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Mushrooms, Fried

Fried mushrooms seasoned with salt, pepper, and optional wine or vinegar, served on buttered toast.

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 ↓

Mushrooms, Fried

Ingredients

Directions

  1. Heat butter in a pan over medium heat.

  2. Add the peeled mushrooms and cook until heated through, being careful not to overcook them.

  3. Season with coarse sea salt and black pepper.

  4. Serve on buttered toast, adding a teaspoon of wine or vinegar on each mushroom if desired.

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 + winetop 8% of all pairs
    Smell alikemoderate
    Cooked together2,632 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

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

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

  4. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Pepper + winetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,066 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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 of the dish, softening as they heat and releasing their moisture into the butter.
Butter
Carries heat evenly across the pan and adds richness and browning flavour to the mushrooms.
Wine or vinegar
Adds acidity that brightens the rich, buttery mushrooms when added at serving.

The step that matters

Cook the mushrooms until just heated through. Mushrooms hold a lot of water, and overcooking forces it out, leaving them soggy and rubbery instead of tender.

“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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