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Mushrooms, Curried

A sautéed mushroom dish with curry sauce served over toast and rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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, Curried

Ingredients

Directions

Prepare

  1. Skin and wash the mushrooms.

  2. Melt the butter in a saucepan.

Cook

  1. Add the mushrooms, seasoning with pepper and salt, and fry for a few minutes.

  2. Add enough curry sauce to just cover the mushrooms.

  3. Cook slowly for about 15 minutes.

Serve

  1. Serve on slices of crisp toast, pouring the sauce around the dish, and accompany with plainly cooked rice.

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 + ricetop 9% of all pairs
    Smell alikestrong
    Cooked together1,515 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

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

  4. Pepper + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  5. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Button mushrooms
Form the main body of the dish and soften into the sauce as they cook.
Butter
Fat for frying the mushrooms, adding richness and helping them brown lightly.
Curry sauce
Provides the spiced liquid that coats the mushrooms and flavours the dish.

The step that matters

Cook slowly for about 15 minutes. Gentle heat lets the mushrooms release and reabsorb their liquid into the curry sauce, so it thickens and flavours them evenly without scorching or turning watery.

“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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