps during baking, and cooling it properly helps it hold its shape when piped.

Swap the parsley

How well each one fits the dish's main ingredients (mushroom, butter, onion, flour, cream, pepper, chicken):

  1. Garlicfits better
  2. Thymefits better
  3. Parsleythe original
  4. Celeryfits about as well

Fit is the average pairing score against mushroom, butter, onion, flour, cream, pepper, chicken. 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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