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Lepiota Procera Omelette

A mushroom omelette made with eggs, butter, agarics, milk, pepper, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Lepiota Procera Omelette

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

  1. Preheat the oven to 400°F (200°C).

  2. Mince the agarics and season with pepper and coarse sea salt.

  3. Add butter to the minced agarics and place in the oven.

Make the omelette

  1. Whisk the egg whites and yolks together until well combined.

  2. In a frying pan, heat 2 ounces of butter until it begins to brown.

  3. Beat the eggs again, then add the agarics and a little milk.

  4. Pour the egg mixture into the hot butter and stir gently.

  5. Fry on one side for 5 to 6 minutes, then drain from fat.

Serve

  1. Roll up the omelette and serve immediately on a hot dish.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

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

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

  4. Mushroom + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together2,231 recipes

    Shared aroma: 1-hexanal (fruit).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Set as they cook, giving the omelette its structure and body.
Butter
Adds richness and flavor, and browns to give a nutty taste.
Parasol mushrooms
Add earthy flavor and moisture to the filling.
Milk
Loosens the egg mixture, keeping the omelette softer and more tender.

The step that matters

Pour the egg mixture into the hot butter and stir gently. Eggs set quickly when they hit hot fat. Gentle stirring keeps the curds soft and even, while high heat or vigorous stirring makes the omelette tough and rubbery.

“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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