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Fried Mushrooms

Fried mushrooms served on buttered toast with wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Mushroom and wine are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 2,632 recipes. Both carry 2-methoxy-4-propylphenol, which smells allspice, anise. The science ↓

Fried Mushrooms

Ingredients

Directions

Prepare

  1. Peel the mushrooms.

  2. Heat a little sweet oil in a frying pan and add pepper and coarse sea salt.

Cook and serve

  1. Fry the mushrooms until thoroughly heated, being careful not to overcook them.

  2. Serve the mushrooms on nicely cut pieces of buttered toast.

  3. Pour 1 teaspoon of wine over each mushroom.

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 + winetop 8% of all pairs
    Smell alikemoderate
    Cooked together2,632 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

  2. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  3. Pepper + winetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,066 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Large hothouse mushrooms
Are the main ingredient, cooked gently in oil until heated through and tender.
Sweet oil
Conducts heat in the pan and carries the seasoning evenly over the mushrooms.
Buttered toast
Gives a crisp, rich base that soaks up the mushroom juices.
Wine
Adds acidity and aroma that brightens the rich, savoury mushrooms.

The step that matters

Fry the mushrooms until thoroughly heated, being careful not to overcook them.. Mushrooms are mostly water. Overcooking drives off moisture and makes them shrink, toughen and turn rubbery, so heat them through just until tender.

“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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