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Baked Mushrooms

Mushroom caps baked with butter and pepper, served hot with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Baked Mushrooms

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. Cut off a portion of the stalk from each mushroom cap and peel the top.

  3. Wipe the mushrooms carefully with a flannel cloth and a little fine salt.

  4. Place the mushrooms in a baking dish and put a small piece of butter on each one.

  5. Sprinkle pepper over the mushrooms.

Bake and serve

  1. Bake for about 20 minutes, or longer if the mushrooms are very large.

  2. Serve immediately on a hot dish, piling the mushrooms high in the center and pouring gravy around them.

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

Mushroom caps
Form the main body of the dish, softening and releasing juices as they bake.
Butter
Adds richness and moisture, and helps the mushrooms brown as they bake.

The step that matters

Baking time for large mushrooms. Large caps need longer than the stated time to cook through. If they are underbaked, they stay watery and firm, so check them and extend baking when the caps are very large.

“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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