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Broiled Mushrooms

Mushrooms are broiled with butter, salt, and pepper, served on toast.

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. Wash the mushrooms and remove the stems.

Broil

  1. Place the caps in a buttered broiler, cap side down, and broil for 5 minutes.

  2. Add a small piece of butter to each cap, then sprinkle with salt and pepper.

Serve

  1. Serve immediately once the butter is melted, keeping the caps down to retain juices, on rounds of buttered dry toast.

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 juices that collect in the caps while broiling.
Butter
Adds richness and moisture, melting into the caps and carrying flavour as it browns slightly.

The step that matters

Broil the caps cap side down. Mushrooms are mostly water. Cooking cap side down keeps their released juices inside the cap, so the mushrooms stay moist and flavourful. Leaving them too long under the broiler dries them out and shrinks 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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