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To Broil Mushrooms

Mushrooms are grilled on a hot gridiron, seasoned with salt and pepper, and served with cold butter.

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 ↓

To Broil Mushrooms

Ingredients

Directions

Prepare

  1. Select the largest mushrooms.

  2. Prepare a clear cinder fire and heat the gridiron.

  3. Grease the bars of the gridiron with suet to prevent sticking.

Cook and serve

  1. Place the mushrooms on the gridiron with their stalks facing upwards.

  2. Sprinkle the mushrooms lightly with coarse sea salt and black pepper.

  3. Remove from heat when they begin to steam.

  4. Serve the mushrooms on a hot dish with a little cold butter underneath and on top.

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

Mushrooms
Form the main body of the dish, releasing moisture and softening as they cook over direct heat.
Cold butter
Adds richness and fat, melting over the hot mushrooms to give a smooth, savoury coating.
Suet
Greases the gridiron bars so the mushrooms release cleanly instead of sticking.

The step that matters

Remove from heat when they begin to steam. Mushrooms are mostly water. Once they start steaming, they are close to fully cooked, and overcooking drives out moisture until they shrink and turn rubbery.

“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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