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Broiled Mushrooms

Mushrooms are seasoned, buttered, and broiled, served with crisp 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 ↓

Broiled Mushrooms

Ingredients

Directions

Prepare

  1. Peel the fresh mushrooms and soak them in salted water for a few minutes.

  2. Wipe the mushrooms dry and season with coarse sea salt and black pepper.

Cook and serve

  1. Dip the mushrooms in melted butter.

  2. Broil the mushrooms over a hot fire until cooked.

  3. Serve with crisp 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. Pepper + buttertop 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 mushrooms
The main ingredient, providing the bulk and savory flavor of the dish.
Butter
Fat that carries heat over the surface and helps the mushrooms brown and taste rich.

The step that matters

Wipe the mushrooms dry. Mushrooms soaked in water hold moisture on their surface. If they are not dried before broiling, that water steams the mushrooms instead of letting the surface brown, so the seasoning and butter do less good.

“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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