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Mushrooms Broiled

Broiled mushrooms seasoned with butter, salt, pepper, served on toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Mushrooms Broiled

Ingredients

Directions

Prepare

  1. Cut off the stems of the mushrooms and trim them.

Cook and serve

  1. Dip the mushrooms in melted butter and season with coarse sea salt and black pepper.

  2. Broil the mushrooms on both sides over a clear fire.

  3. Serve the broiled mushrooms on toast.

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
Main ingredient; they soften and brown under heat, giving the dish its body.
Melted butter
Adds fat that carries seasoning and promotes browning on the mushroom surface.

The step that matters

Broil on both sides over a clear fire. Mushrooms are mostly water. Turning them lets both faces lose moisture and brown evenly, while a clear, hot fire sears rather than steams them.

“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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