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Mushroom Omelet

A savory omelet folded around a sautéed mushroom mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Mushroom Omelet

Ingredients

Directions

Make the mushroom filling

  1. Melt the butter in a saucepan.

  2. Add the mushrooms, salt, pepper, and cream or milk.

  3. Stir in the flour dissolved in a little milk or water to thicken if needed.

  4. Boil for 10 minutes, then set aside.

Assemble and serve

  1. Make a plain omelet as usual.

  2. Just before folding the omelet, add the mushroom mixture to the center and serve hot.

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. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

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

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

    Shared aroma: 1-hexanal (fruit).

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

What each ingredient does

Button mushrooms
Provide the main filling, releasing savory juices as they cook down.
Butter
Adds fat and richness, and helps the mushrooms brown in the saucepan.
Cream or milk
Adds moisture and richness to the filling, making it creamy rather than dry.
Flour
Thickens the cream and mushroom liquid so the filling holds together in the omelet.
Eggs
Form the omelet structure as they set when cooked.

The step that matters

Stir in the flour slurry and boil. Flour must be fully dispersed in liquid and boiled for it to thicken properly; lumps or undercooked starch leave the filling thin or pasty.

“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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