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Mushrooms Au Buerre

Sautéed mushrooms cooked in butter, seasoned with pepper and sea salt, served on buttered toast.

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 Au Buerre

Ingredients

Directions

  1. Trim the mushrooms and sprinkle them with pepper and coarse sea salt.

  2. Heat the butter in a chafing dish over medium heat.

  3. Sauté the mushrooms for about 15 minutes until tender.

  4. Serve the mushrooms on buttered 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
Main ingredient; they soften and release moisture that cooks down in the butter.
Butter
Fat that carries the heat, adds richness, and helps the mushrooms brown lightly as they cook.

The step that matters

Sauté the mushrooms until tender. Mushrooms hold a lot of water. Cooking them long enough lets that moisture evaporate so they brown in the butter instead of steaming and turning soggy.

“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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