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Broiled Mushrooms

Mushrooms cooked with butter, pepper, and salt until nearly dry, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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. Clean the mushrooms with a knife and wash them thoroughly.

  2. Drain and dry the mushrooms.

Assemble

  1. Create a case with a sheet of parchment paper and rub the inside with butter.

  2. Fill the case with the mushrooms and season with pepper and salt.

Cook and serve

  1. Place the case on a baking plate over low heat and cover with a stewpot lid.

  2. Add some heat on top of the lid and cook until the mushrooms are nearly dry.

  3. Serve the mushrooms very hot.

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. Butter + peppertop 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

Fresh forced mushrooms
Form the main body of the dish, releasing moisture as they cook and concentrating their flavor.
Fresh butter
Adds fat for richness and helps prevent the mushrooms from sticking to the parchment.

The step that matters

Cooking until nearly dry. Mushrooms hold a lot of water. Gentle heat under the lid drives it off slowly, concentrating flavor and texture. Stopping too early leaves them soggy, while cooking too long makes them tough and dry.

“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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