Skip to main content
Main

To Broil Mushrooms

Mushrooms are lightly broiled, then served with butter, pepper, and their own preserved juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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 ↓

To Broil Mushrooms

Ingredients

Directions

Prepare

  1. Peel the mushrooms and sprinkle a small amount of coarse sea salt over them.

  2. Place the mushrooms to allow their juice to run and be preserved.

Broil and serve

  1. Broil the mushrooms lightly on both sides.

  2. Transfer the mushrooms to a platter, adding bits of butter and a little black pepper.

  3. Heat the preserved juice and pour it over the mushrooms before serving.

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

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

  3. 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
Release their juice, which is saved and reheated to become the sauce.
Butter
Adds fat and richness, carrying flavor over the hot mushrooms.

The step that matters

Broil the mushrooms lightly on both sides. Mushrooms are mostly water. Prolonged high heat drives off moisture and shrinks them, leaving them dry and tough. Brief broiling keeps them 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.

More broiled mushrooms recipes

on Toast 6 See all 61 →

You might also like

Mushroom SoupMushroom Soup60 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes