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Mushrooms, Broiled

Broiled mushrooms served on buttered toast with their juices.

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 ↓

Mushrooms, Broiled

Ingredients

Directions

Prepare

  1. Cut the stalks close to the heads of well-opened mushrooms.

  2. Remove the skin from the mushrooms.

  3. Place small pieces of butter on each mushroom.

  4. Sprinkle with pepper and coarse sea salt.

Cook

  1. Arrange the mushrooms in a baking tin.

  2. Cook in a Dutch oven over the fire until soft.

Serve

  1. Serve on buttered toast with the juice poured over them.

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

Mushrooms
Form the main body of the dish and release juice that softens and moistens them as they cook.
Butter
Adds fat that carries flavour and enriches the mushrooms as they cook and melt.
Buttered toast
Acts as a base that soaks up the mushroom juices and adds a crisp, buttery contrast.

The step that matters

Cook in a Dutch oven over the fire until soft. Mushrooms release much of their water as they heat. Cooking them gently until just soft lets that liquid form a juice, while too much heat dries and toughens them.

“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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