Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓
Mushroom Omelet
Ingredients
Directions
Make the mushroom filling
Melt the butter in a saucepan over medium heat.
Add the chopped mushrooms, salt, and pepper and stir to combine.
Pour in the cream or milk and stir well.
If needed, dissolve the flour in a little milk and add to the mixture to thicken.
Boil for 10 minutes, then set aside until the omelet is ready.
Finish and serve
Prepare a plain omelet as usual.
Just before folding the omelet, add the mushroom mixture to the center.
Serve hot.
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.
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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Mushroom + buttertop 7% of all pairsSmell alikemoderateCooked together12,525 recipes
Shared aroma: trans-2-decenal (waxy, orange).
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Butter + creamtop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Mushroom + peppertop 11% of all pairsSmell alikemoderateCooked together13,580 recipes
Shared aroma: 2-nonenal (fatty, green).
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Mushroom + milktop 12% of all pairsSmell alikemoderateCooked together2,231 recipes
Shared aroma: 1-hexanal (fruit).
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, releasing moisture and savory flavor as they cook in butter.
- Butter
- Adds richness and fat, and helps the mushrooms brown and taste savory.
- Cream or milk
- Adds moisture and creaminess to the filling, mellowing its texture.
- Flour
- Thickens the liquid in the filling so it holds together inside the omelet.
The step that matters
Boil for 10 minutes. Long boiling reduces the liquid and thickens the filling. If the mixture is too wet, it can make the omelet soggy and hard to fold.
“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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