Why it works: Mushroom and onion are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 10,626 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Champignon Salad
Ingredients
Directions
Prepare the mushrooms
Scrub and clean the mushrooms, removing the thin film from the caps.
Wash the mushrooms, add hot water to cover, add thin citric acid, and boil until done.
Assemble the salad
Slice the boiled mushrooms and onions into half rings.
Season the sliced mushrooms and onions with vegetable oil, salt, and pepper.
Heap the seasoned mixture in a bowl and decorate with egg slices.
Nutrition, whole recipe (rough)
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| 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 + oniontop 10% of all pairsSmell alikemoderateCooked together10,626 recipes
Shared aroma: 2,4-decadienal (seaweed).
-
Mushroom + eggtop 21% of all pairsSmell alikemoderateCooked together5,987 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Onion + eggtop 34% of all pairsSmell alikelowCooked together23,333 recipes
Shared aroma: 2,4-decadienal (seaweed).
Onion and egg barely smell alike, yet cooks put them together in 23,333 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Field mushrooms
- Form the bulk of the salad and provide its main texture once boiled.
- Onion
- Adds sharp, aromatic flavour that balances the mild mushrooms.
- Eggs
- Provide rich flavour and a decorative garnish on top of the salad.
- Vegetable oil
- Adds fat and moisture, carrying flavour across the mushrooms and onions.
- Citric acid
- Adds acidity to the boiling water, brightening the mushrooms' flavour.
The step that matters
Boiling the mushrooms in citric acid water. Boiling until done cooks the mushrooms fully, and the acid in the water adds tang. Over-boiling makes them soft and watery, while under-cooking leaves them raw and tough.
Swap the onion
How well each one fits the dish's main ingredients (mushroom, egg):
- Asparagusfits better
- Shallotfits better
- Spinachfits better
- Onionthe original
Fit is the average pairing score against mushroom, egg. 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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