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Broiled Mushrooms

Broiled mushrooms served on buttered toast, seasoned with sea salt, black pepper, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Broiled Mushrooms

Ingredients

Directions

Prepare

  1. Select large mushrooms with deep cups.

Cook

  1. Place mushrooms cup side down over clear coals and cook for 2 minutes.

  2. Turn mushrooms and cook for another 2 minutes.

  3. Remove carefully to avoid spilling the juice.

Serve

  1. Serve on buttered toast, sprinkle with salt and pepper, and add a bit of butter on each.

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

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

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

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

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Large mushrooms
Their cups hold juices as they cook, and their flesh browns and softens over the coals.
Butter
Adds richness and fat, carrying flavor and helping the mushrooms taste savory and smooth.

The step that matters

Remove carefully to avoid spilling the juice. As mushrooms cook, they release moisture that pools in the cup. This liquid is concentrated in flavor, so spilling it dilutes the dish and leaves the mushrooms drier and less savory.

“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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