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Mushroom Omelet

A mushroom omelet made by sautéing mushrooms in butter, seasoning, cream, and flour, then folding into a plain omelet.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 8 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 ↓

Mushroom Omelet

Ingredients

Directions

Prepare the mushrooms

  1. Clean and cut a cupful of large button mushrooms into bits.

  2. Put an ounce of butter into a stewpan and let it melt.

  3. Add the mushrooms, a teaspoonful of salt, half a teaspoonful of pepper, and half a cupful of cream or milk.

  4. Stir in a teaspoonful of flour dissolved in a little milk or water to thicken, if needed.

  5. Boil for ten minutes, then set aside until the omelet is ready.

Finish the omelet

  1. Make a plain omelet the usual way.

  2. Just before folding, add the mushrooms to the center.

  3. Serve hot.

Nutrition, whole recipe (rough)

629Calories
16 gProtein
18 gFat
99 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Cream1 tbsp (15ml) heavy51
Mushroom1/2 cup sliced (35g)15
Black Pepper1 tsp ground (2.3g)6
Salt1 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.

By F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Mushroom + creamtop 15% of all pairs
    Smell alikelow
    Cooked together4,500 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Button mushrooms
Provide the main filling and bulk, releasing moisture and savory flavor as they cook.
Butter
Melts to carry flavor and help the mushrooms brown lightly in the pan.
Cream
Adds richness and moisture to the filling, softening its texture.
Flour
Thickens the mushroom sauce so it clings to the omelet rather than running out.

The step that matters

Boil for ten minutes, then set aside. Mushrooms release a lot of water as they cook. Boiling drives off that liquid while the flour thickens the cream, so the filling stays thick rather than making the omelet soggy.

“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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