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Mushrooms on Toast

Mushrooms sautéed with minced steak and butter served over hot toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 on Toast

Ingredients

Directions

Make the mushrooms

  1. Melt the butter in a frying pan over medium heat.

  2. Add the minced steak and cook until the juices are extracted.

  3. Tilt the pan and press the meat with the back of a spoon until dry, then remove the meat.

  4. Add the mushrooms to the remaining liquid; if needed, add more butter.

  5. Toss the mushrooms for a moment, then pour over hot toast.

Serve

  1. Optionally, add a little sherry before serving.

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
Provide the main body and earthy flavour of the topping as they soften in the pan.
Raw minced steak
Releases juices that flavour the pan liquid, then is removed once dry.
Butter
Fat for cooking that carries flavour and helps the mushrooms brown.

The step that matters

Pressing the meat until dry. Pressing the meat and cooking off its juices lets the pan dry and concentrate, so the mushrooms can brown instead of steaming in excess liquid.

“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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