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Mushrooms Fried

A sautéed mushroom dish served on buttered toast, seasoned with salt, pepper, and optionally white wine or vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Mushroom and white wine are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,765 recipes. Both carry ethyl octanoate, which smells fruity. The science ↓

Mushrooms Fried

Ingredients

Directions

  1. Peel the mushrooms.

  2. Heat butter in a pan.

  3. Add the mushrooms and cook until heated through, being careful not to overcook.

  4. Season with coarse sea salt and black pepper.

  5. Serve the mushrooms on buttered toast, adding a teaspoon of white wine or vinegar on each mushroom if desired.

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 + white winetop 5% of all pairs
    Smell alikemoderate
    Cooked together1,765 recipes

    Shared aroma: ethyl octanoate (fruity).

  2. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

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

  5. Pepper + white winetop 15% of all pairs
    Smell alikemoderate
    Cooked together5,433 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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 release moisture as they cook.
Butter
Carries the heat into the mushrooms and adds richness and browning flavor.
White wine or vinegar
Adds acidity that brightens the rich, buttery mushrooms.

The step that matters

Add the mushrooms and cook until heated through. Mushrooms turn rubbery and lose texture when overcooked, because their proteins tighten and they release and then lose water. Cook just until hot and tender.

“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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