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Mushrooms Fried

Mushrooms fried in butter, seasoned with salt and pepper, served on buttered toast with optional wine or vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 Fried

Ingredients

Directions

Prepare

  1. Peel the mushrooms.

  2. Heat butter in a pan over medium heat.

Cook and serve

  1. Add the mushrooms and cook until heated through, being careful not to overcook.

  2. Season with coarse sea salt and pepper.

  3. Serve the mushrooms on buttered toast, adding 1 teaspoon of wine or vinegar on each mushroom if desired.

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 + winetop 8% of all pairs
    Smell alikemoderate
    Cooked together2,632 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

  3. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Pepper + winetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,066 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mushrooms
Are the main ingredient, cooked gently in butter until tender and heated through.
Butter
Carries heat into the mushrooms and adds richness and browning flavor.
Wine or vinegar
Adds acidity that brightens the rich, buttery mushrooms.

The step that matters

Add the mushrooms and cook until heated through, being careful not to overcook.. Mushrooms are mostly water. Overcooking drives out moisture and leaves them shrunken, rubbery and dull in flavor, so cook just until heated through.

“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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