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Broiled Mushrooms

A simple dish of mushroom caps grilled with clarified butter, pepper, and coarse sea salt.

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. Preheat your grill or broiler.

  2. Clean the mushrooms and remove the skins and stalks.

Cook and serve

  1. Place the mushrooms on the grill with the hollow side facing up.

  2. Pour a little clarified butter into each mushroom cap and season with pepper and coarse sea salt.

  3. Grill the mushrooms until hot and serve immediately.

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

Large mushrooms
Serve as the main body of the dish, holding the butter and seasoning in their caps while they cook.
Clarified butter
Adds richness and moisture, and carries flavour into the mushroom caps as they heat.

The step that matters

Grill the mushrooms until hot and serve immediately. Mushrooms hold a lot of water, and overcooking them under high heat lets it escape, leaving them shrunken and rubbery. Serving them straight from the heat keeps their texture tender and the butter warm.

“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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