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Mushroom Omelet

A quick omelet made with sautéed mushrooms, butter, and herbs.

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 ↓

Mushroom Omelet

Ingredients

Directions

Cook the filling

  1. Fry the chopped mushrooms in butter until almost done.

  2. Add salt, pepper, and mixed herbs to the mushrooms.

Make the omelet

  1. Beat the eggs and add them to the pan.

  2. Cook until the omelet is set, similar to a regular omelet.

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 + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Mushroom + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together5,987 recipes

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

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

What each ingredient does

Eggs
Set into a tender, cohesive sheet as their proteins coagulate with heat.
Butter
Adds richness and carries flavor while helping the mushrooms brown lightly.
Mushrooms
Add earthy flavor and moisture, which cooks off as they soften in the fat.

The step that matters

Cook until the omelet is set. Egg proteins firm as they heat. Cooking over high heat or for too long squeezes out moisture and makes the omelet tough and rubbery, so stop when the surface is just set.

“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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