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Broiled Mushrooms

Mushrooms are sliced, seasoned with butter, pepper, and coarse sea salt, then broiled over hot coals.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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

Prepare

  1. Cut off the stems and peel the skins of the mushrooms.

  2. Place the mushrooms on a grill, hollow side up.

  3. Add a little butter, pepper, and coarse sea salt to each mushroom.

Cook and serve

  1. Cook over hot coals for a few minutes without turning.

  2. Serve hot with a little more butter.

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
Form the main body of the dish, becoming tender and juicy as they cook.
Butter
Adds richness and moisture, helping the mushrooms brown slightly on the surface.

The step that matters

Cook over hot coals without turning. Leaving the mushrooms undisturbed lets the hollow side develop browning and trap juices, while the direct heat cooks them quickly. Turning too early can cause the liquid to escape and the caps to steam rather than brown.

“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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