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 ↓
Jellied Mushrooms with Mayo
Ingredients
Directions
Prepare
Wash and julienne the mushrooms. Place them in a pot with a whole onion, one teaspoon of butter, and salt. Cover with water and boil until the mushrooms are soft.
Remove the onion and strain. Leave the mushrooms aside and strain again through cheesecloth.
Make the gelatin
Add gelatin to this liquid (one tablespoon of gelatin for each cup).
Heat until the gelatin is melted.
Set and serve
Place the mushrooms on the bottom of a deep plate (or several smaller molds).
Pour the gelatin liquid on top, straining while pouring.
Refrigerate until it gels.
Serve with mayo.
Nutrition, whole recipe (rough)
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
-
Mushroom + buttertop 7% of all pairsSmell alikemoderateCooked together12,525 recipes
Shared aroma: trans-2-decenal (waxy, orange).
-
Mushroom + oniontop 10% of all pairsSmell alikemoderateCooked together10,626 recipes
Shared aroma: 2,4-decadienal (seaweed).
-
Onion + buttertop 15% of all pairsSmell alikemoderateCooked together42,912 recipes
Shared aroma: decanal (soap, orange peel).
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 and carry the jellied texture around them.
- Gelatine
- Sets the cooking liquid into a firm jelly once chilled.
The step that matters
Pour the gelatin liquid on top, straining while pouring. Gelatin only sets properly when fully dissolved and free of debris. Straining while pouring removes particles that would cloud the jelly or leave specks, and keeps the liquid smooth so it sets evenly around the mushrooms.
Swap the onion
How well each one fits the dish's main ingredients (mushroom, butter):
- Shallotfits better
- Potatofits about as well
- Asparagusfits about as well
- Onionthe original
Fit is the average pairing score against mushroom, butter. Candidates are from the same food group and used in at least 100 recipes.
“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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