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Mushrooms, Stewed

A simple stew of fresh mushrooms simmered in salted water and finished with cream, butter, and flour.

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 ↓

Mushrooms, Stewed

Ingredients

Directions

Prepare

  1. Soak fresh mushrooms in salt water for about 1 hour.

  2. Place mushrooms in a stewpan and cover with water.

Cook and finish

  1. Cook gently for 2 hours.

  2. Dress with cream, butter, and flour, and season to taste.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Mushroom + flourtop 18% of all pairs
    Smell alikemoderate
    Cooked together8,253 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

Fresh mushrooms
Main ingredient; long gentle cooking softens their texture and releases their juices into the stew.
Cream
Adds richness and a smooth, silky body to the cooking liquid.
Butter
Adds fat for a rounder flavor and a glossier, softer mouthfeel.
Flour
Thickens the cooking liquid into a sauce as its starch swells with heat.

The step that matters

Cook gently for 2 hours. A gentle simmer softens the mushrooms evenly without toughening them or boiling the liquid away. Rapid boiling can make the sauce reduce too far or break.

“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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