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Broiled Mushrooms

Mushrooms are broiled with butter and cream, then served on 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 ↓

Broiled Mushrooms

Ingredients

Directions

The book gives no oven temperature. The 375°F (190°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Peel and wash the mushrooms.

  2. Place them in a pan, stem side up.

  3. Add a large piece of butter to each mushroom.

  4. Pour cream over the mushrooms to a depth of ¼ inch.

Broil and serve

  1. Broil in a 375°F (190°C) oven for 20 minutes.

  2. Season with salt and pepper, and serve on 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 + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

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

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

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Mushrooms
Form the main body of the dish and soften as they cook, releasing their own juices.
Butter
Adds fat for richness and helps the mushroom surfaces brown under heat.
Cream
Adds richness and moisture, keeping the mushrooms from drying as they cook.

The step that matters

Pour the cream to a depth of ¼ inch. The cream in the pan gives the mushrooms moisture and richness while they cook. Too little cream lets the mushrooms dry and scorch under the heat, while the right depth keeps the mushrooms tender and juicy.

“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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