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Fresh Mushrooms Broiled

Broiled fresh mushroom caps served on toast with butter, salt, and pepper.

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 ↓

Fresh Mushrooms Broiled

Ingredients

Directions

Prepare

  1. Wash the mushrooms in cold salted water and trim off any defective parts.

  2. Cut off the roots and separate the stems and caps if there are many mushrooms.

Season and cook

  1. Place the caps on a baking sheet with the gills facing up.

  2. Add a small piece of butter, a pinch of black pepper, and a sprinkle of coarse sea salt to each cap.

  3. Heat over the fire until the butter melts, then serve on toast.

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

Fresh mushrooms
Provide the main body of the dish, softening and releasing their savory juices as they heat.
Butter
Melts over the caps to add richness and moisture, carrying the seasoning into the mushrooms.
Coarse sea salt
Seasons the caps and draws out moisture, concentrating their flavor.

The step that matters

Heat over the fire until the butter melts. Heat must be strong enough to melt the butter and cook the caps through, but not so intense that the mushrooms dry out or scorch before they soften.

“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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