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Broiled Mushrooms

Mushrooms are cleaned, broiled, and served with butter, coarse sea salt, and pepper.

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. Clean the mushrooms and remove the stems.

  2. Place the caps on a buttered broiler.

Broil and serve

  1. Broil for five minutes, keeping the gills nearest the flame for the first half.

  2. Arrange on a serving dish, add a small piece of butter to each cap, and sprinkle with coarse sea salt and pepper.

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
Their caps soften and release moisture, forming the dish's main body.
Butter
Adds fat that carries flavor and helps the caps brown lightly under heat.

The step that matters

Keeping the gills nearest the flame for the first half. Turning the gills toward the heat early lets the exposed surfaces cook and brown evenly. Moving them partway through prevents the cap edges from scorching before the centers are 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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